• 

  Mushroom and herb polenta

• 

  Bridget Jones's pan-fried salmon with pine nut salsa (SIMPLE, pg 246)

• 

  Cauliflower, pomegranate and pistachio salad (SIMPLE, pg 91)

• 

  Iranian herb fritters (SIMPLE, pg 22)

• 

  Braised eggs with leek and za’atar (SIMPLE, pg 6)

• 

  Peach, rosemary and lime galette

• 

  Puy lentil and aubergine stew (SIMPLE, pg 159)

• 

  Pappardelle with rose harissa, black olives and capers (SIMPLE, pg 188)

• 

  Slow-cooked chicken with a crisp corn crust (SIMPLE, pg 236)

• 

  Stuffed aubergine in curry and coconut dal (FLAVOUR, pg 152)

• 

  Buckwheat and ricotta hotcakes with preserved lemon salsa

• 

  Roasted lemon and fregola salad

• 

  Hummus with grilled quail, pomegranate molasses and parsley salsa

• 

  Tomato and watermelon gazpacho

• 

  Paella with Soller prawns and grilled vegetables

• 

  Pork belly bánh mì

• 

  French beans and mangetout with hazelnut and orange

• 

  Dakos

• 

  Buckwheat and rice salad with dried cherries and hazelnuts

• 

  Farro and roasted red pepper salad

• 

  Baked chocolate truffle with pernod figs

• 

  Avocado and broad bean

• 

  Za’atar cacio e pepe

• 

  Mee goreng

• 

  Clementine & almond syrup cake

• 

  Muhammara

• 

  Sea bass and turmeric potatoes in rasam broth

• 

  Louise cake with plum and coconut (SWEET pg 173)

• 

  Strawberry tiramisu cake

• 

  Sticky Miso Banans with lime and toasted rice - OTK Shelf Love

• 

  Braised artichokes with freekeh grains and herbs

• 

  Roast chicken with dates, olives and capers

• 

  Bittersweet salad

• 

  Globe artichoke salad with preserved lemon mayonnaise

• 

  Sumac and mint rubbed rabbit saddle with seared radicchio

• 

  Coccoli