Roasted rhubarb & rose eton mess
Bring a pop of pink to your dessert with seasonal forced rhubarb. To save time, you could use shop-bought meringues – you’ll need eight for this recipe
Bring a pop of pink to your dessert with seasonal forced rhubarb. To save time, you could use shop-bought meringues – you’ll need eight for this recipe
Make onions the star of the show with this moreish vegetarian tart made with goat’s cheese, caramelised onions and za’atar – enjoy with a green salad.
Rustle up a butter bean, tomato and feta stew for a quick and healthy midweek meal. Enjoy with toasted sourdough on the side to mop up all the sauce
Make a batch of spiced lentils then use it as a base to make this pasta dish with curried chickpeas and kale. Serve with some flatbreads for dipping
Soup is a staple at Iftar, gently reintroducing food after fasting. Shorbet lesan asfour, or bird’s tongue soup, is made with orzo and broth
Love anchovies? This pasta dish is for you – the salty flavour works well with iron-rich purple sprouting broccoli, and is lifted by the zing of lemon
Sharkasiya is a rich walnut bread sauce served over chicken and white rice, with Turkish influence. It is a staple in Egyptian households
Make this vibrant green soup with any leafy greens or herbs you spot discounted at the supermarket for a budget-friendly and nutritious lunch
Make this easy vegan curry with butternut squash and all the flavour of satay sauce. Top with coriander, chilli and peanuts, and serve with rice
Enjoy the classic flavours of rhubarb crumble and custard in a slice of cake – it’s a dreamy combination of textures. Serve with double cream, if you like