A Middle Eastern twist on an English pub classic. With the wonderful flavors of our Middle Eastern Za’atar on succulent flaky fish, golden crunchy hand-cut
Cuisine: Africa & Middle East
Ottolenghi’s Roast Chicken with Za’atar and Sumac
Ottolenghi is a favourite chef of mine and I just love his use of flavours and fresh ingredients to make healthy, delicious dishes. In this
Braised Baharat Eggplant
Fragrant, flavourful, sumptuous and oh so silky, this braised eggplant is an absolute explosion of flavour with the most wonderful soft, silky texture. I love
Baked Tomato-Harissa Lentils with Sweet Potato and Feta
Served as a side veggie dish or easily a standalone with a fresh salad and crusty bread to mop up the juices my Baked Tomato-Harissa
Lemon-Harissa Salmon en Papillote
One of my favourite ways to cook fish is en papillote style, which essentially means to cook everything inside a paper parcel. This both creates
Seared Harissa Steak, Blood Orange and Cress Salad
I just love this dish not only for its simplicity but its wonderful combination of flavours that showcase fresh, new season produce. By just incorporating
Grilled Buttermilk-Harissa Chicken with Zesty Pomegranate Slaw
The ideal dish for a warm summer evening eating alfresco – Grilled Buttermilk-Harissa Chicken with zesty Pomegranate Slaw. By marinating the chicken tenderloins in the
Moroccan Ras el Hanout Chicken Traybake
Super-delicious and oh so simple, my Moroccan Ras el Hanout Chicken Traybake is my go-to dish when I’m craving some sumptuous Moroccan flavours without the time and fuss of a traditional slow-cook or tagine.
Roast Chermoula Chicken with Caramelised Sumac Onions
Over the standard roast chicken with veg you’ve been wearing out each Sunday for years? This is the recipe for you! The Chermoula spice blend
Ottolenghi’s Spicy Moroccan Carrot Salad
In my most-cherished Ottolenghi book ‘Plenty’, is this wonderfully aromatic and warming dish – it makes the perfect winter salad when plates of cold lettuce
Roasted Sweet Potato, Leek and Harissa Soup
This soup is the perfect winter warmer on a cold night and makes great leftovers for lunch the next day. Often I make a double
Moroccan Baked Eggplant with Harissa Yoghurt
This recipe uses two of my all-time favorite North African spice blends and showcases them beautifully! The spice mix creates an aromatic outer crust and
Ottolenghi’s Leek Fritters with North African Chermoula
This is a favourite of mine from Ottolenghi’s vegetarian book ‘Plenty’. He speaks of how he came up with the recipe as a homage to
Pistachio & Lemon Myrtle Dukkah-Crusted Snapper
This recipe is my take on a favorite Maggie Beer recipe of mine. To showcase this stunning Aussie snapper, I’ve made mine using our Pistachio
Bobotie – A South African Signature Dish with Yellow Rice
This wonderful dish of spiced meat baked in the oven until its egg-custard top is golden and blistered is one of my favourite comfort dishes.
