few sprigs basil, leaves picked and roughly torn
350g/12oz courgettes, coarsely grated
few sprigs flat-leaf parsley, roughly chopped
½ red onion, thinly sliced
few sprigs fresh thyme, leaves picked
400g/14oz ripe tomatoes, cut into different shapes and sizes
1 tbsp drained capers
12 black olives, pitted and torn
sea salt and freshly ground black pepper
3 tbsp honey
olive oil, for drizzling
2 tbsp extra virgin olive oil
½ tsp dried oregano
1 tbsp red wine vinegar
50²µ/1¾´Ç³ú walnuts, finely chopped
freshly ground white pepper
6 Cretan 'daxos' barley rusks (or wholemeal crispbreads), crumbled
large knob of butter
175ml/6fl oz double cream
2 free-range eggs
200g/7oz feta, crumbled
175g/6oz kasseri (or ²µ°ù³Ü²âè°ù±ð), grated
75²µ/2½´Ç³ú halloumi, grated
175ml/6fl oz full-fat milk
300g/10½oz kataifi pastry