As we drove through the Peloponnese in Greece with Mrs C in the passenger seat clutching an ice box full of fizz, I recalled many family holidays in Europe and just how many fresh fruit and vegetables are available on any street corner, without ever having to enter a supermarket.

Yes, the tomatoes may be misshapen, but boy, do they taste good.

It is a cultural thing, but even here in Falmouth I prefer to buy my fruit and veg from Bailey’s Country Store in Penryn, or the Natural Store in Market Strand.

In Greece, as Mrs C doesn’t eat red meat, we ate a lot of chicken.

The traditional way is Souvlaki which is eaten with pitta bread.

The key to this dish is the quality of the chicken – I buy from Bailey’s Country store which comes from Keith Wickett’s farm in Bude.

Start with a marinade using oregano, and coat the chicken with extra virgin olive oil and lemon juice and flavour with garlic.

Marinading your chicken souvlaki in the fridge for at least half an hour will allow the aromas to infuse the souvlaki and give it the desired flavours.

In Greece they will normally barbecue the meat but I tend to use a griddle pan.

Preheat the griddle pan on a high heat and cook the chicken on skewers for about 8 to 10 minutes, turning occasionally, until nicely coloured on all sides and cooked through.

If you want a bit of heat, sprinkle some smoked paprika during cooking.

Heat your pitta bread and fill with sliced tomato and red onion.

Traditionally this is served with tzatziki – a mix of yoghurt, cucumber, garlic and mint – though I prefer a sweet chilli sauce instead. Place your chicken pieces in the pitta bread and sprinkle with oregano and serve with chips or a Greek salad.

It’s never easy coming home from holiday – it’s always a huge comedown after lazy days filled with constant sunshine. I also miss the local, organic wine we drank in Greece – which at three Euros a bottle was pure nectar. As I served up the chicken souvlaki, the light was fading fast on the terrace and Mrs C was nowhere to be found.

“Where are you - your food is on the table?” I shouted.

There was a stunned silence before she finally walked into the room, her head bowed.

“Whatever’s the matter with you?” I asked.

She flopped down at the table and reached for a glass of fizz and drank heavily.

“My tan is beginning to peel…”

Follow Tony Cowell on Twitter: @cowelltweets