Please say you’ll continue our long and proud tradition of welcoming refugees, @pritipatel. We as a country need to do our part to help Ukrainians fleeing from Russian violence.

My family recipe of Spanakotiropita has been passed down by my mother to my older cousin Maro who then in turn passed it down to me. This one is one of my favourites. Ingredients and method at https://t.co/m6mNjRMUvA. Enjoy!

Step 3 – Place the tomatoes, tomato puree, and olive oil in a pot with a cup of water and mix together. Warm slightly before pouring over the peppers. Cover with a lid or foil and cook for 40-50 minutes. Remove the lid/foil and cook for about 30 minutes. Enjoy!

Step 2 – Cut the tops of the peppers and put the tops to one side. Scoop out any seeds. Place the peppers in an ovenproof dish. Mix the meat, chopped onion, herbs, seasoning and rice (if using) and fill each of the peppers using a spoon. Cover them with their tops like a lid.

Step 1 – Preheat your oven 200°C/Fan 180°C/Gas Mark 4.

Instead of vine leaves use peppers as an easy alternative: 5/6 peppers; 500g minced lamb or beef; 1 lg onion; 4 tbs parsley; 1 tbs dry mint; ½ tsp cinnamon, salt and pepper; ½ cup rice (optional); 1 tin chopped tomatoes; 1 tbs tomato purée and 2 tbs olive oil. Method in comments.

Step 3 – Drain and serve on individual plates. Dress with olive oil and lemon. This dish has little taste until the dressing is added, then it becomes delicious! Serve with rustic bread to soak up the dressing and accompany the meal with juicy green or black olives. Enjoy!

Step 2 – After 45 to 50 minutes (or once the beans have softened) add the chopped Lanana or Swiss Chard. Continue cooking until the leaves are cooked but still retaining their green colour, which means they are not overcooked.

Step 1 – Place the beans (a handful per person) in a pot and cover with at least 4 inches of cold water. Bring to the boil. After about ten mins add salt (approx 2 tsp if for 4 people). Don’t allow the water to evaporate. The beans must be covered at all times while cooking.

Black-eyed beans with Lahana (Swiss Chard) is a dish is usually cooked by intuition. Ingredients: 500g packet of black-eyed beans (serves about 4 people), a bunch of Lahana or Swiss Chard (chopped into large pieces), 1 lemon, olive oil and salt. Method in comments below . . .

Black-eyed beans with Lahana . . . This dish is passed down from generation to generation. I'll be posting the method tomorrow at noon. If you would like to try it, you'll need: A 500g packet of black eyed beans, a bunch of Lahana or Swiss Chard, a lemon, olive oil and salt.

Books that get you in the mood for summer . . . The e-book edition of ONE SUMMER IN CRETE by @Nadia_Marks is now available to download for only 99p. Get your copy at https://t.co/7kQDF4CA23. @panmacmillan

"If you don’t think you’re about to get to Crete this is the next best thing ... I’m hooked! ... The atmosphere, the heat, the passion ... we’ve never needed books of this kind more" Thank you to the wonderful @VanessaOnAir for all your support of my new book One Summer in Crete.

I was thrilled to talk to @VanessaOnAir about my mum's #Greek recipes and my new book 'One Summer in Crete' on @BBCRadioLondon. You can listen on @BBCSounds (at 1 min 50 secs) at https://t.co/2W4lma52bw.

Want to see some of the exciting books we've published in the last month? WATCH our latest book haul: https://t.co/YJvZGTBI17

Different writers can take very different approaches to research and in how much of that research actually ends up in the books. Here's my approach . . .

Step 5 – Take out of the oven and arrange diced feta cheese over the vegetables and sprinkle some fresh parsley over the top. Serve with crusty bread to soak up the sauce. This dish can taste even better the day after if there is anything left. Kali Orexi (enjoy!)

Step 4 – Bake your Briam uncovered for 15 minutes then stir carefully with a wooden spoon before returning to oven and bake for a further 30 minutes before stirring again. Cook for a total of one and half hours stirring approximately every 30 minutes.

Step 3 – Pour the tomato mixture over your chopped vegetable and mix well with a spoon or better still with your hands ensuring that all ingredients are covered in the mixture.

Step 2 – Grind or process the tomatoes into a passata and then place in a bowl. Add the olive oil, the juice of one lemon, chopped parsley, oregano and onions (finely chopped). Add the tin of tomatoes and mix until all ingredients are incorporated. Add salt and pepper.