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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.

Chermoula Fish Tagine


Serves 4

  • 4 x 175g thick fillets skinless & boneless blue eye cod or similar form blue eye cod 
  • 500g kipfler potatoes, scrubbed and halved lengthways
  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 1 red capsicum, cut into thick strips
  • 3 tsp grated ginger
  • 300g mixed medley tomatoes, halved
  • 1 cup chicken stock
  • ½ cup large green olives 
  • 3 tsp preserved lemon, finely chopped 
  • Green leaf salad and crusty bread



  • 1 cup coriander leaves
  • ½ cup parsley leaves
  • 1 tbsp Ras El Hanout 
  • ¼ cup olive oil
  • 3 cloves garlic
  • 1 tbsp red wine vinegar
  • To make chermoula, place ingredients in a food processor. Process until smooth. Season with salt and pepper.
  • Combine fish and half the chermoula in a ceramic bowl. Steam potatoes until nearly tender. Heat oil in a flameproof tagine or large heavy-based frying pan with a lid over medium heat. Add onion and capsicum.
  • Cook, stirring for 5 minutes or until softened. Add ginger and tomatoes. Cook, stirring for 2 minutes. Remove from heat. Stir in remaining chermoula. Remove to a bowl.
  • Arrange potatoes in base of tagine or frying pan. Spoon over half the tomato mixture. Top with fish. Spoon over remaining mixture and stock. Scatter with olives and lemon. Cover with tagine lid or, if using a frying pan, a sheet of baking paper then a tight fitting lid. Simmer gently over a medium heat for 10 minutes or until fish is just cooked.
  • Serve with salad and crusty bread. Garnish with coriander leaves

Singapore Noodles

  • 125 ml(½ cup) vegetable oil
  • 100 gsnake beans, cut into 3 cm lengths
  • 250 ggreen prawns, cleaned and peeled, tails intact (see Note)
  • 1red capsicum, thinly sliced
  • 1onion, sliced
  • 2eggs, lightly beaten
  • 1½ tbspMadras curry powder, mixed with 2 tbsp water to form a paste
  • 300 grice vermicelli noodles, soaked in cold water for 15 minutes, drained
  • 160 g(2 cups) bean sprouts
  • 60 ml(¼ cup) soy sauce coriander leaves and lime wedges, to serve
  • eat 1 tbsp oil in a wok, heavy-based frying pan or skillet with high sides until hot. Add beans, reduce heat to medium–high and stir-fry for 5 minutes or until charred. Transfer beans to a large bowl and set aside. Add prawns to pan, stir-frying for 1 minute or until curled, slightly opaque and pink. Transfer to bowl with beans.
    Add 2 tbsp oil to wok or pan and stir-fry capsicum and onion for 3 minutes or until tender. Transfer to bowl with beans.
  • Reduce heat to medium–low, pour eggs into pan, swirling around to coat sides of wok or pan to create a thin omelette. Cook for 2 minutes or until just cooked. Transfer omelette to a chopping board, roll it up and cut into thin slices. Set aside.
  • Add remaining 65 ml oil to wok or pan, then add curry paste and noodles, stir-frying over medium heat until completely combined. Add bean sprouts and reserved prawn and bean mixture, stir-frying for 5 minutes or until noodles are just cooked. Add omelette slices, pour over soy sauce, then divide among bowls. Scatter coriander over noodles and serve with lime wedges on the side.

Mexican Fajita

  • 4 chicken breasts, cut into chunks
    olive oil , for frying

     For the marinade

  • 4 limes, juice only
  • 2 tsp fajita seasoning
  • 4 spring onions, finely sliced
  • 1 fat garlic clove, crushed

    For the salsa

  • 1 red peppe
  • ½ jar roasted pepper
  • 1 small apple, peeled
  • 4 ripe tomatoes
  • ½ lime, juice only
  • small bunch coriander, leaves picked
  • chilli sauce, to taste (optional)

    For the guacamole

  • 2 very ripe avocados, halved and stone removed
  • ½ lime, juice only
  • grated cheese, to serve

    To serve

  • 6 – 8 tortillas(you can now get mini tortillas for kids)
    soured cream (optional)
  • Grown-ups: Put the chicken and marinade ingredients in a bowl and cover. Put in the fridge for at least two hours.

  • Children: If your children are 5 or over, you can get them to roughly chop the pepper, roasted pepper, apple and tomatoes for the salsa using a good quality firm plastic knife or cutlery knife. Otherwise do this yourself. Younger children can pick the leaves from the coriander and mix them into the salsa.

  • Grown-ups: Tip the salsa ingredients into a food processor, along with the lime juice and a little seasoning and pulse until finely chopped. Take out 2 large spoons of the mixture for younger children, then add chilli sauce, if using, and pulse again to combine.

  • Children: Squeeze or spoon the avocado into a bowl and use a potato masher to mash it. Stir in the lime juice and some black pepper with a spoon. Lime juice can sting so grown ups may want to squeeze them for younger children.

  • Grown-ups: Heat a little olive oil in a frying pan and pour the contents of the chicken bowl into the pan. Cook for 5- 8 minutes or until the chicken chunks are cooked through.

Lavender & Lemon Cake

  • 300g granulated sugar
  • ¾ tablespoon dried lavender
  • 175g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
  • 250g Greek yogurt
  • 125ml mild olive oil or sunflower oil
  • Finely grated zest of 1 lemon, plus 1 tablespoon juice


  • 1 egg white
  • 150g icing sugar, sifted
  • Squeeze of lemon juice
  • pinch of dried lavender
  • Caster sugar for dusting
  • Heat the oven to 180°C/fan oven 160°C/mark 4. Put the sugar and lavender into a food processor and whizz until the lavender has broken down. Sift the flour, baking powder, baking soda and salt into a bowl. Add the lavender sugar. In a jug, mix together the eggs with the yogurt and oil.

  • Make a well in the centre of the dry ingredients and gradually pour in the wet ingredients, stirring as you go. Add the lemon zest and juice. Be careful not to overmix. Scrape into a base-lined and buttered cake tin, 20cm diameter and 6cm deep.

  • Bake in the oven for 55 minutes, or until the cake is coming away from the sides of the tin and a skewer inserted into the middle comes out clean. Turn out the cake, peel off the paper and set on a wire rack to cool.

  • For the icing, beat the egg white with a fork to break it down, then put half of it in another bowl. Mix the icing sugar with the remaining half egg white, beating until smooth. Add a squeeze of lemon juice. Spoon over the top of the cake, allowing the icing to drip down the sides.

  • To make sugared lavender, dip sprigs in the reserved egg white and dust all over with caster sugar (not too thickly). Set on a wire rack somewhere warm and dry. When the sugar is dry, decorate the cake with dried lavender.

Beef Fillet Steak


Serves: 2

  • 2 (250g) sllices beef fillet, 1.5cm thick
  • 2 tablespoons black peppercorns
  • 25g butter
  • 2 tablespoons Dijon mustard
  • 200ml fresh cream
  • 1 pinch salt
  • 2 tablespoons extra virgin olive oil
  • Cover the fillets in black peppercorns on both sides. Using a rolling pin or meat mallet, beat the black peppercorns into the meat.

  • In a frying pan, melt the butter and cook the fillets for 2 minutes on each side over high heat.

  • Remove the fillets and keep them warm by covering with aluminium foil.

  • Add the mustard to the frying pan. When thickened, add the cream and an additional sprinkle of peppercorns.

  • Pour the sauce onto the fillets. Serve hot.

Moroccan chicken with Preserved Lemon

  • 1.5kg chicken
  • 1 Large onion, finely chopped in a food processor
  • 4 Garlic cloves, crushed
  • 100g Butter
  • 2tsp Moroccan tagine
  • 1 Cinnamon stick
  • ¾ tsp Saffron strands
  • 3 tbsp Lemon juice
  • 100g Kalamata olives
  • 100g Small preserved lemons, halved
  • 10g Coriander, chopped
  • 10g Flat-leaf parsley leaves, chopped
  • Put the chicken into a flameproof casserole, tagine or saucepan in which it will fit snugly. Add the onion, garlic, butter, Moroccan tagine spice and saffron; season. Pour in 700ml water, cover and bring to the boil over a medium-to-high heat.
    Reduce the heat and leave to simmer, spooning the sauce over the chicken and turning it over now and then until it is just cooked through – about 40 minutes. Lift the chicken onto a plate and cover with foil.

  • Add the lemon juice to the casserole, increase the heat once more and simmer the sauce rapidly until reduced by about two-thirds. Return the chicken to the casserole with the olives and pieces of preserved lemon, cover with a well-fitting lid and simmer for a further 20–25 minutes until the chicken is tender.
  • Lift the chicken onto a large, warmed platter.
    Add the herbs and adjust the seasoning if necessary. Spoon the sauce over the chicken and serve.

Lebanese drumsticks

  • 1 kg chicken drumsticks, on the bone
  • 2 tbsp oil
  • 2 tbsp Lebanese Seven Spice powder
  • Salt and pepper
  • 2 red onions, peeled and quartered
  • 2-3 cloves of garlic, peeled and sliced
  • A punnet of cherry tomatoes
  • 1 lemon, 1/2 thinly sliced, the other half juiced
    More oil, salt and pepper
  • Pre-heat the oven to 200C/400F/Gas Mark 6. Drizzle the chicken with oil and rub with the spice mixture. Season with salt and pepper and if you have time, leave to one side to marinate.
  • Place the chicken in your biggest baking tray and add in the garlic and cherry tomato. Arrange around the chicken, scattering in the remaining tomatoes and the onions.
  • Tuck the lemon slices up against the chicken pieces and squeeze over the remaining lemon half.
  • Season with more salt and pepper, drizzle with a little more oil and roast in the oven for about 40 minutes, or until the chicken is golden brown.
  • Add some chopped spring onions for garnish

Vanilla crème brûlée

  • 600 ml thickened cream
  • 1 vanilla pod, split, seeds scraped
  • 1 cinnamon stick
  • 120 g egg yolks (from 7–8 eggs)
  • 100 g caster sugar, plus 1 tbsp extra
  • Combine the cream, vanilla pod and seeds, and cinnamon in a small saucepan and bring to a simmer.
  • Turn off the heat, cover and allow to infuse for 15 minutes. Remove the vanilla pod and cinnamon stick.

    Preheat the oven to 180°C

  • Whisk the egg yolks and sugar until thick and pale. Slowly whisk in the cream mixture until combined. Pour the mixture into a clean saucepan and place over a low heat. Cook, stirring constantly, for 6–7 minutes until the custard coats the back of a spoon. Strain through a fine sieve into four 125 ml (½ cup) ramekins. Tightly wrap each ramekin in foil and place in a deep baking dish. Pour in enough boiling water to come halfway up the sides of the ramekins and transfer to the oven. Cook for 15 minutes. Remove from the oven, remove the foil and refrigerate until cool, about 2–3 hours.

  • Sprinkle the top of each ramekin with 1 teaspoon extra sugar and caramelise using a kitchen blowtorch. Serve immediately.

Chinese Roast Duck

  • 1 duck
  • 70 g caster sugar
  • 5 star anise seeds
  • 1 large piece ginger sliced
  • 1 bunch spring onions roughly chopped
  • 1 tablespoon malt syrup or maltose or replace with golden
  • syrup or honey
  • 2 tablespoons red wine vinegar
  • Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with skewers and set aside.

  • In a small bowl, mix the maltose or golden syrup/honey and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight ideally, uncovered.

  • To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the duck on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins – the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

Crispy Sesame Beef

  • 1 cup peanut oil
  • 1 pound sirloin steak, sliced into thin strips
  • 4 tablespoons cornstarch, divided


  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup brown sugar, packed
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
  • 1 green onion, thinly sliced
  • Heat peanut oil in a large stockpot or Dutch oven over medium heat.
  • In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch.
  • Add remaining 2 tablespoons cornstarch before adding to the stockpot.
  • Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate.

  • In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
  • Serve immediately, garnished with sesame seeds and green onion, if desired.

Greek Souvlaki Kebabs

  • 2 cloves garlic crushed
  • 1 tsp table salt
  • 1/2 tsp dried dill
  • 1/2 tsp dried oregano
  • pinch of cinnamon
  • pinch of ground black pepper
  • zest and juice of one lemon
  • 500 g lean lamb cut into bite sized chunks
  • 2 tbsp vegetable oil
  • Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.

  • After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.

  • Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes).Alternatively preheat the griddle or grill/broiler.

  • Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil.
  • Place the lamb kebabs on the barbecue (or on the griddle/under the grill/broiler) and gril until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.

  • Serve with pitta bread, tzatziki and a tomato/cucumber/red onion salad.

Harissa Cutlets with Cous Cous

  • 100g 0% fat Greek yogurt
  • 1 heaped tbsp harissa
  • 4 lean lamb cutlets, fat trimmed

  • For the couscous
  • 100g couscous
  • 125ml hot low-sodium vegetable stock
  • 400g can chickpea in water, drained
  • zest and juice 1 lemon
  • 1 tbsp white wine vinegar
  • 6 dried apricots, chopped
  • mint chopped
  • Heat peanut oil in a large stockpot or Dutch oven over medium heat.
  • In a large bowl, combine steak and 2 tablespoons cornstarch, tossing to coat and letting the steak absorb the cornstarch.
  • Add remaining 2 tablespoons cornstarch before adding to the stockpot.
  • Working in batches, cook steak until golden and crisp, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • In a medium saucepan over medium high heat, combine soy sauce, brown sugar, orange juice, vinegar, garlic, ginger, Sriracha and sesame oil until slightly thickened, about 1-2 minutes. Stir in steak and gently toss to combine.
  • Serve immediately, garnished with sesame seeds and green onion, if desired.

Buttery Chilli Prawns

  • 25g butter
  • 2 tbsp olive oil
  • 3 garlic cloves, finely chopped
  • 1 red chilli, seeds left in and finely chopped
  • ½ tsp sweet paprika
  • 12-20 large raw king prawns with shells
  • juice 1 lemon, plus a few slices for a finger bowl
  • ½ x small bunch parsley, roughly chopped
  • small loaf crusty bread, warmed to serve
  • Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
  • Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Valentines Pizza

  • pizza dough
  • pizza sauce
  • Shredded Mozzarella
  • Toppings of your choice
  • Oregano
  • Grab a ball of pizza dough. Set it on your cookie sheet or pizza stone.
    Shape/flatten it into a circle. If your dough won’t hold its shape, let it sit for 5 minutes then try again.
  • Pinch and pull the bottom of the circle to form a point.
  • Take a finger to the top middle and push down toward the center of the pizza. Then tweak and shape a bit here and there if you’d like.
  • Top just as you would any pizza! Don’t forget to sprinkle with oregano
  • Bake following your pizza crust instructions – our general rule is 450 degrees Fahrenheit and we start checking the pizza at about 5 minutes – usually it’s about 8 minutes before the toppings are perfectly melty and the crust is golden. Serve.

Heart Jam Cookies

  • 1-1/4 cups butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 cups ground almonds
  • Raspberry jam
  • Confectioners’ sugar
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, salt, cinnamon, nutmeg and cloves; gradually add to the creamed mixture and mix well. Stir in almonds. Refrigerate for 1 hour or until easy to handle.
  • On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 3-in. heart-shaped cookie cutter. From the center of half the cookies, cut out a 1-1/2-in. heart or round shape.
  • Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool.
  • Spread 1/2 teaspoon jam over the bottom of the solid cookies. Sprinkle cutout cookies with confectioners’ sugar; carefully place over jam.

Brownies with Pomegranate seeds

  • ¾ cup whole gain flour
  • ½ teaspoon baking powder
  • ¼ teaspoon Himalayan salt (fine)
  • ½ cup raw cocoa powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 eggs
  • 6 tablespoons honey or maple syrup
  • 2 tablespoons coconut oil melted and cooled
  • ½ cup Greek yogurt
  • 2 tablespoons milk
  • 1 cup fresh pomegranate seeds
  • Preheat the oven to 356F (180C) degrees. Line the bottom of a 9×9 inch (22x22cm) square baking pan with parchment paper. Set aside.
    In one bowl, mix the dry ingredients – flour, baking powder, salt, cocoa powder, and spices.
  • In a separate bowl mix the eggs with honey. Add coconut oil, greek yogurt and milk.
  • Add the dry ingredients into the wet ingredients and mix until combined.
  • Pour batter into the prepared baking pan and bake for 20 mins or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter).
  • Remove pan from the oven. Allow the brownies to cool completely on room temperature.
  • Top the brownies with fresh pomegranate seeds.


1 cup packed brown sugar
1/2 cup butter, melted
3 teaspoons ground cinnamon, divided
3 medium tart apples, peeled and sliced (about 3 cups)
1/2 cup dried cranberries
12 slices day-old brioche bread (1 inch thick)
6 large eggs
1-1/2 cups whole milk
3 teaspoons vanilla extract
In a small bowl, mix brown sugar, butter and 1 teaspoon cinnamon; pour into a greased 13×9-in. baking dish. Top with apples and cranberries. Arrange bread slices over fruit. In a small bowl, whisk eggs, milk, vanilla and remaining cinnamon; pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, covered, 40 minutes. Bake, uncovered, 20-25 minutes longer or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. To serve, invert onto a serving platter.



1 sheet refrigerated pie pastry
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced dried basil
1 tablespoon minced dried parsley
2 teaspoons minced dried dill
Preheat oven to 400°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Sprinkle cheeses into pastry shell. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.
Bake on a lower oven rack 25-30 minutes or until a knife inserted in the centre comes out clean. Let stand 10 minutes before cutting.


1 large tortilla wrap
1 tbsp tomato puree
1 tbsp dried oreagano
1 tbsp dried thyme
1 tbsp red pesto
75g grated mozzarella cheese
Veggie Toppings:
Cherry tomatoes or Red pepper
Broccoli florets
Purple cabbage
or any other vegetable toppings that you like
  • Preheat the oven to 180c. Place the tortilla onto a pizza tray or a baking tray. Mix the tomato puree, herbs and red pesto together in a bowl and then spread evenly onto the tortilla. Sprinkle the grated cheese on top and then add your vegetables of choice.
  • Bake in the oven for 5-6 minutes until the sides of the tortilla are starting to crisp. Serve immediately.


avocado 1
fat-free yogurt 2 tbsp 
lemon ½, juiced
bruschetta 2 slices, toasted 
cayenne pepper a pinch
ground cumin a pinch
smoked salmon 75g
cucumber 1/4, ribboned with a veg peeler
salad cress a handful 


red chilli ½, seeded and finely diced
dried mint 1, tbsp
lemon ½, zested and juiced
tomato 1, finely diced
white wine vinegar 1 tsp
  • STEP 1
  • Make the dressing by mixing all the ingredients together with some seasoning.
  • STEP 2
  • Halve the avocado, remove the stone and scoop the flesh into a bowl.Add the yogurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.
  • STEP 3
  • Divide the avocado between the toasted bruschetta, sprinkle over a little cayenne pepper ground cumin and add the smoked salmon and cucumber. Spoon over the dressing, then top with the cress.


Edible Pink Rose hips and petals
boiling wate
  • Put some Pink Rose into the boiling water, turn off the heat, and steep for a few minutes.
  • Serve with honey, vanilla, or sugar

Gold and lavender Eggs

  • 4 cups water
  • dyestuff (about 2 to 4 tablespoons of
  • ground herbs and spices: Tumeric (yellow), hibiscus (purple/blue)
  • 4 to 6 raw eggs, washed to remove any coating.
  • Bring water and herbs/spices to boil. Add eggs and reduce heat to a simmer. Cook for about 15 minutes, remove from heat, cover and let sit another 15 minutes or more, until desired colour. (The longer you leave the eggs in the dye, the deeper the colour.) Remove eggs, gently rinse in lukewarm water, and let air dry.

Roast Leg of lamb

  • 1 large leg of lamb (3kg/6lb 8oz)


  • 6 garlic cloves
  • 1 tbsp dried oregano
  •  Zest and juice 1 lemon
  •  6 tbsp olive oil
  • 1 1⁄2 KG new potatoes
  •  4oog chopped tomatoes
  • Large handful pitted kalamata olive
  •  Heat oven to 240C/fan 220C/gas 9. Mince the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.
  •  Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4.
  •  Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.
  • Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

Spiced Hot Cross Buns

  • 175ml (6 fl oz) warm water (45 C
  • 50g (2 oz) butter
  • 1 tablespoon dried milk powder
  • 50g (2 oz) caster sugar
  • 3/8 teaspoon salt
  • 1 egg
  • 1 egg white
  • 375g (13 oz) plain flour
  • 1 tablespoon dried active baking yeast
  • 100g (4 oz) dried currants
  • 1 teaspoon ground cinnamon
  • 1 egg yolk
  • 2 tablespoons water

    For the icing

  • 50g (2 oz) icing sugar

  • 1/4 teaspoon vanilla extract

  • 1 dessertspoon semi skimmed milk

  • Put warm water, butter, milk powder, caster sugar, salt, egg, egg white, flour and yeast in bread machine and start on dough program.


  • When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till doubled.
  • Punch down on floured surface, cover and let rest 10 minutes.
  • Shape into 12 balls and place in a greased 22x33cm (9×12 in) tin. Cover
  • and let rise in a warm place till doubled, about 35-40 minutes.
  • Mix egg yolk and 2 tablespoons water. Brush on dough balls.
  • Bake at 190 C / Gas mark 5 for 20 minutes. Remove from pan immediately
  • and cool on wire rack.

Carrot Cake 


arrot Spice Cake

  • 3 cups all-purpose flour

  • 2 cups granulated sugar

  • 3/4 cup brown sugar

  • 1 Tbsp baking soda

  • 2 tsp ground cinnamon

  • 1/2 tsp ground all spice

  • 1/4 tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 2 tsp salt

  • 4eggs

  • 1 1/2 cups vegetable oil

  • 2 tsp vanilla extract

  • 1 1/2 cups grated carrots

  • 8 oz carrot puree baby food–trust me!

  • 1 cup shredded coconut sweetened

Cream Cheese Frosting

  • 12 oz cream cheese at room temperature

  • 1/2 cup butter softened

  • 4 – 4 1/2 cups powdered sugar

  • 2 tsp vanilla extract

  • salt to taste


  • Toasted Coconut

  • Crushed Pecans

  • 1. Preheat oven to 350 degrees. Spray two 9″ cake pans with cooking spray.


  • In a large bowl, sift together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, all spice, and salt. Set aside.
  • In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract. Stir wet ingredients into the dry ingredients, mixing until just combined. Add in grated carrots, carrot puree, and coconut. Mix until just combined.
  • Split batter evenly between the two cake pans and bake for 40-50 minutes, or until a cake tester comes out clean.
    1. 5. In a 300 degree oven, toast 2 cups of coconut on a baking sheet, spread out in an even layer, about 8-12 minutes, or until lightly golden brown. Allow to cool while working on the frosting.


      1. Beat butter and cream cheese until light and fluffy, about 1-2 minutes. Slowly add in powdered sugar, beginning with 4 cups. Add in vanilla extract and salt to taste. If the frosting is runny, add in 1/2 cup more powdered sugar.

    2. Place one cake on a plate and spread 1/2 cup of frosting over the cake. Add the second layer on top, and spread the rest of the frosting evenly over the top and sides of the cake.
    3. Press coconut to the sides of the cake and sprinkle crushed pecans on the top.

    Sunset red and apricot Eggs

    • 4 cups water
      dyestuff (about 2 to 4 tablespoons of ground spices: paprika (orange) and chilli powder (redish/brown).
      4 to 6 raw eggs, washed to remove any coating.

    • Bring water and spices to boil. Add eggs and reduce heat to a simmer. Cook for about 15 minutes, remove from heat, cover and let sit another 15 minutes or more, until desired colour. (The longer you leave the eggs in the dye, the deeper the colour.) Remove eggs, gently rinse in lukewarm water, and let air dry.

    Middle Eastern Lentil soup

    • 1 tbsp oil
    • • 1 onion, chopped
    • • 2 cloves of garlic, finely chopped
    • • 1 1/2 cups of red/yellow lentils
    • • 8 cups of chicken/vegetable stock
    • • 1 tsp turmeric
    • • 1 1/2 tsp ground cumin
    • • Handful of chopped flat-leaf parsley
    • • Juice of half a lemon
    1. . Heat oil in a pan and gently fry the chopped onions for 5 minutes.

      2. Add the chopped garlic, turmeric and cumin and continue cooking for a few minutes


      3. Stir in the lentils, add the stock and cook for 35 minutes. Stir several times during

      cooking, especially towards the end, to prevent lentils from sticking to base of pan.

      4. Toss in parsley, stir in lemon juice and leave to cook for 2-3 minutes more.

      5. Blend the lentils until smooth.

      6. Serve with chunks of crusty bread.

    Chicken and Vermicelli Soup

    • 1 chicken or chicken parts.• 1 onion,

    • 1 carrot, a bay leaf, a few sprigs of parsley, a few cloves of garlic, a stick of cinnamon

    •  2 lemons, quartered

    •  1/2 cup of vermicelli noodles

    • Salt, pepper, cinnamon, to taste




    Place the chicken in a pot of boiling water.

    2. Add the spices as well as the onion, carrot and celery stick. Cover and bring to a boil.

    3. Simmer gently for at least one hour. Cool and strain the broth.

    4. Take the chicken and break the meat in little pieces. Place in a bowl and cover.

    5. When ready to serve, heat the broth, add the vermicelli and bring to a boil and boil gently 3 minutes.

    6. Add the chicken pieces and heat for a couple of minutes. Sprinkle the soup with some parsley and serve with quartered lemons (to be squeezed in the soup) and some cinnamon (to be sprinkled on the soup).

    Egyptian Foul

    • 2 cups peeled and cooked or canned
    • fava beans 16 oz 

    • Extra virgin olive oil 

    • 1/2 onion minced 

    • 2 cloves garlic, raw or 4 roasted – see notes
1 tsp cumin 

    • 1/2 cup water 

    • Salt and black pepper to taste 

    • Juice from 2 fresh lemons or more to taste Toppings 

    • Sliced hardboiled egg 

    • Diced ripe red tomato 
Raw onion sliced into rings 

    • Fresh minced parsley or cilantro 

    • Red chili pepper flakes 

    • Paprika 

    • Tahini sauce 

    1. In a large skillet, heat 1 tbsp olive oil over medium heat. Fry the diced onion till it becomes


    2. golden. Add garlic and cumin, sauté for 1 minute. Add the fava beans to the pan, then add


    3. about ½ cup of water to the skillet. Bring mixture to a boil. Reduce heat to medium low, sea-


    4. son with salt and pepper to taste. Cover the skillet.

      Let mixture simmer for about 10 minutes on medium low heat until the beans are nice and

      tender. Remove lid from pot and continue to cook until the liquid has reduced by about 75

      percent. Remove from heat.

      • Pour the fava bean mixture into a mixing bowl. Squeeze in the fresh lemon juice. Mash the mixture to a semi-smooth consistency.

      Serve each portion on a plate. Drizzle olive oil lightly on the foul, then garnish with the ingre-

      dients of your choice. Serve hot.

    Cold Hibiscus Drink

    • 1/2 cup dried Hibiscus Flower
    • • 8 cups Water
    • • 1/4 cup Honey (add more if you like your drink sweeter)
    • • 3 tablespoons fresh Lime Juice

    1. Boil the tea: Bring the hibiscus flowers and water to a boil in a large pot. Once the water starts boiling, switch off the flame and cover the vessel. Let the tea steep for 15-20 minutes. Mix in the honey and lime juice till completely combined. Strain the tea.

    2. Chill the tea in the refrigerator for a couple of hours. Then serve with some ice.

    Saffron Fritters



    • 2 cups sugar2 tsp. saffron
    • 2 green cardamom pods, crushed
    • 1 cinnamon stick
    • 1 tbsp. fresh lemon juice


    • 2 cups flour
    • 1 tbsp. sugar
    • 1 tbsp. baking powder
    • 1 tsp. baking soda
    • 1⁄ 2 tsp. kosher salt
    • 1⁄ 2 cup plain Greek yogurt
    • 1 egg, lightly beaten
    • Canola oil, for frying
    • Make the syrup: Bring sugar, saffron, cardamom, cinnamon, and 1 cup water to a boil in a saucepan over medium-high heat; remove from heat and let sit for 30 minutes. Pour syrup through a fine strainer into a medium bowl and stir in lemon juice; set syrup aside.
    • Make the fritters: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a small bowl, whisk together yogurt, egg, and 1 ⁄ 2 cup water; add to dry ingredients and stir with a fork just until a dough forms; let sit for 10 minutes
    • Meanwhile, pour oil in a pan and heat over medium-high heat. Working in batches and using
    • a 1 ⁄ 2 -oz. ice cream scoop or tablespoon-size measuring spoon, drop balls of dough into oil,
    • and fry, tossing, until golden brown and cooked through, about 3 minutes. Transfer fritters to
    • paper towels to drain briefly, and then transfer to a large platter. Pour syrup over the fritters
    • and toss to coat evenly; serve immediately.

    Chicken Biryani



    • 4-6 chicken thighs, chopped into chunks


    •250g natural Greek yoghurt

    • 1 tsp salt

    • 1 tsp garam masala

    • 2 tsp kashmiri chilli powder

    • 1 tsp cumin seeds, crushed

    • ½ tsp turmeric

    • 1 garlic clove, thinly sliced

    • 1 tsp grated, ginger


    Saffron Milk

    • a pinch of saffron

    • 5 tbsp milk



    • 400g basmati rice

    • 500ml water



    • 4 tbsp ghee

    • 3 medium onions, sliced into rings

    • 1 tsp fresh ginger, grated

    • 2 cloves of garlic, sliced

    • 1 tsp turmeric

    • 2 bay leaves

    • 1 cinnamon stick

    • 1 tsp black peppercorns

    • 1 tsp coriander seeds

    • 1 tsp cumin seeds

    • ½ tsp salt

    • 6 green cardamom

    • 2 black cardamom (if you have them)

    • 5 cloves

    • 2 tomatoes, cut into 8 pieces

    • handful of mint leaves

    • handful of coriander with stems

    • 1. Mix all the ingredients for the marinade in a bowl and marinade the chicken for at least 30 minutes.

      2. Pre heat the oven to 180 o C.

      3. Add saffron to the milk and leave it to steep and draw the colour out.

      4. Wash the rice until it runs clear then place in a pan and add water, bring to the boil and leave until water is absorbed. The rice should be par-cooked and remain slightly underdone.

      5. After a few minutes gently fork through the rice working your way to the bottom and transfer to a large bowl to cool.

      6. Heat the ghee and add the sliced onion rings and cook over a medium heat and until caramelised and a lovely dark golden brown (approx. 20 mins).

      7. Remove half the cooked onions and set to one side. Add the ginger, garlic, bay leaves, cinnamon stick, black peppercorns, coriander, cumin, cardamoms, salt and turmeric to the pan and stir-fry for a few minutes until fragrant.

      8. Cut the tomatoes into chunks and add to the pan, stir on a gentle heat and cook until they break down to make a thick masala sauce.

      9. Wash and roughly chop up the mint and coriander leaves with the stems.

      10. Add half the chopped mint and coriander to the masala with chillies. Keep the remaining leaves for later.

      11. Add the marinated chicken to the pan, stir and leave to cook through for 15-20 minutes.

      Remove from the heat and set to one side.

      12. Bring the biryani together in a greased casserole dish preferably with a lid.

      13. Have your rice, cooked chicken, saffron milk, ghee, caramelised onions and chopped coriander and mint to hand.

      14. Place one third of the rice at the bottom of the dish and sprinkle with some of the saffron milk, coriander, 1 tsp ghee and a few onions. Then spoon half the chicken mixture on top of the rice.

      15. Place another third of the rice on top and sprinkle with the saffron milk, coriander and mint, 1 tsp ghee and a few onions and the remaining chicken mixture.

      16. Finally, top off with all the remaining rice and sprinkle the rest of the saffron milk on top, dot with ghee, all the coriander and mint and the caramelised onions.

      17. Place the lid on the casserole dish and place in the oven at 180 o C and cook for 30-40 minutes until hot and fragrant.

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