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

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In a bowl put the ground meat, the rice, the onion, parsley, herbs, salt and pepper, as well as half the oil and mix well. 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. Turn up the heat and bring to the boil. Season generously, then reduce the heat to a simmer. Cook on a low heat for 1 hour, until the vegetables are tender and the broth is rich. Taste and tweak the seasoning. The purpose of fasting is to cleanse the body as well as the spirit in preparation for accepting the Resurrection at Easter, which is the most sacred of all observances in the Greek Orthodox faith. I hope you like them x Peach and pistachio galette Herby Gooseberry Focaccia Crispy noodle, watermelon and peanut salad Pastrami cured salmon and rye Praline pain perdu Apricot, almond and thyme breakfast tarte tatin

Add the remaining tomato, olive oil as well as lemon juice and then cover them with a plate (which must be about the size of the pot). During this period I shall try and post mainly Nistisimes Syntages (Lenten recipes). However, I do have lots of recipes I have prepared before Lent, which I shall also post. 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. vegan recipes from the Mediterranean, Middle East, and Eastern Europe that have stood the test of time, from award-winning food writer Georgina Hayden.

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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. Remove from the heat and leave in the pan for a minute while you pulse the nuts. Pulse a few times to roughly chop, then add the toasted seeds, along with the remaining ingredients and pulse until roughly chopped and well combined. Do not let this become too fine, or it will turn into a paste. Transfer to an airtight container. 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…………

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 withNo fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge Place the fennel, sesame, coriander, cumin and nigella seeds in the pan and toast for just a couple of minutes until you can really smell them.