While you may not come across Cauliflower on the menu at the Taverna, it is very popular in Greek homes and used in many different ways. Here it is served in a lemon sauce, a perfect accompaniment for ‘Keftedes” (fried meatballs).

Serves 6

What you need

• 75-90ml/5-6 tbsp extra virgin olive oil
• I medium cauliflower, divided into large florets
• 2 eggs
• juice of 1 lemon
• 5ml/1 tsp cornflour mixed  to a cream with a little water
• 30ml/ 2 tspn chopped fresh flat leaf parsley
• salt 

What you do

1)      Heat the olive oil in a large, heavy pan, add the cauliflower and sauté over a medium heat until they start to brown

2)      Pour in enough how water to almost cover the cauliflower, add salt to taste, bring to the boil, then cover the pan and cook for 7-8 minutes until the cauliflower is just soft

3)      Remove the pan from the heat and leave to stand, keeping the hot water and covering the pan to keep in the heat.

4)      Meanwhile, make the sauce. Beat the eggs in a bowl, add the lemon juice and cornflour and beat until well mixed. While beating add a few tablespoons of the hot liquid from the cauliflower. Pour the egg mixture slowly over the cauliflower, then stir gently. Place the pan over a very gentle heat for 2 minutes to thicken the sauce. Spoon into a warm serving bowl, garnish with chopped parsley and serve.

This dish is uniquely delicate. Shelling fresh peas is time consuming but their matchless flavour is worth the investment of your time.

What you need

• 4 large globe artichokes
• juice of 1.5 lemons 150ml/.25 pint/two thirds of a cup of extra virgin olive oil
• 1 onion, thinly sliced
• 4 or 5 spring onions, roughly chopped
• 2 carrots, peeled and sliced in rounds
• 1.2kg/2.5lb fresh peas in pods, shelled
• 450ml/.75 pint/2 cups hot water
• 60ml/4 tbsp finely chopped dill
• salt and ground black pepper
• a few sprigs of fresh dill to garnish

What you do

1)      Remove and discard the outer leaves of the artichokes. Cut off the top, and cut in half lengthways. Claen out the hairy choke and cut the stalk to 4cm/1.5ins. Add the juice of half a lemon to a bowl of water and soak the artichokes.

2)      Heat the oil in a pan and add the onion and spring onions, and then after a few minutes, add the carrots. Saute for a few seconds and then add the peas and stir for a few minutes.

3)      Pour in the remaining lemon juice. Let it bubble and reduce for a few seconds, then add the hot water and bring to the boil. Drain the artichokes and add them to the pan, with salt and pepper to taste. Cover and cook gently for about 45 minutes, stirring occasionally. Add the dill and cook for a further five minutes, or until the vegetables are tender. Serve hot or at room temperature.