Australian chef David Laris joins Gregg Wallace to demonstrate how to cook Greek mezze dishes, including deep-fried calamari and an aubergine and garlic dip. This is followed by thyme, oregano and garlic roast chicken, with a dessert of ricotta with baked figs, pistachios and honey. Plus, how to choose the right olive oil. including Rick Stein 's Fruits of the Sea, plus Fresh and Fast - Tomatoes and Gnocchi.

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