Dinner

Tripling the chipotle pepper and keeping the seeds was only just right for us. Green olives worked too!

"I don't think this blog can go on much longer without including a recipe for souvlaki. You've all had it at Greek restaurants and tavernas, at the diners owned by Greek families and at practically every eating establishment in Greece.

To truly enjoy a souvlaki, one should try it in the home of a Greek. Here, I marinade pork butt into tender grilled morsels.

I find pork butt to be the most flavourful and there's just enough fat in the cut to heighten taste and keep the meat moist. You may certainly use a leaner cut of pork but the butt (shoulder) is my preference.

"This is one of the Moroccan tajines in Claudia Roden's lovely book, Arabesque. I've chipped little. It's sweet, so I like it served with couscous or rice that has had chopped preserved lemon tired through it as well as herbs). I need something fresh and sharp as a contrast,"