Arrange the pieces of chicken on top, skin-side up, and sprinkle with the pine nuts and the remaining sumac. Michelin-starred chef Tom Kerridge says, ‘I still refer to this book for its perfect flavour combinations.

Samuel alights on a recipe for spiced labneh with sun-dried tomatoes, coriander and fennel seeds, about which, it turns out, they both have a couple of things to say. Both the recipe book and restaurant have been showered with awards, accolades and endorsements and the Clarks have built up a legion of devoted fans. They’re very juicy and flavourful but I get a bit bored so for me, I like the option of dunking the occasional piece. Don’t let the long list of ingredients deter you; this dish comes together in no time to produce a flavour-packed salad that’s hearty and fresh tasting. I made it to showcase my husband's first-ever fermented pickles, made from garlic with caraway seed.At their kitchen table, half of it these days dotted with pots of geraniums, we turn the pages of Moro Easy. It was definitely a crowd-pleaser in my house and I will definitely be reaching for this book again very soon. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms are soft and their liquid has almost evaporated (about 5 minutes). and ice-cream ( Moro Easy includes a recipe for one flavoured with coffee and cardamom that, involving no churning, takes mere seconds to whizz up). For a more substantial meal, serve this on toast with a dollop of soft goat’s cheese on top to melt into the warm, sweet spinach.

p. 154 - I LOVE fattoush and mr bc, not so much so this version with some unconventional ingredients like cauliflower and radishes caught my eye thinking perhaps it might hold some appeal for mr bc too. Nathan, founder of Outlaw’s in Cornwall and London, says, ‘There are no photos, so the text is very detailed, but there are beautiful illustrations. We love the texture of the creamy, soft and salty feta gently melting into the potatoes as they are tossed together. He was not a chef but a renowned scientist at the Institut Pasteur in Paris, an expert in nutrition and the medical values of food. We made just the freekeh (without the chicken) - a two thirds batch, using 200g freekeh, would have happily served four.It felt like I added lots of peppery ingredients (2 bell peppers and smoked paprika) but the final flavors were well-balanced. The authors simply suggest 1/2 a red onion and since onion sizes vary and the flavours in my dish seemed quite balanced I thought the quantity I used was worth mentioning. Place a large (30cm) heavy ovenproof casserole pan with a tight-fitting lid over a medium heat, and add the oil and butter. There have been several editions since 2001, including volumes on patisserie and Mediterranean cooking.

It's difficult finding general/culinary specific cookbooks that fit my dietary restrictions (vegetarian/no lactose). But I think I would have been happier just drizzling the cooked fish with lemon juice and perhaps a bit of olive oil. With a lovely piece of wild salmon on the menu for tonight, I was delighted to find this recipe for a Spanish marinade.Put the onions in the still-hot pan and sprinkle with half the sumac, the remaining tablespoon of oil and some salt and pepper. I’m pleased to report these recipes were just the ticket, with complex layers of flavour, texture and colour. I put the leftovers of the sauce on everything I ate the next day and I can say with certainty that I will be pulling this one out again to try it with some of the other dishes suggested. Simple but impactful flavour pairings and a focus on seasonal produce underpin the recipes, which include inspiration for relaxed dinner parties, one-pot dishes, light lunches, and easy midweek suppers.

I’m so happy to have discovered this at the beginning of the summer months as it will undoubtedly become a bbq staple here. I roast the eggplant after brushing it with oil- you get the soft center and the browned exterior without all the oiliness and mess. Toast the bread, brush the cut side of the garlic over the hot toast, then spoon the peppers on top, followed by the chopped egg and anchovy fillets.Transfer to a wide, deep pan with a tight-fitting lid, add the potatoes and put over a medium to high heat. Refrigerate and leave to soak, generally for 24-48 hours depending on the cure, thickness of the cut and recipe, changing the water three to four times. And we really liked the cooking method; you end up with a smoky, grilled chicken, and pan drippings for a sauce.