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

Chicken giouvetsi: chicken with kritharaki/manestra/orzo pasta baked in the oven.

One of the simplest ways to make an Athenian-style tylichto or ‘souvlaki’, in one of its earliest traditional forms. Plus, a basic tomato sauce recipe for souvlakia.

City Girl goes to Chorio’s Smyrneika soutzoukakia – traditional meatballs in spiced tomato salsa from Asia Minor.

Kreatopita (meat pie), but using leftover meat from your BBQ (souvla/kontosouvli, souvlakia etc.).

Kreatopita: traditional Greek meat pie with pork and onions, including handmade filo pastry.

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

Spetsofai is a spicy traditional Greek sausage and pepper stew from Pylio, perfect for the winter months or as a spicy meze.

An often overlooked traditional Greek village pita: manitaropita, aka mushroom pie. Using handmade filo.

Greece’s answer to brioche bread that Greeks traditionally eat around Easter.

The tastiest, most straightforward traditional, authentic recipe for Nikolaos Tselementes’ ultimate modern Greek classic: mousakas.

A traditional Greek village spanakopita or hortopita with homemade filo pastry. The real thing.