Spicy feta dip with roasted pepper (Tirokafteri)

1. Roast the pepper over an open flame, on a grill or in the oven at 220 °C, turning, for 15-20 minutes until the skin is blackened.

2. Put it in a bowl, cover and let it steam for 10 minutes, then peel and deseed it.

3. Crumble the feta roughly.

4. Blend the feta, pepper, yoghurt, chilli flakes, vinegar and half the olive oil in a food processor – not completely smooth, it can stay a little chunky.

5. Taste and add more chilli if you want it hotter.

6. Spread in a bowl, drizzle with the remaining olive oil and serve with pita, bread or alongside grilled meat.

Tip: Tirokafteri means "spicy cheese" – a favourite in the tavernas of northern Greece. If you're in a hurry, use roasted peppers from a jar.