Lydney Milan's Guide to Greek Cooking

Inspired by LifeStyle FOOD's Lydney & Blair's Taste of Greece we asked Lydney Milan to share her top 5 Greek cooking secrets.

1) Use really good quality extra virgin olive oil

It is the foundation of Greek cuisine and is used for both savoury and sweet dishes: everything from dressing salads and vegetables, for braising, shallow and deep frying.

2) Use secondary cuts of meat

Meats on the bone will benefit from long, slow, cooking, which is very traditional in Greece. It allows for fantastic flavour to develop, has the advantage of being able to be prepared in advance and is a winner with all ages.

3) Focus on vegetables and salads

They are a great balance to the richness of olive oil and are celebrated on their own in Greece. Cook something you might usually eat raw and eat raw something you might usually cook like the beetroot, feta and walnut salad. Why not serve cauliflower in a salad, braising it in tomato transforms potatoes and beans.

4) Always have Greek yoghurt in your fridge

You can eat it for breakfast or as a dessert with walnuts and drizzled with honey. It forms the basis of tzatziki and other salads.

5) Don't forget the Ouzo!

Ouzo is not only the national drink of Greece (and worth trying again!) but its aniseed flavour is the ideal foil for salty meze like olives and maridas (a little like anchovies). It also complements seafood and pork recipes, as well as rich desserts such as my take on iced coffee – Ouzo Frappe – coffee jelly topped with white chocolate mousse.

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