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.
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Recipes by Ezra Bay
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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.
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.
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.
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.
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.
Steamed Tomato and Aubergine with Coriander
Steamed tomato and roasted aubergine are folded with couscous, paprika, coriander and plain yogurts. Serve warm in golden baked filo cups.
Tomato and Fennel Salad with Cinnamon
Tomato, fennel, courgette and cucumber are dressed with cinnamon vinaigrette. Lemon wedges are served alongside.