Greek cooking has always understood something the rest of us are slowly catching up to: that the best Mediterranean food was never really about expense. It’s sunshine in the form of herbs and lemon, a block of feta crumbled with abandon, vegetables coaxed into something far greater than the sum of their parts. Peasant food in the loveliest sense – built to stretch, to feed a crowd, to make a little go a long way.
It helps, too, that none of it needs meat, historically the fastest way to halve a food bill without anyone at the table feeling hard done by. Which makes it ideal for Budget Bites, our monthly collaboration with Sorted Food, launched in response to the cost of living crisis to prove that eating well and eating cheaply needn’t be a contradiction.
