Nistisima: The secret to delicious Mediterranean vegan food, the Sunday Times bestseller and voted OFM Best Cookbook

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Place a grill pan on a high heat. Peel and slice the squash into 1cm slices, discarding any seeds. Place in a large bowl and drizzle with Peel and finely chop the onions and garlic. Trim and finely slice the leek, then rinse it well in a colander to get rid of any dirt. Peel the carrots and potatoes, then chop them into 2cm pieces, keeping them separate. Massage the seasoning into the squash, then grill the slices for 3–4 minutes on each side, until charred in parts and just cooked through. You will have to do this in batches. When ready, transfer to a platter. To say I was over the moon is an understatement. I cried full on fat tears! Not only is Delicious consistently the best food publication out there, my personal history there makes it such a special place to me. I felt I had gone full circle and could not believe I had this opportunity. Place neatly in the pot (I use the same one the cabbage was boiled) starting from the edge to the centre. Second and third layers may be placed on top, then cover with the plate (which must be exactly the size of the pan). This is done so that when the lahanodolmades are boiling they will not open.

This hearty soup is a staple of Russian cuisine. There are lots of variations depending on region and season: green shchi made with sorrel or nettles; a sour version made with sauerkraut; some with meat. Bραβευµένη chef και παθιασμένη μαγείρισσα, έχει καταφέρει µε το δικό της αυθεντικό τρόπο να αναβαθμίσει την ελληνική κουζίνα και να μεταδώσει σε όλους µας την αγάπη της για το καλοµαγειρεµένο σπιτικό φαγητό. Finally add water to cover the plate and bring to a boil, Cover with the lid, reduce heat and simmer for about 30 - 35 minutes. In Cyprus we also make this dish using other leafy greens such as silverbeet or cabbage or stuffed zucchini flowers or onions.Lahanodolmades me avgolemono is a rustic Fall / Winter Greek dish with cabbage leaves stuffed with ground meat and rice in an egg-lemon sauce.

If you’re a fan of squash but not its long cooking time then this is the recipe for you, as cutting it thinly enough dramatically cuts this down. And if you use a grill pan, or a barbecue, you’ll get a delicious, sweet-charred flavour that is complemented so well with the earthy nuttiness of dukkah. I really do recommend using homemade dukkah, it’s a total game changer.

Cordon Bleu στο Λονδίνο. Ακολούθησαν σεµινάρια ζαχαροπλαστικής πλάι στον Στέλιο Παρλιάρο και στη Σχολή Ζαχαροπλαστικής Valhrona στη Γαλλία. Συνεργάστηκε µε εφημερίδες, περιοδικά και ως σύμβουλος, παραδίδοντας μαθήματα μαγειρικής σε πολυεθνική εταιρεία τροφίμων. Serve fresh pitta with small bowls of this and extra virgin olive oil to dip into; use it to finish dips such as hummus or muhammara; or sprinkle it on soups and salads. If you are not fasting, then it is particularly delicious scattered over eggs.

I baked them for about 35 minutes in a preheated oven to 180 degrees C, or until logs were light brown.Writing a vegan book as a carnivore has also been an interesting experience. It’s made me want to focus more on plant based meals, take time over them and celebrate them in the same way. There is no preaching or judgement in the book – however you come to it is good. Whether you want more of a repertoire when fasting, are vegan and looking for new recipes, or like me, and eat everything but want to up your veg intake – there is something for everyone. I hope you like it. 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.

Although, when graduating I acquired many GCEs O level degrees and later on a Proficiency Degree in English, I don’t know about my English skills, as so many years have passed since then and although I’ve been using English in all my jobs, I am not familiar with the culinary terms. Nistisima means fasting food – food eaten during Lent and other times of fasting observed by those of Orthodox faith. Mostly this involves giving up meat and dairy and instead using vegetables, pulses and grains to create easy, delicious dishes that all just happen to be vegan. As I started penning down my own experiences and recipes, I want to delve further. So I reached out to priests, monks, religious friends, peers… The stories and messages I have received have been so inspiring. I started in Greece and Cyprus and looked at other countries with a big Orthodox following such as Serbia, Syria, Ukraine, Lebanon and more. The introduction goes into the ‘whys and hows’ of Orthodox fasting but it is factual, interesting and contextual. The recipes are for everyone. Place the nuts in a dry frying pan over a medium heat for around 3–4 minutes, until golden and toasted all over. Place in the bowl of a food processor and leave to cool as you toast the spices. Whether you are fasting or not – more and more people are waking up to plant-based diets and for many people, the supermarket meat substitutes are a definite no (it worries me what they are actually made of?) I love Chef AJ’s mantra – if I can’t make it in my kitchen then I don’t eat it. Whole food plant-based foods are in my opinion the way to optimum health and longevity – so if you want to eat well invest in books like this and see how your health changes…………

Try this recipe from the book

In a skillet heat half of the olive oil and sauté the onion until translucent.Add the ground meat and sauté until it turns white.Add half of the tomato and half of the lemon juice and cook for 5 minutes stirring once in a while. While the pie is baking, make the finishing oil. Crush the garlic, in its skin, with the side of your knife and place in a small pan with four tablespoons of olive oil. Gently fry over a low heat, until it starts smelling wonderful but it doesn’t burn – about 4 minutes. Remove the pan from the heat and immediately stir in the remaining half-tablespoon of harissa. Leave to cool.