A simple, fresh potato salad which is gluten-free and vegan. Ingredients 200g of new potatoes 2 fennel bulbs, thinly sliced 100g of pitted green olives 2 tbsps. of freshly chopped parsley 1 tsp. of ground sumac sea salt and pepper 4 tbsps. of extra virgin olive oil 1 tsp. of whole grain mustard juice of… Continue reading Fennel, Potato and Lemon salad

An absolutely delicious dinner which reminds me of the Anglo-Indian breakfast dish kedrigree. I made double the recipe and it was even better reheated the next day with a poached egg on top. Ingredients 200g monkfish fillet, cubed 2 tbsps. of olive oil plus extra for drizzling 1 tbsps. of sumac 1 tbsp. of butter… Continue reading Saffron Monkfish and Rice

Otherwise known as mujaddara or mejaddara in Lebanon or Palestine this dish is a first cousin of Egypts national dish koshari. Seven spice seasoning or baharat is a mix often including any combination of the following spices; nutmeg, coriander, cumin, cinnamon, paprika, cloves, black pepper, all spice and ginger. Alternatively pre mixed blends are widely… Continue reading Green Lentils, Rice and Caramelized Onions

The sour plums and fragrant orange blossom water is a match made in heaven. The pastry is very easy to work with producing a biscuit like tart case. I needed to lengthen my baking time to ensure the centre was fully cooked which resulted in a slightly darker color pastry than I’d like. Nothing a… Continue reading Plum and Orange Blossom Water Tart