This easy moussaka recipe may just be the ultimate winter warming meal. Fragrant lamb mince makes up the base of this Greek recipe, with a good pinch of aromatic spices, juicy tomato and a generous serving of eggplant for a hearty bite. Topped with lashings of velvety-smooth cheese bechamel sauce and baked to crisp perfection, we're pretty sure this recipe will be one of your new staples. You’ll need a 10-cup capacity, 27cm square baking dish.

“This recipe is three generations old, and comes from my great-grandmother, Yiayia Vasiliki.” – Helena Moursellas

"This Greek soup is usually made on the islands with the catch of the day." – Helena Moursellas

Many seaside Greek restaurants have this on their menus. It's time to bring that flavour home!

Chef and writer Helena Moursellas has been dreaming of the Greek Islands - her homeland. This white tamara dip brings her right back and reminds her of her island life.

Emma Knowles plays with a Greek dessert staple, incorporating classic pie flavours for a modern fusion treat.

"Papoutsakia means ‘little shoes’, and is similar to a moussaka." – Helena Moursellas.

Fava dip is one of Helena Moursellas' fava-rite Greek sides!

Basil is a surprising hit in our tzatziki recipe, pairing beautifully in this lamb souvlaki dish. Begin this recipe the night before.

Get the taste of Greece at home in under 10 minutes with this chicken souvlaki recipe served with classic tzatziki.

This classic Greek pie is a favourite for a reason. Nothing beats a cheesy, meaty, pasta-filled pie.

Rick Stein puts produce at the forefront with this Limeni-style grilled octopus – a perfect starter for alfresco entertaining.

Combat the summer haze with this refreshing honey and lemon spritz.

Everyone’s favourite Greek takeaway food gets the George Calombaris treatment. Barbecue prawn souva, yoghurt and cucumber

"This dip is made with some pretty simple ingredients, but it is so important to roast your garlic before you use it. Roasting removes the astringent flavour that can be a little overpowering. There is nothing worse than going out for meal and tasting it again the next day, if you know what I mean." George Calombaris