Kapnisti chokolata baklava (smoked chocolate baklava)

Spanakopita me karpouzi (spinach and feta balls with watermelon)

MAKES AROUND 20 BALLS 250g feta cheese, crumbled pinch freshly grated nutmeg 200g fresh spinach, blanched in hot water, drained and squeezed as dry as possible 90g watermelon flesh

130g plain flour

2 eggs, whisked with a dash of water

50g fresh breadcrumbs 20 fresh mint leaves vegetable oil, for frying Put the crumbled feta in a mixing bowl and add the nutmeg and a pinch of black pepper. Tip in the spinach and mix thoroughly. Take a small portion and roll into a ball. Repeat with the remaining mixture until you have around 20 small balls. Cut the watermelon into 20 squares, no bigger than the balls, and set aside.

Place the flour, egg wash and breadcrumbs into three separate bowls. Dust each ball first in the flour, then in the egg wash, and repeat. Finish with a coating of breadcrumbs and roll gently to help them stay put.

Heat the oil in a deep saucepan until a few breadcrumbs sizzle but take 20-30 seconds to turn golden. Gently place the balls in the hot oil and cook for 2-3 minutes until golden, then remove immediately and drain on kitchen paper. To serve, thread a mint leaf, a watermelon square and a ball onto cocktail sticks.

Kolifa (salad for the soul)

SERVES 6-8 AS A MEZE 160g wheat berries

40g white quinoa

40g black quinoa olive oil, for drizzling

2tbsp sesame seeds

3 spring onions, finely sliced (white and green parts)

¼ red onion, finely diced handful fresh mint, chopped handful fresh flat-leaf parsley, chopped handful fresh coriander, chopped

1 pomegranate

2tbsp dark raisins, coarsely chopped

1 fresh red chilli, finely chopped handful flaked almonds, toasted 1 lime Start off by cooking the grains in three different saucepans. You cook them all in simmering water, the only difference being the duration. Cook the wheat berries for 40-50 minutes, until soft but still a little chewy – you don’t want any crunch to these; their gift is in their chewiness. Cook the black quinoa for around 20 minutes, and cook the white quinoa for around 12 minutes.

Once cooked, drain the grains and lay out on a baking sheet to cool and steam dry. Leave the quinoa naked, but dress the wheat berries with a drizzle of olive oil and some seasoning while still warm.

Separately, steep the sesame seeds in a little boiling water until you are ready to use them – this helps to soften and plump them.

Place the spring onions, red onion and herbs in a bowl. Quarter the pomegranate, then whack the skin side with a spoon so it kicks out all the seeds. Add the seeds to the bowl with the raisins and as much or as little of the chilli as you prefer. Throw in the toasted flaked almonds and season generously.

Add the cooled grains to the bowl and mix it all together.

Give the salad a good drizzle of olive oil and squeeze in the juice of half a lime, taste and add more if necessary.

Kapnisti chokolata baklava (smoked chocolate baklava)

MAKES AT LEAST 12 BUT MORE DEPENDING ON SIZE CUT 100g walnut halves 100g pistachios

100g hazelnuts

1tsp ground cinnamon 30 sheets filo pastry 200g butter, melted

For the smoked chocolate sauce

150g dark chocolate (70% cocoa solids), broken into pieces

250ml double cream

1tbsp sugar

For the coffee syrup

400g caster sugar

2tbsp strong, freshly brewed espresso coffee

1tsp freshly squeezed lemon juice 60g woodchips, ideally fruit wood, such as apple, cherry or maple

33cm x 23cm baking tin, greased

4 wooden skewers Prepare all your ingredients in advance before assembling. Start by coarsely grinding all the nuts with the cinnamon and set aside.

To make the smoked chocolate sauce, combine the chocolate, cream, sugar and a pinch of salt and put inside a small heatproof dish. Line a frying tin with foil, put the woodchips on top and set over a high heat for around 5-10 minutes, until the woodchips start to smoke. As soon as they do, lay the skewers on top to act as a mini grate. Place the chocolate dish on top and cover the whole thing in foil. Leave to smoke on a low heat for 10 minutes, then remove from the heat, cover and leave for 10 minutes.

After this time, uncover the chocolate dish and mix thoroughly with a metal spoon to create a smooth sauce. Set aside.

Cut the filo pastry to the same size as your baking tin. Place a sheet of filo inside the prepared baking tin and brush the filo with melted butter. Repeat until you have layered 10 sheets of filo.

Add a layer of ground nuts. Add another 5 sheets of filo, brushing each layer with more butter. Pour in enough chocolate sauce to create a thin, even layer over the filo, then lay another sheet on top and smooth out with your hand before buttering. Continue layering with 5 sheets of filo, a layer of ground nuts, 5 sheets of filo, a layer of chocolate sauce and finish with 5 sheets of filo.

To make the syrup, put the sugar, 250ml cold water and the espresso in a high-sided saucepan over a medium heat and bring to the boil, stirring occasionally. Once it starts to boil, turn the heat to low and let it simmer gently for 5-10 minutes, until the syrup starts to thicken, then set aside to cool (but do not chill). Cut the baklava into squares or diamonds. Flick some water over the top to stop it burning. Bake in the preheated oven for 40 minutes. Remove from the oven and immediately pour over the cooled syrup. Leave to soak at room temperature, ideally overnight but for a few hours at least.