Introduction

Greek cuisine, with its rich history and bold flavours, is gaining popularity in the UK. Its traditional ingredients and cooking techniques can be seamlessly integrated with seasonal British produce, allowing chefs to craft menus that bring a taste of the Mediterranean to local diners.

By using fresh, seasonal ingredients from the UK alongside staples of Greek cooking, chefs can create dishes that stand out. For example, combining the Greek flavours of lemon, olive oil, and oregano with grilled UK sardines results in a dish that bridges both culinary traditions.

Greek Olive Oil

The Mediterranean climate, with its hot summers and mild winters, is ideal for growing olives, contributing to the distinctive flavour of Greek olive oil. Unlike other olive oils, Greek varieties benefit from diverse microclimates, traditional harvesting methods, and smaller-scale production, resulting in an intense, fruity aroma with peppery notes.

Greek olive oil is best used in dishes like Greek salads, drizzled over grilled vegetables, or for frying classics such as saganaki (fried cheese). Its bold taste enhances the simplest of dishes, bringing depth and authenticity to any menu.

On the Pulse of Cost-Effectiveness and Sustainability

Pulses feature heavily in Greek cuisine, appearing in soups like rethithia (chickpea soup) and fakes (lentil soup), as well as fritters, stews, and salads. They provide a cost-effective, sustainable, and protein-rich alternative to meat, making them a smart choice for today’s menus.

Historically, pulses were a key part of the British diet, particularly when meat was less accessible. With rising meat costs and a growing focus on sustainability, their resurgence makes sense. Pulses also support gut health due to their prebiotic fibre content, aligning with current health trends.

Many pulses are grown in the UK, including yellow split peas, which are the base for the Greek dish Fava. Despite Britain producing around 400,000 tonnes of pulses annually, much of it is exported rather than consumed locally. Fava beans (broad beans) are native to the UK but are often overlooked. Using them in dishes like Gigantes plaki—broad beans in a rich tomato and orange sauce—offers a way to put this ingredient back on the menu.

Hellenic Herbs

Greek cuisine is heavily reliant on herbs such as oregano, rosemary, thyme, and mint. Fresh oregano, in particular, is far more fragrant than the dried version commonly used in the UK and is relatively easy to grow.

Oregano is a key ingredient in souvlaki marinades, combined with thyme, rosemary, lemon, olive oil, and salt. These flavours enhance meats like pork, chicken, lamb, or beef, which are then grilled and served with flatbreads, rice, tzatziki, and salad.

Tzatziki, a yoghurt, mint, and cucumber dip, benefits from the addition of fresh dill, further enhancing its refreshing taste. Simple yet effective ingredient swaps and additions allow chefs to bring a touch of Greece to their dishes.

Wild Greens (Horta)

Horta refers to the wild greens commonly used in Greek cooking, typically wilted and dressed with olive oil and lemon. While traditionally foraged, any leafy greens can be used.

In early spring, UK foraged greens such as wild garlic and nettles work well as substitutes. Not only is foraging free, but it also adds an element of creativity and sustainability to menus. Chefs can incorporate these greens into spanakopita by mixing them with sheep’s cheese and wrapping them in filo pastry for a classic Greek-inspired dish.

The Key Greek Ingredients: Combining Greek and UK Ingredients on Menus

Greek cuisine is known for olive oil, fresh herbs, pulses, kalamata olives, aubergines, tomatoes, lemons, potatoes, locally caught seafood, lamb, honey, bread, halloumi, and feta.

Halloumi, in particular, has seen a surge in popularity across the UK. While typically served grilled or fried, grating it over dishes—as done in Greece—provides a new way to enjoy it.

Instead of relying solely on halloumi and feta, chefs can introduce other Greek cheeses to excite diners looking for something different.

There’s More to Greek Cheese than Halloumi and Feta

Greek cheese offers a variety of textures and flavours beyond the well-known halloumi and feta. Some excellent options include:

• Kasseri: A semi-hard cheese made from goat’s and sheep’s milk, mild in flavour and perfect for pastries, sandwiches, or cooking.
• Manouri: A creamy, fresh whey cheese ideal for spanakopita or drizzled with honey.
• Kefalotyri: A hard cheese with a sharp taste, often grated over dishes or used in saganaki.

Saganaki, a fried cheese dish, can be taken up a notch by crusting it in sesame seeds and drizzling it with honey and fresh thyme. It also works well with feta.

A vegan alternative involves marinating firm tofu in apple cider vinegar, nutritional yeast, garlic granules, salt, pepper, and a pinch of MSG before frying. This can be served in a crusty baguette with apple chutney for a creative plant-based option.

Mastic, a Hellenic Discovery

For a lesser-known ingredient with a unique profile, consider mastic. This resin, sourced from the mastic tree (a relative of the pistachio tree), has a pine-like flavour and is a staple in Greek cuisine. It is traditionally harvested on the island of Chios.

Mastic can be ground into salt or sugar, made into oil, or infused into desserts and liqueurs. One of its most well-known applications is Kaimaki ice cream, a chewy Greek dessert flavoured with mastic and salep (orchid flour).

Conclusion

By blending traditional Greek ingredients with seasonal UK produce, chefs can create unique, exciting dishes that appeal to modern diners. This approach allows for vibrant, satisfying menus that celebrate both Greek and British culinary traditions while keeping dishes fresh, relevant, and full of character.