What do with soft ferments? I made a large batch of fermented red cabbage for a supper club I hosted last year (similar to sauerkraut but with the flavouring of pimentos berries and cumin seeds). After several months in my basement it had lost its crunch. I was none too keen on the soft texture…
A delicious aubergine mezze and a recollection of the village of Battir
A recipe for making your own preserved lemons at home
Make your own pesto with nettles foraged from your local park; a rich source of vitamins A, C and Iron.
Crunchy, lightly spiced cauliflower fritters, made with a fizzy water and chickpea flour batter.
Muhammara is a delicious mezze made from roasted peppers, crushed walnuts and Aleppo pepper originating in Syria
Bake your own soft and chewy flat breads in a home made ‘taboon’ oven. Also a great base for a za’atar ‘pizza’!
A perfectly golden and succulent roasted chicken, zuni cafe style
A hearty winter cauliflower dish of seasonal British vegetables, with some middle eastern spicing.
A quick, delicious, warming beetroot curry. Great hot or cold, served with dal and chapathis.
A rich and delicately spiced cauliflower and turmeric soup for the winter with pomegranate, sage, toasted almonds and lemon