Blue Shutter Taverna

Salty feta blitzed with Greek yogurt and lemon until cloud-soft, topped with sweet charred red peppers, chili flakes and oregano, with warm pita wedges for scooping.

Golden, crisp-edged zucchini fritters packed with dill, mint, green onion and crumbled feta, served hot with a cool, garlicky cucumber-yogurt dip.

Thick slices of halloumi seared until crisp and golden outside and squeaky-soft inside, drizzled with warm lemon-oregano honey and toasted sesame over sweet cherry tomatoes.

Juicy chicken thigh skewers marinated in lemon, garlic and oregano, grilled until charred at the edges, with a crunchy tomato-cucumber salad, garlic yogurt and warm flatbread.

A bone-in lamb shoulder rubbed with garlic, lemon and oregano, roasted low and slow until it falls from the bone, then finished hot with golden potatoes that soak up the lemony pan juices.

Plump shrimp baked in a thick garlic, oregano and tomato sauce under melting crumbles of feta, finished with lemon and parsley and served bubbling with toasted bread for mopping.

Layers of olive-oil-roasted eggplant and tender potato under a cinnamon-scented beef and red wine tomato sauce, crowned with a thick nutmeg béchamel and baked until bronzed and bubbling.

Whole sea bream stuffed with lemon, garlic and herbs, grilled until the skin blisters and crisps, then doused in a whisked lemon, olive oil and oregano dressing and served with garlicky wilted greens.

Ripe tomatoes and sweet peppers filled with tomato-soaked rice, mint, dill and parsley, baked low and slow with olive oil and potato wedges until the tops blister and the rice is meltingly tender.

Golden chicken thighs braised with sweet pearl onions in a glossy red wine and tomato sauce warmed with cinnamon, cloves and bay, spooned over buttery orzo.

Juicy herb-flecked beef and pork patties hiding a molten pocket of feta, seared until browned and served with crisp oven fries tossed in oregano and lemon zest, plus a cool lemon yogurt.

A big tray of shatteringly crisp, butter-brushed phyllo wrapped around a creamy filling of spinach, sweet leeks, feta and plenty of dill and mint, baked golden and cut into generous squares.

A tender, golden olive oil and semolina cake fragrant with orange zest, soaked while warm in a cinnamon-honey orange syrup and served with thick Greek yogurt and toasted walnuts.