Indeed, it is very much a celebration of flavour, of vegetables, pulses and grains, and a delicious lesson in maximising the pleasures of food.

And I love my work more and more each day, getting to work with and meet the most inspiring and talented people (and eat a tonne of fabulous food).Don’t worry, I’m not suddenly going to be a YouTuber, it’s taken all my patience and effort to do this simple task.

Michele Roux, Cat Cora, Jim Botsakos και Michael Psilakis, δεν μπορούν να αντισταθούν στο χταπόδι της με μέλι, στα τριμμένα πατατάκια και στη ρεβιθάδα με ταραμοσαλάτα! When the pie is ready, brush with the harissa garlic oil, discarding the garlic clove, and leave the pie to stand for at least 15 minutes. Our parents make so manytypes of koulourakia (Greek for cookies that are great for dunking into coffee or milk) that it is almost hard to keep track of them all.Place neatly in the pot seam side facing down, starting from the edge, moving in a circle towards the centre. And the recipe I’m hungrily sharing with you today is the Jewelled Moutzentra: an oniony lentil and rice pilaff, resplendent with pomegranate seeds! Some of the tastiest nistisima foods I have eaten were in Israel, I’m surprised I didn’t come back looking like a falafel! Toss together well, spread out into one even layer and pop in the oven for 25-30 minutes, until the pumpkin is charred around the edges. Add a heaped spoonful of minced meat (the amount of the filling will depend on the size of the leaf).