Just simple dal. The brilliant thing is that you don’t need stock or many flavourings. The tarka – which you... Read More
This colourful dish uses sambal oelek – a distinctive paste of red chilli, shrimp paste, garlic, palm sugar and lime juice – for rich and... Read More
Crunchy cauliflower, Romanesco or calabrese would be delicious raw in this fresh salad. Or you could drizzle over extra-virgin olive... Read More
A sprightly spring salad. If you want to make it more substantial, add a tin of good-quality tuna, flaked. Prep... Read More
Keep an eye on the eggs as they can go from not-set to overcooked in an instant. Prep time: 5... Read More
This kuku, a bright-green Persian frittata, makes use of the new season’s wild garlic. Use chives instead if you can’t find... Read More
You really aren’t doing much here. All you have are tinned beans, basically, but you can get flavour into them... Read More
Lamb neck fillets are marinated overnight in a mixture of yogurt and spices, before being pan-fried until still pink inside. Quick... Read More
This lavender crust idea came from my friend, Adam – he made this dish for us on a holiday in... Read More
Let the simple flavours and fresh vegetables have their day, and you’ll feel a little cleansed, perhaps even a little... Read More
A quick yogurt-based marinade with freshly ground saffron strands, lemon zest and juice gives these pieces of fish a delicious... Read More
This is a version of a dish I love to make to celebrate Persian new year. There is always a yogurt... Read More
