Ingredients 配料
1 marrow, large, or an overgrown courgette 1个大西葫芦或一条过大的小绿瓜
500g of lamb mince 500克羊肉碎
1 onion, finely chopped 1个洋葱，细切
3 garlic cloves, finely chopped 3瓣大蒜，细切
1 bunch of bunch of flat-leaf parsley, small, chopped 1小束平叶欧芹，切碎
175ml of white wine 175毫升白葡萄酒
1 tsp ground cinnamon 1茶匙肉桂粉
1 tsp dried oregano 1茶匙干牛至
1 bay leaf 1片月桂叶
500g of passata 500克番茄酱
2 aubergines, sliced into thin rounds, not salted 2个茄子，切成薄片，未加盐
50g of butter 50克黄油
50g of plain flour 50克普通面粉
300ml of whole milk, warm 300毫升温牛奶
1 pinch of grated nutmeg 1撮磨碎的肉豆蔻
olive oil, for frying 橄榄油，用于煎炸
salt 盐
pepper 胡椒
Method 制作方法
1. Heat some olive oil in a wide, non-stick saucepan and gently sauté the onion for 10 minutes until soft. Add the garlic and parsley, cooking for a minute or so, then turn up the heat and add the mince. Brown the meat all over, then add the cinnamon, oregano and bay leaf and season with salt and pepper. Cook for another minute and then add white wine, leaving it to bubble and evaporate. Add the tomato passata, reduce the heat and leave to gently simmer on the hob for 1 hour, or until the liquid has reduced and the mix is rich and thick.
在一个宽口的不粘锅中加热一些橄榄油，轻轻炒洋葱10分钟直至软化。加入大蒜和欧芹炒约一分钟，然后提高温度加入肉碎。将肉炒至全熟，再加入肉桂、牛至和月桂叶，加盐和胡椒调味。炒多一分钟后倒入白葡萄酒，让其沸腾并蒸发。加入番茄酱，降低温度，在炉子上慢慢炖煮1小时，或直到液体减少且混合物浓郁且稠厚。
2. Whilst the meat is cooking away, heat some oil in a frying pan (or a couple of pans to get the job done quicker) and in small batches, fry the aubergine slices on both sides until golden. Remove and place on a plate with kitchen towel to absorb any excess oil.
当肉在烹饪时，加热一些油在煎锅中（或使用几个锅快速完成任务），分批煎炸茄子片，直到两面金黄。取出放在铺有厨房纸的盘子上，吸收多余的油。
3. Preheat the oven to 180°C/gas mark 4.
预热烤箱至180°C/煤气标记4。
4. When the meat is ready, slice the marrow into 4 even slices and hollow out the soft centre, making even circles, and stand on a baking tray. In each one, layer some aubergine slices on the bottom, then add a generous layer of meat. Repeat, depending on depth of marrow slice, leaving a gap at the top to hold the béchamel.
当肉煮好后，将西葫芦切成4个均匀的片并挖出中间的软部分，做成均匀的圆形，在烤盘上竖起。每一个里面先铺一层茄子片，然后加入一层丰盛的肉。根据西葫芦片的深度重复此过程，顶部留出空间放白酱。
5. To make the béchamel, heat the butter in a saucepan. When it begins to foam, add the flour and whisk to form a roux. Turn the heat down and gently cook the roux through for 2 minutes. Bring the heat back up and then gradually add the warm milk, whisking all the while until it thickens. Stir through the pinch of nutmeg and then spoon a layer of béchamel on top of the marrow.
做白酱，将黄油在一个锅中加热。当开始起泡时，加入面粉搅拌成酥油。降低热量，慢慢烹煮酥油2分钟。然后提高热量，逐渐加入温牛奶，边加边搅拌直到变稠。搅拌入一撮肉豆蔻，然后在葫芦上铺一层白酱。
6. Place the marrow and moussaka into the oven for 30–40 minutes, or until the tops have browned and the marrow has softened.
将葫芦和茄子肉酱放入烤箱，烤30-40分钟，或直到顶部变褐且葫芦变软。
Ingredients 配料
200g of feta, (one block) 200克羊乳酪（一整块）
1/2 tbsp of rosemary leaves, finely chopped 1/2汤匙迷迭香叶，切碎
1/4 tsp dried oregano 1/4茶匙干牛至
0.25g of freshly ground black pepper 0.25克新鲜磨碎的黑胡椒
1 lemon, zested 1个柠檬，皮磨碎
1 pinch of chilli flakes, (optional) 一撮辣椒片（可选）
60g of Carapelli Extra Virgin Olive Oil 60克Carapelli特级初榨橄榄油
Method 制作方法
1. Begin my marinating the feta. Leaving overnight will result in the best flavour, but an hour or so is fine if you're short on time. Take a container that will fit the feta in it snuggly, and add the herbs, pepper and lemon zest. Drizzle in the oil, stir then add the feta and rotate to cover and distribute the herbs. Leave to marinate in the fridge.
在一个宽口的不粘锅中加热一些橄榄油，轻轻炒洋葱10分钟直至软化。加入大蒜和欧芹炒约一分钟，然后提高热量加入肉碎。将肉炒至全熟，再加入肉桂、牛至和月桂叶，加盐和胡椒调味。炒多一分钟后倒入白葡萄酒，让其沸腾并蒸发。加入番茄酱，降低热量，在炉子上慢慢炖煮1小时，或直到液体减少且混合物浓郁且稠厚。
2. Finely slice the red onion and place half of it in a bowl of cold water to crisp up, and the rest in a small bowl with the elderflower cordial poured over them. This lightly cures the onions, giving them a sweet, floral flavour.
将红洋葱切成细片，将一半放入冷水中使其变脆，另一半放入小碗中，倒入接骨木花糖浆。这样可以轻微腌制洋葱，赋予其甜美花香的味道。
3. To assemble the salad, slice up the tomatoes into wedges and slice the cucumber into 2cm pieces. Toss with the olives and drained onions.
组装沙拉时，将番茄切成楔形，黄瓜切成2厘米的片。与橄榄和沥干的洋葱一起拌匀。
4. Use some of the infused oil from the feta to dress the salad and transfer to a serving platter. Serve with the feta on top and drizzle with a little more of the oil.
用浸泡羊乳酪的油来调味沙拉，并将其转移到供应盘上。最后把羊乳酪放在沙拉上，并淋上一些油。
Ingredients 配料
soft, round pitta bread, or flatbreads, to serve 柔软圆形皮塔饼或扁面包，用来盛放
iceberg lettuce, shredded 圆生菜，切碎
1 red onion, finely sliced 1个红洋葱，切成细片
2 tomatoes, sliced 2个西红柿，切片
salt, to taste 盐，适量
PORK 猪肉
400g of pork shoulder, diced 400克猪肩肉，切丁
1/2 lemon, juiced 半个柠檬，榨汁
1 tsp ground cumin 1茶匙孜然粉
1 tsp paprika 1茶匙辣椒粉
3 garlic cloves, grated to a paste 3瓣大蒜，磨成膏
TZATZIKI 酸奶黄瓜酱
1/4 cucumber, grated 1/4条黄瓜，磨碎
150g of Greek yoghurt 150克希腊酸奶
1 handful of fresh mint leaves, finely chopped 一把新鲜薄荷叶，切得很细
1 garlic clove, crushed 1瓣大蒜，压碎
1 dash of lemon juice 一点柠檬汁
freshly ground black pepper 新鲜黑胡椒，磨碎
CHIPS 薯条
4 large floury potatoes, such as Maris Piper 4个粉质土豆，例如Maris Piper品种
vegetable oil, for cooking 植物油，用于烹饪
lemon zest, from 1 lemon 1个柠檬的柠檬皮
oregano, fresh 新鲜牛至
Method 制作方法
1. Peel the potatoes and cut them into thick slices, then into thin chips.
将土豆去皮，切成厚片后切成细条。
2. Place the chips into a bowl, cover with cold water and leave to soak for a few hours if possible, or even overnight. If you don’t have time, just rinse the chips really well under lots of cold running water.
将切好的薯条放入碗中，加冷水浸泡数小时，或过夜。如果时间不够，用冷水冲洗干净。
3. Combine the diced pork with the lemon juice, cumin, paprika, garlic and some salt and mix well. Refrigerate for 1 hour
将切丁的猪肉与柠檬汁、孜然粉、辣椒粉、蒜蓉和适量的盐混合均匀，放入冰箱冷藏1小时。
4. Combine the grated cucumber with a large pinch of salt and toss to combine, then allow to drain for half an hour
将磨碎的黄瓜和一大撮盐混合，搅拌均匀后放置半小时以排水。
5. To fry the chips, heat oil for deep frying to a temperature of 140°C
热油至140°C，用于油炸薯条。
6. Fry the chips for about 8 minutes, or until they are cooked through but are still pale in colour. Drain on kitchen paper
油炸薯条约8分钟，直至熟透但颜色仍然浅。用厨房纸沥干油分。
7. When you are ready to serve the chips, reheat the oil to 190°C.
准备第二次炸薯条时，将油温升至190°C。
8. Fry the chips for a second time until they are a lovely golden brown – 4–5 minutes. Once cooked, toss with some salt, lemon zest and oregano.
再次炸薯条直至金黄酥脆，大约4-5分钟。炸好后，撒上一些盐、柠檬皮和牛至。
9. Preheat a barbecue or grill for cooking the souvlaki.
预热烧烤架或烤架准备烤肉串。
10. Thread the pork onto skewers and grill either on the barbecue or under a hot grill for around 5 minutes each side, or until just cooked through - take care not to overcook the pork as it will dry out.
将猪肉串在烤串上，放在烧烤架上或在烤架下烤大约5分钟每面，或直到刚好熟透——注意不要过度烹饪，否则猪肉会变干。
11. Combine the salted cucumber with the remaining tzatziki ingredients and mix well, seasoning with black pepper.
将腌制过的黄瓜与剩余的酸奶黄瓜酱成分混合，加入黑胡椒调味。
12. Warm the flatbreads gently and then fill with the pork, lettuce, onion, tomato, tzatziki and chips, serving any remaining chips on the side.
轻轻加热面包，然后加入猪肉、生菜、洋葱、西红柿、酸奶黄瓜酱和薯条，将剩余的薯条放在一旁。
Ingredients 配料
200g of halloumi 哈洛米奶酪 200克
400g of pasta, whole wheat 全麦意大利面 400克
2L chicken stock 鸡肉高汤 2升
2 lemons 柠檬 2个
2 tbsp of dried mint 干薄荷 2汤匙
4 sprigs of mint, fresh 新鲜薄荷 4小枝
Method 制作方法
1. Preheat the oven to 200°C/gas mark 6.
预热烤箱至200°C（煤气烤箱标记6）。
2. Rub the baking potatoes with a drizzle of olive oil and a pinch of salt.
将烤土豆用少许橄榄油和一撮盐揉擦均匀。
3. Bake the potatoes for 1 hour 30 minutes, or until the skin is crisp and the insides are extremely soft (they might need up to an extra 30 minutes, depending on the size of the potato).
将土豆烤1小时30分钟，或直到皮脆肉软（根据土豆大小，可能需要额外烤30分钟）。
4. Once cooked, cut the potatoes in half and scoop out the flesh, reserving the skins. Pass the potato flesh through a ricer into a medium bowl.
烤好后，将土豆切半，挖出土豆肉，留下土豆皮。将土豆肉通过土豆泥压榨器压入一个中号碗中。
5.In a small food processor, combine the garlic with a small splash of olive oil to make a paste. Add 125ml of the remaining olive oil in a thin stream with the motor running.
在小型食品搅拌机中，将大蒜和少量橄榄油混合打成蒜泥。在机器运转时，缓慢加入125毫升剩余橄榄油。
6.Add this garlicky oil to the mashed potato along with the rest of the olive oil, and mix with a wooden spoon.
将这个蒜味油加入土豆泥中，再加入剩余的橄榄油，用木勺搅拌均匀。
7.Add the red wine vinegar and season with salt to taste. Serve the skordalia alongside the potato skins.
加入红酒醋并根据口味加盐调味。将蒜泥（Skordalia）与土豆皮一起上桌。
Ingredients 配料
FOR THE SYRUP 糖浆
340g of sugar 糖 340 克
200ml of water 水 200 毫升
2 tbsp of rose water, optional 玫瑰水 2 汤匙（可选）
BAKLAVA 巴克拉瓦
250g of filo pastry 面皮 250 克
170g of butter, melted 融化的黄油 170 克
250g of walnuts, finely chopped 细碎核桃 250 克
Method 制作方法
1. Start with the syrup. Place half of the sugar and half of the water in a small, heavy-bottomed saucepan over a medium heat and cook until the sugar is caramel-scented and lightly golden. Be patient, as at a controlled heat this will take up to 20 minutes. Do not stir the sugar solution while it is bubbling as this may lead to crystallisation.
首先制作糖浆。在一个小型的重底锅中，将一半的糖和一半的水放在中火上加热，直到糖变得带有焦糖香味并略带金黄色。请耐心等待，因为在控制的热量下，这可能需要长达20分钟。在糖浆沸腾时不要搅动，这可能会导致结晶。
2. When the sugar syrup is just caramelised, add the rest of the water and sugar; be careful as the hot sugar solution may splatter. Resist stirring the syrup while it is still on the heat.
当糖浆刚刚变成焦糖色时，加入剩余的水和糖；注意，热糖浆可能会飞溅。在热量上时避免搅拌糖浆。
3. Leave over a medium flame until all the sugar has dissolved and you have a transparent, golden syrup, this may take up to 5 minutes.
在中火上继续加热，直到所有糖都溶解，你得到一种透明的金色糖浆，这可能需要5分钟。
4. Add the rose water and let the syrup bubble for a minute longer before decanting into a warm jar, you will be left with about 300ml. Leave the syrup to cool a little, then store in the fridge until the baklava is cooked.
加入玫瑰水，让糖浆再沸腾一分钟，然后倒入一个温暖的罐子中，大约能得到300毫升。让糖浆稍微冷却一下，然后存放在冰箱中，等到制作巴克拉瓦时使用。
5. To assemble the baklava, first preheat the oven to 150°C/gas mark 2.
制作巧克力软心蛋糕，将巧克力和黄油放入耐热碗中，置于微沸的水锅上（碗底不要接触水）。轻轻搅拌，直到巧克力和黄油融化混合成厚而平滑的酱。
6. Cut the filo sheets in half and then trim to roughly the same size as your tin. Melt the butter, skimming off milk solids as they form.
将费洛酥皮对半切，然后修剪到与你的烤盘大致相同的尺寸。融化黄油，随着形成时撇去奶固体。
7. Using a pastry brush, paint a little of the melted butter onto the tin; then coat your filo sheets one by one, placing each one neatly into the tin as you go.
使用糕点刷，在烤盘上涂抹一点融化的黄油；然后逐一涂抹费洛酥皮，每涂抹一张便整齐地放入烤盘。
8. When one third of the sheets have been used (or one half if you have fewer than 24 sheets), put a layer of ground walnuts on top and continue as before. When another third has been used, layer up the rest of your ground walnuts; then top with the remaining buttered filo.
当使用了三分之一的酥皮（如果你的酥皮少于24张，则使用一半）后，在顶部铺上一层碎核桃，然后按之前的方式继续。使用了另外三分之一后，再铺上剩余的碎核桃；然后用剩余的涂了黄油的费洛酥皮覆盖顶部。
9. Using a knife, carefully tuck in any untidy edges and then cut right through the baklava as you wish to serve it, in a grid or diamond pattern. Bake in the oven for 55 minutes.
使用一把刀，仔细整理任何凌乱的边缘，然后按照你希望的方式切割巴克拉瓦，可以是网格状或菱形图案。在烤箱中烘烤55分钟。
10. When the baklava is hot from the oven - it should be evenly golden brown - pour the cool syrup into the cuts and a little onto the top, reserving a touch for when you’re ready to serve. At this point you may return the baklava to the oven for five minutes, which Claudia Roden says has a magical effect on the texture.
当巴克拉瓦从烤箱中取出时——它应该是均匀的金黄色——将凉的糖浆倒入切口中，并稍微倒一些在顶部，留一点点在你准备好要享用时使用。在这个阶段，你可以将巴克拉瓦再放回烤箱中烘烤五分钟，克劳迪娅·罗登说这对质地有神奇的效果。
11. Leave the baklava to cool before serving or overnight if you can, it tastes even better the next day. To prettify the pastries you may wish to brush a little extra syrup onto the top and scatter with finely chopped walnuts or crystallised rose petals.
在供应前让巴克拉瓦冷却，如果可以的话，最好隔夜，第二天食用味道更佳。如果你想让糕点更漂亮，可以在顶部再刷一点额外的糖浆，并撒上细碎的核桃或结晶玫瑰花瓣。
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