This Anglo-greek chef believes that vegetarian food should be enticing and she says, “Cooking should be fun and come from the heart; it should bring pleasure and stimulate the senses.” Drawing inspiration from her background and travels, she offers delicious takes such as tomato, feta, almond and date baklava, gingerbeer-battered tofu with Asian mushy peas, and butternut squash and ricotta samosas. Inventive and flavourful recipes that had me planning my week’s dinners with pleasure.