An easy frittata from Angela Hartnett.
A healthy vegetarian supper from Diana Henry.
A favourite chicken dish from Diana Henry.
More kebabs from the Syrian cookbook ” Sumac” by Anas Atassi. These are usually served in a middle eastern flatbread but also very good served with aioli to dip the kebabs into before devouring greedily. If you are using a barbecue to cook them they will take 6-8 minutes, turning often.Drizzle with the honey just before the end of the cooking.
A Syrian recipe from ” Sumac” by Anas Atassi. If you can, start the preparation the day before and leave to marinade overnight. If you like you can barbecue the skewers- they will need about five minutes on each side. They are good served in a flatbread with some fresh herbs and lemon juice.
A popular Syrian stew which i found in ” Sumac” by Anas Atassi.
A recipe from John Gregory- Smith inspired by the Persian classic inspired by Ghormer Sabzi.
This recipe is from Claire Ptak’s “The Violet Bakery Cookbook”.
A comforting and filling dish for autumn from Rukmini Iyer.
John Gregory Smith’s speedy version of this classic Sichuan Dish.
Another very good recipe for pasta from Diana Henry.
A delicious pilaf from ” The Art of the Larder” by Claire Thomson. For the spices use a mixture of coriander, cumin, pepper, turmeric and ginger, toasting the whole spices before you grind them. You could also add some allspice or nutmeg.
A recipe from ” The Art of the Larder” by Claire Thomson.
