The flavours of a Greek island holiday are coming to your home, with a feast inspired by the country’s much-loved tavernas.

Identical twins and former My Kitchen Rules finalists Helena and Vikki Moursellas are sharing some of the dishes that remind them most of Greece, including crispy fried calamari, tangy tzatziki, spicy cheese dip and classic Greek salad.

Inspired by recipes from their cookbook Opa!, the sisters are showing how to recreate a taste of the Mediterranean at home, starting with golden calamari served with an ouzo and oregano yoghurt.

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Ingredients

Calamari

500g cleaned whole calamari with tentacles

75 g (½ cup) plain (all-purpose) flour, sifted

1 tablespoon dried oregano, plus extra to serve

2 teaspoons salt flakes

Vegetable oil, for deep-frying

Ouzo and oregano yoghurt

200g Greek-style yoghurt

2 teaspoons ouzo

2 tablespoons oregano leaves, roughly chopped

zest and juice of 1 small lemon

salt flakes and freshly cracked black pepper

Method

1. Slice the calamari into 1 cm (½ in) thick rings.

2. For the ouzo and oregano yoghurt, combine the ingredients in a small bowl and season with salt flakes and cracked black pepper. Set aside until needed.

3. In a large bowl, toss the calamari with the flour, oregano and salt flakes until well coated.

4. Half-fill a saucepan with vegetable oil and heat to 180°C (350°F) on a kitchen thermometer. Working in batches, deep-fry the calamari for 2-3 minutes, until golden and crispy. Remove using a slotted spoon and drain on paper towel.

5. Scatter the fried calamari with extra dried oregano and serve with the ouzo and oregano yoghurt for dipping.

Prep: The ouzo and oregano yoghurt can be made the day before and stored in an airtight container in the fridge.