These macaroons are from the island of Skopelos, off the coast of Pelion

The dish is at its best if cooked in an ovenproof ceramic dish if possible.

Celeriac is a root vegetable very much like a turnip but smells and tastes like celery.

In her food travels through the main regions of Greece, Dora Kitinas-Gogos dives into the food of Thessaly, Greece’s fertile plain.

A traditional dish from the region of Pillion.

A classic dish from Volos.

You could use lamb chops and leave them whole instead of cutting them into chunks.

You can leave out the rosewater and make a plain syrup-drenched cake, or add lemon juice, vanilla extract or orange blossom water.

Use small sardines, up to 12 cm long and around 30 g each.

130 family-friendly recipes from Kiros’ eight best selling cookbooks are now compiled in her newly released Tessa Kiros: The Recipe Collection.