Notes about Recipes in this book

• Green shakshuka

  • sharifah on November 19, 2018

    Very nice! enough for two, served with home made sourdough bread. Somehow I now prefer this compared to the original Shakshuka; taste more fresh and light.

  • Tealismyname on May 27, 2021

    Nice and easy weeknight meal. Served with roasted potatos

  • MSR on May 11, 2023

    Like this recipe a lot. I got the small cast iron frying pan from their website. Green shakshuka for one is a rotation meal.

• Saffron carrot soup with a little bit of rice

  • Tealismyname on June 12, 2022

    Cooked this a few times- Is very light and you will definitely want some yummy bread. I really like it--using real saffron makes the diference.

  • stepharama1 on June 13, 2022

    This soup is very nicely spiced. The saffron sings on your palate. It is not quick to make, however. It took about 3x longer to cook the carrots down than specified in the recipe so I wouldn't make it again unless I had other things to tend to in the kitchen and could keep an eye on this at the same time.

• Borlotti beans on toast with soft-boiled eggs

  • MarciK on May 26, 2025

    My beans looked much different than in the picture, but it tasted really good. I used dried beans and had to cook them much longer, which the recipe warned about. Still, it was easy to make. Give yourself extra time. I would happily make this again.

• Chicken in plums and sweet spice

  • MarciK on August 12, 2019

    Well this was delicious. I turned down the oven temperature because I was using my convection fan, but I ended up needing to cook it longer for the larger thighs to cook through. Next time I'd stay with the temperature in the recipe. I’d also use a little less vinegar due to personal taste.

• Israeli couscous with tomatoes, feta and lemon

  • boopity on May 13, 2019

    Absolutely delicious and homey. Didn't need the lemon slices as garnish. Fantastic for a week-night dinner.

  • Tealismyname on August 24, 2025

    Yummy! I think this serves 4 especially if you have it with a salad

• Lamb stew with Medjool dates (and sometimes tahini)

  • TrishaCP on October 20, 2018

    This was absolutely wonderful, and very easy to pull together once everything is chopped. I made it ahead of time on the weekend, and then just added the last bits before serving on a weeknight. The tahini added richness, but I didn't think it was necessary and would probably skip it in the future, since it dulled the flavors a bit.

  • boopity on May 13, 2019

    Really delicious as a vegetarian version. I made it using vegetarian sausage (although I think seitan would have tasted better). First night had it on its own, 2nd night over rice, 3rd night mixed with pasta. I think a high quality tahini does add some delicious nuttiness (especially since I wasn't using lamb).

• Tinned tuna cakes

  • stepharama1 on June 12, 2022

    These were scrumptious but not as quick to prepare as I hoped. Worth making again but not a quick dinner.

• White chocolate chip, currant and orange cookies

  • ChelseaP on July 07, 2022

    Gorgeous cookies, the combination of white chocolate, currants and orange is inspired.

• Sumac and vanilla shortbread

  • Foodycat on September 04, 2019

    This was very quick to make in the food processor. Lovely shortbread texture, with a nice little burst of acid from the sumac on the outside.

• Zaalouk

  • s.shadan on September 01, 2021

    Made this with smoked aubergines from a jar, which made it easier, yet still delicious.

• Silky green aubergine purée

  • s.shadan on September 01, 2021

    This is divine, even when made with smoked aubergine from a jar. In my hands it needed much less garlic and salt

• Brown wheat and broccoli salad with sesame dressing

  • boopity on May 13, 2019

    Made this for lunch for the week. Added feta instead of avocado on some days.

• Lentil stew with burnt aubergine, eggs, tahini and zehug

  • Pimlicocook on April 12, 2023

    Made half recipe in my pressure cooker, sautéing onion, carrot and celery in olive oil before adding other ingredients and cooking at high pressure for 5 minutes (used 0.5l water but would reduce next time, perhaps to 350ml). Seasoned as per this recipe with cumin and garlic, and served with baby spinach stirred in, roasted aubergine and a drizzle of tahini sauce. Excellent veggie lunch!

• Spinach, egg and filo pie

  • boopity on May 13, 2019

    Fantastic - would be great for a brunch, picnic, lunch or simple dinner. Surprisingly easy to make.

  • Livia on April 05, 2020

    This was delicious, didn't need to change anything.

  • Astrid5555 on May 15, 2020

    Delicious! While we adults liked this very much, there was too much spinach for the boys in the filling. Made as a simple dinner with a side salad.

  • Charlotte_vandenberg on May 27, 2021

    Fully agree with the other reviews: delicious! Very easy to make, changed only two little things: I didn’t add the 4 eggs on top and used olive oil spray for the filo pastry instead of butter. Will definitely make this again.

• Roasted duck legs with clementines and apricots

  • Leo on September 18, 2020

    This is an extremely beautiful dish. We have had it a couple of times at Christmas. Rich and delicious even though quite simple to put together. Made it again in 2023 and yes...it was still special. Had leftovers this time so reheated the following day.

• M’sabaha

  • corylavell on February 17, 2021

    Really enjoyed this, with bread, as a soup/stew for lunch. Totally delicious.

• Celeriac mafrum

  • pomona on September 17, 2020

    A tasty, tasty dish that pretty much uses all of the ingredients - parsley leaves and stalks, celeriac and the trimmings, lemon peel, slices and juice. It's tasty, simple and a wee bit glam.

• Medjool date, honey and macadamia breakfast loaf

  • boopity on May 13, 2019

    Delicious flavour but a bit dry. I substituted pistachio and hazelnuts as I was out of macadamia nuts. Don't think I would make again.

• BBQ aubergine with jewelled rice salad

  • Boffcat on October 14, 2018

    The tahini-crusted aubergine was delicious, and went very well with the salad. I used barberries and dried cherries in place of the cranberries.

• Marunchinos

  • Cvtbird on March 18, 2022

    The most delicious biscuits I’ve ever made.