Hawaij Spiced Cannellini and Borlotti Bean Soup with Spinach and Greek Yoghurt

At Carmel Market in Tel Aviv – Shuk Ha’Carmel – all life is laid out for you to savour. Hemp sacks overflowing with dried fruit and nuts, small mountains of ultra-fresh fruit, vegetables and bunches of herbs tied up with string, hundreds of tiny kiosks providing shade for spice masters, street hawkers, bakers, florists, fishermen and…

Lebanese Batata Harra, Turmeric Spiced Potato Salad

Across the eastern Mediterranean – and, indeed, the whole of the Middle East – vegetable-based dishes are as much revered as any that may contain meat or fish. They are the heroes of mezze-based feasts; they are stuffed, they are stewed, deep-fried, sautéed and steamed. Above all, they are always in season and often purchased on…

Amirim Kasundi, a Spicy Tomato Chutney

This is my take on a traditional Bengali condiment known as ‘kasundi’ which I first tasted in a tiny vegetarian village in Israel called Amirim, a special place in the world quietly positioned in the mountains high above the wondrous Sea of Galilee. Here, one can vanish from the pressures of daily western life (leave…

Essaouira Couscous with Saffron, Mint and Lemon

Imagine a sophisticated salon lined with intricate Moroccan tiles and finely carved white plaster; imagine the aromas of spices, incense and complex tagines; imagine literally dozens of traditional lanterns filled with flickering candles and the warmth of a Moroccan welcome all wrapped up with a flounce of Parisian glamour. You have just entered Essaouira, an authentic…

Greek Yellow Split Pea Soup with Turmeric and Lemon

I love any recipe that starts with a couple of generous handfuls of dried legumes. When cooked, I can literally feel their nutritional benefit with every spoonful and that’s not some fanciful imagining, these cute little morsels are packed with calcium, folate, iron, magnesium, phosphorus, potassium, riboflavin, thiamine, vitamin B6 and zinc not to mention protein and…