Middle Eastern

Ultra-smooth classic hummus made with chickpeas, tahini, lemon and garlic. Simmering canned chickpeas is the secret to the silky texture.

Crisp, green-flecked falafel made from soaked dried chickpeas, fresh herbs and warm spices. Serve in pita with tahini sauce.

Shakshuka: eggs gently poached in a spiced tomato and red pepper sauce, finished with feta and herbs. One pan, 35 minutes.

Authentic Lebanese tabbouleh: a bright herb salad of finely chopped parsley and mint with tomato, a little bulgur and lemon.

Oven-roasted chicken shawarma marinated in lemon, garlic and warm spices, served in flatbread with garlic sauce and pickles.

Smoky baba ganoush made with flame-charred aubergine, tahini, lemon and garlic.

Crunchy Lebanese fattoush with toasted pita, crisp vegetables, herbs and a tangy sumac and pomegranate molasses dressing.

Mujadara: lentils and rice cooked with cumin and cinnamon and topped with deeply caramelised crispy onions.

Juicy grilled lamb kofta skewers seasoned with onion, garlic, parsley and warm spices. Serve with flatbread and tahini.

Basbousa: a moist semolina and coconut cake soaked in orange-blossom syrup and topped with almonds.

Saudi-style chicken kabsa: fragrant spiced basmati rice cooked in chicken broth, topped with roasted chicken, raisins and almonds.