For fall break, I took my kids to Athens. (Some of you may remember I was just there in April, and I love that it was a bit of a dress rehearsal for this trip with my kids!) My youngest said he thought Athens was ‘dirty and dangerous,’ and didn’t like the idea of me moving there (something I’m thinking about…).

I knew two days of sightseeing in Athens was plenty for them, so we also opted to hop over to Corfu. We loved watching The Durrells on ITV, and we wanted to see it for ourselves!

There are plenty of cruise boats coming in and out, and the people-watching from that is fascinating! It gets super crowded and touristy, so we’ve found our routine: out walking from 8 to 11, and then a late breakfast. My favourite is Leni’s at our hotel — Yaya’s tomato eggs are amazing (see recipe below).

Our hotel is so fantastic! Right at the edge of Old Town, overlooking the sea — I barely want to leave my room, with its sea view and balcony! They have thought of everything: remote-control curtains, a subtle light under the sink in the bathroom for nighttime, and the staff here are incredible!

Huge thank you to Nadina and Angela, who are making us feel as if we are at home, with the most loving, attentive, local family around us.

They didn’t give me the recipe for the sauce, but thinking of the Neapolitan background, I imagine it’s the old-school way: X-ing and dipping large tomatoes into boiling water to remove the skins, then mashing up the insides with a generous heap of olive oil, salt, pepper, and maybe some garlic and basil. Letting that simmer on the stovetop for a few hours. That’s absolutely delicious!

I make a simpler version: place 2 tins of organic whole peeled tomatoes, a few dabs of butter (50 grams), 2 cloves of garlic, salt and pepper in a baking dish. Into the oven at 175°C (350°F) for 30 minutes. Remove from the oven and pour ½ cup (about 120 ml) extra virgin olive oil over the tomatoes. Mash with a potato masher or blend in a blender. Voilà!