My Greek Table With Diane Kochilas

Diane visits the Peloponnesian village Laconia, where the Kalamata olive is cultivated, tracing the olives journey from harvest to table, then whipping up an olive feast.

Diane's menu includes: homemade wine; wild herb teas; the spirit of Ikaria; longevity greens pies; chickpeas baked with vegetables, herbs and honey; and eggplant casserole.

A twice-baked bread called paximadia; Cretan bread salad with tomatoes, green apples and herbs; pasta tossed with Greek yoghurt and herbs; sea bass with bulgur pilaf; eggplant braised with trahana.

Greens pancake; vegetable and olive oil medley; pilaf of herbs and greens; orange-spiced semolina pudding cake with dried fruits and nuts.

Diane Kochilas prepares tzatziki, a Greek yoghurt dip; Greek meatballs; shrimp saganaki with ouzo and fetta cheese.

Cheese and spice stuffed leg of lamb braised in red wine; pan-seared potatoes with red wine and herbs; sea bass and mushrooms.