In this age of convenience-everything, people seem to want to get food onto the table as quickly as possible, perhaps not realising the time spent cooking can be entertaining, as well as therapeutic.

Meze platters start a meal. Expect piping hot bread paired with dips such as walnut purée or cacik (a yogurt- and cucumber-based dip). Dolma is also a firm favourite.

The creamy risotto with the richness of the wild mushrooms and butter is, unsurprisingly, a fine match for the sparkling wine.

They are equally good the next day, so feel free to make them the day before and refrigerate