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.
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Recipes by Lina Poppy
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Carrot and Lamb Pasta
Lamb and carrot simmer with tomato, onion, cumin and paprika. Pasta is folded through before a brief rest.
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.
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.
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.
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.
Raisin and Plum Almond Mini Cakes
Plum dice, raisins and chopped almonds fill round cakes made with melted butter. A little baking powder is dispersed through the flour, and the small portions bake until their centres are set.
Tomato and Chickpea Sauce
Peeled tomatoes are blended with chickpeas cooked from dry into a loose sauce. Ground cumin and coriander provide warm spice notes, with raw garlic and fresh lemon juice added after the chickpeas are tender.
Tomato and Courgette Pasta with Lamb
Lamb, tomato and courgette cook with coriander and onion. Pasta, couscous and mint are folded through before serving.