Lara Dunston 
This boondi raita recipe makes a cooling crispy North Indian yoghurt dip or side dish that’s textured with ‘boondi’, crunchy little fried chickpea flour balls that can be bought from an Indian grocer, given a kick of spice with chaat masala, Kashmiri chilli powder and ground cumin, and garnished with fresh coriander sprigs for fragrance. … Read more
Our oysters with pomegranate mignonette dressing recipe makes a sublime starter of freshly shucked raw oysters topped with a classic mignonette dressing given a Middle Eastern twist with the addition of pomegranate molasses and pomegranate arils, which add sweetness and texture. Garnish the oysters with crisp leafy pea sprouts and wedges of lime instead of … Read more
This Swedish shrimp toast recipe makes ‘toast Skagen’ or Skagenröra on fried bread. It’s an addictively delicious Scandinavian-style open sandwich topped with Skagenröra, a creamy shrimp salad of cooked prawns in a dressing of mayonnaise and crème fraîche or sour cream with a smidgen of mustard and loads of fresh dill and chives piled onto … Read more
This baked camembert recipe makes a creamy warmed camembert traditionally baked in its case in just fifteen minutes until hot and deliciously gooey. Once done, sprinkle with a homemade dukkah of nuts such as cashews, walnuts and macadamias, spices such as cinnamon, nutmeg and cloves, and dried fruit such as cranberries and currants. Drizzle with … Read more
Our festive dukkah recipe gives a seasonal twist to the Middle Eastern spice and nut blend with Christmas spices, premium nuts such as cashews, macadamias and walnuts, poppy seeds, and the non-traditional addition of dried fruit such as cranberries and currants. This Christmas dukkah can be used for dipping, sprinkling, crusting and stuffing and makes … Read more