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Kleftiko-a-Go-Go™️

@kleftikoagogo

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DM or Text 07767226743 to order our authentic slow-cooked oven-ready lamb and potatoes 🍋🇬🇷
UKWIDE deliveries 🇬🇧 🚚
Serves 4
Easy-peesy-lemon-squeezy!

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Some lovely news...

Jimmy & Shivi’s Farmhouse Breakfast has been nominated for Factual Entertainment at the RTS East Programme Awards 2026.

I’m incredibly proud of this show and everything it stands for: celebrating food, farming, family and countryside life, and the remarkable people at the heart of it all.

A huge thank you to our wonderful team and everyone who has been part of the journey. To be recognised alongside such fantastic productions is a real honour.

Shivi x

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Herb-encrusted shoulder of lamb and potatoes, slow cooked for 5 hours, courtesy of @kleftikoagogo . . . Absolutely stunning 🤤

Washington Poe approves of this post ✅

Tilly Bradshaw has totally given up 🙄

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Home for the weekend with family and the weather is playing ball… you can almost SMELL summer so we ordered a Lamb Kleftiko from @kleftikoagogo First recommended to me by @knackeredmother - it’s honestly incredible for a small group. And the more sides you add, the more it will feed! Fed six easily yesterday. Involves ZERO effort, not even shopping - it just arrives on your doorstep. I also found a really good Malbec in @coopuk for. £7.50 and came with Hels approval 👏👏 (it’s lovely!) and I love the Chardonnay (for SIX QUID) although I’m not sure this does get the McGinn nod - “it’s very you” 🤣🤣 If you like an old school Chardonnay, it’s very drinkable 😘 Went very well with my salad (that I had to eat all of before I made another one as I might have accidentally spat in the first one..)
And yes.. still loving this cardigan - I WILL reveal where it’s from - I just keep trying to pretend to myself I didn’t actually spend that much money on it 😳🙈🤣 I DO love it though…
Gems discovered at @marlesfordmill and the new @2magpiesbakery on the A12. ❤️

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A little behind the scenes 🎥 ✨

Early mornings, a lot of tea, and so much love in every dish.

That’s a wrap on the Farmhouse Breakfasts for the moment 🥞 ☕️

Thank you for tuning in over the last few months 🫶🏽

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Such a brilliant, hassle-free idea from @kleftikoagogo .. perfect for entertaining, perfect for Easter 🐣. A UK-wide delivery service providing oven-ready, slow-cooked Greek lamb kleftiko, a traditional dish of tender lamb and seasoned potatoes, inspired by a lockdown idea which grew into a family-run business. #kleftiko #lamb #delicious

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When you think of Italian cuisine, the first thing that often comes to mind is pizza. Simple yet sophisticated, Italian pizza has conquered hearts around the globe. But there is much more to authentic pizza than just dough, cheese, and tomato sauce. Its story spans centuries, its variations are deeply regional, and its preparation is rooted in tradition.
Pizza is not just a dish—it is a cultural icon that represents Italian pride, passion, and philosophy of food: fresh, honest, and shared. Understanding what makes true Italian pizza different is not just about ingredients or cooking methods. It’s about heritage and respect for craft.

Where Italian pizza comes from
Italian pizza has its roots in Naples, a city that still sets the gold standard. The earliest versions of pizza were flatbreads with toppings, eaten by the poor as a cheap and quick meal. By the late 1700s, what we now recognize as pizza started to appear, with tomatoes introduced from the Americas and mozzarella from local buffalo milk.
One of the earliest and most iconic versions is the Pizza Margherita, named after Queen Margherita of Savoy in 1889. It features the colours of the Italian flag—red (tomato), white (mozzarella), and green (basil)—and remains a symbol of Italian culinary simplicity.

What defines authentic Italian pizza
Authentic Italian pizza follows very specific traditions. The dough must rise slowly, often for at least 24 hours, to develop flavour and texture. It is made with just four ingredients: flour, yeast, water, and salt.
The toppings are minimal but of the highest quality. San Marzano tomatoes from the volcanic soil near Mount Vesuvius are preferred for their sweetness and low acidity. Mozzarella di Bufala Campana is used for its rich and creamy texture.
Wood-fired ovens, reaching temperatures of 450–500°C, bake the pizza in about 90 seconds. This results in a chewy yet crisp crust with a slight char, known as leopard spotting.

Read more at parikiaki.com @marathon_food_ltd @asprisandson @cywinefest @despinafoodsexpress @kleftikoagogo

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Traditional Cyprus sheftalia, most commonly served in pitta with souvlakia to complete a mixed kebab, has been named as the second best sausage dish in the world by Food Atlas.
Putting English classics Toad in the Hole and Pigs in Blankets in the shade, the only dish judged more favourably by Food Atlas was the Greek dish Spetsofai.
“This traditional Cypriot sausage is made from a mixture of minced pork and lamb, chopped red onion, and parsley wrapped in caul fat, a thin fatty membrane that lines the stomach of cows, sheep, and pigs,” Food Atlas said about sheftalia.
There are two theories as to how the dish got its name – either from the Turkish word seftali, which means peach, most likely as a reference to its texture, or from the name of the street vendor who is credited with having invented it, it continued.
The meat mixture is seasoned with salt, pepper and cinnamon, and then formed into small sausages which are skewered and grilled. As the meat cooks, the caul fat renders, giving the sausages a crispy, caramelised exterior while keeping the meat on the inside tender and juicy.
Completing the top 10 were Chorizo a la Parrilla from Argentina, Ovos mexidos com Farinheira from Portugal, Nem Nuong from Vietnam, Currywurst from Germany, Rougail Saucisses from Madagascar and Salchicha Parrillera again from Argentina.

Source: Cyprus Mail
@marathon_food_ltd @cywinefest @kleftikoagogo
@asprisandson @despinafoodsexpress

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Everyone needs a night off.

A tray of slow-cooked perfection: tender lamb kleftiko, golden potatoes, and all those sun-soaked Greek flavours, delivered, ready to simply pop in the oven.
Sometimes, the best kind of cooking… is letting someone else do it. 🌿

@kleftikoagogo - delivered nationwide. Thank you for mine 🙃

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Late summer flavours roll into the early autumn harvest with this gorgeous cake to mark the change in seasons. This is the perfect statement dessert as the warmer days get a bit of chill.
Parikiaki food and drink Courtesy of www.marathonfoods.co.uk www.aspris.co.uk www.cwfexpo.co.uk www.despina-foods.co.uk @kleftikoagogo
@marathon_food_ltd @despinafoodsexpress @asprisandson @cywinefest

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Friday’s got us on island time #LimeAndCoconut - who else has the sunshine vibes?

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Cyprus is famous for its delicious sweets known as ‘delights’, which have been produced on the island for centuries.
Along with a number of other villages, Geroskipou – in the Paphos district – still traditionally produces these soft, chewy sweets made, without the use of preservatives, simply with sugar, cornstarch and flavouring or nuts, then dusted with icing sugar to prevent them from sticking together.
You can find pretty boxes of delights in a number of different flavours. The most traditional is rose, followed by lemon, mastic and bergamot, although you can also find more modern flavours – including chocolate – with or without nuts.
It goes without saying that you shouldn’t leave the island without at least a couple of boxes for friends, or just all for yourself!

Recipe:

Ingredients:
1 cup cornstarch
2 cups sugar
1 ½ cups water
1 tsp lemon juice
1 tbsp rose water
Powdered sugar – for dusting

Method:
1. In a pot, combine sugar, water, and lemon juice. Bring to boil and simmer 10 mins.
2. Mix cornstarch with 1 cup water separately, then add to syrup.
3. Stir constantly over low heat for 45–60 mins until thick and golden.
4. Add rose water, mix well.
5. Pour into greased pan and let set overnight.
6. Cut into cubes and dust with powdered sugar.
Parikiaki food and drink Courtesy of @kleftikoagogo @marathon_food_ltd @asprisandson @cywinefest

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