If there’s one thing you need to make this weekend, it’s these Palestinian Fish Koftas with Sumac & Chilled Yoghurt from the stunning cookbook Falastin. They’re fragrant, vibrant, and packed with herbs and spices, delivering an irresistibly fresh flavour in every bite. Perfect as a starter, snack, or part of a mezze spread, these little fish parcels are both impressive and easy to make. The fish koftas are first pan-fried to create a golden crust, then finished off in the oven until just cooked through. Served warm on a bed of chilled yoghurt, they strike the most beautiful balance between…
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Continue ReadingFlatbread. Yum! Feta. Yum! Wild Garlic. Yum! Yes, these little beauties are an absolute delight to make – and even better to eat. The combination of creamy, salty feta and fragrant wild garlic tucked into soft, golden flatbreads is just irresistible. I served them alongside a sweet potato harira (so…
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Continue ReadingThese cheesy, creamy, garlicky scalloped potatoes are inspired by a recipe by @gimmesomeoven and it sure is delicious. With loads of thinly sliced garlic, caramelised onions, fresh thyme, a rich and creamy roux and of course a tonne of cheese, you need this recipe in your repertoire! In a lazy mood? You…
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Continue ReadingFried aubergine coated in a sticky sweet and savoury ketjap sauce, man oh man, this is tasty dish. I served it as one of the many dishes at an Indonesian rice table but it would be great as a main with some steamed rice and cucumber as well. For lunch?…
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Continue ReadingA lovely fresh sambal full of South East Asian flavours like laos root, ginger, lemon grass, lime leaves, tumeric. trassi and of course tomatoes, garlic and onions. Served cold in a prawn or cassave cracker, this make a lovely little snack before dinner! ——————–
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Continue ReadingSuper Crispy Smashed Potatoes. You really can’t beat these golden crunchy beauties. I’m a HUGE potato fan and love them in all forms and sizes. But I think smashed must be one of my favourites. The thinner you smash them, the crispier they get. Depends on what you’re in the…