I’m sitting in the air conditioned splendour of Westfield waiting for my kids to finish the Apple Summer Camp.  No tents involved, just a couple of hours of making music using the Garage Band programme at the Apple Store, which obviously, being about 110 years old I will never be able to master.  They’re completely engrossed, all wearing green Apple Summer Camp t-shirts, and apparently at the end they get a free cd of the music they make today.  I’ve managed to finish off two work projects, run out and buy a £20 jumper from Uniqlo, spot the actor Dominic West (I think it’s him, anyway) and guess what, A-ha are playing at 1pm.  What’s not to like?  And so far all I’ve spent is the price of a coffee and the jumper.  Yes, the Apple course is free, and er… A-Ha is free too.  Who said city life had to be expensive?

My only gripe is the weather but I don’t want to moan, so I’ll focus on hot “n” happy memories… Leros and Archondiko Angelou to be precise.  Here’s a recipe for vegetables that is super easy from Marianna Angelou, the hotel’s owner.   She knocked this up for lunch for us once.  Every single ingredient came fresh from her garden including the olive oil.

1) Pick your veg (potatoes, courgettes, aubergines, tomatoes, red onions or shallots, ETC)  from your garden.  Take your olives to the nearest village and get them pressed at the local farm.  (You can skip this bit if you have made a recent excursion to your nearest Lidl/Asda/Daylesford Organic)

2)  Chop all veg until they’re roughly the same size.

3) Place evenly on a baking tray.

4) Add a few sprigs of fresh rosemary and some salt and freshly ground pepper.

5) Drizzle with olive oil like Marianna is doing in this picture.  You know big smile, sunlight streaming through the windows of your light, airy, Leros kitchen…

6) Put in the oven on a medium temperature for about an hour, or until cooked.

7) Serve in a dish, with bowls of olives, a tomato salad, some feta cheese and home-cooked bread. Argue with son about why eating vegetables is good for you.