Sweet and lemony spicy is this Lemon Myrtle Roast Chicken with gluten-free Herb Stuffing. The butter-roasted chicken bursts with flavour thanks to the citrus flavour of lemon myrtle, thyme, parsley, and garlic. The gluten-free stuffing is moist and tasty as it soaks up the chicken juices, and in return, it adds a delicious layer of flavour to the chicken by steaming it from the inside. The result is a chicken that is both moist and delicious. Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free This Lemon Myrtle Roast Chicken with Herb Stuffing is a one-tray bake that is gluten-free, dairy-free, easy enough for dinner and the perfect centrepiece for any special occasion. Why not add it to your Easter or Christmas cooking list? What is Lemon Myrtle? Lemon Myrtle is an Australian native flowering plant that adds a botanical bright citrus flavour to both sweet and savoury dishes. Its name reflects the strong lemon smell of crushed leaves and is considered to have a sweeter and cleaner taste and smell than lemongrass. Watch How to Make It Leftovers, Storing and Meal Prep Slice up any remaining chicken into slices or cubes, store in containers and refrigerate for up to 5 days. Use it as a meal prep base and pair it with salad, pasta, noodles or vegetables. Other Chicken Recipes Stuffed Baked Chicken Breast 15-minute Satay Chicken Chicken Provençal with Olives and Artichokes Caribbean Spice Chicken Wings ALL Chicken Recipes Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Serves 4-6 Prep 20 minutes Cooking 1 hour 40 minutes INGREDIENTS Chicken: 1.6 kg Whole Chicken (I’ve used The Bare Bird Chicken as it’s antibiotic-free) 2 tablespoons salted butter, at room temperature (dairy-free optional) Lemon Myrtle Seasoning: ¼ cup fresh parsley, finely chopped 2 teaspoons lemon myrtle, dried 1 teaspoon garlic powder 2 tablespoons extra virgin olive oil 2 tablespoons zest of lemon Generous amount t of sea salt and pepper Herb Stuffing: 2 cups gluten-free bread, cut into small cubes (I’ve used Genius Artisian White Cob Bread ) ½ cup fresh parsley, finely chopped 1 teaspoon dried thyme 2 teaspoons lemon myrtle, dried 2 cloves fresh garlic, grated 3 tablespoons extra virgin olive oil 1 large egg, whisked Sea salt and pepper Vegetables: 2 large white potatoes, cut into thin wedges 1 large carrot, cut on the diagonal 200g green beans 3 tablespoons extra virgin olive oil 1 tablespoon dried thyme Sea salt and pepper INSTRUCTIONS 1. Preheat the oven: Preheat the oven to 180C fan forced and line a deep and wide baking dish with baking paper. 2. Prepare the seasoning and stuffing: In one bowl, combine the lemon myrtle seasoning mixture. Set aside. Then in a separate bowl, combine the stuffing ingredients. Set aside. 3. Prepare the chicken: Next pat dry the chicken inside and out with paper towels and then place into the baking dish. Using a spoon, loosen the chicken skin away from the breast, then push most of the butter into the gap. Rub the remaining butter over the outside of the chicken. 4. Stuff and season the chicken: Next, fill the cavity with the stuffing, fold over the skin to enclose and secure with toothpicks, and tie the legs together with kitchen string. Then drizzle the lemon myrtle seasoning over and massage it into the chicken. Bake for 40 minutes. 5. Prepare the vegetables: In the meantime, add and combine in a large bowl the extra virgin olive oil, thyme, sea salt, and pepper. Add the potatoes, carrots, and beans to the bowl and toss to evenly coat. 6. Add the vegetables to the chicken: Remove the chicken from the oven and place the vegetables into the baking dish, in and around the chicken. Drizzle a little extra virgin olive oil over the chicken to keep it moist. Cover with a sheet of baking paper and bake for a further 80 minutes. Roast until golden and cooked through. Serve hot. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Lemon Myrtle Roast Chicken with Herb Stuffing, gluten-free Photography and Recipe by Margaret Pahos @CreateCookShare

This Indian-inspired gluten-free Butter Chicken recipe can be cooked in 20 minutes and in four simple steps. It will be on your regular rotation list because it's so incredibly tasty and so easy to make. It's the perfect bowl of comfort food, made with aromatic spices, cream, and juicy chicken pieces all in one pot. I know you'll love a big bowl of this at the end of your busy day, as it will transport your taste buds to another world! Let's make it together. Butter Chicken with Cashews, gluten-free What is Butter Chicken? Butter Chicken, originally known as Murgh Makhani, is a very popular and very simple curry, originating from North India. The curry combines Indian spices, yoghurt, tomatoes, butter and cream which gives the sauce its silky and rich texture and flavour. Traditionally it is marinated for hours but this is a quick weeknight version that still holds the flavours. It is one of the milder curries in Indian cuisine and therefore also family-friendly . Watch How to Make It Why You'll LOVE this Recipe This Butter Chicken cooks in 20 minutes and in 4 easy steps! It's cooked all in one pot The curry sauce is sugar-free and healthy (restaurant butter chicken uses a load of butter and cream!) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Serve it with my STOVETOP RICE or make it GRAIN FREE by serving it with steamed vegetables. Make it DAIRY-FREE by using vegan butter and cream Butter Chicken with Cashews, gluten-free Storing and Meal Prep It's great to make a double batch of this gluten-free 15-minute Butter Chicken with Cashews as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead. Here is my STOVETOP RICE recipe to pair it with or serve it alongside gluten-free naan bread or steamed vegetables. Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into containers and heat in the microwave. Butter Chicken with Cashews, gluten-free Vegetable and side-options to serve with this Butter Chicken What pairs perfectly are a few small side dishes that complete this recipe, including: Greek or natural yoghurt (dairy-free optional) crushed cashews or macadamia nuts fresh herbs such as coriander and mint thinly sliced cucumbers tomato wedges gluten-free naan bread gluten-free papadums Butter Chicken with Cashews, gluten-free Other Chicken Recipes 15-minute Satay Chicken Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Stuffed Baked Chicken Breast Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Butter Chicken with Cashews, gluten-free Butter Chicken with Cashews, gluten-free Serves 4-6 Prep and Marinate for 10-15 minutes Cook 20 minutes INGREDIENTS Chicken: 1kg boneless thighs, cut into strips 250ml (1 cup) Greek yoghurt (or dairy-free Greek yoghurt) 2 tablespoons olive oil or coconut oil 6 large garlic cloves, finely grated 2 tablespoons fresh ginger, grated 2 tablespoons fresh lemon juice 2 teaspoons smoked paprika Generous seasoning of sea salt and cracked pepper Sauce: 300ml (1 ¼ cup) double cream (or vegan cream/ coconut cream option) 250ml (1 cup) tomato passata 2 tablespoons butter (or dairy-free option) 2 brown onions, finely diced 2 tablespoons fresh lemon juice Generous seasoning of sea salt and cracked pepper Spices: 1 tablespoon garam masala 2 teaspoons turmeric 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon cayenne pepper or chilli powder ½ teaspoon cinnamon Options to serve with: cashews, roughly chopped or crushed handful of coriander leaves gluten-free naan bread Greek yoghurt rice INSTRUCTIONS 1. Marinate the chicken: Place the chicken strips into a wide bowl and add the yoghurt, garlic, ginger, lemon juice, paprika and season well. Toss together and let it sit for 10 minutes. In the meantime, prepare all the remaining ingredients. 2. Frying the chicken: Drizzle the olive oil or coconut oil into a wide pan and add the chicken, keeping the yoghurt marinade aside. Fry the chicken strips for 5 minutes, turning over once. Remove the chicken from the pan. Leave any juices from the chicken in the pan. 3. Making the Sauce: Add to the pan the butter and the onions and cook until softened but not browned. Next add the spices, garam masala, turmeric, coriander, cumin, chilli and cinnamon. Stir and cook until fragrant for 2 minutes. Then add the tomato passata, ¼ cup of boiling water and season generously. Cook a further 3 minutes. 4. Adding the chicken and cream to the sauce: Finally add in the chicken, cream and lemon juice. Bring to a boil and simmer for 5 minutes. If the sauce is too thick, add an extra ¼ cup of boiling water and combine. 5. Serve: Serve alongside gluten-free naan bread or my stovetop rice. Top with fresh coriander leaves, crushed cashews and Greek yoghurt. MEAL PREP MEAL Allow the Butter Chicken to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Butter Chicken with Cashews, gluten-free Recipe and Photography by Margaret Pahos for @CreateCookShare

There's something undeniably satisfying about this Roasted Vegetable Bake with Melted Halloumi that keeps it on regular rotation in my kitchen. Roasting vegetables brings out their natural sweetness, and when paired with melted halloumi, the result is pure comfort food. Whether you serve it as a side dish with chicken or as the star of your #MeatFreeMonday, this tray bake hits all the right notes. Roasted Vegetable Bake with Melted Halloumi Beyond its bold, fresh flavors, the best part is that it’s ready in just 45 minutes—making it perfect for a #MidweekMeal or #MealPrep. Let’s get cooking! Helpful Tips Quality Ingredients The magic starts with top-notch ingredients. Use the best extra virgin olive oil you can find, and don't be shy with it—more is better here. Freshly ground pepper and sea salt are non-negotiable, as is fresh garlic. Please, skip the jarred minced stuff. Trust me, the flavor payoff is worth it. Oregano Now, about that oregano. Greek oregano is a game-changer. If you haven’t tried it, do yourself a favor and compare it with the regular supermarket variety. The difference is night and day. Greek oregano has an intoxicating aroma, thanks to its blend of leaves and flower buds, and an intense, earthy flavor that elevates this dish to new heights. The secret to releasing this aroma is to make sure you rub the oregano between the fingers before adding it to the dish which releases the oils. Halloumi and Cherry Tomatoes After the initial roast, adding halloumi and cherry tomatoes is where the magic happens. Cherry tomatoes burst with juicy, roasted goodness, while the halloumi adds that perfect salty, squeaky finish. If you’ve never tried melted halloumi, you’re in for a treat. Watch How to Make It Meal Prep and Lunch Option This Roasted Vegetable Bake with Melted Halloumi is an ideal meal prep option. It’s easy to make on a Sunday night, stores well, and reheats beautifully in the microwave, making it a convenient and healthy lunch for the week ahead. The roasted veggies and halloumi retain their flavour and texture, ensuring each meal is as satisfying as the first. What to serve it with? GREEK TZATZIKI DIP AND SAUCE EASY STOVETOP WHITE RICE LEMON AND GARLIC BUTTER BAKED FISH OVEN BAKED CALAMARI SQUID Roasted Vegetable Bake with Melted Halloumi Roasted Vegetable Bake with Melted Halloumi Serves: 4 Prep Time 10 minutes Cook Time: 40-50 minutes INGREDIENTS Halloumi and Vegetables: 8 slices of halloumi 2 medium potatoes, diced into 2cm cubes (small enough to bake well) 1 large zucchini, diced 1 red capsicum, sliced 1 yellow capsicum, sliced 1 red onion, sliced into 8 wedges 250g cherry tomatoes Seasoning: ½ cup extra virgin olive oil 6 garlic cloves, minced 3 rosemary stalks, leaves removed and chopped 1 tablespoon dried Greek oregano 1 teaspoon paprika Sea salt and freshly ground pepper Juice of 1 lemon Instructions: Preheat the oven:  Set to 200°C fan forced. Line a large baking tray with baking paper. Prepare the vegetables:  Spread the potatoes, zucchini, capsicums, and red onion evenly on the tray. Add the garlic, rosemary, and oregano, then season with smokey paprika, sea salt and pepper. Drizzle generously with olive oil and toss to combine. Roast for 30-35 minutes. Add halloumi and tomatoes:  Remove the tray from the oven, add the cherry tomatoes and halloumi slices. Drizzle with the remaining olive oil, sprinkle with a touch more oregano, and return to the oven. Bake for an additional 15 minutes, or until the halloumi is golden. Finish and serve:  Once baked, squeeze fresh lemon juice over the dish. Serve with warm pita bread or STOVETOP WHITE RICE , and a side of GREEK TZATZIKI DIP AND SAUCE . Enjoy the blend of roasted vegetables and melted halloumi in this delicious bake! Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok   YouTube Roasted Vegetable Bake with Melted Halloumi Margaret Pahos @CreateCookShare

These homemade gluten-free Zucchini, Basil, and Feta Fritters are perfectly crispy on the outside and juicy on the inside. They make for a healthy appetiser, side dish, or even light meal. In Greek, we call the 'kolokitho-keftedes' and they are the perfect bite of summer! Zucchini Basil and Feta Fritters, gluten-free What are Kolokithokeftedes (Zucchini Fritters)? Separating the word 'kolokithokeftedes' in half, 'kolokithi' means zucchini and 'keftedes' means meatballs, so together it makes the word Zucchini-balls. What makes these fritters Greek and different from most fritters is the incorporation of tangy feta and a whole heap of fresh herbs. The taste is aromatic and sensational. Watch How to Make It Helpful Tips Can I prepare the ingredients ahead of time? All the ingredients can be individually prepared ahead of time, however, overnight, the zucchini may release more liquid which will need to be squeezed out again. Combine the ingredients only when ready to cook. The Lemon and Garlic Dip can be made the day before and stored in an air-tight container in the refrigerator. I want an Extra Crispy Coating For an extra crispy coating, add a heaped tablespoon of parmesan cheese to the mixture. Can I swap brown rice flour with plain gluten-free flour? Yes, you can but I find brown rice or rice flour helps to make the fritters cripsy. Zucchini Basil and Feta Fritters, gluten-free How To Make Zucchini, Basil and Feta Fritters First, begin by making your Lemon and Garlic Dip so it has time to set in the fridge. Using a fine grater, simply grate the fresh garlic, and the lemon skin and then combine this with the yogurt, extra virgin olive oil, and pepper. Refrigerate. Next prepare the zucchini. Grate on a coarse grater and then squeeze out as much liquid as you can. You can use a paper towel, nut bag, or cheesecloth or even place it into a strainer and using the back of a spoon, push down to release the liquid. Chop the green onions, basil, and dill and add them to the bowl with the zucchini. Crumble into fine pieces the feta and add them to the bowl. Crack the eggs, whisk them and add them to the bowl. Season with sea salt flakes and freshly ground pepper and add the brown rice flour. Combine well. Heat the oil in a frying pan (I love to use olive oil or avocado oil) and only add the scoop of the mixture if the oil sizzles once the tip of the mixture is added. This step helps to achieve crispy fritters. Cook on each side over medium-high heat until golden brown and do not overcrowd the pan. Continue with the remaining mixture. Zucchini Basil and Feta Fritters, gluten-free What to serve with Zucchini, Basil and Feta Fritters Greek Salad Mexican Quinoa Salad Basil and Zucchini Pesto Pasta Greek Tzatziki Dip Lamb Cutlets with Sage and Chickpeas Green Bean Stew (Fasolakia) Zucchini Basil and Feta Fritters, gluten-free Zucchini, Basil and Feta Fritters Prep 10 minutes Cook 15 minutes Makes approximately 20 (6cm in diameter) INGREDIENTS Fritters: 500g / 2 large zucchini, whole 50g / 1 ½ cups fresh basil, washed, finely chopped leaves and stems 20g / ½ cup dill washed, finely chopped leaves and stems 200g feta, crumbled 50g / 1/2 cup cheddar / tasty grated (optional but recommended) 3 green onions, finely sliced 3 large eggs, whisked 4 tablespoons brown rice flour (optional to use plain gf flour) Seasoning of sea salt and freshly ground pepper Cooking oil for frying (I like to use olive oil or avocado oil) Lemon and Garlic Dip: 250g / 1 cup thick Greek yogurt 1 large garlic clove, finely grated or minced Zest of 1 whole lemon 2 teaspoons extra virgin olive oil Freshly ground pepper INSTRUCTIONS 1. Begin with the lemon and garlic dip. Combine all ingredients in a bowl, cover with cling wrap, and place into the refrigerator. 2. Coarsely grate the zucchini, then place one-third of it at a time in the center of a paper towel or nut bag, and squeeze to remove excess liquid. 3. Place the zucchini into a deep large bowl along with the green onions, basil, dill, feta, (cheddar if adding), eggs, rice flour, and seasoning. Combine well and allow to sit for 5 minutes. 4. Heat cooking oil in a frying pan over medium-high heat. Scoop 2 tablespoons of mixture per fritter, into the frying pan, and fry on both sides until lightly browned. Space the fritters at least 4-5 cm apart whilst frying. 5. Transfer onto a plate with a paper towel to absorb excess oil. Repeat the process with the remaining mixture. 6. Serve immediately while crispy or at room temperature and alongside lemon and garlic dip. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Zucchini Basil and Feta Fritters, gluten-free Recipe and Photography Margaret Pahos for @CreateCookShare

This Mediterranean Fried Rice is rustic, wholesome, and bursting with fresh, vibrant flavours. Inspired by the rice stuffing from my mum’s famous Greek gemista (stuffed baked vegetables), this dish captures the same mouthwatering, herbaceous taste — only in a quicker, easier way. Every forkful is loaded with soft onions, sweet capsicums, juicy tomatoes, and plenty of fresh herbs, making it one of the most flavourful and satisfying rice dishes you’ll ever enjoy. It's the perfect side to Mediterranean feasts or hearty enough to serve on its own. One bite, and you might just feel like you’ve been transported to a Greek village kitchen! Let’s get cooking! Mediterranean Fried Rice (Gemista Rice) Why you'll love this recipe A Mediterranean Twist on a Classic:  Traditional fried rice doesn’t always pair well with Mediterranean, Greek, or European meals — but this version is made to complement them beautifully. It’s the perfect swap when you want something familiar yet fitting for a Mediterranean feast. Perfect for Summer Gatherings:  This Mediterranean Fried Rice makes the most of seasonal produce, offering a fresh, vibrant side dish that’s light yet satisfying. Meal Prep Friendly:  Portion it into airtight containers and you’ll have delicious, wholesome lunches ready for the week ahead. One-Pot Wonder:  Quick, easy, and minimal clean-up — perfect for busy days. Nutritious and Wholesome:  Packed with colourful vegetables, fresh herbs, and nourishing olive oil. Gluten-Free and Dairy-Free:  Naturally suitable for a wide range of dietary needs without compromising on flavour. Mediterranean Fried Rice (Gemista Rice) Watch How to Make It Story Behind the Recipe I wanted a rice dish that would pair perfectly with Greek, Mediterranean, or European meals—something that had the comforting feel of fried rice but with fresh, herbaceous flavours instead of Asian ones. Fried rice is always a hit with family and guests, so creating a version that tasted like it belonged alongside a Greek feast was a must—and it turned out even better than I imagined! Mediterranean Fried Rice (Gemista Rice) Other Rice Recipes How to Cook Stovetop White Rice Greek Spinach Rice and Feta Creamy Tuscan Chicken and Rice One-pot Chinese Chicken and Rice Honey Garlic Lamb with Pickled Cucumber Easy Paella with Orange and Olive Salad Rice Stuffed Vegetables (Gemista) Greek Lemon Chicken Healing Soup Mediterranean Fried Rice (Gemista Rice) Mediterranean Fried Rice (Gemista Rice) Serves 6-8 as a side dish Prep 10 minutes Cook 10-15 minutes INGREDIENTS Rice: 4 cups cooked basmati or long grain rice, cold and a day old 4 tablespoons extra virgin olive oil + extra 1 large brown onion, diced 1 green capsicum, diced 1 red capsicum, diced 1 large carrot, grated 1 cup fresh mint leaves, chopped ¼ cup fresh parsley, finely chopped ¼ cup fresh dill, finely chopped 5 green spring onions, sliced 2 tablespoons tamari soy sauce 2 teaspoons sea salt 1 teaspoon pepper Tomato Salad: 2 ripe tomatoes, diced ¼ cup fresh parsley leaves, finely chopped 2 tablespoons extra-virgin olive oil Sprinkle of sea salt INSTRUCTIONS 1. Cook the onion and capsicums: Over high heat, add to a wok the extra virgin olive oil and sauté the onion, stirring for 1 minute. Next, add the green and red capsicum and continue stirring for a further 3 minutes. 2. Add the rice: Add the cold, day-old rice to the wok and mix to combine with the vegetables (If you only have freshly cooked rice, allow it to completely cool and spread it over a tray and place it into the freezer for 10 minutes). 3. Add the remaining ingredients: Add the grated carrot, green onions, mint, parsley, dill, sea salt, and pepper and give it a good stir to evenly distribute. Then add the tamari soy sauce and an extra good drizzle of extra virgin olive oil and stir through. 4. Top with the tomato salad: Combine the ingredients for the tomato salad and pour it over the rice. Serve and enjoy! Note: The rice is not meant to be dry but oily and juicy. If you find at the end of the cooking it needs more olive oil, add a good drizzle all over. Remember, it's Mediterranean rice, not 'fried rice'! Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Mediterranean Fried Rice (Gemista Rice) Recipe and Photography Margaret Pahos @CreateCookShare

If you're not fond of store-bought hummus, it is worthwhile to prepare it from scratch. Give my creamy Herb Hummus Dip a try, infused with the delicious flavors of parsley, chives, cumin, and lemon juice. Herb Hummus Dip Platter, gluten-free Herb Hummus Dip Platter, gluten-free Serves 6 Ingredients: 400g can organic chickpeas 1/2 cup parsley 1/4 cup chives 1/4 cup dill 1/4 cup extra virgin olive oil (plus extra to drizzle) 1/3 cup freshly squeezed lemon juice (extra may be needed) 2 whole garlic cloves 2 tbsp tahini 2 tbsp water (more or less) 1 tsp sea salt 1/2 tsp cumin powder 1/4 tsp cayenne pepper Instructions: Rinse and drain chickpeas and prepare all other ingredients. Add all ingredients to a food processor and blitz until smooth. If hummus is too thick, add a tablespoon of lemon juice or water at a time until consistency is smooth (not too thick or thin). Place hummus on a platter or in a bowl and drizzle olive oil and scatter herbs over the top. Will keep it in the refrigerator in an airtight container for a week. Serve on Platter with: Wafers / Crackers Carrot sticks Zucchini sticks Cucumber sticks Snow peas Tomatoes Olives Strawberries Herb Hummus Dip Platter, gluten-free Margaret Pahos @CreateCookShare

Cooking Lamb Kleftiko-Style is the only way I cook a lamb leg (or shoulder). In fact, I posted my pull-apart Greek Lamb Roast many years ago and it is still in my top most searched recipes. The lamb is so juicy, tender and flavourful that many have said to me they can’t believe they never thought to cook a whole leg of lamb using this technique. What is Klefiko? Kleftiko is derived from the word “steal” which is where the English word Kleptomaniac comes from. So, it roughly translates to Stolen Meat. This is because the Outlaws or Bandits would steal a lamb or goat and take it up to the mountains where they hid and slow cooked it in the ground. Cooking this way prevented any flames and smoke in case it would reveal their location. Because the lamb takes a little while to cook, the aroma, taste and texture is mouth-watering. It truly will have you going back for seconds. In saying how long it takes to cook, keep in mind it only takes 10 minutes to prepare. Put on the alarm to remind yourself to turn off the oven and in the mean time, you can forget all about it. Doesn’t get any simpler than that! I have created this video to show you how simple this is to prepare. I have also cooked this with potatoes which I peel, marinate with olive oil, lemon, oregano and sea salt and add to the oven for an hour prior to the lamb finishing off. This way the lamb and potatoes finish cooking at the same time. Watch How to Make It This lamb is wonderful to serve with a Greek Salad and Tzatziki Dip. I have my recipe for it here: https://www.createcookshare.com/single-post/greek-tzatziki And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. I am available here via email or you can catch me daily on Instagram and Facebook. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you. Happy Creating, Margaret Lamb Leg Roast, Klefiko Serves 6 Prep 10 Cook 4 hours Lamb Leg: 2kg lamb leg 3 cloves garlic, minced (or 1.5 tsp garlic granules) 2 rosemary springs, leaves removed, chopped 1 tablespoon dried Greek oregano 2 teaspoons sea salt 1.5 teaspoons paprika powder ½ teaspoon black pepper Juice of 1 lemon Dressing: 1 tablespoon extra-virgin olive oil Juice of 1 lemon 1/2 teaspoon Greek oregano Instructions: 1. Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F . Arrange a baking tray large enough to fit the lamb. 2. Lay a long piece of foil and a long piece of baking paper on the bench. One widthway and the other lengthways to form a cross. You will be placing the lamb in the center and wrapping it with baking paper and foil. 3. In a bowl combine the garlic, rosemary, oregano, lemon juice, salt, and pepper and form a ‘paste/ rub’. Use this to rub and massage all over the lamb. Transfer to the baking paper and fold the baking paper and foil over to completely enclose the lamb. Place into the baking tray and roast for 4 hours (Adjust time according to the weight of the lamb leg). 4. In the meantime, prepare any side dishes such as Greek salad, baked vegetables, and tzatziki dip. 5. Once the lamb is cooked, carefully open the foil and baking paper and place back into the oven for 10 minutes to golden. 6. Whisk the dressing in a small bowl and pour it all over the lamb (and if you have baked potatoes, pour it over the potatoes too). Serve immediately.

Baked Artichokes with Potatoes and Peas are also known in Greece as AGINARES KAI PATATES ME ARAKADES. This traditional rustic dish is vegan, gluten-free, tasty, and the perfect hearty healthy comfort meal. It comes together in 10 minutes and then needs baking. Serve it as a main meal with rice, as a side dish to any protein, or as part of your meal prep but most importantly, serve it with bread to mop up that delicious sauce! Artichokes with Peas and Potatoes Gluten-Free This tray-baked meal is such an easy way to get loads of vegetables, in a delicious way and easily. It’s the perfect dinner recipe and one of those huge rewards for very minimal effort dishes. It’s also a great meal prep idea when paired with grilled chicken or beef or with a bowl of simple steamed rice . Watch How to Make It Baked Artichokes with Potatoes and Peas Helpful Tips Artichokes There are 2 options as to what type of artichokes you can use for this recipe. Traditionally I use frozen artichokes, straight from the freezer and into the tray. They are large and hearty and we prefer them. Here are the ones we purchase from our local fruit market or IGA: Frozen Artichokes If you only have access to canned artichokes, these are the ones I have used: Canned Artichokes With the canned artichokes, always remove the external 2-3 leaves as they are woody and hard to chew. Peas As 500g of peas is used for this recipe, I always use frozen peas over fresh peas for the simple reason that I can't be bothered to peel so many pea pods. However, this is entirely a personal preference. Tomatoes If you have no preference for fresh tomatoes over canned tomatoes, then the canned ones actually come out more delicious in the recipe. They give the meal a more hearty taste and a juicier sauce. Make sure you purchase diced tomatoes if you use the canned variety. Artichokes with Peas and Potatoes Gluten-Free What to Serve with Recipe Even though this recipe is a meal within itself , you can also serve it as a side dish. Here are a few ideas: Stovetop Rice Quinoa Biftekia (Greek Beef Patties) Halloumi with Honey and Thyme Roasted Boneless Leg of Lamb Stuffed Chicken Greek Easter Lamb Artichokes with Peas and Potatoes Gluten-Free Baked Artichokes with Potatoes and Peas, gluten-free Serves 4-6 (main or side) Prep 10 minutes Cook 1hour 15 minutes INGREDIENTS 400g tomatoes, canned or fresh, diced 400-500g artichoke hearts (from a jar, can, or frozen) 500g frozen green peas 500g (3 medium sizes) potatoes, peeled and diced 3cm 4 spring green onions, sliced 2 celery sticks and leaves, sliced 1cm thick 1 cup fresh dill, finely chopped 1 tablespoon, dried Greek oregano 2 tablespoons tomato paste 2 teaspoons sea salt flakes 1 teaspoon pepper 1/3 cup extra virgin olive oil 1 ½ cups water Serving suggestions: Olives, feta, rice, grilled chicken, country-style gluten-free bread. INSTRUCTIONS 1. Preheat oven: Preheat the oven 190°C fan forced. 2. Prepare all ingredients: If using canned artichokes, rinse and drain and if using frozen artichokes, do not defrost. Then peel, slice and dice vegetables as per required. 3. Bring it together: Add all the vegetables, dill, oregano, sea salt, and pepper to a baking tray. Dilute the tomato paste in the water and drizzle it, along with the olive oil, over the vegetables. Combine until all the vegetables are coated in the olive oil and seasoning. 4. Bake: Cover the tray with baking paper and bake for 1 hour. Remove baking paper, stir gently and bake uncovered, for a further 15 minutes. 5. Time to eat! Serve hot or at room temperature. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Artichokes with Peas and Potatoes Gluten-Free Recipe and Photography Margaret Pahos for @CreateCookShare

Craving Spanakopita but short on time? This Spanakopita Cheese Melt, also known as Spinach and Feta Grilled Cheese, has all the flavours of the Greek classic, without the filo! A mix of baby spinach, feta, and Kefalotyri melts between golden, buttery gluten-free bread for a quick, cheesy, and tasty meal. Perfect for lunch, dinner, or a snack! Let's start cooking! Spanakopita Cheese Melt (gluten-free) Story Behind the Recipe One day, I had some leftover spanakopita filling and, on a whim, tucked it between two slices of bread for lunch. I couldn’t believe how good it was - crispy, cheesy, and packed with all the flavours of the original, but without the effort of making pastry. For those eating gluten-free, finding or making filo can be tricky and expensive, so this was the perfect shortcut. It has everything you love in grilled cheese - golden, buttery bread and gooey, melty cheese, but with a delicious Greek twist. Now, every time we make it, we can’t stop at just one! Watch How to Make It Watch How to make this delicious Spanakopita Cheese Melt Helpful Tips for the Perfect Spanakopita Cheese Melt Don't Be Shy With the Filling Add as much filling as you like. This recipe makes 2–3 generously filled melts. Let It Rest Allow the sandwich to rest for 1–2 minutes before slicing. This gives the filling time to set and helps prevent it from spilling out. Mix the Filling Well Mash and mix the filling until it forms a thick, spreadable paste. This helps hold everything together and creates the perfect texture inside the sandwich. Cook Over Medium Heat Cooking the sandwich over medium heat allows the bread to become golden and crisp while giving the filling enough time to warm through and become creamy. Spanakopita Cheese Melt (gluten-free) Other Spinach and Feta Recipes you'll LOVE PastryLess Spanakopita Spinach and Feta Pinwheels Spanakopita with Gluten Free Puff Pastry Greek Spinach Rice with Feta Spanakopita Cheese Melt (gluten-free) Spanakopita Cheese Melt (gluten-free) (Spinach and Feta Grilled Cheese) Makes 3 sandwiches Prep: 10 minutes Cook: 5 minutes per melt INGREDIENTS 1 ½ cups (about 60g) baby spinach, finely chopped 1 large green onion (spring onion), finely chopped 3 (or double amount for extra cheesy) slices cheese (cheddar/tasty) ½ cup (50g) feta cheese, crumbled ½ cup (50g) Kefalotyri Greek cheese, grated (or use a combination of mozzarella and Pecorino Romano) 2 teaspoons dried dill (optional to use fresh dill) Salt & pepper, to taste pure butter 6 slices Gluten-Free Bread INSTRUCTIONS 1. Prepare the Filling – In a bowl, combine the baby spinach, feta, Kefalotyri, dill, green onion, salt, and pepper. Using your hands, gently mix and lightly mash the ingredients together until the mixture becomes sticky and holds together. 2. Assemble the Sandwiches – Place a slice of cheese onto one slice of bread, then evenly divide the spinach and cheese mixture over the cheese. If using extra cheese, add another slice on top before placing the second slice of bread on each sandwich. 3. Butter the Bread – Lightly butter the outer sides of each sandwich. 4. Cook the Sandwiches: Sandwich Press – Place in a preheated press and cook until golden brown and crispy. Pan-Fried – Heat a pan over medium-low heat and cook each sandwich for 2–3 minutes per side, pressing gently, until golden and the cheese is melted. 5. Serve & Enjoy – Slice and serve warm! Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare Instagram Pinterest Facebook TikTok OR YouTube Filling for Spanakopita Cheese Melt (gluten-free) Margaret Pahos @CreateCookShare

Light, creamy, and bursting with Mediterranean flavours, this Potato and Cucumber Salad with Creamy Dill Dressing is the perfect blend of freshness and zest. Tender baby potatoes, crisp cucumbers, and zesty red onion come together in a velvety dressing infused with dill, lemon, and Dijon. This salad is effortlessly delicious whether served as a side dish for gatherings or prepped ahead for easy meals. Enjoy it chilled for a refreshing bite or at room temperature for maximum flavor. Simple ingredients, big flavor—this is a salad you’ll crave again and again! Let’s make it. Potato and Cucumber Salad with a Creamy Dill Dressing Watch How to Make It Helpful Tips Boiling the Potatoes Whole: Whole potatoes absorb less water during the boiling process compared to peeled and diced potatoes. This is crucial for maintaining the desired texture of the salad; we want the potatoes to be tender but not waterlogged. Testing for Doneness and Cooling Before Cutting: Pierce the potatoes with a fork or sharp knife, to check for doneness. They should be easily pierced but not overly soft or mushy. Then, allow the boiled potatoes to slightly cool down before cutting. This makes them easier to handle, and the slight cooling period helps them retain their shape. Dill Dressing: Whisking the dressing, creates a creamy textured, and well-blended dressing. Simply make sure to adjust the quantities of lemon juice, salt, and pepper according to your taste preferences. The dressing should be balanced, with the lemon adding brightness and the salt enhancing the overall flavor. Optional Additions:  Sliced green or yellow capsicum can add bursts of color and freshness and toasted pine nuts or sunflower seeds can provide a delightful crunch. Storage and Freshness: If planning to store the salad for an extended period, consider storing the dressing separately and adding it just before serving to maintain maximum freshness plus, i f the salad has been refrigerated, give it a gentle toss before serving to redistribute the dressing and ensure all ingredients are well-coated. Meal Prep and Dividing the Dressing:  If making multiple servings for meal prep, portion the dressing separately for each container to prevent overdressing. Potato and Cucumber Salad with Grilled Chicken (optional) Other Potato Recipes You'll LOVE Cheesy Potato Cakes Potato and Tomato Mediterranean Bake Salmon and Buffalo Mozzarella Potato Gem Cups Sausage and Cheesy Mash Pie Artichokes with Potatoes and Peas Potato and Cucumber Salad with Creamy Dill Dressing Potato and Cucumber Salad with Creamy Dill Dressing   Serves 6 as a side salad Makes 4 servings for meal prep   Prep 15 minutes Cook 25 minutes   INGREDIENTS   Salad: 1kg white baby potatoes 2 Lebanese cucumbers, sliced thin 1 red onion sliced thin 1 cup parsley leaves, roughly chopped   Dressing: ½ cup fresh dill, finely, chopped ½ cup mayonnaise 1/3 cup fresh lemon juice 3 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard ½ teaspoon sea salt ½ teaspoon cracked pepper    INSTRUCTIONS   1. Prepare the potatoes: Add the potatoes with skins to a pot of salted water and bring to a boil. Boil for 25 minutes, or until fork-tender, depending on the size of the baby potatoes. Once cooked, let them cool slightly and then cut into quarters or sixths. 2. Prepare the Vegetables: Thinly slice the Lebanese cucumbers and red onion, and chop the parsley leaves and dill. 3. Make the Dressing: In a bowl, whisk together the dill, mayonnaise, fresh lemon juice, extra virgin olive oil, Dijon mustard, sea salt, and cracked pepper. Mix until the dressing is smooth and well combined. 4. Combine Ingredients: In a large mixing bowl, combine the potatoes, cucumbers, red onion, and chopped parsley. 5. Add Dressing, Toss, and Serve: Pour the creamy dill dressing over the salad ingredients in the bowl. Gently toss the salad to ensure that all the ingredients are well coated. 6. Optional to Chill: Cover the bowl with cling wrap and refrigerate for at least 1 hour to allow the flavours to meld or optional to serve at room temperature. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok YouTube Potato and Cucumber Salad with Creamy Dill Dressing Recipe and Photography Margaret Pahos @CreateCookShare