• Fermented wild garlic or spring onions

    Fermented wild garlic or spring onions

    Ferment spring onions or wild garlic and add to toasties, cold meats or fried egg on toast for a full-flavour brunch. It will keep in the fridge for months

    Easy
  • Muhammara (red pepper & walnut dip)

    Muhammara (red pepper & walnut dip)

    Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads

    Easy
  • Pistachio bird’s nests

    Pistachio bird’s nests

    Make these pistachio ‘bird’s nests’, made with kataifi pastry (a very finely shredded filo pastry available online) and a lemon sugar syrup for a sweet treat

    More effort
  • Strawberry halva hamantaschen

    Strawberry halva hamantaschen

    Enjoy these triangular cookies made with a filling of tahini, honey and strawberry jam. Hamantaschen are often enjoyed during the Jewish festival of Purim

    More effort
  • Potato & celeriac kugel

    Potato & celeriac kugel

    Lighten the carb-load by replacing half the potato with celeriac in this potato kugel. Potato kugel is a traditional Jewish Sabbath side dish

    Easy
  • Minced lamb & lentil patties (shami kebab)

    Minced lamb & lentil patties (shami kebab)

    Cook popular Indian party kebabs for Diwali made with lamb mince and lentils, seasoned with spices and sharpened with fresh coriander, ginger and chillies

    More effort