After my Greek goody hunt, it was time for a Skiathos-inspired supper. One of the starters that had wowed us at Ilya's Orchard was baked feta: I'd read about it but never tasted it. It's delicious, and a doddle to make. Take a good chunk of feta and place it on a piece of foil. Top the feta with a sliced tomato and pepper (the pale green one for perfect authenticity, but yellow or red will do), then drizzle with olive oil and lemon juice and a dash of dried oregano. Wrap up your parcel and put in a hot oven for around 15 mins.
Next up, partly inspired by Mango at Allotment2Kitchen, some roast new potatoes.
Cut your potatoes into chunks, then lavish them with lemon juice, olive oil and herbs: I've used fresh oregano, lemon thyme and common thyme. Add a dash of sea salt and cook in a hot oven (gas mark 6 for me), turning a couple of times as they roast for an hour.
While the roasties and feta were basking in the heat, I made this dayglo version of tzatziki. Take a roasted beetroot (my preferred method for cooking beets is wrapping them in foil and bunging them in the oven until you smell that wonderfully earthy aroma), chop it finely and mix with Greek yoghurt and a finely minced garlic clove. Add a dash of lemon juice. I hesitated before adding some fresh mint, wondering how the sharp greeness would marry with the warm tones of the beetroot, but was unexpectedly good. Serve with a glass of Greek wine.