Almond and Honey Coconut Cake
A moist coconut milk cake with almonds and a warm honey coconut glaze, baked in an oval dish. Makes eight dessert portions.
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Recipes by Adam Sorrel
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Lamb and Aubergine Patties with Mint Yogurt
Eight small lamb and roasted aubergine patties served over cool mint and dill yogurt, with toasted baguette. Makes four appetizer portions.
Lentil and Courgette Sauce with Sesame
Cooked brown lentils are puréed with raw courgette and tomato into a substantial sauce. Sesame oil and fresh dill provide the finish, alongside lemon juice, red wine vinegar and olive oil.
Red Pepper and Lamb with Feta Yogurt
Tender red pepper and pan-cooked lamb are seasoned with paprika and folded with feta yogurt. Spoon onto olive-oil toasts and serve with lemon wedges.
Rice and Aubergine Lentil Soup
Rice, aubergine and lentils simmer with celery, onion and cumin. Sesame oil is stirred in before serving.
Tomato and Courgette Salad with Feta
Tomato, thinly sliced courgette, feta and rocket are coated with sesame and olive oil vinaigrette, with lemon wedges alongside.
Tomato and Lamb with Sesame Yogurt
Lamb simmers with tomato until cooked, then is combined with wilted spinach, yogurt and sesame oil. Spoon into warm pita pockets and serve with lemon wedges.
Tomato and Lentils with Parsley Yogurt
Tomato and lentils are simmered with paprika and combined with wilted spinach. Serve over natural yogurt with parsley and crisp baked filo.