Charred Lamb and Feta with Paprika
Pan-seared lamb and warm chickpeas are seasoned with paprika and folded with feta and sesame oil. Serve with natural yogurt and baguette toasts.
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Recipes by Nell River
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Chestnut and Orange Yogurt Cake
A tender orange and lemon yogurt cake dotted with soft cooked chestnuts, baked in a square dish and served in six generous portions.
Chickpea and Aubergine Sauce with Dill
Roasted aubergine and chickpeas cooked from dry are cooled before blending with yogurt and fresh dill. Raw garlic and a generous amount of shallot give the creamy sauce a pronounced onion bite.
Honey and Almond Oat Cake Bites
Soft vanilla and almond cake squares with finely milled oats and a light honey glaze. Makes sixteen small bites, two per serving.
Lemon and Orange Honey Mini Cakes
Lemon and orange flesh fill honey-sweetened mini cakes with vanilla and cardamom. The cardamom is mixed directly into the flour, and the citrus-rich batter bakes in small square moulds.
Spinach and Rice Soup with Tomato
Rice and tomato simmer with onion and tomato purée. Spinach, sesame oil and parsley are added at the end.
Tomato and Courgette Rice
Tomato and courgette simmer with onion and paprika. Brown rice, couscous, spinach and parsley are folded through.
Tomato and Spinach Salad with Mint
Tomato, spinach and red pepper are tossed with paprika and mint vinaigrette, with lemon wedges alongside.