FOOD

FOOD ❘ HOME ❘ CULTURE ❘ TRAVEL

COMPILED BY BECKY DONALDSON

GREEK GIFTS

If you think Greek cookery is confined to salads and dips, Nikos Roussos and Andreas Labridis, founders of the acclaimed London restaurants OPSO and Kima, might just change your mind…

VILLAGE EGGS

Serves 1 Takes 25 minutes

INGREDIENTS

For the smoked yoghurt

• 2 spring onions, trimmed and peeled

• 2 tsp extra virgin olive oil

• ¼ garlic clove, grated (with a microplane grater)

• A pinch of sea salt flakes

• 2 twists of freshly ground white pepper

• 100g/4oz full-fat Greek yoghurt

For the eggs

• 120g/4¼oz foraged or market greens (eg chard), washed

• 2 tbsp extra virgin olive oil, plus extra for frying the egg

• ½ tsp lemon juice, strained

• A pinch of fine salt

• 1 large free-range egg

• 20g/¾oz goat’s curd cheese, cut into pieces

• Grated zest of ¼ lemon

• A pinch of sea salt flakes

• 2 twists of freshly ground

Madagascar pepper

• 2 chives, finely chopped

• 2 slices sourdough bread, toasted

1. Make the smoked yoghurt first. Chargrill the spring onions over charcoal until blackened. Alternatively, bake in a preheated oven at 200°C, fan 180°C, gas mark 6 for 40 minutes, or until blackened and crispy.