Cod is easily one of the most beautiful kinds of fish, but it’s important not overcook it (which so many people do), as you risk killing the subtle layers of sea flavours. Funnily enough, fresh cod is really hard to find in Spanish markets – in fact, I can’t remember ever seeing it there! What is very popular – and, I have to say, always in my mum’s fridge at home – is salted cod. So, if you can’t get fresh cod, salted cod is absolutely fine to use here.
A vegetarian alternative to making authentic Tamales.
No Greek feast is complete without a bowl of tzatziki. It is the quintessential Greek dip, with garlic, thick yoghurt and a good amount of lemon.
This has to be one of my favourite vegetarian dishes of all time. It is a Satvic recipe (no garlic or onions are used in it), so is a popular dish for religious festivities. It does require patience to make it, as it’s a long process with two stages of cooking, but the results are so worth it. This dish was usually made when my parents had invited guests for dinner and we would look forward to the leftovers the next day, when the lentil cakes had absorbed more of the gravy.