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Roasting carrots brings out their sweetness, even more so when the flavours are layered with orange and fennel. This dip is a wonderful accompaniment to barbecued meats or can be served simply with crudités and crackers. The variety of honey used will make a marked difference to the flavour so adjust type and quantity to suit.
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This fiery condiment from Yemen, at the southern tip of the Arabian Peninsula, is found throughout the Middle East at street stalls and restaurants. It’s fun to say (‘zhoog!’) and even more exciting to eat. Green chilli adds serious punch, herbs and lemon keep things frisky, and it’s a stunner with falafels, grilled meats, fish, or simply piled over bread.
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There’s no definitive recipe for these skinless sausages, which are found throughout the Balkan countries of south-eastern Europe. It’s more the case that everyone’s grandmother has the best recipe! I’m a big fan of this combination of three meats with smoky roasted capsicum and a little chilli heat.