All our recipes, in one place

All our recipes in one place, at last! Here you’ll find every recipe from my newsletter over the past couple of years, neatly organised to make browsing easy. We’ll keep this page updated with every new recipe.

BREAKFAST & BRUNCH

Baked eggs with halloumi and herby red pepper oil

Chocolate Dutch baby with caramelised bananas

Devilled mushrooms on toast

Fluffy vegan pancakes with coconut yoghurt and maple syrup

Herby Dutch baby with dill pickle and za’atar crème fraîche

Miso steamed eggs with jammy tomatoes and furikake

The perfect stack of fluffy pancakes

Vegan pancakes

SALADS

Apple and fennel slaw with candied pecans

Asparagus with romesco

aubergine , date and yoghurt salad

Bavette steak salad with za’atar butter

Brussels sprout slaw with baharat hazelnut dressing

Cabbage, carrot and egg ribbon salad with sesame sauce

Cauliflower salad with amba and tahini

Chopped broccoli salad with peanut and goji dressing

Cucumber and radish kimchi

Egg salad with pistachio dukkah

Green bean and black rice salad with goma dare

Green beans with roasted pineapple and a jalapeno and lime dressing

Herby potato salad with jalapeno and olives

Herby wedge salad with yuzu dressing and seedy drizzle

Jarred artichoke salad with almond tarator

Lentils with green beans and parmesan

No waste lemon pickle (aka, one jar of happy lemons)

Old bay chicken and pea salad

Roasted aubergine and onion salad

Sauteed greens with smashed tomato sambal and fried peanuts

Spicy seafood salad (acapulco ceviche)

Tabbouleh with extra greens and pomegranate molasses

Tamarind and black chickpea salad

Tomato and cucumber salad with tahini and spicy dukkah oil

Tomato, cucumber and chili crisp salad

Tomatoes with miso mango dressing and fried almonds

Wambatu Moju (a Sri Lankan inspired aubergine pickle)

Warm green bean and lentil salad

Yuzu dressed slaw with fried peanuts and thai basil

FISH

Baked fregola with king prawns and tomato dressing

Blackened seabream with smashed tomato sambal

Charred romano peppers with anchovies and pearl onions

Clams, beans, greens and creams

Fennel trout with ouzo and sesame bread

Mushroom sambal roasted trout

Roasted hake and tomatoes with spiced cashew sauce

Saffron yoghurt hake with lemon and thyme

Simmered radish and smoked mackerel with rice

MEAT

Baked sausage potato and caramelised sauerkraut

Braised beef brisket with beetroot sauce

Braised duck legs with barberry syrup

Chicken and sweetcorn egg drop soup with “fixings”

Chouriço pao (chorizo-stuffed buns)

Confit short ribs (and a beef with mint stir-fry)

Double caper spring chicken with olives and oregano

Five-spice duck shiitake, soy and peanut sprinkle

Floating boxing day sandwich

Ghee roast turkey with crispy curry leaves

Hawaij ‘Chicken A La King’

Lamb shank chilli with beans

Lamb ‘souvla’ with couscous, vermicelli and salsa

Leek and lamb stuffed batbout

Peach and chilli-glazed chicken wings

Pork chops with Urfa butter, green ezme and yoghurt

Roasted lamb with tamarind and a radish salsa

Roman fried chicken with tomatoes and crisp oregano

Spiced lamb Sloppy Joe

Zahra’s mum’s tagine

​PASTA

Caramelised onion pasta

Cheesy, buttery, tomato-y udon

Duck ragu with green olive salsa

One pan pork and porcini ragu with pasta

Roasted peach, tomato and miso pasta

Spicyish tuna udon (a take on tuna pasta)

Spring green and squid fideua negra

VEGGIE MAINS

A very cheesy potato gratin (Swiss style)

Ash-e-reshteh (Persian-inspired herb and bean soup)

Aubergine boats with tomato and dukkah

Black chickpea and feta burger

Blistered green bean casserole with parmesan and rosemary

Braised borlotti beans with charred carliston peppers

Cabbage, kimchi and sweet potato fritters with dipping vinegar

Camping-style Japanese lentil curry

Celebration rice with aubergine and dill yoghurt

Celebration vegetable pie with baharat onions and feta

Charred onion petals with cherries and pistachio

Christmas leftovers skordalia

Cold noodles with grated tomato

Creamed corn and feta with berbere aubergine

Creamed corn with pickled cucumbers

Creamy bean and cavolo nero soup with preserved lemon gremolata

Crisp omelette

Fennel and tarragon spinach pie

Full of beans chilli

Harissa baked rice with hispi cabbage and black chickpeas

Hispi cabbage with coconut and turmeric sauce

Iranian herb fritters with barberry dipping sauce

Jerusalem mushroom mixed grill

Kejadara with cucumber and mint salad

Lemon pickle rice with cashews and coriander

Lentil, fennel and parmesan “stoup” with charred tomato salsa

Maple-chilli broccoli steaks

Moghrabieh (or couscous) stuffed onions

Mushroom, salted cashew and yuzu salad

Persian-style chickpea stew with rhubarb and jaggery

Pulled leek “noodle” salad with tahini and chilli crisp

Pumpkin and chard soup with herby tamarind salsa

Red lentil dahl with butternut squash

Roasted cavolo nero with coriander and cumin yoghurt

Savoy cabbage pie with halloumi and pine nut oil

Shiitake and tempeh brothy rice bowl

Silken tofu with courgette pickle

Simple porcini mushroom broth

Smoky aubergines with olives and tomatoes

Soft saffron courgettes with tzatziki

Spiced confit mushrooms on sour cream

Summer rolls with pomegranate molasses, nuoc cham and tahini

Sweet and sour aubergines with walnuts and pomegranate

Tahini beans and orzo with orange and tomato

Whipped tofu with charred carrots and salsa macha

SNACKS/SIDES

Baharat brown butter veggie skewers

Baharat onion fritto

Beetroot and black bean dip with walnuts and dill

Beetroot skewers with smoky chipotle and date glaze

Bourbon-glazed carrots with ginger and rosemary

Brown butter corn and cheese filo pies

Butter bath corn with gunpowder

Butter bean mash with preserved lemon oil and dukkah

Burnt spring onion dip

Cabbage blinis with eggs and hot sauce

Cashew dip with spiced carrot and apricot pickle

Cauliflower fritters 2.0

Chestnut and mushroom gravy with date molasses

Chipotle chocolate popcorn bites

Coriander and lime mayonnaise

Fennel and dukkah farinata

Festive hummus with roasted Brussels sprouts and chestnuts

Figgy baked halloumi with black olives and mint

Grilled spring onions with sweet soy

Honey-roasted balsamic roasted cauliflower

Labneh with confit tomatoes

Loaded Thai curry potato wedges with feta and lime

Maggi maple pretzel and nut beer snacks

Miso butter onions from flavour

Olive and za’atar dukkah dip

Pan-fried Brussels sprouts with pine nut dressing and sumac yoghurt

Pea and artichoke dip with pickled onions

Roast potatoes with lemon and twenty cloves of garlic

Roasted broccoli with Caesar-ish dressing and crispy caper breadcrumbs

Roasted squash with pepita pesto

Salt and vinegar potatoes

Spinach and feta dumplings in lemon butter

Sticky date spiced carrots

Vegan sausage rolls/fennel date and bulgur sausage rolls

BAKES & DESSERTS

A (steamed) cake for good luck

‘ANZAC’ biscuits

Basil and lemon drizzle cake

Cauliflower, parmesan and basil loaf

Cherry and lime leaf crumble

“Cinnamon bun” bread and butter pudding with hazelnut macaroon crust

Eva’s cinnamon and sesame cookies

Festive praline karpatka

Funnel cakes with three kinds of sprinkles

Ginger and pecan brittle

Gooey chocolate skillet cake with amaretto crème fraîche

Hannah’s date and orange scones

Herby pineapple and yuzu sorbet

Lemon and saffron pudding

Malty chocolate fudge sauce with sesame sprinkle

Mango and lime lamingtons

Marzipan potatoes (Marzipankartoffeln)

Orange semolina custard with spiced peach syrup

Persimmon compote with crème fraîche

Rhubarb fool(ish) with black tea cream

Sfouf b’Debs (rich semolina cake)

Simple peach sorbet with lime leaf syrup and whipped cream

Sour cherry mess with sesame filo brittle

Sticky morning buns with hawaij lemon drizzle and salted pecans

Stollen pear pudding

Vegan truffles

Dressings, sauces & toppings

Apricot, orange and pine nut olive oil dip

Burnt chilli hot sauce

Cherry compote

Coffee cream and tahini chocolate sauce

Courgette pickle with soy and shiitake

Nori, caper and sesame olive oil dip

Red chilli shatta

Roasted lemon and fennel seed olive oil dip

Sauerkraut

White balsamic and ginger dressing

Za’atar and pistachio dukkah

Drinks

Advocaat

Bloody Mary (aka, festival ‘salad’)

Mulled cider

Rhubarb cordial