Taramasalata
Growing up in a Greek household, taramasalata was never something you bought from a shop. Yiayia made it from scratch, and it was nothing like the pale pink stuff you find at the supermarket. The real deal is blushing, creamy, deeply tangy and full of flavour from the fish roe. We make a big batch on Good Friday at home – it's a Lenten staple in the Greek Orthodox tradition – and serve it with crusty bread, olives and a glass of something cold. At the store we sell a beautiful version, but making your own is something else entirely. It keeps well in the fridge for a few days, so it's a brilliant thing to have ready to go...