There is something really quite magical about being back home, and it’s not just that the beach is 5 minutes away and the sun is almost always shining at this time of the year. Although it helps.

It’s that special feeling you get when you know a place inside out and every street brings back a different memory. Easter is a particularly good time of the year to be here too; I’m glad to have escaped the awful weather back in England and be able to smell all those lovely spring smells.

And Easter is still celebrated in a very traditional way. A week of fasting or at least moderate eating is followed by feasts right after midnight on Saturday. Eggs are dyed bright red and the egg wars are a favourite post-Sunday-lunch game.

There’s been a silly amount of meat-eating, not that I’m complaining of course! We got a whole spit roasted lamb and, since there’s just four of us, something tells me it’s going to take us a while to get through all of it. Even when the novelty wears out, there’s so many things you can do with it: use it in sauces, omelets, salads. Mum likes to eat it straight out of the fridge, Nigella-style.

I am not a huge fan of liver, but when it’s wrapped in intestines and then cooked on a rotisserie until crispy (kokoretsi) I can be tempted.

But apart from the meats, appetisers are also an important part of the Easter table. Salads, cheeses and dips go perfectly with the salty meat. One of my favourite ones is the one I’m about to share with you, and it’s so simple I’m not sure I’m even allowed to call this a recipe.

Roast Peppers

Ingredients
 
long peppers (as many as you like, including a spicy one for a bit of a kick)
olive oil
salt
red wine vinegar

Wash and prick the peppers with a knife. Dry them with a kitchen towel and place them on a baking tray. Sprinkle with olive oil and salt and shake the tray to cover them all over. Place under a medium grill until soft and brown in spots, turning round once to let them cook on both sides. Serve either hot or cold, with a splash of vinegar.