If you're suffering from post-holiday blues after a summer break abroad, or you'd just like to imagine you've escaped rainy Britain, cheer your spirits by recreating some of your holiday favourites at home. We've got a selection of recipes for classic dishes and more unusual options from some of the top holiday destinations for Brits, plus ideas on using the foodie souvenirs you've brought back from your travels. Spanish selectionTapas bars are springing up all over the UK as we catch on to the pleasures of eating a variety of light bites (and attempt to learn to share what's on our plates...).
 Make up a big jug of sangria to get the party started, or accompany with glasses of fino sherry
Try making your own spread of tapas if you're having friends round - buy some marinated olives and bread for mopping up juices, plus some slices of Iberico or Serrano ham and a chunk of Manchego cheese and membrillo (quince paste), then make a few different dishes for everyone to try. Make up a big jug of sangria to get the party started, or accompany with glasses of fino sherry.  If you visit Spain, restrain yourself from buying the novelty flamenco accessories and opt instead for a chorizo sausage. Available in a softer cooking version and a harder version that's ready to eat, chorizo gets its characteristic red colour from the inclusion of paprika. A bit of chopped chorizo adds colour and depth to bean dishes, stews and soups, and it keeps well in the fridge - it's the holiday gift that just keeps giving. Tapas menu
More Spanish dishes
Greek treatsGreek food isn't the most highly prized of world cuisines, perhaps because many of us have experienced only the greasy, uninspired fare of package holiday resorts and the poor supermarket versions of dips such as tzatziki. But authentic Greek food encapsulates the flavours of the Mediterranean - from the lighter island and coastal dishes to heartier inland fare, and an important Arabic influence.
 Rick Stein's version of the ubiquitous Greek salad even provides a use for those novelty bottles of ouzo you've brought home for yourself, and generously given to each of your friends, only to watch it gather dust in the corner of the drinks cupboard. As for culinary uses for the retsina that was so good to sip as the sun set over the island, but at home just tastes like resin? Answers on a postcard…
Taste of Italy One of the joys of travelling in Italy is visiting markets and picking out a few things to eat on the spot (some juicy peaches, perhaps, or freshly baked focaccia) and some to take home. Dried porcini mushrooms are usually available and put the puny bags sold at a premium in the UK to shame. It's always worth picking up some sun-dried tomatoes. You can use them dried or rehydrate them in water for a half-hour, drain and use as a flavourful replacement for fresh tomatoes.
Try to buy a piece from the 'heart' of the cheese
One of the best purchases you could make is a big hunk of Parmigiano Reggiano (parmesan) - it'll work out much better value than buying small pieces of parmesan at home, and will last the journey with no problems. Try to buy a piece from the 'heart' of the cheese, without rind attached - this is the best, most moist part. If you do get one with a rind, keep hold of it when you've used up all the cheese and add it to a minestrone soup to give it extra flavour.
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