Clik here to view.
Jersey Royals, May 2016
New season potatoes are always a treat. As well as being buttery & delicious with a slightly nutty flavour, Jersey Royals were traditionally the earliest of the lot, arriving in to the UK from...
View ArticleClik here to view.
Pomegranate Salt, March 2014
Just a quick idea for a pretty, sparky seasoning for spring – pomegranate salt. Cut a pomegranate (and I quote my mother here) ‘across its waist’ and press each half onto a plate like you’re making a...
View ArticleClik here to view.
Fattoush Garden Salad, May 2014
Saturday was a have-lunch-in-the-garden kind of day, and Stevie Parle’s recipes in the Weekend section of The Telegraph could not have been more appropriate, with summer meatballs, a crushed pea...
View ArticleClik here to view.
Lebanese Mezze with Radish Pickles, May 2014
Whenever I read descriptions of Lebanese mezze plates, I’m always drawn to the idea of the pickles. Sour, punchy and enlivening amidst a sea of tahini and olive oil, pickles are integral...
View ArticleClik here to view.
Pickled Swiss Chard Stems, June 2014
I’m usually a bit wary about colour. A pastel pink mug here, a pale yellow bowl there. Nothing too radical, nothing too punchy, nothing too colourful. But I had to make an exception this week, as the...
View ArticleClik here to view.
Shakshuka, June 2014
A lovely option for a big, chaotic brunch or for a quiet summer supper for two, Shakshuka is an interesting and delicious egg dish with an even more intriguing lineage – some writers call it Turkish...
View ArticleClik here to view.
Homemade Falafel, July 2014
Although I’ve been eating them for years, I feel like I finally ‘get’ falafel. I always used find them a bit dry and poky when we had them for lunch as children, but I’ve now worked out that...
View ArticleClik here to view.
Middle Eastern Salad Plate, August 2014
Apart from a takeaway beetroot and falafel wrap eaten on the fly near the Coombe a few months ago, I had somehow missed out on trying the Fumbally café up till now, which is actually a little...
View ArticleClik here to view.
Rye Everything Bagels
Ever since I first read Elizabeth Ehrlich’s beautifully evocative & moving memoir Miriam’s Kitchen as a teenager, which is about the time the author spent learning to cook traditional Jewish food...
View ArticleClik here to view.
Tachin (Crispy Saffron Rice)
When I was seven or eight, I saw a recipe for saffron bread on Blue Peter and became utterly fixated on making it. When the saffron had eventually been bought (this was the 90s in Ireland, so it had...
View Article
