Brussels Sprouts with Harissa, Honey and Cumin (4) Reply A delicious way with sprouts from Sabrina Ghayour. You could also scatter over a few pomegranate seeds if you like.
Pumpkin, Honey and Cinnamon Loaf Reply A tea bread from Mary Cadogan in BBC Good Food. It is best eaten on the day it is made but can be stored in a tin for up to 3 days.
Halloumi with Carrots and Cannellini Beans (3-4) Reply A delicious and easy dish from Rukmini Iyer’s ” The Roasting Tin around the World”.
Halloumi with Harissa (2) Reply I love this recipe for baked Halloumi from “Bazaar” by Sabrina Ghayour. She suggests serving it with bread, but I like to serve it on top of some puy lentils. I recently added some fried shitake mushrooms to the lentils and that worked well too.
