My grandmother’s recipe for traditional village olive breads, the way her mother would make them in mid-20th Century Cyprus.

My grandmother’s recipe for traditional Cypriot koubes: fried bulgar-wheat shells, filled with minced meat. Just as you’ll find them in Cyprus.

Koupepia: dolmadakia aka dolmades aka sarmadakia, but the Cypriot way, with pork mince, tomatoes, cinnamon and mint.

A simple, soulful recipe that places the emphasis on disproportionately tasty, quality ingredients, most inspired by my time in Cyprus.