I wanted something simple, nourishing, and quick for our lunch today! I had a bag of baby spinach lurking in my fridge, so I made this little dish — something like a naked spanakorizo, a spanakorizo with out rice.

Sautéed 2 spring onions with a tablespoon of chopped dill in extra virgin olive oil. Tossed in 10 roughly chopped cherry tomatoes and cooked everything gently over moderate heat until tender but still holding their shape. Added 3 handfuls of baby spinach, salt, pepper, and a little more extra virgin olive oil, then cooked gently for about 5 minutes. Finished with extra virgin olive oil and a squeeze of fresh lemon juice.

Big love, Despina xxx

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Start by gently cooking the garlic in extra virgin olive oil, then add the freshly grated tomatoes. Once the tomato water has evaporated, add the cooked beans and cook until everything is beautifully married together. Finish with more extra virgin olive oil, sea salt, and black pepper!

Big love,
Despina xxx

Spring in Greece brings a plethora of wild, sweet greens and fields fragrant with fresh herbs. One of my favourites is wild asparagus, which grows beautifully at this time of year. Curiously, it wasn’t something I had the chance to enjoy as a child, so it feels all the more special now.

For this month’s recipe, I’ve kept things beautifully simple. The asparagus, gently boiled, is of course the star of the plate. Alongside it, I’ve made a creamy tyrosalata to serve as a blank canvas, and a vibrant maintanosalata to celebrate the season. This parsley and bread salad is wonderfully fresh and full of character.

I love this dish for its simplicity and its resourcefulness. It reflects the Greek tradition of making the most of stale bread, transforming it into something full of life. Maintanosalata pairs effortlessly with grilled or fried fish, spooned over potato salad, served with roasted chicken, or even tucked into a sandwich. It’s a truly versatile and rather charismatic addition to the table.

Traditionally, this salad might be made with bread or boiled potatoes and seasoned simply with salt. Here, I’ve added a gentle fiery touch with a little chilli, just to lift and brighten the flavours.

Serve this dish as a side, a salad, or as part of a generous meze spread.

Maintanosalata (Parsley Salad)

Rustic parsley salad that looks more like a dip, with a fresh, tangy flavour.

Ingredients

• 30g fresh parsley (a small bunch)

• 1 medium garlic clove, peeled

• 2 small spring onions, roughly chopped

• 1 slice white sourdough bread (50–70g)

• 40g extra virgin olive oil (about 3 tbsp)

• 1 tsp apple cider vinegar

• 2–3 tbsp ice-cold water

• 2–3 pinches salt

• Optional: a little red or green chilli

Method

1. Wash the parsley and remove the thicker stems, keeping mostly the leaves.

2. If using chilli, heat a pan over a medium heat with a little olive oil. Add the chilli and cook for a couple of minutes until lightly blistered, then set aside.

3. Remove the crust from the bread and soak it in water for about 5 minutes. Squeeze out the excess water.

4. Add the parsley, garlic, spring onions and vinegar to a food processor. Blend until finely chopped.

5. With the processor running, add the bread, chilli (if using) and salt. Gradually pour in the olive oil, as you would when making mayonnaise, until you have a creamy parsley sauce.

6. Taste and adjust the seasoning if needed.

7. Add the ice-cold water (depending on how thick you’d like the sauce) and blend briefly to bring everything together.

Feta & Yoghurt Spread

This is a recipe my mum used to make. It’s really simple, but I love it. Think of it as a quick feta and yoghurt tyrosalata.

Ingredients

• 100g feta cheese

• 100g Greek yoghurt

• 1–2 tbsp olive oil

• A squeeze of lemon juice or a splash of vinegar

• Salt, to taste

Method

1. Crumble the feta into a bowl.

2. Add the yoghurt and mash together with a fork until creamy but still slightly textured.

3. Add the olive oil and a small squeeze of lemon juice (or vinegar), then mix again until smooth and spreadable.

4. Taste and adjust. Add more yoghurt to loosen or more feta to thicken.

5. Finish with a drizzle of olive oil and a pinch of chilli or black pepper, if you like.

   

Boiled Asparagus Tips

Fresh, tender asparagus with a clean, delicate flavour, lifted by creamy and herbaceous accompaniments.

Ingredients

• 1 bunch asparagus (tips and tender stems)

• Water

• 1–2 pinches salt

• A drizzle of Honest Toil extra virgin olive oil

Method

1. Rinse the asparagus under cold water and trim off any tough ends. If using thicker spears, lightly peel the lower part of the stems.

2. Bring a pot of water to the boil and add a pinch or two of salt.

3. Add the asparagus and cook for 2–4 minutes, depending on thickness, until just tender but still vibrant green.

4. Transfer immediately to ice-cold water to stop the cooking and preserve the bright green colour.

5. Drain well and serve over the feta and yoghurt spread, finishing with a few spoonfuls of maintanosalata and a drizzle of olive oil.

It’s been a bit of a whirlwind lately. I’ve started a new job, which I’ll share more about very soon, but the timing has been quite something. Both Iris and I have been unwell back to back, and this past week has probably been the hardest of all. Beginning something new while dealing with flu and a stubborn stomach bug has not been easy.

Still, I’ve been lucky. I met and worked alongside a remarkable chef, someone generous with their knowledge and kindness, who helped me ease into my new responsibilities. It’s such a relief when people are supportive in that way, when they genuinely want to share what they know and have your back.

Today I had to call in sick. My body was simply too low on energy, so I stayed home with Iris and took things slowly. I made rizogalo for us, something simple and comforting.

This time I sweetened it with honey and just a touch of sugar. I also added a little lemon juice and a couple of strips of peel, which I completely forgot to remove before serving. I ended up eating them myself, but I do love lemon, so it worked out rather nicely. Of course, you can play with flavours too, I’ve used cardamom, bay leaves, even orange instead of lemon.

I shared a couple of bowls with my neighbour, and only afterwards did I wonder if they might find it not quite sweet enough. Still, I hope they enjoyed it.

Big love,
Despina xxx

Rizogalo, creamy rice pudding

Feeds: 4
Prep time: 5 minutes
Cook time: 15-25 minutes

Ingredients

• 600g whole milk , I used Jersey milk

• 80g rice, short grain or pudding rice works best

• A pinch of salt

• 40g light-flavoured honey

• 2–3 teaspoons sugar

• 1 1/2 tablespoons cornflour (cornstarch), mixed with 2–3 tablespoons cold tap water

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon unsalted butter

• 2 lemon peels and 1 tsp lemon juice (optional)

• Cinnamon, for serving

Method

1. Rinse the rice under cold water. Add the rice to a pot with 200 g of water with a pinch of salt and simmer until it is partly cooked and the water is absorbed.

2. Pour the honey, sugar and milk into a saucepan and add the lemon peel. Warm gently over medium heat.

3. Add the rice to the milk and simmer for a couple of minutes, then add the diluted cornflour, stirring regularly so it doesn’t stick. Cook until the rice is soft and the mixture thickens. Mine took about 20 minutes on low heat, as my hob is gas. Toss in the butter and the lemon juice, stir well and try! At this stage, you can taste and add a bit more honey if you like.

4. Remove the lemon peel if you prefer, then pour into a bowl. Sprinkle with cinnamon and serve warm or cold.

Here, potatoes and greens are braised together with Honest Toil extra-virgin olive oil, harvested only a few months ago, so fresh, vibrant and gently peppery!

The inspiration comes from a dish called patates me spanaki, which I first came across in a book about the tradition of monastery cooking and Lent, Ta Míla tou Mageíra (“The Cook’s Apples,” more or less!). While testing and researching the recipe, I discovered two very similar dishes: the Croatian blitva, and an Italian version made with rapini and potatoes. It’s a beautiful reminder that food really knows no border! The same simple ideas appearing in different kitchens, shaped by the land and the seasons.

The recipe in the book is wonderfully loose and generous in spirit, leaving plenty of room to cook by instinct and make it your own. Traditionally it’s made with fresh spinach, but in my version I use rainbow chard, which cooks down beautifully and brings its own gentle sweetness. It comes together in about 30 minutes, yet feels both bright and comforting. You can taste every single ingredient, and that, to me, is the real beauty of the dish.

Juli recently reminded me that it’s horta (χόρτα) season in Greece! The time when people head out to the hills to forage for wild greens. I miss those flavours deeply. Still, after seventeen years living in London, I’ve come to appreciate the beautiful produce we have here too. At this time of year, the bunches of rainbow chard appearing in markets and greengrocers always give me a small sense of home.

Alongside the dish, I like to make a quick little side of lemon macerated in extra-virgin olive oil. It’s sharp, bitter, and intensely fragrant. When you spoon it over the greens and potatoes, it brings a brightness that reminds me — just a little — of the wild greens of Greece.

Enjoy it as a main dish with good bread, or serve it as a side alongside fish or meat. It’s also wonderful the next morning with eggs and cheese. And if you happen to have leftovers, they stretch beautifully: add a jar of good butter beans, some simply boiled lentils, or even a handful of pasta and you suddenly have something close to a quick, brothy minestrone.

Big love, Des xxxx

Potatoes and Greens braised in Honest Toil

Ingredients

750 g potatoes, about 3–4 medium/large ones, peeled and cut into chunks
1 bay leaf, optional
500 g greens, I used rainbow chard, but spinach, kale or cime di rapa will also work
A bunch of spring onions, about 5–6 medium, roughly chopped
2 garlic cloves, finely chopped
Small bunch of dill or parsley, or mixed herbs if you like
Plenty Honest Toil extra virgin olive oil
Salt and black pepper

Optional macerated lemon to serve

1 unwaxed lemon, halved and very finely sliced
2 pinches salt
4–5 tbsp Honest Toil extra virgin olive oil
Optional spices: fennel seeds, coriander seeds, chilli flakes or cumin

Method

1. Make the macerated lemons, optional. Finely slice the lemon and place it in a bowl with two pinches of sea salt. Press it firmly with a spoon to release the juices. Add the extra virgin olive oil and mix well, pressing and stirring until the lemon softens and becomes glossy. Add any spices you like. I added two pinches of fennel seeds. Leave it somewhere warm to soften while the dish cooks.

2. Place the prepared potatoes in a pot with the bay leaf and cover with water about 2–3 cm above them. Add a couple of pinches of salt and bring to a boil. Simmer gently for about 15 minutes, until just tender but still holding their shape.
   When ready, remove from the heat and leave them in their cooking liquid. Do not discard the water, you will use some of it later.

3. Prepare the greens, wash them thoroughly and roughly chop. If your greens have hard stalks, chop them off and cook them with the onions and garlic first, before adding the leafy parts.

4. In a large pot heat 4–5 tablespoons of extra virgin olive oil over gentle heat. Add the spring onions, garlic and any chopped green stalks. Cook slowly, stirring often, until soft and translucent.

5. Add the chopped greens in two batches, letting the first batch wilt before adding the rest. Stir in the dill and season with salt and pepper.

6. Add 3–4 ladles of the potato cooking water and simmer gently for about 7–10 minutes, until the greens soften and become sweet.

7. Toss in the cooked potatoes to the greens. Drizzle in another tablespoon or two of olive oil and simmer very gently for about 10 minutes. Add a little more potato cooking water if needed to keep everything moist. Stir carefully as you want the potatoes to keep their shape. As they cook, the edges will soften and the broth will become lightly starchy and cloudy.

8. Toward the end, avoid stirring too much. Instead, gently shake the pot to move everything around without breaking the potatoes. Taste and adjust the seasoning.

9. Serve your potatoes and greens warm with plenty of good bread to soak up the juices. The macerated lemon can be served on the side for brightness, though the dish is also beautiful without it!

It pairs beautifully with feta, tinned fish, or a legume spread such as fava or hummus. Simple, clean, pleasing flavours, a little like horta meets potato stew, inspired by monastery cooking and the spirit of fasting food!

Feminist Food Journal

A Treasure For My Daughter

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3 months ago · 7 likes · 2 comments · Feminist Food Journal

The music we’ve been dancing to with Iris these days.

Endless cooking with extra virgin olive oil - ladera season is here!

Big love, Des xxx

Like most ladera dishes, it begins slowly: onions and garlic soften in the oil, filling the kitchen with that smell of potential, hinting that something good is on the way. Then everything simmers quietly until soft and soupy.

I love frozen peas because even high-quality petit pois are inexpensive, and probably the easiest legume to find and cook. This recipe isn’t about fancy technique. It’s about rhythm: low heat, care, and letting the sweetness of the peas settle into a simple vegetable broth.

Big love, Despina xxx

Arakas laderos. Peas braised with extra virgin olive oil and vegetables

Serves: 4
Prep time: 10 minutes
Cook time: 35–40 minutes

Ingredients

• Extra-virgin olive oil, plenty

• 2 medium brown onion, finely chopped

• 2 garlic cloves, finely chopped

• 1 big carrot, roughly diced

• 3 medium potatoes, peeled and cut into medium–small chunks

• ½ bunch fresh dill finely chopped or a few leaves of fresh basil, 4 to 5 will do

• Salt and ground black pepper

• A pinch of cinnamon

• 1/2 sweet paprika, if you like

• 2 ripe medium large plum tomatoes, coarsely grated or 1 heaped tbsp of double concentrated tomato paste

• 500g good quality petit pois frozen peas

• One lemon

Method

1. Heat about 4 tbsp of extra virgin olive oil in a large pot over medium heat. Add the onion and garlic and cook for 5–6 minutes, until soft and translucent. Stir in the diced carrots and potatoes, cinnamon and paprika and gently cook over medium heat for about 5 minutes.

2. Stir in the grated tomatoes (or tomato paste) and cook for a couple of minutes. Then pour in enough water or stock to cover the vegetables. Season with salt and pepper. Let everything simmer until it begins to soften. I usually test the potatoes and carrots with a knife. You want them al dente, just tender but still holding their shape.

   

   

3. Add the peas and top it up with a bit more water (add water only if need needed). drizzle in a little more olive oil, and bring everything to a gentle boil and cook uncovered.

   

4. Lower the heat and cook for about 20–30 minutes, until the potatoes and carrots are tender but still intact and the peas are soft.

5. Taste and adjust the seasoning, adding more salt and pepper if needed. Finish with a generous amount of extra virgin olive oil (about 2-3 tbsp), a few pinches of black pepper, and 2–3 tablespoons of fresh lemon juice to brighten the flavours.

   

6. If your cooking liquids look a bit thin and seem to have too much water, simply bring the stew to a gentle boil to reduce the liquid and achieve a cloudy, flavourful, soupy broth. Be careful not to over-stir, as the potatoes may become mushy!

   We had it with wholemeal bread, anchovies and Kalamata olives. Arakas is always better the next day, when the flavours have settled. You can have it with rice, as a side with cooked meat or fish, or even mixed through pasta.

As the days slowly shift toward spring, I’ve been thinking a lot about greens — the kind of cooking that feels simple, vibrant, and full of life after the heaviness of winter. The markets are starting to fill with fresh leaves and herbs again, and it always makes me want to cook things that are quick, comforting, and full of flavour.

I’m doing alright and working on some new recipes for you all. Here’s what’s on my mind:

I tried my green fritters again, this time using spinach instead of kale. They turned out really nice. One more go and I’ll post the recipe here.

Made my fava recipe at work — I used split fava beans instead of yellow split peas and roasted them instead of simmering. Love it! Served it with horta tsigarista.

I’m also currently working on our next recipe with Honest Toil. So exciting! It’s a dish inspired by Greek Lent cooking and spring. Here’s my first attempt!

A few days ago I made a really delicious rizogalo (greek rice pudding), which I infused with orange peel and fresh bay leaves. I’m not sure why, but the flavour reminds me of spring. So fragrant, almost dreamy!

So many greens and herbs filling the air with that feeling that spring is here!

Big love, Despina xxx

Pasteli doesn’t really need much of an introduction, so long story short, this is a very simple recipe. I don’t use a thermometer to check the temperature of the honey — I just stir it continuously until it becomes frothy, then remove it from the heat.

I’ve added a little lemon because I love the combination of lemon and honey, and I have a feeling it helps it stay fresher. You can substitute the honey with agave, mix in a pinch of cinnamon or any spice you like. Today, I’m serving it to my friends on fresh laurel leaves I picked from my garden, but you can absolutely skip this. In Greece, they often use lemon or orange tree leaves instead of laurel!

Please use good-quality honey and avoid cheap supermarket squeeze bottles!

Big love, Despina xxx

Sesame and coconut pasteli

Ingredients

• 90g very good-quality honey or agave

• 90g sesame seeds

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Putting my energy into things that make me feel content and bring joy has been helping a lot. I’m trying to mostly say yes to all of Iris’s fun invites — muddy puddles, dressing up, role-playing, laughing out loud at poo-poo jokes. Being present for her way of experiencing life makes my heart feel fuller.

Self-care is something I still struggle to fully embrace. It’s high on my list, and somehow also the easiest thing to skip.

Today I came home wanting to make myself a good, simple meal, so I revisited one of my old recipes for hortokeftedes, one I haven’t made in a long time. These are my green fritters made with very few ingredients and fried in extra-virgin olive oil!

Recipe coming very very soon, available to paid subscribers only.

Big love, Despina xxx

When I first started cooking professionally in London, I was blown away by all the ingredients I was exposed to new spices, new greens, new everything. I loved experimenting, and I often used too many ingredients in my cooking. Sometimes it worked, sometimes it didn’t. The food became overwhelming and the flavours were too complex, and the ingredients lost their essence under bold spices and unnecessary toppings.

Growing up as a cook, I became simple. Today, I love tasting the flavour of a good carrot. I love using seasonal vegetables and greens, even when they’re not fancy looking. I love making food that makes you feel well fed, nourished and content.

The food I grew up with was all about this. No easy wins. Spices were only ever used to complement the main ingredients. Never to overpower the vegetables, meat or fish. Ingredients tasted like what they are. And olive oil isn’t just a cooking base, it’s extra virgin olive oil, and it should be just as good as everything else on the plate.

So call me simple! I take it as a compliment. Because it takes confidence and care to put just a few ingredients in your pan and cook them with love, patience and respect. And this is what I want to master through my recipes. Don’t get me wrong tho, I love a good curry when it’s made with care and balance, and when it lets the main ingredients shine.

Today I had my frozen beans from last week’s recipe testing for my friends at Honest Toil. I simply warmed them up, added a good pinch of mild curry powder, then finished with a generous amount of Honest Toil olive oil, freshly squeezed lemon juice, some Kalamata olives, and week-old bread — brought back to life with a sprinkle of water and a quick toast.

Yesterday’s lunch was boiled winter vegetables. Boiled until soft in plenty of water, seasoned with salt, a dried bay leaf and a whole garlic clove (no need to peel — just wash well). Once tender but still holding their shape and colour, I roughly cut them and finished with extra virgin olive oil and, of course, fresh lemon juice.

Big love,
Despina xxx

We haven’t seen the sun in London for I don’t know how long — but there’s something quietly beautiful about winter. Cold and rain make greens grow deeper, sweeter, more resilient. And then there are those zingy, juicy citrus fruits — so cherished and precious — that make everything taste fresher and brighter.

On a recent chat with Juli from Honest Toil, she shared how even their olive oil shifts with the seasons:

“We see our olive oil as a living substance, shaped by each year’s weather, soil, and life in the grove — changing as it matures. Right now it’s at its sharpest, greenest, spiciest and most vibrant, perfect for lifting winter vegetables and adding a peppery kick to hearty greens.”

Juli and Tom have a rare generosity that shines through their oil. You feel the care, labour and patience in every drop.

This recipe marks the beginning of a new series and collaboration celebrating food made with love, using the beautiful Honest Toil extra virgin olive oil from Koroneiki olives. I’m starting with one of my absolute favourites: mayromatika me lahana, black-eyed beans with greens.

Beans, greens and citrus, all bound together with the most delicious extra virgin olive oil. Black-eyed beans are often overlooked, but I adore them. They cook quickly (no soaking needed, though they become creamier if you do) and taste earthy and comforting. In London I usually find them in Caribbean or Turkish shops; on my last trip to Athens I brought back a couple of packets of native black beans produced in northern Greece. My local butcher in Athens also sources beautiful independent legumes alongside his meat. I love that so much. It’s an honest, generous reflection of how deeply Greeks care about their beans and pulses.

This dish draws inspiration from a Pontic recipe, fasoulia me mavrolahana, where beans are gently cooked with dark, hearty greens. For the greens, I love cavolo nero or collards (often sold as spring greens here), but kale, Swiss chard, spinach or savoy all work. At this time of year, greens have a quiet sweetness that marries beautifully with Honest Toil’s peppery edge and the grounding flavour of the beans and their precious cooking liquid.

Traditionally, a little flour or cornmeal is added at the end to thicken the broth. A simple trick that gives body and a gorgeous golden hue. In my version, I’m skipping the cornmeal and leaning into citrus juices and zest. But feel free to add a tablespoon of cornmeal to the broth if you have some on hand. The flavour is wonderfully unique.

And if you’re cooking for kids (or spice-shy grown-ups), add a sweet dried guajillo instead of chilli, or just a pinch of paprika or mild curry powder (my mum’s favourite).

This is the kind of dish that only improves as it rests. Make extra. Tomorrow it becomes lunch. The next day, even better.

It’s simple, grounded food — but only as good as your ingredients.

Black-Eyed Beans & Greens

Serves 4, time 1hrs to 1 hrs and 30min

Ingredients

For the beans

• 250g good-quality black-eyed beans (or cook 500g and freeze half for another day — it’s worth it!) - No soaking needed, but they’ll cook faster and creamier if you do

• 2 large garlic cloves

• 2 large bay leaves (fresh or dried)

• 1 small dried chilli (optional — or a pinch of chilli flakes, paprika or mild curry powder)

• 4 tbsp Honest Toil, plus more to finish

• Juice of 1 small lemon, to taste, zest before juicing

• Juice of 1 small orange, to taste, zest before juicing

• Salt

For the greens

• 1 medium onion (about 200g), chopped

• 3 spring onions, chopped

• 1 garlic clove, finely chopped

• 250g winter greens (cavolo nero, collard, kale, Swiss chard or savoy), tough stems removed and leaves roughly chopped

• Zest of 1 small lemon

• Zest of 1 small orange

• Small handful of herbs (parsley, dill, mint, any or a mix)

To serve: extra Honest Toil, lemon wedges, chopped spring or dried onion, chilli flake.

Method

1. Place the beans in a large pot, cover generously with water and bring to the boil. Boil for 10 minutes, then drain and rinse. Return the beans to the pot and cover with fresh water (about 6cm above the beans). Add the garlic, bay leaves, chilli or spices (if using), 4 tbsp Honest Toil and a few good pinches of salt.

Simmer gently for 40–90 minutes, topping up with kettle water if needed, until the beans are tender but still holding their shape. Once cooked, add the citrus juices to taste — start with half, then add more if you like. Stir well, taste, and adjust salt.

2. Prepare the greens. Heat 3–4 tbsp Honest Toil in a wide pot or deep pan. Add the onion, spring onions and garlic and cook gently for 7–10 minutes until soft and lightly caramelised. Add the citrus zest and cook for a minute, stirring constantly.

Add the chopped greens and herbs and let them wilt. Ladle in 3–4 ladles of bean broth (if your beans aren’t ready yet, just use the broth — no beans) and cook over medium heat for 5–7 minutes until tender.

3. Add the cooked beans with enough broth to generously submerge everything. Reduce heat to low and simmer for about 10 minutes, until you have a thick, cloudy broth and the beans and greens are beautifully soft.

Taste, season, add more citrus if needed, and drizzle generously with Honest Toil. Taste again. Let everything simmer for 1–2 minutes, then remove from the heat.

Serve with more Honest Toil, extra lemon juice and a pinch of chilli flakes if you like. You might also add a little more citrus zest or some chopped herbs. I often enjoy them simply, with just chopped onions (spring or dried), another squeeze of lemon and plenty of olive oil, Onions give a spicy, fresh note! If you’re feeling peckish, bread, olives or tinned fish are perfect alongside these beans.

Notes

• This improves with time — even 30 minutes of resting makes a difference. Next day is divine.

• Keep it mild for children and add spice at the table.

• Tomorrow’s leftovers make a beautiful salad: spoon over warm beans and greens, add more Honest Toil, citrus and herbs.

I love this soup bright, citrusy and peppery — where the olive oil isn’t just a finish, but a main ingredient.

Make it your own.

I hope you’re all doing well. I don’t want to complain, but it’s been a bit of a rollercoaster here, hence my irregular posts. I’m trying hard to get back to my writing. Iris has been unwell back-to-back, work at the café is going through changes, and I’m doing my best to keep it all together. Most of the time I’m doing well… and then there are moments when I feel like I’m losing my cool!

I’ll try to share a really good recipe here once or twice a month. Writing recipes is a true ritual for me! Some take years to perfect, while others I’ve cooked only twice and they worked beautifully. Putting together a recipe that truly matters isn’t an easy process, and I want to offer you good, simple food. For me, the quantity doesn’t matter; what matters is being honest with you and not wasting your time or money.

I don’t have any new recipes today, just a few lovely meals we’ve enjoyed lately. So here you go.

My fakorizo recipe is one of our favourite things these days. The other day we used orzo instead of rice and served it with feta cheese!

💙

The other day I made this amazing quick lunch for my partner and me using my meat sauce recipe. We had leftover meat sauce from the night before, so I used a Turkish flatbread (which reminds me a lot of what proper pita bread tastes like). I spread some baby spinach on top, added a little grated cheese and the leftover meat sauce, then covered it with parchment paper and toasted it until the meat was warmed through and the cheese had melted.

Finished it with chopped herbs, fresh lemon, and a drizzle of good olive oil.

You can use any bread you like, even sourdough! Spice it up with chilli flakes. I kept it simple, and it was so good.

💙

I love good fried eggs, and we only buy good eggs! This is how I like to fry them.

Pour a generous amount of extra-virgin olive oil into a pan, add the eggs, and season with salt. Heat the pan over high heat; once the whites start to cook, reduce the heat to low and cover the pan with a lid. Check the eggs regularly until the whites are fully cooked and the yolks are still bright and runny. To speed things up, spoon some of the hot oil over the whites.

Serve the eggs and warm your bread in the remaining oil in the pan. I like to drizzle a little vinegar or fresh lemon juice over both the eggs and the bread. Sometimes I add a pinch of oregano, black pepper, or chilli flakes.

💙

Made these delicious bagels with leftover roasted chicken. A good amount of chicken, fresh thyme (or any fresh herb you have on hand), and a nice layer of melty cheese — I used Parmesan. Toasted until the chicken is warmed through and the cheese has melted.

Added some lettuce leaves and a drizzled of olive oil and lemon. SO good!

We’re having a very quiet time with family — so I’m sorry I don’t have any photos to share. I’m going through a rather tricky period and haven’t been using my phone much or posting on Instagram lately. I’m not sure if this is a temporary pause, but it feels right for me at the moment. Thank you for sticking around.

Below, I’ve shared a few of my favourite recipes, which I hope will be helpful whether you’re cooking for one or for many over these days. Enjoy 💙

Big love, Despina xxx

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Mains to share

Salad and small plate to share

Puddings

Feel free to make the recipe your own: infuse the cake or the cream with a splash of brandy, cardamom, orange zest, or even a few pinches of masala chai spice. It’s fresh, light, and the perfect way to end any festive meal without weighing you down. Easy, adaptable, and wonderfully comforting—just what Christmas cooking should be.

Spiced Yoghurt & Olive Oil cake with Whipped Yoghurt Cream

Serves 8

For the cake:

Ingredients

• 220g all-purpose flour

• 2 tsp baking powder

• 1/2 tsp ground cinnamon

• A pinch of salt

• 140g icing sugar

• Zest of 1 lemon, finely grated

• 65g unsalted butter, melted

• 40g honey

• 55g extra virgin olive oil

• 2 tsp vanilla extract

• 3 large eggs, at room temperature, beaten

• 100g full-fat Greek yoghurt

• 1 tbsp fresh lemon juice

For the glaze:

• 90g honey

• 25g unsalted butter

• 1/2 cinnamon stick

• 2 whole cloves

• A couple of strips of lemon peel (optional)

Method

1. Preheat your oven to 175°C fan. Grease a 20cm round tin or a 900g loaf tin with butter and dust lightly with flour. Always use parchment paper if you don’t trust your tin!

2. In a large mixing bowl, combine the flour, baking powder, cinamon and salt. Set aside.

3. In a small bowl, mix the icing sugar with the lemon zest. Set aside.

4. In a medium saucepan, melt the butter, then stir in the honey. Mix well, then add the olive oil and vanilla extract. Stir in the icing sugar–lemon zest mixture. Set aside.

5. In a separate bowl, whisk together the eggs, Greek yoghurt, and lemon juice until well combined. Add the butter–honey–oil mixture and whisk until smooth.

6. Make a well in the centre of the dry ingredients and pour in the liquid mixture. Gently stir until the batter is smooth with no lumps—take care not to over-mix.

7. Pour the batter into the prepared tin. Give the tin a gentle tap on the counter to release any air bubbles and smooth the top.

8. Bake at 175°C fan for 10 minutes, then reduce the oven temperature to 160°C (fan) and bake for another 30–40 minutes, or until the cake is golden and a toothpick inserted into the centre comes out clean.

9. Once out of the oven, allow the cake to cool for 5 minutes. Meanwhile, prepare the spiced honey butter. Add the butter and honey to a small pan and warm gently until steaming and fully combined. Then pour the mixture straight over the cake.

10. Let the cake cool for a further 10–15 minutes before slicing and serving.

Yoghurt Cream

Ingredients

• 300g double cream

• 200g full-fat Greek yoghurt

• A pinch of salt

• Flavouring (choose one or a mix):

  • 1 tsp vanilla essence

  • Zest of ½ lemon or orange

  • 1–2 tsp honey or molasses or 1–2 tsp icing sugar

  • A splash of brandy

Method

1. In a large bowl, add the double cream, Greek yoghurt, vanilla essence (if using), and a pinch of salt.

2. Whisk until the mixture begins to thicken slightly.

3. Add any additional flavours or sweeteners you prefer, then continue whisking until you reach a thick, silky consistency. Try to always whisk in one direction!

4. If you have a hand mixer, feel free to use it. If not, take small breaks 😁 and keep going until it thickens.

5. Preferably refrigerate for a couple of hours before serving.

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Big love, Despina xxx

Iris doesn’t really enjoy elaborate flavours or mixed vegetables these days — she prefers all the ingredients separately. It’s a bit challenging (almost annoying!) for me, because I love these peasant-style, humble Greek recipes that turn simple staples into a proper, honest meal.

Whenever I get the chance to cook, I feel so happy! The other day I made a simple lahanorizo while Iris was at nursery, and Theo and I had it for lunch. It took just a little over half an hour to cook, and we enjoyed it with grilled bread and, of course, feta.

Always make recipes your own by adding your kitchen staples. Here are a few ideas:

• Spices: curry powder, paprika, cumin seeds, fennel seeds, nutmeg, Worcestershire sauce, miso paste

• Greens: white cabbage, savoy, cavolo nero, kale

• Carrots: parsins, squash, swede, celeriac

• Alliums: leeks, chives, fresh or wild garlic

• Herbs: Use whatever fresh or dried herbs/seeds you have . Also, If you prefer to keep it simple, use a single herb such as dill or parsley.

• Rice: bulgur, quinoa, millet, orzo

• Extras: butter, bacon, lardons, sausages — if you like

Big love, Despina xxx

Lahanorizo (Cabbage & Rice Stew)

Ingredients

• 1 brown onion, peeled and diced

• 2 spring onions (or 1 medium leek), washed and diced

• 2 garlic cloves, peeled and roughly chopped

• 2–3 carrots, washed and cut into medium–small chunks

• ½ medium savoy cabbage, washed and cut into chunks

• 2 handfuls of baby spinach or chopped cavolo nero or kale

• Mixed herbs — 1 bay leaf and some chopped fresh oregano, thyme, parsley, and a little sage (just 1–2 leaves).

• 1 tablespoon tomato paste

• ½ cup easy-cook long-grain white rice, washed

• Salt, pepper, and plenty of good extra virgin olive oil

• 1 lemon

Method

1. Heat olive oil in a pot and sauté the onion, spring onion, garlic, and carrots until the onions start to turn translucent.

2. Add the cabbage chunks and your chopped herbs. Keep sautéing. I like letting the pot get almost dry so the veggies catch slightly on the bottom — those burnt bits add great flavour.

3. Stir in 1 tablespoon of tomato paste and continue to sauté so it caramelises slightly.

4. Add the spinach/kale/cavolo nero and season with salt! Cook until everything begins to soften and wilt — maramena.

5. Stir in the washed rice and cook for about 5 minutes.

   

6. Pour in hot kettle water to cover everything. Bring to a boil, then reduce to a simmer until the rice is cooked. I like to leave a generous amount of cooking liquid — the rice will drink it up, and lahanorizo is best when moist.

7. Try seasoning! Turn off the heat and finish with lemon juice, a drizzle of olive oil, and black pepper.

It’s my first day off after a hectic month! After dropping Iris at nursery, I went for a walk and ran some errands at my local market. There’s always time for a bit of charity shop hopping! I’m usually on the hunt for old crockery and toys, and this time I found an amazing wooden Pinocchio. It’s so charming — I think Iris will love it!

When I got home, I did a few chores and some job hunting, and suddenly it was already lunchtime. I had a container of lentils I’d forgotten in the fridge since Sunday, so I made fakorizo — a simple lentil-and-rice dish I usually throw together with leftover lentils and whatever rice I have on hand. This time it was just long-grain.

Rice: Rinse 1 cup of long-grain rice under cold water, then cook it with 2 cups of water and a little salt. Sometimes I add a bay leaf for earthy notes. Bring it to a boil, then turn the heat to low and simmer for 10–15 minutes until the water is absorbed. Cover with a tea towel and a lid, then let it rest for 10 minutes.

Lentils: I used my usual lentil recipe — it’s wonderfully versatile and works great with rice, pasta, salads, or roasted vegetables. I didn’t have celery this time, so it was just carrots, and I also added two spring onions that were lurking in the fridge drawer. Warm up the lentils and add as much rice as you fancy.

We’re lucky to have a little patch of herbs in the garden (thank you to the previous tenants for that gift!), so I made a quick green sauce. I finely chopped thyme, one leaf of sage, parsley, chives, and some fennel tops — all in small amounts — then added lemon zest, lemon juice, and extra virgin olive oil.

I mixed a few spoonfuls of the green sauce into my fakorizo — and there you have it!

Big love, Despina xxx

We’re slowly settling into our new home, and I’m so happy that we’re finally in. We’ve already started creating memories in our new humble abode. The hardest part, I think, is figuring out how to make this new-old little box truly feel like ours—how to shake off that feeling that it doesn’t quite belong to us yet. It still feels a bit like something borrowed, but we’re giving it the love it needs so it can become a place where we feel safe, warm, and content.

I guess it all starts from within us! So, on that note, I’m trying to welcome more good work my way and make more and more people happy through the food I love to cook and eat. I’m currently looking for more food-related work—chef residencies or collaborations, recipe development for good businesses and good people, food styling, or food economics for photoshoots, etc.

Shout if you’d like to work with me, or if you know someone or a business that might be a great match! Thank you in advance.

Big love, Despina xxx

Big love, Despina xxx

Greek Fava (Yellow Split Pea Purée)

Serves 4–6

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