Lebanese Slaw with Mint, Oranges and Pomegranate Molasses

This gorgeous autumnal salad is one of those versatile recipes that has it all – sweet and sour flavours, texture and a fresh herby zing. It’s perfect on its own, as part of a mezze table, piled atop a bowl of creamy hummus or served as part of a sabich open sandwich (pictured above) or with a vegetarian Greek souvlaki.  Ingredients 2 large carrots, unpeeled…

Greek White Beans with Spinach and a Basil and Pistachio Pesto

As you might imagine, with a little restaurant to open next month, our evening suppers need to be fast but not at the cost of nutrition. This über simple dish of white beans and spinach gently sautéed together with a quick basil and pistachio pesto and garnished with toasted pumpkin seeds and pomegranate arils delivers everything I need it to….

Lebanese Feta, Orange and Almond Filo Pie

A couple of weeks ago, my School House gallery menu was inspired by recipes I’ve picked up in Lebanon including this beautifully light and flavoursome filo pie. It takes just a few minutes to put together and it freezes well so, if you can’t eat it all in one sitting, don’t worry about it. This is the…

Istanbul Sweet Potato & Bulgar Wheat Koftas with Tahini & Lemon Sauce

Our Turkish friends, Selçuki and Ali, are brilliant cooks and, knowing that I’m constantly looking to enhance my knowledge, they always put food at the centre of our plans when we’re in Istanbul (I love a plan which is somewhat of a challenge for them because Turks like to act spontaneously. This is a source…

Rana’s Lebanese Chickpea & Pomegranate Molasses Stew

With temperatures rarely rising above zero at the moment there is plenty of talk about the desirability of ‘comfort food’. But, for me, this doesn’t manifest itself as plates heaving under the weight of carbs and oozy cheesy layers. In fact, despite the cold, I still crave lighter food but I want that food to…