At Easter time it is traditional to cook lamb on a spit on the islands and in country areas. These are normally rather depressing affairs with families sitting dejectedly in the cold waiting for the meat to cook, the men drinking horrible home brew out of plastic cups and slowly getting drunker and more impervious to the dropping temperatures. I have sat through several such occasions. In towns it is not possible to roast the lamb on a spit so it is cut into pieces and cooked in the oven.
A leg of lamb, larded with garlic and rubbed with lemon and oregano. The meat is then roasted and served with pasta with a tomato sauce flavoured with onions and the cooking juices and grated cheese. In Greece this would be likely to be Kiefalotiri but Parmesan cheese would be fine.
Breadfruit. Generally eaten as a vegetable and related to the fig. The fruit resembles a round or oval melon, 20-25.5 cm (8-10 inches) in diameter with a thick, rough, yellowish-green rind which ripens to brown. It is so named because the pale, pulpy flesh around the large central core has a mild flavour similar to fresh bread or globe artichokes. To use, peel it and then either bake, fry or boil it, or it can be made into soup. It can be part of either sweet or savoury dishes. It grows on a tall tree with broad green leaves, providing shade as well as fruit. A well-watered tree can produce as many as 1000 fruits in a year.
