Winter is here. There is no avoiding it anymore. Scarves are out, the kettle is always boiling ready for another cuppa and let’s face it, our jeans are getting that little bit tighter. Who wants to wake up at 6 am for that jog in this weather? Winter is about rugging up, a glass of full-bodied Shiraz and a dish that represents warmth, comfort and heat.

Greek food lends itself perfectly to winter. One pot casseroles filled with beef in a kokkinisto sauce complements creamy mashed potato. And the flavours of Greece are as rich in body as they are in warm hospitality. Cookery from mainland Greece uses warmer and fuller flavours than the islands. The north of Greece experiences colder weather and with the produce and proteins available, they tend to cook heartier meals. Greek casseroles dominate the palates of mainland Greeks. Although, these dishes are made in the hotter parts of Greece too.

The beauty of Greek casseroles is, more often than not, they focus on one protein and one vegetable. The protein is generally beef, rabbit, lamb, goat, chicken or pork and they can be served with whatever vegetable is in season – okra (bamies), peas, green beans (fasolia), zucchini or cabbage. In some cases the protein is served with a carbohydrate. Kritharaki with beef is a big hit in the colder months, makaronia, hilopites (egg noodles) and potatoes, lots of potatoes.

This style of dish originated in the villages so it really included whatever was available. If you were growing green beans and they were ready to be eaten then that went in the pot with the protein. Green beans themselves in a tomato sauce, flavoured with nutmeg and braised with onions and carrots, is a stand alone hearty meal. Served with crunchy bread and feta there is a night in with comfort food.

Winter soups are a superb way to stay warm in winter but also a great way to stay healthy in a time when it’s hard to control weight gain. Fasoulatha and fakes (lentils) encapsulate what winter is all about. To take the soup to the next level, add a drizzle of really good olive oil and always serve with home-made bread. Have a go at making your own bread. With so many different flours available at the local supermarket, and with winter being a time you are stuck indoors, you really don’t have an excuse. And if you do find that you have caught the dreaded lurgy, that’s when you know it’s time to ring your mum and get her to send you over a pot of avgolemono. Move over Vix, hell no Codral – nothing will cure a cold faster than this Greek egg, lemon and chicken soup.

Foods that are topped with bechamel – pastitsio, moussaka and papoustakia (stuffed eggplants) are the perfect one plate wonders as both can be eaten on your lap while watching the latest rom com or action flick – whatever tickles your fancy. Bechamel is a white sauce on top of a dish that is quite common to Greece. A way to give your bechamel that edge is to add grated kefalograveria and let it melt, creating a thickness and a richness that can only be tasted to be believed.

Pites are also a great snack and way to warm up in winter. There are so many options to fill your home-made filo pastry with. Again, you should have a go at making your own pastry. Pites are a great way to toy with seasonal vegetables and produce too. Leeks (prasa) are a traditional winter vegetable. Mix fried leeks, crumbled feta, dill and eggs for a pita mixture. Or make a pumpkin pita, savoury or sweet. Go down to the market and give yourself the creative licence to experiment with seasonal produce and see if you can create something divine.

Greek desserts seem to go hand-in-hand with the colder months. Loukoumathes, bougatsa, karithopita – are all desserts that can be served warm and in some cases, drizzled with hot honey syrup. Even a traditional orange teacake, simple ingredients, simple flavours; they suit a lazy Sunday with a book and a cup of tea.