The ingredients for these fritters vary depending on where in Greece and Cyprus you try them, but my grandma’s recipe is a permanent fixture at our table

Keftedes are a type of Greek or Cypriot fritter. They are popular all over, although the main ingredient varies depending on where you are. In Santorini, you’ll find sweet, sun-drenched tomato keftedes; in Sifnos, there are fantastic, falafel-esque chickpea keftedes. And in Cyprus they are predominantly meat-based, but now that our family includes so many vegetarians, my grandma often makes meatless versions using our favourite Cypriot ingredient as the base – halloumi. These have now become a permanent fixture in our lives, and during the summer she adds grated courgette to lighten them.

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A cake especially for Wimbledon and a rich, moreish cross between tortilla and sponge cake

Butter, sugar, flour, eggs … When we think of baking, these are the ingredients that come immediately to mind. As a way of packing in flavour and colour, however, I wonder if herbs are the shot we’re not taking. Soft herbs – mint, parsley, basil – work well in light sponges, muffins and creams (and ice-creams), while hardy ones – rosemary, oregano, thyme – hold their own in more robust breads and bakes. Have a play and, if you’re new to the game, you’ll wonder why it took you so long to warm up. Tennis puns aside, make sure you hold back a few mint sprigs for the Pimm’s, though.