The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
Our recipe for sautéed asparagus on goat’s cheese with dukkah and spinach pesto oil makes a filling snack that’s wonderful eaten with warmed sourdough, a fantastic light starter served on its own or mezze style as one of an array of appetisers, or a lovely side dish to grilled fish, skewers or chicken. If you … Read more
Our harira soup recipe makes the most quintessentially Moroccan dish after tagine – a richly spiced chickpea and lentil soup that’s hearty, comforting, and nothing if not versatile. Serve it as a light soup for the perfect starter or with a stew-like texture for a filling main. Shower with fresh herbs and serve with lemon … Read more
Here’s our guide to how to make a dip out of anything and a case for keeping cans of tomatoes, chickpeas, kidney beans, and white beans in your pantry – along with good quality extra virgin olive oil and chilli oil, jars of tahini and olives, and spices, herbs, nuts, seeds, or crispy shallots to … Read more
How to get out of a cooking rut isn’t hard when you know how. Whether you’re a working parent who dreads the thought of meal planning for a week, a single person who doesn’t enjoy cooking for one, you’re just too busy, or you’re bored with the same handful of dishes you have on repeat, … Read more
This whipped feta and cucumber salad recipe with dukkah makes a fantastic snack or appetiser that’s made in ten minutes or less. After whipping the feta with finely chopped fresh dill and seasoning, you generously spread it onto a serving plate, sprinkle it with herbs, arrange the cucumber slices on top, drizzle with extra virgin … Read more