Serves 4 as a meze or 2 as a starter
Gently melt the butter and after letting it cool slightly soak the kataifi in it. It cannot be hot when the kataifi goes in.
Cut the feta in four logs, about 12cm x 2cm and roll the kataifi around the logs.
Chop the truffle and stir it into the honey.
Put the remaining butter in a pan and fry the feta logs (the saganaki) on all four sides until crispy.
Serve with the honey drizzled over and garnished with the basil cress.
1x Mastelo (350-400g) cut across and then in half, yielding 4 half-moons
500g cherry tomatoes, quartered1x red chilli pepper
4 tbsp verjus (agourida)
1 tbsp brown sugar
3 tbsp grape molasses (petimezi)
2 pinches sweet smoked paprika
Start with the tomato chutney (better if made a day in advance)
Add the whole chilli and the agourida
Simmer for 2 minutes and then add the quartered cherry tomatoes and the petimezi.
Continue to simmer until it reaches a marmalade consistency and then season with salt and paprika. You can also blitz if for a smooth consistency.
Cut the mastelo across once so you end up with two discs that are half the height and then cut these pieces across the middle so you end up with two half moons.
Brush a touch of oil on to the mastelo pieces.
Place the mastelo in your pan and cook it until golden-brown in colour on both sides
Serve it hot with the chutney.
50g dill, chopped
20 mint leaves, chopped
250g spring onions, chopped
3 cloves garlic, chopped
350g feta, crumbled
2L Sunflower oil
Grate them on the coarsest side of your grater, add the salt and mix thoroughly. Leave the grated courgettes on a strainer for 20 min for the juices to come out.
When ready, squeeze them to remove their juice (you should end up with 1 kg of courgettes after this process.)
Heat the oil in a frying pan until sizzling hot. Add spoon-fulls of the mixture to the oil and fry them until crunchy and golden on the outside.
"There is nothing better than a fresh, juicy salad. I love the Cretan version as it has the perfect crunch that comes from the barley rusks, the creaminess that comes from the fresh curd and the saltiness from the olives and capers. Of course I love it; its what I was brought up on. The grated graviera is not very common but it fits perfectly.
As the salad rests, the amazing juices seep into the rusks making them mouthfuls from heaven."
Morito's Cretan Salad
Serves 6-8 as a sharing plate
1 red horn pepper, halved lengthways, deseeded and cut into long thin strips
1 bunch English asparagus (about 10 spears), cut in half lengthways (with care!)
250g ripe cherry tomatoes, cut into quarters
1 medium cucumber, diced
1 red onion, peeled, cut in halve and sliced thinly
1 long green pepper, deseeded and sliced into rounds
1 long red radish, cut into slithers (I use a potato peeler)
1 large Cretan barley rusk (traditional hardened bread), broken into bite size pieces
One small handful green olives
1 tbsp capers in brine
1 tsp wild dried oregano
100g Cretan mizithra cheese (fresh curd)
50g Cretan graviera cheese, grated on the coarse side of a box grater
100ml extra virgin olive oil
2-3 tbsp aged red wine vinegar
sea salt to taste
Toss the asparagus in one tablespoon of olive oil and season with salt. Heat a heavy based pan over medium heat and when hot add the asparagus making sure they are evenly spread out, ideally with not much overlapping. Cook the spears for a couple of minutes and transfer them to a plate. Return the pan to the heat and add the red pepper. Cook this for a bit longer than the asparagus or until the strips are charred all round. It should not take more than 5 minutes. Remove from the heat and place them next to the asparagus on the plate until needed.
Add all remaining ingredients into a spacious bowl and give them a gentle but very good mix. Add the asparagus and peppers and mix again with care.
Taste the salad and adjust the seasoning.
When served make sure all the delicious juices are added to the platter as they are the best bit.
-Marianna Leivaditaki, Mortio Hackney Road
* This is a salad that will welcome anything you fancy, all herbs and salad leaves can be included, black olives instead of green, caperberries instead of capers etc.
* If you cannot get your hands on all the listed ingredients go the next closest to them; round green peppers instead of long, round small radishes instead of long, slow oven dried sourdough bread instead of rusks.
*Make sure the vinegar you use is rich and mature and full bodied. It will make a massive difference as will the olive oil being of the best quality.