Peel the potatoes and boil until soft
Peel all garlic cloves and bash them in a pestle and mortar until paste-like
Add the potatoes to the pestle if big enough or transfer garlic to a sturdy bowl with the potatoes and a couple of generous glugs of olive oil.
Bash / mash until smooth
Add the lemon juice and water until it’s runny
10 medium floury potatoes
1 whole bulb garlic
100 ml olive oil
Juice of 2 lemons
4 medium seabass
Scale and gut the fish.
With a sharp knife make 3/4 incisions along each side of the fish then salt it.
Prepare the marinade by combining the oregano, olive oil and garlic.
Put the fish into the marinade, spooning the mix inside the fish for maximum coating.
Cook the fish over fire, on a barbecue or under the grill for about 8-10 minutes either side
Squeeze over the lemon juice and serve
2 tbsp Dried oregano
15 tbsp Olive oil
6 cloves of garlic, finely chopped
Juice of 1 lemon
Roughly chop cucumber, tomato and red onion into a bowl.
Add kalamata olives.
Garnish with a few green pepper (sliced horizontally), oregano and a huge slab of feta cheese.
Layer on lashings of olive oil and a sprinkling of vinegar.
Read Yiayia’s interview here