RECIPES HEATHER THOMAS PHOTOGRAPHS HAARALA HAMILTON EDITED BY DANIELLE WOODWARD
Although meat and fish do play a part in Greek cuisine, traditionally they have been reserved for special occasions rather than everyday eating. Using this ethos as her inspiration, cookery writer Heather Thomas has created an accessible book, packed with recipes that make the most of the land’s produce. She talks about the varied nature of Greek food: ‘honey and herbs from the mountains, wild greens, vegetables, olives, yogurt and cheese from the villages’ and how the food ‘is a celebration of freshest seasonal ingredients that the sea, countryside, and mountains can provide’. There is also the link to Greek cultural heritage ‘stretching back to ancient times, a philosophy and a kinder, more sustainable and healthier way of living’. Thomas admits that what she’s learned from living in Greece ‘is that it’s not the material world that matters most but how we live, love and eat. For the Greeks, colour, aroma and texture are as important as taste – their cuisine is all about mindful eating and living in the moment’.
AUBERGINE GYROS