Middle Eastern eggs with merguez & pistachios
Contains pork – recipe is for non-Muslims only
Bring some bold flavours into this brunch for two with harissa, sumac and pistachios – swap for chipolatas or chorizo if you prefer
Contains pork – recipe is for non-Muslims only
Bring some bold flavours into this brunch for two with harissa, sumac and pistachios – swap for chipolatas or chorizo if you prefer
Contains pork – recipe is for non-Muslims only
Layer up prosciutto, cheddar and cherry tomatoes on shortcrust pastry for a lovely light meal that’s delicious hot, warm or cold
Contains pork – recipe is for non-Muslims only
Spicy chorizo sausage adds a punch of flavour to this hearty one-pot with chopped tomatoes, Savoy cabbage and baby potatoes
This classic family favourite gets a gourmet makeover with a wild garlic butter filling and a crunchy panko breadcrumb coating
These Italian dumplings are like light balls of ricotta gnocchi, or the filling for ravioli – use freshly foraged nettles for a simple sauce
This delicate, super-thin bread is inspired by a Sardinian classic, carta di musica – serve with flavoured butter for a special starter or side
A combination of sweet, sour and nutty ingredients enhance the different varieties of beautiful radish in this recipe
Contains pork – recipe is for non-Muslims only
Sneak more veg into kids' diets with this easy, tasty rice dish – mash the sweet butternut squash if your little one doesn't like bits
Contains pork – recipe is for non-Muslims only
Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day
Contains pork – recipe is for non-Muslims only
Creamy and mild ricotta cheese pairs beautifully with punchy chorizo and salty parmesan in this no-fuss family favourite
Make your next dinner party as gourmet as it is relaxed, with this easy apple pie recipe by Fume’s Executive Chef Grant Brunsdsen.
Forget slaving over the stovetop, your next dinner party can be as gourmet as it is relaxed, with this easy recipe from Fume’s Executive Chef Grant Brunsdsen.