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  • one (3-4 lb) whole chicken
  • kosher salt (roughly 3/4 –
  • 1 teaspoon kosher salt per pound of chicken)
  • Freshly ground black pepper
  • 2 whole lemons, halved and skins pierced with a knife
  • 1 tablespoon unsalted butter, softened
  • 2 teaspoons thyme
  • 1/4 teaspoon paprika
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon granulated sugar
  • 2 tablespoons extra virgin olive oil
  • 3-4 carrots, peeled and chopped in large chunks
  • 1 onion, quartered
  • 3-4 small potatoes, quartered
  • 3 cloves of garlic, smashed

Place the chicken on a parchment-lined small baking sheet and allow the chicken to ‘air-dry’ in the refrigerator, uncovered, for 24-36 hours. This will help dry out the chicken and produce extra crispy skin. If you skip this step, be extra careful to thoroughly dry the chicken before roasting!
Preheat the oven to 425 degrees Fahrenheit. Set aside a small roasting pan with a rack (or as makeshift–not as ideal–option if you don’t own one, line a baking sheet with a cooling rack).
Put the chicken on a clean cutting board. Dry the chicken thoroughly inside and out, and season the cavity of the chicken liberally with salt and black pepper. Place the lemons inside the cavity of the chicken. Truss the bird.
In a small bowl, combine the softened butter and thyme, paprika, onion powder, oregano, nutmeg, and sugar with a spoon until it is thoroughly mixed. Technically, this step is optional, but I like the added flavor and moisture it adds to the chicken. Using your fingers, carefully rub the butter underneath the skin of the chicken breasts (being careful not to rip the skin) and distribute the butter evenly.
Rub the chicken all over with olive oil (roughly 1 tablespoon) and seasonally liberal the outside (all sides) of the chicken with kosher salt and black pepper.
Toss the vegetables with the remaining tablespoon of olive oil and place on the bottom of the roasting pan. Place the seasoned and herb-rubbed chicken on a rack above the roasting pan. The drippings will fall onto the roasted vegetables and make them extra flavorful and crispy!
Roast the chicken at 425 degrees Fahrenheit for roughly 45 to just over one hour (you should estimate roughly 15-20 minutes per lb of chicken), the juices run clear, or until a temperature inserted into the thickest part of the thigh reads 165 degrees.
Allow the chicken to rest (uncovered) for a minimum of 15-20 (the longer the better!)–do not skip this step–before removing the string and carving. This is a good time to snack on the crispy skin! During this time, I will usually remove the veggies and potatoes and keep them warm in the oven, and make a pan sauce with the drippings.

Garlic Butter steak

  • 4 (12-ounce) rib-eye steaks*,
  • 1 1/4-inch-thick, at room temperature
  • 4 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup unsalted butter, at room temperature
  • 1 Tablespoon parsley
  • 3 cloves garlic, mince
  • Zest of 1 lemon
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon basil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Pinch of cayenne pepper

To make the garlic butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
Preheat oven to broil. Place an oven-proof skillet in the oven.
Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
Serve immediately with garlic butter.

Kid-Friendly Overnight Oats

  • ⅔ cup rolled oats (65 g)
  • ⅔ cup milk, of your choice (160 mL)
  • ½ cup vanilla greek yogurt (120 g)
  • 1 tablespoon strawberry jam
  • 3 tablespoons nut butter
  • ½ teaspoon vanilla extract
  • 1 teaspoon chia seed, optional
  • strawberry, quartered,

In a mason jar or sealable container, add the oats, milk, yogurt, jam, nut butter, vanilla extract, chia seeds, and strawberries, and stir together.Seal and place in the refrigerator overnight for up to five days.Top with additional strawberries, if desired.


Lemon Pepper Chicken & Rice

  • 3 Tbsp. Lemon Pepper
  • 1 Tbsp. Paprika
  • 2 cloves Garlic, minced
  • 1 Tbsp. Olive Oil
  • 2 lbs Chicken Thighs With Skin 4Tbsp. Butter
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 1/2 cup Arborio Rice
  • 1/4 cup White Wine
  • 4 cups Chicken Broth
  • 1 1/2 cup Milk Pepper to taste
  • 1 cup Parmesan 1/4 cup Parsley

Preheat your oven to 350˚F/ 175˚C. Combine lemon pepper, paprika and garlic in a small bowl. In a large oven proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for 3 minutes, turn the heat up to medium high and cook for an additional 2 minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don’t worry! It will finish cooking when you put it in the oven.) With a paper towel, carefully wipe out excess fat, leaving the seasoning. On medium high, melt 2 Tbsp. of butter in the pot and add the diced onions and minced garlic. Cook until onions are translucent (1- 2 minutes). Add the rice and stir until it becomes translucent (1- 2 minutes). Pour in the white wine and let it cook until most of the wine has evaporated (about 2 minutes). Add the chicken broth, 1 cup of milk, and a dash of pepper and stir. Bring it to a simmer. Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes). Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned. Add the other 2 Tbsp. butter, parmesan, 1/2 cup of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice and serve.



  • prep time: 10 minutes
  • cooking time: 40 minutes
  • 1 lb baby potatoes, quartered
  • 1 cup pearl onions (optional)
  • 2 tbsp olive oil
  • 2 tsp za’atar
  • 1 1/2 tsp salt
  • dipping sauce:
  • 1/2 cup Greek or Mediterranean plain yogurt
  • 1 clove garlic, pureed
  • 1/2 tsp za’atar
  • 1/4 tsp salt
  • 1 green onion, sliced
  • 1 tsp olive oil

Preheat the oven to 400ºF. (serves 2)

Place the potatoes and onions onto a baking tray. Drizzle with olive oil, and sprinkle with za’atar and salt. Toss. Place into the oven and bake for 40 minutes, flipping the potatoes halfway.In a small bowl, combine the yogurt, garlic, za’atar, salt, and onions. Drizzle with olive oil.Once cooked, remove the potatoes from the oven and serve warm with the dipping sauce

Harissa chicken with chickpea and tomato salad

  • 250g punnet cherry tomatoes, halved
  • ½ small red onion, chopped
  • 400g can chickpeas, drained
  • small bunch parsley, roughly chopped
  • juice 1 lemon
  • 2 skinless chicken breasts, halved lengthways through the middle
  • 1 tbsp harissa
  • Olive oil

Mix the tomatoes, onion and chickpeas together, stir through the parsley and lemon juice and season.Mix the harissa powder with olive oil to form a paste (Add harissa to liking, the more you put the hotter it gets)

Coat the chicken with the harissa. Heat a griddle or frying pan or barbecue. Cook the chicken for 3-4 mins each side until lightly charred and cooked through.Divide the salad between 2 plates, top with the harissa chicken and serve with a dollop of yogurt and warmed pitta bread.

Lebanese grilled lamb chops

  • 2 tablespoons olive oil
  • 2 tablespoons Lebanese 7 spice
  • 12 lamb cutlets, trimmed,Lebanese flat bread, to serve
Step 1
Combine oil and 2 tablespoons Lebanese 7 spice spice rub in a bowl. Brush over both sides lamb cutlets. Cover and refrigerate for 30 minutes, if time permits.

Step 2
Preheat a barbecue plate on medium heat until hot. Cook lamb for 3 minutes each side for medium or until cooked to your liking. Season to taste and serve with Lebanese bread or salad


  • 50g Hibiscus flowers
  • Water
  • Sugar (to taste)

Set a pot of water on the stove to boil. …
Put the dried hibiscus flowers into an empty teapot. …
Pour the boiling water into the teapot. ….
Leave the tea to steep for five minutes. …
Strain the tea as you pour it. …
Sweeten the tea as desired.

grilled flank steak and corn salad

  • 4 ears corn
  • 4 tablespoons olive oil, divided
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 2 lb flank steak (905 g)
  • 1 tablespoon smoked paprika
  • 2 tablespoons brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground cumin
  • 2 teaspoons chipotle powder
  • 2 teaspoons garlic powder
  • canola oil, for greasing
  • 3 red Fresno chilies, seeded
  • ½ red onion, chopped
  • 1 cup cherry tomato, halved (200 g)
  • 2 jalapeñoes, sliced
  • 1 tablespoon honey
  • ½ cup lime juice(120 mL)

In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside. In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together. Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside. Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool. Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl. Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine. Cut the meat into ½ inch (1 cm) slices.Top with the corn salad and serve.


Middle Eastern Pita Salad (Fattoush Salad)

  • 2 small pita rounds
  • ½ cup olive oil, plus 2 tbs(120 mL)
  • salt, to taste
  • 2 medium hearts romaine lettuce
  • 1 medium cucumber
  • 2 cups cherry tomato(400 g)
  • 5 scallions
  • ½ cup radish, sliced (60 g)
  • 1 red bell pepper, seeded and diced
  • 2 cups fresh parsley, chopped (80 g)
  • 1 cup fresh mint, chopped(40 g)
  • 1 ½ lemons, juiced
  • 1 tablespoon white wine vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons ground sumac
  • ¼ teaspoon allspice
  • pepper, to taste

Preheat the oven to 350°F (180°C).

Slice the pitas in half to make 4 thin rounds. Place the pitas on a nonstick sheet pan. Brush with 2 tablespoons of olive oil and season with salt.Bake for about 5 minutes, until the outside is golden brown. Let cool until they become crispy.Make 3 cuts lengthwise on each of the romaine hearts, remove the stems, and chop into smaller pieces. Rinse, drain, and add to a large salad bowl.Seed the cucumber, dice it, and add it to the salad bowl.Cut the tomatoes in half and add them to the salad bowl.Mince the scallions and add them to the salad bowl.Add the radishes, bell pepper, parsley, and mint to the salad bowl and toss to combine.In a liquid measuring cup or small bowl, combine the remaining ½ cup (120 ml) of oil, the lemon juice, white wine vinegar, garlic, sumac, allspice, salt, and pepper and whisk until well-combined.Pour the dressing over the salad.

Break the crispy pitas into small pieces and add to the salad. Toss well.


Spicy Cauliflower Fried “Chicken

  • 1 head large cauliflower, or 2 small heads, washed
  • 1 teaspoon celery salt
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups all-purpose flour (250 g)
  • 2 tablespoons cornstarch
  • 1 ½ cups soy milk (360 mL)
  • 1 ½ tablespoons apple cider vinegar
  • 2 tablespoons hot sauce
  • vegetable oil, for frying
  • Cut the cauliflower in large florets. Transfer to a large bowl and set aside.
    In a small bowl, combine the celery salt, oregano, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Mix well.
  • In a medium bowl, add half of the spice mix to the flour.
  • Add the cornstarch and mix.
  • In a separate medium bowl, combine the soy milk, apple cider vinegar, and hot sauce. Whisk.
  • Pour the remaining spice mix over the cauliflower florets and mix.
  • Pour the milk mixture over the cauliflower and mix well until they are coated.
  • Cover with plastic wrap and chill for 1 hour minimum.
  • Heat the vegetable oil in a large pan until it reaches 350°F (180°C).
  • Toss each cauliflower floret in the flour mixture until well-coated, shaking off any excess. Dip
  • them back in the remaining soy milk mixture in the bowl where they marinated, then again in the flour mixture.
  • Fry the cauliflower for 4-5 minutes, until golden brown and crispy.
  • Drain the pieces on a wire or paper towels. Let cool 5- 10 minutes before serving.

Homemade Chicken Tikka Masala

  • Chicken Marinade
  • 3 boneless, skinless chicken breasts
  • 1 lemon
  • 125 grams yogurt
  • 6 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons salt
  • 2 teaspoons cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika
  • Bamboo or wooden skewers
  • 3 tablespoons oil
  • 1 large onion, chopped finely
  • 2 tablespoons ginger, minced
  • 8 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoons tomato puree
  • 800 grams tomato sauce or crushed tomatoes 300 milliliters water
  • 250 milliliters cream
  • Chopped coriander, to garnish
  • Rice and naan bread, to serve

Preheat oven to 500°F/260°C.

Slice the chicken into bite-sized chunks, the combine the chicken with the rest of the chicken marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes until slightly dark brown on the edges. Heat oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Fry the spices for about 30 seconds to release their aromatics and flavor, stirring constantly, then stir in the tomato puree. Add the tomato sauce and water, then bring to a boil and cook for about 5 minutes. Pour in the cream and mix in the chicken, cooking for another 1-2 minutes. Serve with rice and naan bread!

vegetarian Chili with Beans and Cheese

  • 1/4 cup olive oil
  • 2 cups chopped onions
  • 1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
  • 6 garlic cloves, chopped
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon habanero powder
  • 3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
  • 1 16-ounce can tomato sauce
  • Chopped fresh cilantro
  • Sour cream
  • Grated MontereyJack cheese
  • Chopped green onions
  • Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in oregano, cumin, and habanero; stir 2 minutes.
  • Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce.
  • Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
  • Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately

Make your own home-made falafel

  • 2 cans 15 oz cans of chickpeas, drained and rinsed
  • 1 red onion, chopped
  • ¼ cup fresh parsley (10 g)
  • 4 cloves garlic
  • 1 tablespoon lemon juice
  • 2-3 teaspoons Falafel Spice
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup bread crumbs (115 g)
  • oil, for frying


  • pita bread
  • mixed greens
  • sliced tomatoes
  • diced cucumbers
  • tahini sauce
  • To the bowl of a 2-quart food processor, add the chickpeas, onion, parsley, garlic, lemon juice, black pepper, chilli and falafel spice.
  • Pulse the ingredients together until just incorporated and they form a wet paste. Be careful not to overblend.
    Transfer the chickpea mixture to a large bowl and add the bread crumbs, mixing until just incorporated.
  • Cover with plastic wrap and refrigerate for 1-2 hours, or overnight.
    Remove the chilled falafel mixture from the refrigerator and shape into 1-inch balls. The mixture should yield 18-20 balls.
    In a large frying pan with high sides, heat about 1 inch of oil to 350˚F (180˚C).
  • Fry the falafel balls in batches of 6 for 3 minutes, flipping halfway. Once they are golden brown and crispy, transfer them to a paper towel-lined plate and sprinkle with salt.
  • Serve the falafel as desired, either as a sandwich, salad topping, or over a bed of greens with a side of tahini sauce.

creamy chicken pasta

  • 2 cups uncooked penne pasta
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 2 cups uncooked penne pasta
  • 2 cups sliced fresh mushrooms
  • 1 cup sliced green onions
  • 2 tablespoons butter
  • 1/2 cup white wine or chicken broth
  • 1 teaspoon minced garlic
  • 1 tablespoon all-purpose flour
  • 1/3 cup water
  • 1 cup heavy whipping cream
  • 2 cups cubed cooked chicken
  • 2 tablespoons capers, drained
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Shredded Parmesan cheese
  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
  • Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
  • Drain pasta. Add the pasta, chicken, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese.
Nutrition Facts

1 cup: 431 calories, 25g fat (14g saturated fat), 121mg cholesterol, 420mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 23g protein.


Chilli con carne

  •  1 large onion
  • 1 large onion
  • 1 red pepper
  • 2 garlic cloves
  • 1 tbsp oil
  • 1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp ground pepper
  • 1 tsp salt
  •  500g lean minced beef
  •  1 beef stock cube
  •  400g can chopped tomatoes
  •  ½ tsp dried marjoram
  •  1 tsp sugar
  •  2 tbsp tomato purée
  •  410g can red kidney beans
  •  plain boiled long grain rice, to serve
  •  soured cream, to serve
  • Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.
  • Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
  • Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).
  • Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.
  • Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp salt and 1 tsp ground pepper
  • Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.
  • Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.
  • Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.
  • Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.
  •  Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.
  • Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.
  • Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
  • Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.
  • Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.
  • Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.
  • Serve with soured cream and plain boiled long grain rice.

Spiced Lentil Soup

  • 1tbsp olive oil
  • 1 onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1tsp garlic powder
  • 1tsp ground cumin
  • ½tsp ground coriander
  • 160g dried split red lentils
  • 1 litre vegetable stock
  • 400g plum tomatoes
  • 2tsp tomato purée
  • 1tsp lemon juice
  • Cayenne pepper, to serve
  • Heat the olive oil on a low heat and add the onion, celery and dry spices to the pan.
  • Cook for 3 minutes. Add the plum tomatoes, tomato purée, lentils and stock, bring to the boil and simmer for 20 mins, or until the lentils are tender.
  • Remove from the heat, blitz in a food processor and check seasoning.
  • Serve with a pinch of cayenne pepper and a snip of parsley.

Moroccan Tajine meatballs with eggs

  • 1 onion, finely chopped
  • 3 tbsp olive oil
  • 50g fresh breadcrumbs
  • 250g pack lean lamb mince
  • ½ tsp ground
  • cinnamon
  • 5 eggs
  • 2 garlic cloves, sliced
  • 1 courgette, thickly sliced
  • 2 x 400g cans chopped tomatoes
  • 2 tsp honey
  • ½-1 tsp ras el hanout spice mix
  • 20g bunch coriander, mostly chopped
  • 400g can chickpeas, rinsed and drained
  • Fry the onion in 1 tbsp oil until soft, then allow to cool. Mix with the breadcrumbs, mince, cinnamon, 1 egg, ½ tsp salt and lots of pepper, then shape into about 24 meatballs with wet hands. Fry in the remaining oil in a shallow pan for about 8 mins, moving them round until evenly browned. Lift out and set aside.
  • Add the garlic to the oil left in the pan and fry until softened. Add the courgette, fry for 1-2 mins, then tip in the tomatoes, honey, ras el hanout, three-quarters of the coriander, seasoning and a couple of tbsp water. Stir and cook until pulpy.
  • Stir in the chickpeas and add the meatballs. Make 4 hollows in the sauce, then break in the remaining eggs. Cover and cook for 4-8 mins over a low heat until the eggs are set. Scatter with coriander and serve straight from the pan with crusty bread for scooping up the sauce.

cinnamon pumpkin spiced latte

  • 1 tablespoons sugar (or to taste)
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (115g) brewed coffee
  • 1/2 cups (115g) milk
  • In a saucepan add in all of your ingredients.
  • Stir and bring the ingredients to a simmer.
  • Take the saucepan off the heat and pour into your mug.
  • Decorate with freshly whipped cream and a sprinkles of pumpkin pie spice or cinnamon. Enjoy!

Oregano & Meatballs with Spicy Tomato sauce

For The Tomato Sauce:

  •  2tbsp olive oil
  •  1 large onion, diced
  •  3 garlic cloves, finely chopped or crushed
  •  1 x 700g jar passatta
  •  1 x 400g tin chopped tomatoes
  •  1tbsp tomato ketchup
  •  good pinch dried chilli flakes
  •  pinch caster sugar

For The Meatballs:

  •  1tbsp olive oil
  • 1 onion, diced
  •  400g (14oz) good-quality sausage meat
  •  1 heaped tsp dried oregano
  • zest ½ lemon
  •  1 small egg, beaten
  • 600g (1lb 5oz) spaghetti, cooked, to serve
  •  grated Parmesan cheese, to serve
  •  To make the tomato sauce, gently heat the oil in a sauté pan and cook the onion until softened. Add the garlic and stir for a few minutes, then add the remaining ingredients and season. Bring to the boil, then simmer until starting to thicken – around 30 minutes.
  •  Meanwhile, make the meatballs. Sweat off the onion in the olive oil using a small pan. Let it cool slightly, then put in a bowl with the sausage meat, oregano, lemon zest and seasoning.
  •  Add the egg and mix well. With dampened hands, shape into 18 balls. Brown them in a nonstick frying pan, in batches if necessary.
  • Add to the sauce and cook very gently until they are cooked through – it will take around 12 minutes. The meatballs should feel firm to the touch. Serve with spaghetti and plenty of freshly grated Parmesan

Alcohol-Free Mulled Wine

  • 500ml pomegranate juice
  • 25g golden caster sugar
  • handful of frozen blackberries
  • 250ml apple juice
  • 1 cinnamon stick
  • 1 star anise
  • 4 cloves
  • 3 black peppercorns
  • 1 orange, quartered
  • Put the pomegranate juice, sugar, blackberries and apple juice in a saucepan.
  • Add the cinnamon, star anise, cloves, peppercorns and orange.
  • Heat gently until simmering. Taste for sweetness, then strain into heatproof glasses.

Cinnamon Hot Chocolate

  • ½ cup non-sweet cocoa powder
  • 1 teaspoons salt
  • 2 tablespoons sugar
  • 4 cups whole or skim milk
  • 2 cinnamon sticks
  • a handful of marshmallow for topping
  • Whisk together cocoa powder, salt, sugar and 2 cups milk in a large sauce pan over medium-low heat until no lumps remain and bring to a rapid simmer.
  • Add in the rest of the milk, gently stir to mix well and then remove from heat.
  • Pour the hot chocolate into two mason jars, top with marshmallows, cinnamon sticks and a touch of cocoa powder and enjoy!

Mince Pies

  • 75 g rice flour
  • 40 g tapioca , or gluten-free flour
  • 40 g chickpea flour
  • 70 g unsalted butter , chilled, plus extra for greasing
  • 1 vanilla pod
  • 1 lemon , or orange
  • 4 tbsp sugar
  • milk , for brushing
  • icing sugar , to serve


  • 1 banana
  • 70 ml fresh orange juice
  • 1/2 tsp of grated nutmeg
  • 1/2 tsp of allspice
  • 1 tsp ground cinnamon
  • 2 tbsp golden syrup
  • 170 g raisins
  • 80 g dried apricots
  • 80 g dried sour cherries
  • 80 g dried cranberries
  • 80 g dried blueberries
  • To make the fruit filling, mash the banana and pop into a bowl with all the ingredients. Mix well and leave covered in the fridge overnight for the flavours to develop.
  • To make the pastry, mix all the dry ingredients together in a large bowl. Cube the butter, then use your fingers to rub it in to form breadcrumbs. Split the vanilla pod and scrape in the seeds. Grate in the lemon or orange zest, then mix in the sugar.
  • Add 2 tablespoons cold water to the mix, then quickly and gently work it into a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
  • Remove the pastry from the fridge. Place a large sheet of greaseproof paper in front of you, put the chilled dough on top, place another sheet on top and thinly roll out the pastry (this will stop you needing any more flour).
  • Preheat the oven to 180°C/350°F/gas 4, grease your pie tin well and take the fruit filling out of the fridge. Cut out 12 pastry circles, big enough for your tin and 12 star lids (if you don’t have a star cutter, just make round lids).
  • Place a round in each of the pie moulds, before filling with the fruit and topping with a lid. Brush with a little milk to help them colour.
  • Bake for 15 to 20 minutes, until golden. Allow to cool before taking out of the tins. Once completely cooled, dust with icing sugar.

Easy Christmas Pudding

  • 1 cup raisins
  • 1 cup sultanas
  • 1 cup self-raising flour
  • 1 cup finely grated butter (about 115g/4oz)
  • 1 cup fresh brown breadcrumbs (from around 4 thick slices of bread)
  • 1 cup light muscovado sugar
  • 1 cup mixed nuts, chopped plus extra to decorate
  • 1 tsp ground cinnamon
  • 1 tsp ground mixed spice
  • 1 cup milk
  • 1 large egg
  • butter for greasing
  • For the butterscotch sauce
  • 85g butter
  • 100g light muscovado sugar
  • 200ml double cream
  • 1 tsp vanilla extract
  • For the pudding, empty the first six cups and the nuts, if using, into a mixing bowl with the spices, then stir in the milk and egg. Once well combined, tip into a buttered 1.5 litre pudding bowl.
  • Cover with a double layer of buttered foil, making a pleat in the centre to allow the pudding to rise. Tie the foil securely with string, then place in a steamer or large pan containing enough gently simmering water to come halfway up the sides of the bowl. Steam, covered with a lid, for 21⁄2 hours. Check the water level during cooking, topping up if necessary. If you are preparing this pudding ahead, remove the foil, let it cool slightly, then wrap in cling film and then fresh foil. If you are serving it immediately, unwrap and invert onto a deep plate.
  • For the sauce, put everything in a pan and bring slowly to the boil, stirring. Allow to bubble away for 2-3 minutes, still stirring, until the sugar has dissolved and the sauce is pale caramel in colour and slightly thickened. Remove from the heat. Pour the sauce over the pudding and decorate with the whole mixed nuts.

Roast Turkey with Herbs Stuffing

  • 1 (10 to 12-pound) turkey, with giblets removed
  • 1 quart chicken broth
  • 2 ounces dried mushrooms
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 tablespoon vegetable oil, plus extra for rubbing on turkey
  • 1 tablespoon salt, plus extra for seasoning turkey
  • 3 cups bread, cut into 1/2-inch cubes (from
  • approximately 4 to 5 slices)
  • 4 ounces unsweetened dried cherries, approximately 1 cup
  • 2 ounces chopped pecans, approximately 1/2 cup
  • 2 whole eggs, beaten
  • 2 teaspoons dried sage
  • 2 teaspoons dried parsley
  • 1/2 teaspoon ground black pepper, plus extra for seasoning chicken
Preheat the oven to 205°C

  •  Place the turkey into a deep, high-sided bowl on its end with the stuffing end up. Set aside.
  • Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.
  • In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.
  • Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
  • microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.
  • While the stuffing is heating, rub the bird with oil. Working quickly, place the stuffing into the cavity of the turkey to avoid losing heat. Place the turkey into a roasting pan, on a rack, and season with salt and pepper. Place the roasting pan on the middle rack of the oven. Roast for 45 minutes and then reduce the heat to 175°C and cook for another 60 to 75 minutes or until the bird reaches an internal temperature of 75°C. Serve immediately.

Beef Wellington

  • 2 tbsp oil
  • 675g piece of fillet of beef (thick end)
  • 2 onions, peeled and finely chopped
  • 100g mushrooms, chopped
  • 2 level tbsp dried parsley
  • 1 level tsp dried thyme
  • 1-2 cloves garlic, crushed
  • 3-4 tbsp breadcrumbs
  • salt and pepper
  • 450g ready made puff pastry
  • To glaze: beaten egg
  • Heat the oil in a pan and fry the fillet of beef on all sides until well sealed and lightly browned – about 8 minutes. Remove from the heat and leave to cool.
  • Fry the onions in the same fat until soft and lightly coloured, add the mushrooms and continue cooking for a few minutes more. Remove from the heat and mix in the herbs, garlic, breadcrumbs and plenty of seasoning. Allow to cool.
  • Roll out the pastry to a rectangle large enough to enclose the beef. Spread the mushroom mixture over the pastry and place the beef on top. Wrap the beef completely in the pastry, damping the edges to seal, then place on a greased baking sheet with the seam underneath and the ends tucked under.
  • Glaze well and make one or two small slits. Bake in a hot oven (220C/425F/Gas mark 7) for about 40 minutes until the pastry is well puffed and browned. At this stage the beef should be rare. If more cooking is required lower the temperature to moderate (l80C/350F/Gas mark 4) and cook for a further 15 minutes for medium to well done. Serve hot or cold.

Chicken Tagine with olive and preserved lemon

  • 5  cloves garlic, finely chopped
  • ¼  teaspoon saffron threads, pulverized
  • ½  teaspoon ground ginger
  • 1  teaspoon sweet paprika
  • ½  teaspoon ground cumin
  • ½  teaspoon turmeric
  •  Salt and freshly ground black pepper
  • 1  chicken, cut in 8 to 10 pieces
  • 2  tablespoons extra virgin olive oil
  • 3  medium onions, sliced thin
  • 1  cinnamon stick
  • 8  calamata olives, pitted and halved
  • 8  cracked green olives, pitted and halved
  • 2 preserved lemons 
  • 1  cup chicken stock
  •  Juice of 1/2 lemon
  • 1 tablespoon chopped parsley
  • Mix garlic, saffron, ginger, paprika, cumin, turmeric and ass 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. 
  • Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons and add to the chicken. 
  • Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

thai green curry

  • Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
  • Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
  • In a wok or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped garlic clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.
  • Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
  • Next, pour in a 400ml can of coconut milk and let it come to a bubble.
  • Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
  • Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 kaffir lime leaves
    Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.
  • Scatter with lime to garnish and serve immediately with boiled rice.
  • Mix garlic, saffron, ginger, paprika, cumin, turmeric and ass 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. 
  • Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons and add to the chicken. 
  • Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Chicken with vegetable stir-fry

  • For the chicken:
    1.5 lbs chicken breast cut into even size cubes
    1 tsp Chinese five-spice
    1/4 tsp sea salt
  • For the veggies:
    1 yellow bell pepper
    1 large carrot
    1 bunch baby broccoli
    4 tsp olive oil divided
    2 tsp sesame seeds
  • For the sauce:
    3 tbsp soy sauce
    2 tbsp rice vinegar
    1/4 cup honey
    1 tbsp cornstarch or arrowroot
    1 garlic clove minced
    1 tsp fresh ginger minced
  • Prepare chicken:
    Add chicken, five-spice and salt in a bowl. Using a spoon or your hands, combine to coat chicken with spices.
  • Prepare veggies:
    Cut bell peppers into strips, then cut these strips in half. Make carrot ribbons using a vegetable peeler and cut broccoli into smaller florets.
  • Prepare sauce:
    In a medium bowl, whisk together sauce ingredients.
  • Make stir-fry:
    Once everything is ready, heat 2 teaspoons olive oil in a large non-stick skillet over high heat. When oil is hot, add chicken and cook for 5-6 minutes or until chicken is almost cooked. Remove from skillet.
    Add another 2 teaspoons of olive oil. Add veggies and stir fry for about 2 minutes. They should still be crispy, so pay attention not to overcook them.
  • Put chicken back into the skillet and add sauce. Cook for 1 minute, stirring.
  • Serve immediately with jasmine rice and sprinkle with sesame seeds.

lebanese shawarma

  • 1/2 cup malt vinegar
  • 1/4 cup plain yogurt
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 2 teaspoon Lebanese shawarma spice
  • 1kg deboned lamb shoulder
  • 1/2 cup tahini
  • 1/4 cup plain yogurt
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 4 medium tomatoes, thinly sliced
  • 1/2 cup sliced onion
  • 4 cups shredded lettuce
  • 8 pita bread rounds
  • In a baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, Lebanese shawarma spice, salt and pepper.
  • Place the sliced lamb shoulder into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  • Cover the lamb and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until lamb is browned and cooked through.
  • Place sliced lamb, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Arabian Lamb Kabsa

  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 3 carrots, peeled and grated
  • 2 whole cloves
  • 1 pinch ground nutmeg
  • 1 pinch ground cumin
  • 1 pinch ground coriander
  • salt and ground black pepper to taste
  • 3 1/4 cups hot water
  • 1 cube chicken bouillon
  • 2 1/4 cups unrinsed basmati rice
  • 1/4 cup raisins
  • 1/4 cup toasted slivered almonds
  • Mix together the saffron, cardamom, cinnamon, allspice, white pepper in a small bowl, and set the spice mix aside.
  • Melt the butter in a large stock pot or Dutch oven over medium heat.
    Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
    Add the lamb pieces and brown them over medium-high heat until lightly browned, about 10 minutes. Mix in the tomato puree.
  • Stir in the canned tomatoes with their juice, the grated carrots, whole cloves, nutmeg, cumin, coriander, salt, black pepper, and the spice mix made previously together with the dried lime (pierce open).
    Cook for about 3 minutes; pour in the water, and add the chicken bouillon cube.
  • Bring the sauce to a boil, then reduce the heat to simmer and cover the pot.
    Simmer until lamb is no longer pink and the juices run clear, about 30 minutes.
  • Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add the raisins and a little more hot water, if necessary.
  • Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.
  • Transfer the rice to a large serving platter and arrange the lamb pieces on top. Sprinkle the toasted slivered almonds over the dish.

Chia Seed Dessert

  • 6 Tablespoons chia seeds
  • 2 cups unsweetened coconut, almond or cashew milk
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon maple syrup, honey or sweetener of choice (optional)
  • blueberries and strawberries, for topping (or fruit of your choice)
  • In a bowl or mason jar, mix together chia seeds, milk, maple syrup and vanilla. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
  • Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1-2 hours or overnight.
  • The chia pudding should be nice and thick, not liquidy. If it’s not thick, just add more chia seeds, stir and refrigerate for another 30 minutes or so.
  • You can also prep you pudding the night before and let it sit in the fridge overnight if that’s easier. When ready to serve, divide the mixture between two bowls, top the pudding with berries and enjoy.

Calming Camomile Tea

  • Camomile
  • Water
  • Honey (optional)
  • Boil 8 ounces of water for each cup of tea that you want to make.
  • Measure 2 tablespoons of dried camomile flowers, for each 8 ounces of water that you boiled.  Decrease or increase the ratio of chamomile flowers to water, for a weaker or stronger tea.
  • Remove the pot of water from the heat, once the water starts rapidly boiling. Pour the water into a teapot and then place or stir the camomile flowers in the water. Place a lid on the pot and let the camomile flowers steep in the water for five minutes. You can decrease or increase the steeping time for a weaker or stronger tea.
  • Sweeten with a drizzle of honey if desired

Vegan Stuffed Vine Leaves

  • 1 Cup Long grain Rice
  • 10 Cherry Tomatoes or 1/4 Cup Tomatoes, diced
  • 1/2 Cup Fresh Parsley, chopped
  • 1 Lemon, Freshly Squeezed
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/4 Tsp Dried Mint 
  • 1/2 Tsp Sea Salt
  • Pinch of ground black pepper
  • 60-70 Grape Vine Leaves, in brine (1 jar 430 g gross weight, 260 g net weight)
  • 1 Lemon,Thinly Sliced Crosswise
  • 1 1/2 Tbsp Extra Virgin Olive Oil
  • Water
  • Drain grape vine leaves and soak them in a large bowl of water. Gently separate and wash the leaves, stack them on a plate and set them aside, covered with a damp cloth so they don’t dry out, until you’re ready to start rolling them.
  • Place 1 cup of brown rice and 3 cups of water in a pot and bring to a boil. Let boil on medium heat, uncovered, for about 20 minutes until half cooked. Drain and let cool.
  • Add rice to a large mixing bowl and top with diced tomatoes, chopped parsley, lemon juice, 1 tablespoon of olive oil, sea salt, ground black pepper and dried mint. If using fresh dried mint, separate the leaves from the stems and pulverize the mint between the palm of your hands directly above the mixture so that it falls into the bowl. Mix well to combine
  • Line the bottom of a pot with some grape leaves.
  • Begin stuffing and rolling the rest of the grape leaves.
  • Place a grape leaf in one hand, scoop about 1 heaping teaspoon of the rice mixture into the center and carefully fold in the sides and roll it like you would when making a wrap. Make sure that it is rolled tightly enough not to unravel when cooking, but not too tightly because the rice needs some room to expand when cooking.
  • Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot, in as many layers as necessary until you have rolled and arranged all of them. Drizzle 1/2 tablespoon of olive oil between layers and on top.
  • Top with thinly sliced lemon.
  • Place a small plate or pot lid directly on top of the leaves, to prevent them from floating while they cook.
  • Add water to completely cover the grape leaf rolls and reach the plate or pot lid.
  • Bring to a boil over medium high heat, reduce heat to medium and let simmer, uncovered, for about 10 minutes. Reduce heat to medium-low, cover and simmer for about 35-40 minutes or until all of the water has been absorbed.
  • Since cooking time varies by stove top, taste the grape leaves, and if the rice still seems undercooked, you can add 1/4 cup of water and continue cooking for an additional 5 minutes.
  • Remove from heat and let cool uncovered until you can handle them with your fingers, then carefully transfer them to a serving dish, one by one.

Beef Goulash with Smoked paprika

  • 2 lb 8 oz (1.15 kg) British chuck steak (braising steak), trimmed and cut into 1½ inch (4 cm) cubes
  • 2 medium red peppers
  • salt and black pepper
  • 1 level tablespoon Hot Paprika
  • 1 level tablespoon Smoked Paprika, plus a little extra to sprinkle
  • 2 tablespoons olive oil
  • 3 large onions, peeled and chopped
  • 2 garlic cloves, crushed
  • 2 level tablespoons plain flour
  • 3 bay leaves
  • 2 tins Italian chopped tomatoes, one 400 g, one 230 g
  • Begin by heating the oil in the casserole over a highish heat until it is sizzling hot.
  • Then brown the cubes of beef on all sides, cooking a few at a time. They need to be a good, deep nutty brown colour. As they brown, transfer them to a plate, using a draining spoon. Now, with the heat turned down to medium, stir in the onions and cook them for about 5 minutes, or until they begin to brown and caramelise at the edges. Then stir in the garlic and return the meat to the casserole.
  • Next, sprinkle in the flour and both the hot and smoked Paprika and give everything a stir to soak up the juices. Now, add the bay leaves and the contents of both tins of tomatoes, and season well with salt and freshly milled black pepper. Let it all come slowly up to simmering point. Then cover the casserole with a tight-fitting lid and transfer it to the middle shelf of the oven to cook very slowly for exactly 2 hours.
  • Meanwhile, prepare the peppers by halving them, removing the seeds and pith and cutting the flesh into strips roughly measuring 1 x 2 inches (2 x 5 cm). Then, when the 2 hours are up, stir the chopped peppers into the goulash, replace the lid and cook for a further 30 minutes. Just before serving, take the casserole out of the oven, let it stand for 5 minutes.
  • Finally, sprinkle over a little more smoked paprika, and serve straight from the casserole.

30 min Cajun Chicken

  • 3 tablespoons unsalted butter
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts (about 2 pounds total)
  • Arrange a rack in the middle of the oven and heat to 425°F.
  • Place the melted butter, Cajun seasoning, and salt in a small bowl and stir until completely combined.
  • Pat the chicken dry with paper towels. Place the chicken in a 9×13-inch baking dish, spaced slightly apart. Brush the chicken all over with the spiced-butter mixture.
  • Bake until the chicken is golden-brown, cooked through, 25 to 35 minutes depending on the size of the chicken (start checking at 20 minutes).
  • Serve and enjoy… simple!

lebanese manakish


For Dough

  • 1 cup water
  • 1/2 tsp sugar
  • 2 1/4 tsp active dry yeast (one package active dry yeast)
  • 3 cups unbleached all-purpose flour, more for dusting
  • 1 tsp salt
  • 2 tbsp extra virgin olive oil

For Za’atar Topping

  • 7 to 8 tbsp Za’atar
    1/2 cup extra virgin olive oil
    Serve with
  • Fresh garden vegetables (tomato, cucumbers, radish)
    Homemade labneh or feta cheese (omit if vegan)
  • In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam.
  • Make the dough. In a large mixing bowl, combine flour, salt, and olive oil. Work the mixture with your hands. Now, make a well in the middle and pour in the yeast and water mixture. Stir until soft dough forms.
  • Turn dough onto a lightly floured surface and knead for 10 minutes or until dough is elastic, smooth, and no longer sticky (as you knead, if dough is too sticky for you, you can sprinkle just a tiny bit of flour to help it).
  • Form dough into a ball and place in a lightly oiled mixing bowl. Cover with damp cloth and place in a warm spot (inside a warmed but turned-off oven is a good place). Leave to rise for 1 hour and 30 minutes.
  • Punch dough down. Knead briefly and form into 8 small balls. Arrange on lightly floured surface, cover again and leave to rise another 30 minutes.
  • Prepare the za’atar topping. While dough is rising, mix together the za’atar spice and olive oil in a bowl.
  • Preheat the oven to 400 degrees F. Place a large baking sheet in oven while heating.
  • Form za’atar manaqish. Lightly oil the heated baking sheet and set near you. Flatten the dough into small discs about 5 inches in diameter. With your finger tips, make indentations in discs and add about 1 tbsp za’atar topping in the middle of each disc, leave a narrow boarder around. Arrange discs in prepared oiled baking sheet (use two sheets if needed, do not crowd the manaqish).
  • Bake in 400 degrees F heated-oven for 7 to 8 minutes or until the dough is slightly browned on bottom and edges (za’atar topping will remain liquidy at this point). Remove from heat and let sit for 5 minutes or so, the topping will dry and settle into dough.
  • Serve za’atar manaqish warm or at room temprature with assorted vegetables, olives, feta cheese, or homemade labneh.

Basil seeds drink with honey

  • Basil seeds- 1/8 teaspoon
  • Chilled Water- 200 ml
  • Honey to taste
  • 1/4 tea spoon rose water
  • Soak the basil seeds in 1/2 cup water and set aside for half an hour for it to ‘bloom’
  • Take the water in a glass and mix in honey.Transfer to a serving glass [or use the same one] and add the swelled up basil seeds and rose water.
  • Try the above method using strawberries or kiwi or blueberries…. the combinations are endless. Such a refreshing, rehydrating drink for all times of the year.

Spiced Popcorn

  • 80g raw popping corn
  • 1 tbsp groundnut oil
  • ½ tsp paprika
  • 1/2 ground cumin
  • 1/2 ground cinnamon
  • 1/2 black pepper
  • 1 tsp salt
  • Put the oil in a small heavy-based pan over medium-high heat. Add the popping corn so that it covers the base in one layer. Sprinkle in the spices and half the salt.
  • Shake the pan to coat each kernel.
    Put the lid on and shake the pan over the heat – after a minute or two the corn will start to pop.
  • Continue shaking and popping until the noise stops – remove from heat and stir in remaining salt.
  • Tip into serving bowl – or an airtight container to keep for up to a few days.

Sticky Chinese 5 spices

  • 900 gms – chicken wings
  • Marinade
  • ¼ cup brown sugar
  • ¼ cup soy sauce
  • 2 tbsp lime juice about 1 lime
  • ¾ tbsp Chinese 5 Spice Powder
  • 1 tsp garlic granules
  • 1 tsp ginger powder
  • ½ tsp salt
  • 1 tsp Sriracha/hot chilli sauce
  • 1 tbsp honey
  • Rub
  • 2 tbsp baking powder
  • Sticky Glaze
  • 1 cup water
  • ½ cup balsamic vinegar
  • ¼ cup soy sauce
  • ¼ cup granulated sugar
  • 1 tsp Sriracha/hot chilli sauce
  • 1 tbsp honey
  • Combine all the marinade ingredients in a Zip lock bag, add the chicken wings and marinade them overnight.
  •  Drain the excess marinade from the chicken and pat the wings dry with paper towels. Put the chicken wings into a clean Zip lock bag and add the baking powder (this makes the wings extra crispy but you will not taste the baking powder). Toss until evenly coated.
  • Put them on a baking tray lined with baking paper and spray them with a little extra virgin olive oil.
  •  Bake in a pre-heated oven at 200°C – 400°F for 20-25 minutes. Then turn the chicken wings and bake them on the other side for another 20-25 minutes. This cooking time also depends on the size of the wings you are using.
  • While the wings are cooking, make the glaze. Combine all the glaze ingredients in a large skillet and simmer for 10-15 minutes or until reduced to a sticky glaze. The sauce thickens rapidly at the very end, so watch closely so it does not burn.
    Once the chicken wings are cooked, dip them in the sauce and coat them well.
  • Serve immediately.

Creamy Herb Chicken


For The Chicken:

  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder
  • and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and
  • dried rosemary
  • salt and pepper , to season

For The Sauce:

  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and
  • dried rosemary
  • 1 cup milk
  • Salt and freshly ground black pepper ,
  • to taste
  • 1 teaspoon cornstarch mixed with 1
  • tablespoon water , until smooth
  • Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Sticky Chinese 5 spices


Cilantro-Lime Crema:

  • 1/2 cup light sour cream
  • 1 Tbsp fresh lime juice
  • 3 Tbsp very finely chopped coriander
  • 1 clove finely minced garlic
  • Salt and ground black pepper


  • 1 lb medium shrimp , peeled,
  • deveined and tails removed
  • 3/4 tsp Smoked Chipotle
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground paprika
  • 1/4 tsp ground coriander
  • 1/2 tsp salt , or to taste
  • 1/4 tsp ground black pepper
  • 1 Tbsp olive oil
  • For serving:
    Preffered cheese , crumbled
    2 avocados , peeled, cored and diced
    2 cups shredded red cabbage
    8 6- inch corn tortillas , warmed*
  • For the Cilantro-Lime Sauce:
    In a bowl whisk together all ingredients and season with salt and pepper to taste. Cover and chill until ready to use.
  • For the shrimp:
    In a medium bowl whisk together Smoked Chiptole, chili powder, cumin, paprika, coriander, salt and pepper. Add shrimp and toss until evenly coated.
  • Heat olive oil in non-stick skillet over medium-high heat. Add shrimp and cook until opaque and cooked through, tossing once halfway through cooking, about 3 – 4 minutes.
  • To assemble tacos:
    Warm up the tacos. Layer cabbage, shrimp, avocados and cheese over taco shells. Drizzle with Cilantro-Lime Sauce.

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