Vegetable jams are found all over the Middle East, for serving with breakfasts, breads, yoghurts and as a component in a mezze spread. As well as pickling, most Middle Eastern home cooks will also make jams, as another way of preserving the precious flavours from a bumper crop. As well as serving this as a traditional jam, it also works brilliantly on a cheeseboard or in sandwiches
Boeuf bourguignon is a fancy name for beef stew, but that’s because the French version is fancy. It’s rich and potent with the red wine on which it builds its foundation. Yes, it takes a bit of time to make, so it’s worth making enough that you can share with all your favourite friends — this isn’t something you’ll whip up for a group of four (unless, of course, you want leftovers).
This quick and easy dish is packed full of iron-rich goodness that can be eaten hot or cold. Swap whole wheat for bean, lentil, or pea pasta to level up on nutrients and add protein. Adding sundried tomatoes, lemon juice, and spinach, which are high in Vitamin C, increases iron absorption.
These delicious cookies are vegan and contain no oil, refined sugar, or gluten. They require only five simple ingredients and take no time to prepare. Double the batch if you want to make them for an afternoon tea spread — they will be popular!
These beautiful shortbread swirls are sandwiched together with sweet raspberry jam and a light buttercream. It takes a little practise to make them look neat, but it is best to have a few imperfections to prove they are, indeed, homemade.
This healthier falafel recipe stays true to the original. Baked rather than fried, the result is an oil-free, lighter take on a traditionally high-fat food. The falafels are crispy, tasty and seasoned to perfection.
Two of the cheapest vegetables out there, these deceptively simple flavours are the perfect base for so many things. If you’d rather not roast the leeks and potatoes, you can cook them in a frying pan instead.