These Greek recipes were inspired the recipe pots gowing at RHS Garden Harlow Carr

Boureki

A Cretan dish, good served hot or cold

1.5Kg courgettes
1Kg waxy potatoes, peeled
0.5Kg feta cheese
1 cup ricotta cheese
1 cup olive oil
1 tbsp fresh mint, chopped
1 tbsp Greek oregano, dried & crumbled
A handful of tomatoes per person, halved

Achieving the perfect results

Crumble the feta cheese and mix with the ricotta and mint.
Slice the courgettes and peeled potatoes into thin rounds. Mix with the olive oil and oregano then season with salt and pepper.
In a medium sized roasting tin, layer the potato/courgette mix with the cheese mix ending up with a thin layer of cheese on top. Drizzle any remaining olive oil over the top.
Cook at 170C for about two hours. Serve with the fresh tomatoes.

Greek salad

Per person

1 cup roughly chopped tomatoes
1 cup diced cucumber
½ cup olives
100g feta cheese, cubed
Greek oregano
Olive oil

Achieving the perfect results

Mix the ingredients together, adding oregano and olive oil to taste. Season with black pepper.