I absolutely love my halloumi! Crisp and golden on the outside, gooey and soft inside, its an utter delight every time and this dish has
Cuisine: Middle East
Egyptian Dukkah Fishcakes
If you love a golden, crunchy, flaky fishcake, you are absolutely going to love this Egyptian twist on them! With a light, delicate texture on
Roast Chermula Chicken with Caramelised Sumac Onions
Over the standard roast chicken with veg you’ve been wearing out each Sunday for years? This is the recipe for you! The Chermula spice blend
Ottolenghi’s Spicy Moroccan Carrot Salad
Also in my most-cherished Ottolenghi book ‘Plenty’, is this wonderfully aromatic and warming dish – it makes the perfect winter salad when plates of cold
Roasted Sweet Potato, Leek and Harissa Soup
This soup is the perfect winter warmer on a cold night and makes great leftovers for lunch the next day. Often I make a double
Moroccan Baked Eggplant with Harissa Yoghurt
This recipe uses two of my all-time favourite North African spice blends and showcases them beautifully! The spice mix creates an aromatic outer crust and
Ottolenghi’s Leek Fritters with North African Chermula
This is a favourite of mine from Ottolenghi’s vegetarian book ‘Plenty’. He speaks of how he came up with the recipe as a homage to
Pistachio & Lemon Myrtle Dukkah-Crusted Snapper
This recipe is my take on a favorite Maggie Beer recipe of mine. To showcase this stunning Aussie snapper, I’ve made mine using our Pistachio
