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Greek Mezé

The great thing about this... is that there is something for everyone! Plenty of Greek inspired flavours to jump between and enjoy. Each part is really simple, but together it forms a spread of food to be proud of.

Ingredients & RecipePrint


for the lamb souvlaki

  • lamb neck fillet, cut into large chunks (500g)
  • a shot of olive oil
  • a splash of red wine
  • a few sprigs of rosemary, chopped
  • a handful of dried oregano
  • 1 lemon

for the beef patties

  • beef mince (250g)
  • 1 small red onion
  • 2 cloves of garlic
  • 2 tsp of dried oregano
  • 1 egg yolk
  • a small handful of breadcrumbs

for herby rice

  • long grain rice (200g)
  • sultanas, roughly chopped (50g)
  • pine nuts, toasted (50g)
  • a small handful of fresh basil
  • a small handful of fresh mint
  • a small handful of fresh parsley

for the aubergine rolls

  • 1 large aubergine
  • a tub of ricotta cheese (250g)
  • a few sun-blushed tomatoes
  • 1 fresh green chilli
  • a handful of fresh basil
  • 2 cloves of garlic
  • a glass of passata (250ml)

for the dips

  • 1/4 of a cucumber, grated
  • greek yoghurt (200g)
  • 1 clove of garlic
  • 1 lemon
  • flatbreads to serve


marinate the lamb in the olive oil, wine, rosemary, oregano and the zest of the lemon for up to a day.
skewer the lamb cubes on metal skewers.
peel and dice the red onion finely, then peel and crush the garlic.
chuck the onion and garlic in a large bowl along with the beef, oregano, egg yolk and breadcrumbs.
mix the ingredients thoroughly and roll into small balls.
flatten the balls into patties.
boil a pan of salted water and add the rice along with the sultanas.
simmer gently for 10 minutes until the rice is cooked through, then drain.
scatter the cooked rice onto a tray to cool and dry a little.
chop all of the fresh herbs as finely as possible.
toss the rice with the nuts and the herbs to serve cold.
slice the aubergine lengthways, into about 0.5cm slices.
heat the oil in a frying pan and fry or griddle the aubergine in batches until soft.
chop the tomatoes, basil and a little of the chilli up finely and mix the into the ricotta.
roll up a dollop of the ricotta in each of the aubergine slices.
crush the garlic then heat a little oil and gently fry until softened.
add the passata to the pan and bring to a simmer.
mix the grated cucumber, crushed garlic, and the juice of half a lemon into the yoghurt.
season well with salt and pepper.
squeeze half the juice from the lemon into the yoghurt and finish with a drizzle of extra virgin olive oil.
preheat a grill to high and oven to 180ºC.
grill the lamb skewers for 6-8 minutes, turning often.
fry the patties for 3 minutes on each side in a hot griddle pan.
warm the aubergine rolls up in the an oven gently, then pour over the simmering tomato sauce.
toast the flatbreads and serve everything on a big platter, letting everyone dig in.

serves 4

Greek Mezé

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