Flaky white cod loin with a golden herbed breadcrumb crust, sweet cherry tomatoes and briny capers — Mediterranean comfort in under 25 minutes.
Middle EasternThe Levantine and Anatolian staple — coarse-cracked parboiled wheat, soaked or simmered until each grain is plump and separate. The base of tabbouleh, kisir and pilafs. Coarse bulgur takes a brief simmer; fine bulgur just needs a soak, which is why tabbouleh comes together so quickly.
A simple but elegant salad pairing tender marinated artichokes with creamy feta cheese and a light vinaigrette.
Middle EasternThe proper Middle Eastern falafel — dried chickpeas (never canned) soaked overnight, then ground raw with onion, garlic and a generous bouquet of parsley, coriander, cumin and coriander seeds. The raw soak is what gives that craggy, lacy texture; canned chickpeas turn to porridge and fall apart in the oil.
A simple, nutritious make-ahead grain salad bowls recipe perfect for everyday cooking.
A refreshing summer salad combining sweet watermelon, salty feta, and cooling mint—the perfect contrast of flavors.
A Provençal classic with seared tuna, green beans, eggs, olives and a tangy Dijon dressing.
Earthy green lentils with caramelised roasted veg and a sherry vinegar dressing.
Think of this as your favourite Greek street food — juicy marinated chicken in a warm pita with cool, creamy tzatziki. Pure joy!
Whole sea bass scored and grilled until crispy-skinned and succulent, served with a bright, punchy Italian salsa verde — an absolute showstopper.
A simple, nutritious green lentil & roasted veg bowl recipe perfect for everyday cooking.
A creamy yet light Mediterranean soup combining tender chickpeas, fresh spinach, and aromatic spices in a savory vegetable broth.