There’s something magical about the food you discover while on holiday. It becomes an experience or a memory and gives you a kick of nostalgia when you taste it again. Let’s dive into a few iconic dishes from some popular Jet2 destinations…

Greece – moussaka

So, you’ve been to Greece, or maybe you’ve just dreamed about it, no judgment here… but you’ve got moussaka on your mind. Firstly, we don’t blame you. This rich, tomatoey plate of goodness is served in almost all tavernas and is the ultimate comfort food.

You’ll need:

4 potatoes

Olive oil

1 red onion

500g lamb mince

Garlic (cloves, paste or granules)

1 tsp mixed spice

500g passata

2 aubergines

300ml crème fraiche

Grated cheese for the topping

1. Boil the potatoes until they’re tender, then drain them and allow them to cool. We recommend around 20 minutes.

1. Add 2 tbsp olive oil and the chopped red onion to the pan on medium heat. When they’ve softened, add the minced lamb. Fry until the meat is cooked through before adding the garlic, spice and the passata. Bring it to a simmer and set aside for later.

1. Heat your oven to 220°C/200°C fan/gas 7. Brush a little oil over the aubergines and grill them in a griddle pan over a high heat for 2-3 minutes on each side. You can do this in sections if they don’t all fit in.

1. Once cool, cut the boiled potatoes into thick slices. Pop 1 tbsp oil in an ovenproof dish and start layering up the potatoes, followed by the aubergines and then the lamb mixture. You can repeat this until all the mixture is used up, having aubergines at the top. Spread the crème fraiche over the dish and sprinkle over the cheese. Pop it in the oven until golden.

Spain – paella

Here is your recipe for a Spanish party in a pan! This dish can be made with seafood, meats or veggies and is the perfect dish for sharing (or not)! Grab a spoon, dig in and re-capture some of the flavours from your getaway.

You’ll need:

Olive oil

1 chopped onion

A pinch of paprika and dried thyme

300g paella rice

1 lemon

A can of chopped tomatoes

900ml chicken stock

400g frozen seafood mix, defrosted

1. Heat your olive oil in a large frying pan and add the onion.

1. Add the paprika, thyme and paella rice. Stir in the chopped tomatoes and chicken stock.

1. Let it simmer for about 15 minutes, stirring often until the rice is almost tender and still covered in some liquid.

1. Stir in the seafood mix, cover with a lid and let it simmer until the seafood is cooked through and the rice is tender.

1. Half the lemon, squeezing the juice from one half over the risotto and quartering the other half to serve.

Italy – pasta

We get it, the spaghetti carbonara you tasted in Italy had you saying, ‘Mamma Mia’! It’s simple, yet so tasty, and you deserve to savour it again and again. Creamy, savoury and utterly irresistible. *Chef’s kiss!*

You’ll need:

3 large eggs

350g spaghetti

Garlic (cloves, dried or paste)

50g unsalted butter

50g parmesan

100g pancetta

50g pecorino cheese

1. While you’re waiting for a large saucepan of water to boil, chop the pancetta finely after you’ve removed any rind. Grate the pecorino cheese and parmesan and mix them.

1. Beat the eggs and season with some black pepper. Set aside.

1. Add a sprinkle of salt to the boiling water, then add the spaghetti and cook it at a constant simmer until cooked to your preference.

1. In a new, large pan, melt the butter before frying the pancetta with your choice of garlic.

1. Leave to cook on medium heat for five minutes, stirring frequently until the pancetta is golden. If you chose garlic cloves, remove the big pieces.

1. While the pancetta is on low, lift the cooked pasta from the water with some tongs and add it to the pan with the pancetta. Don’t worry about a little water dripping and save the pasta water!

1. Mix the rest of the cheese with the eggs, saving just a little cheese.

1. Take the spaghetti pan off the heat and quickly pour in the eggs and cheese. Lift the spaghetti with your tongs so it mixes in (without scrambling the egg.)

1. Add several tablespoons of the pasta water to keep the pasta moist. Serve with the remaining cheese and a sprinkle of black pepper.