To make the roast vegetable bastilla, preheat the oven to 220C/200C Fan/Gas Mark 7. Line two large baking trays with baking paper.

Combine the toasted hazelnuts with the breadcrumbs and chopped parsley, sprinkle the mixture over the stew and serve with rice, flatbread or potatoes. Preheat two large saucepans or deep frying pans over a medium heat. Put the oil for cooking the chips into one pan, and the oil for frying the fish into the other. Bring the oil up to frying temperature, but do not allow it to smoke. Place the potatoes in one pan and begin to cook them.To prepare the marinade, thoroughly blend the ingredients in a mixing bowl until the sugar dissolves. Add the prawns and work the marinade into them using your hands. Cover the bowl with clingfilm and allow to marinate at room temperature for 30 minutes.

Spiced carrot, pistachio and almond cake with rosewater cream. Photograph: Liz & Max Haarala Hamilton Combine all the ingredients for the yogurt sauce in a small bowl, seasoning to your liking, and mix well. Toast the breadcrumbs – either in the oven for 8 minutes at 180C/350F/gas mark 4, or in a preheated frying pan until they are golden brown. Then set them aside. Sabrina Ghayour, a food writer and chef, is a married to her husband, Stephen Lynn. They recently celebrated their one-year anniversary.I keep this cake on a plate covered with clingfilm and find it can be kept like this for up to a week.

Sabrina Ghayour (born 5 January 1976 in Tehran, Iran) is a British-Iranian chef, food writer and author. [1] She is the host of the supper club ‘Sabrina's Kitchen’ and released her first cookbook, Persiana, in May 2014. [2] Early life [ edit ] To make the dressing, mix all of the ingredients together in a small bowl and season with salt and pepper. Towards the end of the cooking time, drain and rinse the mussels and clams. Pull the beards off the mussels and give them a gentle scrub. After completing her education, Ghayour was employed by restaurateurs such as Ken Hom and worked in corporate catering in the City of London for around fifteen years. [3]

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This dish is more than just a simple broth – it is a wonderfully hearty meal and offers a great way of using up vegetables. There are no rules – it should contain whatever you find lying around the house and in your fridge.