Notes about Recipes in this book

• Shaved courgettes, pecorino, lemon & capers

  • sosayi on July 30, 2018

    Great way to use summer's bounty of zucchini. I loved the addition of the capers.

• Prosciutto, walnuts & honey

  • saarwouters on December 29, 2018

    So simple, yet so delicious! Perfect as part of a few different starters for a dinner party. Served it with the radicchio salad from the same book.

• Radicchio, blood orange, ricotta salata & pistachios

  • saarwouters on December 29, 2018

    Delicious as part of an Italian style appetizer spread. Used endive instead of radicchio and pecorino instead of ricotta. Served it with the prosciutto and walnuts from the same book.

  • Hansyhobs on January 29, 2022

    Just OK

• Lamb chops, cumin & garlic yoghurt

  • TrishaCP on January 16, 2019

    This is so easy that it's more of a concept than a recipe, but it certainly tasted good. What's not to like about garlicky yogurt sauce?

• Pan-roasted carrots, goat's milk yoghurt & za'atar

  • sosayi on March 14, 2018

    We really enjoyed this dish! I slightly adjusted the cooking instructions, since I had only giant carrots on hand and not baby sweet ones. Instead of cooking stovetop, I roasted the carrots in the oven on high heat. The carrots (just slightly seasoned with salt and cooked in olive oil) are topped with goat's milk yogurt, a homemade za'atar (with freshly toasted sesame seeds, sumac and oregano at a 2-1-1 ratio) and fresh lemon juice (not listed in ingredients, but should be). Simple, and delicious. I really enjoyed their za'atar blend, especially with the nutty sesame seeds. Leftovers worked well with farro for a quick grain bowl lunch.

• Grilled shrimp, lemon, salt & chilli

  • sosayi on July 30, 2018

    Very easy and delicious, albeit messy, dish of peel and eat shrimp. I loved the salt mix: lemon zest, salt, and chili flakes (I used espelette) and would definitely make this again.

• Braised onions, goat's curd, mint & sourdough

  • lissabeebe on October 19, 2024

    Has anyone tried this onion dish that is cooked with skins on? I’m intrigued but have never eaten onion skins… i might just try it for the experiment!

• Courgettes, broad beans, peas, tahini yoghurt, pomegranate & dill

  • VineTomato on June 10, 2018

    This is one of my favourite go to recipes to impress guests. You can do much of the prep beforehand and it makes a stunning central platter for the table. I was surprised to see I had not yet reviewed it yet, I’ve made it about 6 time which is a lot for our household! It pairs beautifully with the citrus spiced salmon in Persiana.

• Orzo pasta, spicy tomato sauce & feta

  • sosayi on March 14, 2018

    A very good, and quick, play on a basic tomato sauce. You toast the nigella and cumin seeds, add the other spices and aromatics, then the tomatoes and cook quickly while boiling the orzo (we used whole wheat which was lovely) and then toss it all together with lots of feta. Loads of different flavors and great weeknight meal with basic pantry items.

• Grilled quail, Mograbiah & preserved lemon

  • sosayi on May 18, 2018

    This was delicious! I used grilled chicken in place of the quail and Israeli/pearl couscous in place of the mograbiah, but otherwise followed the recipe as is (I did cut the chicken stock to 3 cups, from 4.5 due to the smaller pasta grains and that worked perfectly). This is basically a recipe for the mograbiah/couscous, with a simple salt and pepper seasoned chicken/ quail on the side. The flavor -- preserved lemon, oodles of paprika, garlic, onion, thyme -- of the couscous was fabulous and fairly quick to put together. A definite repeat and one that could go with pretty much any other complimentary protein or side. I served with garlic yogurt (from same book) and Grilled Green Beans with Feta, Dill and Pine Nuts from Art of the Pantry.

• Crab, tomatoes, agretti & caper mayonnaise

  • Hansyhobs on April 27, 2022

    Really nice, easy dinner that felt very restauranty. Enjoyed this with sourdough on the side

• Roast aubergines, lentils, soft-boiled egg, garlic yoghurt & dukkah

  • sosayi on September 11, 2019

    Made this for a second time (seems that I forgot to review it). Roasted eggplant, easy yogurt sauce, crunchy dukkah, and a really flavorful lentil/tomato stew (loads of nigella and cumin seed, paprika, chili flakes, etc) with a soft boiled egg to top it off. Great combo of flavors and textures. It's delicious. Only changes: black lentils in place of Puy this time and home-canned tomatoes last time. Both worked just fine in the recipe.

• Crispy lamb, labneh, mint, red onion & pomegranate

  • VineTomato on June 10, 2018

    A lovely combination of flavours. The labneh is so simple to make and rather special, you can store leftovers rolled into small balls in olive oil, which I did and had the same meal a week later! I did not follow the lamb instructions, I simply grilled a couple lamb chops marinated in the Baharat nine spice blend (along with some salt, pepper, olive oil and lime juice) from Orient Express by Silvena Rowe. I eat lamb very rarely and this is hands down the best spice mix I’ve come across.

• Slow roast pork belly, kale & arrocina beans

  • meginyeg on May 10, 2021

    Decent recipe. Skipped the kale. And used white navy beans instead of arrocina. Will make again.

• Rhubarb shrub and drinking vinegar

  • sosayi on June 11, 2018

    I made this a week ago and am just able to try it now. It's quite good and as a little goes a long way, I'll be enjoying it all summer. A slightly sweet, slightly tart shrub with a great underlying cardamom flavor.

• Food52

  This book is all about taking, you know it’s not about reinventing the wheel, but it’s reminding you how simple flavors blended together can be very satisfying.

  Full review