Daqqus is a fresh, punchy tomato and chilli salsa from the Arabian Peninsula, commonly served alongside kabsa and other rice dishes. My version uses green chillies, with a little shallot, fresh coriander leaves (cilantro) and tomato purée for extra depth.…
Haydari is a thick Turkish yoghurt dip made with strained yoghurt, feta, garlic, dill and dried mint. Creamy, tangy and full of flavour, this easy haydari recipe is perfect with warm flatbread, grilled meats or as part of a Turkish…
A hearty vegan traybake with butter beans, potatoes and a glossy tomato olive oil sauce inspired by the Middle Eastern classic, fasolia bi zeit. What is Vegan Fasolia Traybake? This vegan fasolia traybake is my oven-friendly take on the flavours…
A vegan tofu and vegetable traybake with Thai red curry paste, coconut milk, lime leaves, lemongrass and Thai basil. Easy, fragrant and made for jasmine rice. Red Thai Curry Tofu and Vegetable Traybake Red Thai Curry Tofu and Vegetable Traybake…
A quick, no-cook tropical salad with pineapple, mango, red pepper, red onion, mint and lime. Sweet, sharp, juicy and crunchy – the sort of thing you make when it’s too hot to cook properly, but you still want dinner to…
Yemeni lahsa is a soft, savoury egg dish made with sweet onions, cooked-down tomatoes, warming spices, and a creamy spoonful of what many recipes call liquid cheese. It’s rich without being heavy, simple without being dull, and exactly the sort…