Almond and Pomegranate Cake
Pomegranate arils and chopped almonds fill a yoghurt cake with vanilla. The almonds remain pieces rather than almond flour, and the moist mixture bakes as a shallow layer before it rests.
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Aubergine and Courgette Sauce with Cinnamon
Boiled aubergine is cooled and blended with raw grated courgette and yogurt. Ground cinnamon and coriander give the pale sauce a warm spice note, sharpened by fresh lemon juice and red wine vinegar.
Butternut Squash and Potato Sauce with Mint
Boiled butternut squash is blended with yogurt, raw shallot and fresh mint. Hand-mashed potato is folded in afterwards, with ground coriander and red wine vinegar seasoning the pourable sauce.
Carrot and Chickpea Soup with Prawns
Carrot and chickpeas simmer with onion and paprika. Prawns cook in the broth near the end, then mint is stirred in.
Carrot and Fennel Salad with Tomato
Grated carrot, fennel, tomato, lettuce and cucumber are dressed with coriander and saffron vinaigrette.
Carrot and Lamb Pasta
Lamb and carrot simmer with tomato, onion, cumin and paprika. Pasta is folded through before a brief rest.
Chickpea and Lentil Pita Bites
Drained chickpeas and lentils are folded with pan-cooked lamb, saffron, cucumber, radish and mint. Spoon the mixture onto crisp pita triangles just before serving.
Chickpeas and Tomato with Mint Yogurt
Warm chickpeas and roasted butternut squash are folded with diced tomato and saffron. Serve with natural yogurt, fresh mint and crisp baguette toasts.
Courgette and Tomato Salad with Saffron
Courgette, tomato, carrot and cucumber are tossed with parsley and saffron vinaigrette. Lemon wedges accompany the salad.
Fennel and Carrot Salad with Ginger
Fennel, grated carrot, courgette and lettuce are tossed with a ginger and saffron vinaigrette.
Fennel and Courgette Sauce with Cinnamon
Tender simmered fennel is blended with raw courgette and shallot into a thick vegetable sauce. Ground cinnamon and coriander give it a warm spice profile, while red wine vinegar adds acidity.
Fennel and Tomato Sauce with Saffron
Simmered fennel is puréed with raw tomato and a warm saffron-thread infusion. A little paprika and chopped parsley season the sauce, with the remaining water stirred in only if a looser texture is wanted.
Lamb and Carrot Baguette Bites
Pan-cooked lamb, roasted aubergine and finely grated carrot are combined with cucumber, mint and coriander. The topping is spooned onto crisp baguette toasts.
Lentil and Prawn Soup with Saffron
Lentils and chickpeas simmer with onion and saffron. Prawns are cooked in the broth at the end and mint finishes the soup.
Orange and Honey Lemon Mini Cakes
Peeled orange and lemon are folded into a honey-and-vanilla batter. The butter starts melted and is cooled before the eggs; the mixture then bakes into small, dense citrus squares.
Orange and Honey Oat Cake
Orange and lemon flesh with their juice hydrate rolled oats in this dense honey cake. The quick-cooking flakes rest in the fruit mixture, then flour is folded in and the batter is baked in a broad tin.
Pistachio and Raisin Ginger Cake
A low, rich cake of pistachios and raisins with ground ginger. Liquid cream and beaten egg moisten the batter; gentle baking and a rest in the round tin precede cutting six portions.
Plum and Almond Lime Cake
Plum and peeled lime flesh fill a low vanilla cake with chopped almonds. The fruit-rich mixture uses lukewarm melted butter, bakes in a shallow layer and rests before four portions are served.
Plum and Orange Pudding Cake
A warm spoonable cake with plum wedges and orange pieces in a tender citrus crumb. Baked and served in its dish; makes six dessert portions.
Pomegranate and Plum Ginger Cake
Pomegranate arils and plum dice are baked with ground ginger in a small round cake. The spices and baking powder are dispersed through the flour; rest the bake before cutting ten portions.
Pomegranate and Raisin Mini Cakes
Pomegranate arils, raisins and finely sliced mint fill small dessert squares. Only the arils are used from the pomegranate, and the baking powder is combined with flour before the batter is baked.
Potato and Lentil Filo Bites
Roasted potato and aubergine are folded with lentils, ginger and finely diced cucumber. Serve on golden baked filo bases with lemon wedges.
Prawn and Courgette Pita Bites
Pan-cooked prawns seasoned with coriander and cumin are folded with lentils, ricotta, finely diced courgette and radish. Serve on crisp pita triangles.
Prawn and Courgette Rice
Prawns and courgette join tender aubergine and onion seasoned with coriander and cinnamon. Brown rice and couscous are folded in before serving.