Aubergine and Lamb Rice Bake
Aubergine, lamb and courgette cook with onion and cumin, then bake with brown rice. Mint is divided between the filling and the finish.
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Recipes by Thea Elm
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Feta and Lentil Toast Bites
Pan-cooked lamb is folded with lentils, crumbled feta, finely diced radish and mint. Spoon onto crisp toast squares and serve with lemon wedges.
Feta and Spinach Salad with Cumin
Feta, spinach and thinly sliced raw courgette are dressed with cumin and parsley vinaigrette, with lemon wedges alongside.
Fig and Orange Dessert Bites
Fresh figs, orange and lemon flesh moisten an oat batter flavoured with vanilla. The quick-cooking flakes are included and rested, then the small squares are baked through before cooling.
Honey and Lemon Rose Mini Cakes
Honey, lemon and fresh edible rose petals are baked with chopped almonds in round mini cakes. The lemon is peeled and seeded, while finely cut petals are folded through the egg mixture.
Lemon and Pistachio Coconut Mini Cakes
Lemon flesh, pistachios and almonds are baked in small squares made with coconut milk. The butter is creamed before the eggs, and the chopped nuts remain visible pieces in the dense batter.
Pistachio and Fig Coffee Cake
A softly coffee-flavoured butter cake with fresh figs and chopped pistachios, baked in a round skillet. Makes eight slices.
Red Pepper and Spinach Pasta
Red pepper, potato and aubergine cook with onion until tender. Spinach and pasta are folded in, with yogurt added off the heat and lemon served alongside.