"Mum’s tarator has a large handful of finely chopped parsley tossed through it, which gives it a freshness and a rustic texture that works so well against the fried cauliflower. Although traditionally the tarator is served in a small bowl beside the cauliflower; we like to drizzle it all over the pile of golden fried florets and scatter with a generous pinch of Aleppo pepper for an extra smoky crunch." - Karima Hazim Chatila & Siline Tabbouch

"Labne belongs on every breakfast table and is perfect spread on a Za’atar Manoushe with fresh mint, olives, tomatoes and cucumber. Homemade labne topped with olive oil lasts in the fridge for a few weeks so it is worth making it yourself. Leave it to strain for slightly longer, for a thicker, creamier texture." - Karima Hazim Chatila & Siline Tabbouch

“There are many versions of egg curry; this is one I learnt from a Singaporean Indian friend, who in turn learnt and adapted it from her mum. The fennel seeds give an aniseed fragrance that’s common to many Tamil curries, tomatoes and tamarind lend a sweet-sour tang, while the coconut milk (just a tiny drizzle!) adds a touch of creaminess…

“This is a lovely and easy dish to enjoy pazı (chard), grown mostly in the northwest, Black Sea, Marmara, Aegean and Mediterranean regions. Its gently tart flavour is delicious here. These large leaves are also used for making pazı sarması (rolled chard leaves with aromatic rice…

“We use aubergine (eggplant) in all manner of recipes. It is a wonderful vegetable when it’s roasted, charred, and smoky, and we all know how fantastic baba ghanouj is. This recipe works as a starter or as part of a shared table and it screams summer…

“If you make this dish correctly, you’ll be asking yourself if you’ve burnt it. It’s okay. My training in modern European kitchens where everything had to be golden brown had me second-guessing, too. It just doesn’t taste the same if it is golden brown. It’s that dark bittersweet flavour that transforms cauliflower…

This is one of my all-time favourite ways to prepare seasonal vegetables – an absolute classic of Japanese home cooking, and with good reason: it’s ridiculously delicious…

When it comes to bhorta, aloo, or potato, is at the top of most people’s lists. It’s one of the tastiest and most versatile versions of this mashed dish, and is an essential feature on the Bangladeshi culinary map. Best of all, it can be made by anyone, irrespective of budget or ability. The potatoes are either baked or boiled…

In the last 10 years, I have noticed how Chinese-style chilli oils have become a staple in many households’ pantries. This is thanks to the rise in international students from China, more specifically central China, travelling abroad to study or start new lives. Because central Chinese flavours are so unique…

Every region in China will tend to have their own version of this dish; however, the one I constantly crave is the garlicky spicy kind. The simple mix of soy sauce, chilli oil and raw garlic is such a classic central Chinese flavour that has grown to be very popular in the West too…

This was the beginning of our home-made hot sauce journey. One day Sarah said, ‘You know what? I could probably make a hot sauce that would go perfectly with our flavours . . .’ Habanero was our favourite sauce, and we wanted to start HOT so that one came first. But how hot? How thick?…

People often mistake salsa verde (green sauce) for pesto — but once you’ve tasted this tongue-tickler, you’ll want to put it on everything! Use it on pork chops or steak, blob it on schnitzel, drizzle it on cauliflower cheese, stir it through pasta and eggs. It also makes a great dip for corn chips…