3. Feta
Greek-Cypriot chef and author of the cookbook, Cypriana, Theo Michaels, highlights how feta can really bring dishes to life.
“It’s not always traditional, but crumble some feta over the top of beans or lentils for a bite of freshness and added depth,” he suggests.
Vasilakis is also a big fan of feta. “It adds tang,” he says, “it’s perfect for salads, spanakopita, and stuffed peppers.
And you can freeze any that isn’t eaten straight away, says Hayden.