Keith Floyd - Floyd Around the Med

When you think the lamb is almost cooked, strain off about a cupful of the cooking liquid, leaving only a small amount in the pan. Now, in a separate heavy-based pan, make the sauce. Melt the butter, add the flour and whisk well, so that you have a golden, but not burnt, roux. Whisk in the cooking liquid you have taken from the lamb and peas until you have a thick, smooth sauce. Now, over a low heat whisk in some lemon juice until it has almost the consistency of custard. In a jug, lightly whisk together the eggs and egg yolks. With the heat switched off, gradually add the beaten eggs to the sauce, whisking furiously, until you have what does, in fact, look like custard. If the pan is too hot or you whisk too slowly, you will curdle the whole thing, so do be careful.

Put the lamb and peas on to a serving platter and pour over the egg and lemon sauce.

In the South of France salads of dandelion leaves are common but in Greece dandelions are more likely to be stir-fried with wonderful olive oil, lemon juice, cinnamon and salt and pepper. The bitterness of the leaves is mellowed by the sweetness of the oil and spiked with the cinnamon and lemon juice.

It is quite hard to find these dishes properly cooked. Although the Greeks have all these wonderful recipes there don’t appear to be many people interested in producing them. The basic taverna idea is a good one: a dozen or so stews, soups or ragouts, plus a selection of vegetable dishes, are cooked in the morning and kept warm all day in a bain marie. This means quick eating, plus you can see what you’re getting, but by the evening the dishes tend to be a little stale and overcooked. A good tip is to eat in tavernas at lunchtime but in the evenings go to places that cook to order on the barbecue. In this way you can enjoy barbecued octopus or a variety of fresh fish or shellfish or excellent – sometimes – lamb souvlakia (kebabs), or offal kebabs, or freshly cooked minced meat balls and delicate, tiny lamb chops simply grilled and eaten with a squeeze of lemon juice.

Of course, one of the great joys of eating in Greece is when you come across a restaurant or bar that takes trouble over its mezze. These are the Greek hors d’oeuvre, or the Greek tapas if you wish. The ancient Greeks claimed to have invented mezze, although visitors to Athens thought it was just an excuse for the Athenians’ miserliness. The ancient Greek writer Lyceus reckoned an Athenian dinner was an insult. He felt affronted to be offered five or six small plates, one with garlic, another with some sea urchins or a little piece of marinated fish or a few cockles, possibly a few olives. But it was the beginning. Today, of course, mezze can be truly pleasing. At its simplest it might be a bowl of pickled vegetables such as carrots, chillies or cauliflower and a dish of nutty, delicious olives, or it might be a mini feast of vegetables à la grecque or little filo pastry pockets filled with cream cheese and spinach, or tzatziki – a wonderfully refreshing yoghurt dip – or stuffed vine leaves, or the oddly named aubergine salad, which is in fact a beautiful purée of baked aubergines, or taramosalata which, sadly, throughout Greece is pretty insipid, artificially coloured goo. You’ll find my recipe much better than anything you will eat in Greece – ha! Or raw fish marinated with lemon juice and olive oil, or just little pieces of marinated grilled octopus. Much of Greek cooking is done by rule of thumb and experience rather than by careful measuring. Greeks (like most Mediterranean people) don’t cook dinner parties for two, or four, or six, like people in northern Europe do. They cook as much as the dish will hold for as many people as they think can eat it. So you must, I warn you, when you attempt any of these recipes bear in mind that all measurements, times and weights are approximate. Please use common sense.

Olives are indispensable to the Mediterranean table.

First, clean the mushrooms if necessary – if you decide to wash them, make sure you dry them very carefully – then marinate them in the lemon juice for 10-15 minutes.

Secondly, heat some olive oil in a shallow sauté pan or a large, deep frying pan, add the onion and tomatoes and fry swiftly for a minute or two. Then add the peppercorns and coriander seeds, bay leaves, thyme, tomato puree and possibly a dash of water. Bring to the boil and simmer for a few minutes until you have a nice tangy sauce. Now add the mushrooms and lemon juice and cook for 5-6 minutes more or until the mushrooms are cooked and the sauce has reduced a little. Add salt to taste. Tip into a serving dish. When cool, chill in the refrigerator. Serve with chopped coriander leaves sprinkled over.

The mushrooms will be even better tomorrow than today.

The Greeks love these little triangular, puffed, savoury pastries. They are very easy to make and you can use any kind of filling you like. For example, spicy minced lamb in a thick tomato sauce with coriander and chillies; purée of salt cod; or cooked, chopped courgettes instead of spinach. The minced lamb filling would be good with a bowl of that much-loved Greek yoghurt dish, tzatziki (see opposite).

Cook the spinach with the butter and no water whatsoever in a pan with a lid. Leave to cool, then strain off the liquid and chop the spinach finely. Season with salt and pepper and a little nutmeg. Beat together the cream cheese and eggs, then mix this with the spinach and mint.

To make each pastry, take a sheet of filo pastry and cut a strip about 10 x 20cm/4 x 8 inches. Lay it on a work surface and brush with melted butter. Before you add the filling, turn the top left-hand edge of the pastry over to meet the right-hand straight side (this forms the triangular shape), then unfold it. The mark left will show you where to put the filling. Place a tablespoon of the filling to the right side, refold the corner and seal the edges. Repeat the triangular folding until you have a complete packet. Brush with beaten egg, sprinkle with sesame seeds, place on a buttered baking tray and bake for about 30 minutes in an oven preheated to 200°C/400°F/Gas Mark 6. Serve hot or cold.