Talented Greek cook, Lia Moutselou from Cardiff, thinks the Big Lunch is a great opportunity to reorder your store cupboards and clear your freezer. Here are Lia’s tips and recipes for a tasty day:
“Why not check what you might already have to create a dish? That big bag of rice and lentils could make a fantastic Middle Eastern rice dish with crispy fried onions on top. Remember that you only need up to 70g rice per person! In your freezer you might find that second and third pack of chicken breasts from the most recent buy-one-get-one-free offer. This could make a fantastic chicken salad mixed with green leaves chickpeas, lemons and mint!
You can also mix different meats or vegetable, pulses in your own version of paella or jambalaya. And if the sun is shining and you bring out the BBQ just think that less is more, you can make the most of your barbequed meats when serving them with a rice dish in a tortilla, burrito style! Big dishes such as a chilli con carne or vegetarian version and stews that use chickpeas and beans are filling and economic ideas which never disappoint.
If you have Big Lunch leftovers worry not. Bread can be transformed into a delicious Greek garlic flavoured dip, which will blow your mind. Frittata or Spanish tortilla (or KuKu in Persian) is a dish that around the world was made to use leftovers. Enjoy the recipes we provide you below!”
Here’s Lia’s recipe for Skordalia, a bread & garlic dip from Greece: Zero Waste Skordalia
