Crisp flaky layers of puff pastry with sweet caramelised shallots and creamy ricotta tapenade
Sweet, spicy sticky vegetable bake with cannellini beans & lemon yoghurt
Ingredients 1 red onion 250 g cherry tomatoes 250 g new potatoes 1 tbsp rose harissa (or to taste) (I use Belazu) 1 lemon 1 ½ tsp honey 1 tsp cumin seeds Olive oiI Sea salt and freshly ground black pepper 100 g couscous 140 ml veg stock (boiling) 1 tin (400 g) of cannellini…
Shakshuka with rose harissa, chickpeas & halloumi (or feta)
Ingredients 400 g tinned chickpeas 1 red pepper 40 ml olive oil 400 g tinned cherry or chopped tomatoes 4 garlic cloves, crushed 1 ½ tbsp rose harissa 30 g black olives, roughly chopped 1 tsp cumin seeds 1 tsp sugar Salt and black pepper 2 medium free-range eggs Handful of chopped coriander and/or parsley…
Roasted pepper and tomato stew with golden halloumi & couscous
A delicious, simple and cheap dish that takes minutes to prepare and is greater than the sum of its parts.
Cookbook love
A beautiful new cookbook for the #Ottolenghi collection
Spiced meatballs with courgette and preserved lemon yoghurt
Gently spiced and quick to make, a delicious and versatile recipe
Buckwheat blinis with smoked salmon and dill
Did you know it’s #AfternoonTeaWeek?! A lovely addition to all those sweet cakes and egg sandwiches
Jansson’s temptation, a Scandinavian treat
Ingredients 6 medium size red-skinned potatoes, peeled and cut into matchsticks 1 large white onion, peeled and finely sliced 20 anchovy fillets (I used sweet white ones – ideally use Swedish anchovies), chopped 50 g butter 170 ml single cream 200 ml double cream Sea salt and fresh ground black pepper 20 g sourdough breadcrumbs…
Shakshuka with rainbow chard & olives
Versatile spiced tomato sauce, with soft poached eggs and a variety of other good stuff
Dukkah, a Middle Eastern blend of spices, nuts and dried herbs
Dip fresh warm bread into extra virgin olive oil then straight into the dukkah, and eat…
