A lot of the countries on the Mediterranean Sea share a similar climate and growing conditions - therefore there may be a lot of similar ingredients in dishes - but there can be many variations on a theme. The food of the Mediterranean is a combination of many different cuisines, all uniting the incredible richness and creative cooking using vegetables and other local ingredients such as eggs. Eggs add a delicious savoury flavour to an often otherwise meagre table.




The best things to eat in Greece are simple - grilled fish, meat roasted on a spit and deliciously fresh eggs fried in olive oil of the Greek islands. One of the ways in which Greek culture influenced Mediterranean thought was in the making of soup. Soups very often constitute a main dish, some are so substantial and thick, they are a meal in themselves.

Serves : 4-6 Ingredients 1½ litres / 2 pints well flavoured chicken stock 50g / 2oz long grain rice 2 large Lion Quality eggs juice of 1 lemon salt and freshly ground black pepper 30ml / 2 tbsp chopped parsley Method Put the stock into a saucepan and bring to the boil. Season with salt and pepper then add the rice and simmer for 10 - 15 minutes or until rice is tender.   Just before serving, beat the eggs with the lemon juice, whisk in a ladleful of the hot stock, then pour the mixture back into the pan, stirring all the time.   Re-heat over a low heat until the soup thickens and looks creamy - do not boil, or the eggs will curdle. Stir in the chopped parsley and serve at once. However, Avgolemono is a light soup and is probably the most popular one in Greece. It is very simply and quickly made from any white stock and is nourishing and easily digested.