GREECE HAS ALWAYS been a haven for Rick Stein. "In the ’70s and ’80s, Greece was always, without question, where I went for Mediterranean holidays," says the chef. "Nothing can beat the excitement of all those tiny islands – Hydra, Ios, Santorini, and bigger ones like Crete, Naxos and Rhodes. I unashamedly loved retsina (Greek white wine) and red mullet or octopus cooked over charcoal has always been a winner for me."

While Stein's intrepid nature sees him drawing inspiration from all over, these recipes have their heart in Lindos, a picturesque village on Rhodes. "I have had all these dishes there. Not all of them are local, but they are eaten with great enjoyment in a large courtyard under a canopy of vines with lots of friends, these days with not so much retsina but plenty of delicious, fragrant white wine."

As for the recipes Stein finds himself creating time and again, the ("perfectly enjoyed with a salad with dill and spring onions"), and

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