• Bistec Ranchero
• Leftover Sunday roast ramen
• Pumpkin and coconut curry
WHAT TO EAT DURING MENOPAUSE?
Spices that support your health
• Guinness 0.0, beetroot & chocolate cake
• Miso apple & pecan tarte tatin
• Spiced squash, maple & pecan traybake Autumnal baking
The November issue ushers in the cosiness of the season. The Dubai heat has finally softened, and the nights offer a welcome chill. You’ll find a wealth of brilliant One-pan wonders that deliver flavour with minimal fuss (p20). For those who favour strategic cooking, our recipes from ‘the Batch Lady’ (p30) will help you stock your freezer with nourishing, ready-to-go meals. We’ve also showcased the versatility of an air-fryer, demonstrating how this nifty gadget can produce quick treats such as soda bread rolls and nostalgic jam & custard pastry pockets (p34).
This time of year, our palates demand a transition towards seasonal comfort foods such as creamy Thai soup and our cover star, Pumpkin and coconut curry. We shed light on the flavours we’ll miss from summer but which transcend perfectly into autumn/winter cooking—think Fisherman’s shakshuka and Short-rib tacos with anise, ancho & chocolate (p56). Turn to page 76 for savoury and sweet Traybakes, featuring recipes so good they’ll “sell like hot cakes” at your next gathering. With BBQ season upon us, we’ve compiled brilliant recipes and essential tips from page 88, to make the absolute most of al fresco dining. Finally, we turn to vital subjects in our Wellness section, where we present two informative features: What to eat during menopause (p98) and the profound ways spices can support your health (p102). Planning your long weekend sojourn? Turn to page 108 for our curated selection of staycations and getaway deals.
Happy reading!
Editor
EDITORIAL
EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com
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Good Food, UK
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Good Food Middle East magazine is published by CPI Media Group under licence from Immediate Media Company Limited, Vineyard House, 44 Brook Green, Hammersmith, London W6 7BT.
4 YOUR SAY
Find out if you won the Star Letter prize 5 LOCAL ICON
Know about Vikas Khanna’s favourites
7 FLAVOURS OF THE MONTH
New restaurants and menus to try across the region
14 TRIED AND TASTED
Two fine dining venues to dine at this month
18 THIS JUST IN
This month’s top launches and trends
20 MIDWEEK MEALS
One-pan meals, no extra washing
28 MONDAY MASH-UP
Warm up with lentil soup and crunchy croutons
30 BATCH COOKING
Quick-freeze meals for busy days
34 AIR FRYER AFTER-SCHOOL BAKES Prep ahead meals the kids can cook
38 SUNDAY PREP = WEEKNIGHT WINS Sunday cooking hacks for busy evenings
45 COMFORT ZONE
Heartwarming dishes for chilly days
56 THE LAST OF THE SUMMER DINING
Al fresco feasts to enjoy late-summer evenings
69 AT ITS BEST
Learn how to grow and cook with aubergines, apples and plums
76 TRAYBAKES THAT’LL SELL LIKE HOTCAKES
Ideal dishes for batch cooking and storing
82 LEARN SOMETHING NEW
Cook like a pro with expert tips
86 CAKE TIN
A sweet bake to welcome the season
88 GET GRILLING
Creative outdoor dishes from Tom Kerridge
94 BE THE BOSS OF YOUR BBQ
Master the grill with our editor’s top tips
98 WHAT TO EAT DURING MENOPAUSE
Dr Chintal Patel’s guide to easing discomfort
102 HOW SPICES CAN SUPPORT YOUR HEALTH
The surprising health power of spices
110 GIFT VOUCHERS, MEALS AND PLENTY MORE 45 56 20
Our recipe descriptions
Suitable for vegetarians. You can freeze it.
Not suitable for freezing.
Easy Simple recipes even beginners can make.
A little effort These require a bit more skill and confidence – such as making pastry. More of a challenge Recipes aimed at experienced cooks.
Low fat 12g or less per portion.
Low cal 500 calories or less per main.
108 THE SEASON TO STAYCATION (AND GET AWAY)
Make the most of the al fresco season
Superhealthy Low in saturated fat, 5g or less per portion; low in salt, 1.5g or less; and at least one of the following: provides onethird or more of your daily requirement of fibre, iron, calcium, folic acid and/or vitamin C, or counts at least one portion of your recommended 5-a-day fruit and veg.
Good for you Low in saturated fat, low in salt.
Heart healthy Low in saturated fat, with 5g or less, and low in salt, with 1.5g or less, and high in omega-3 fatty acids.
1 of 5-a-day The number of portions of fruit and/or veg contained in a serving.
Vit C Iron Omega-3 Calcium Folate Fibre
Indicating recipes that are good sources of useful nutrients.
GLUTEN FREE Indicates a recipe is free from gluten. Some recipes contain pork. They are clearly marked and are for non-Muslims only. Look for this symbol: P Contains pork.
Firstly, congratulations to Good Food ME on 18 wonderful years of sharing amazing recipes. This month was a double celebration for my family, it was my sisters’ 30th birthday and her engagement. Two big occasions in one month doesn’t happen very often, and I had the pleasure of baking the cake for it. I wanted to create something truly special, so I chose the Cherry Bakewell Cake. My sister has always loved cherry desserts for their tart flavour, and this cake turned out to be the perfect choice. The sponge was incredibly soft, and the tart cherries balanced the sweetness of the buttercream beautifully. The cake was a huge hit with all our friends and family, and I’ll definitely be making it again. Thank you, Good Food ME, for always being my go-to magazine for big celebrations like these. It was the perfect way for her to celebrate the start of her 30s and her newly engaged life.
I enjoyed reading about the mystique of white truffles online, and how Massimo Vidoni, known as TrufflemanDubai, turned his passion into a global business. The story beautifully connects nature, tradition, and fine dining, showing how something so rare can bring chefs and food lovers together worldwide.
Zeljko Potkonjak
I liked the focus on diverse, vibrant cuisines. Diwali Celebrations - there is a large, 13-page recipe special for those celebrating Diwali, which includes instructions for a celebratory Ras malai cake and a guide to beloved dishes across India. The feature on a Persian spread, with effortless recipes designed to impress guests at weekend gatherings, is a must-read. Additionally, the Local Icon profile on Tala Bashmi, Bahrain’s celebrated culinary voice who has redefined Khaleeji cuisine for a global stage, offers interesting insight into the region’s food culture.
Rhozallino Ramones
I enjoyed reading this month’s review - La Cucina di Mamma Brunch at Fillia Dubai because it captures the whole experience. Not just the food, but the mood, sunlight, and warmth of the place. The way it describes the handmade pasta, truffle burrata, and live Italian tunes makes it feel like a little trip to Italy in Dubai.
Ana Stojkovic
Win an exciting Waterfront Market experience worth AED1,000 and spend the day exploring Dubai’s largest food market, where freshness and flavour come alive. You’ll get AED500 in shopping vouchers to browse over 800 traders offering premium seafood, meats, fruits, vegetables, and spices, plus AED500 in dining vouchers to enjoy a meal at the Waterfront Restaurants. Discover the Market to Table concept firsthand as you pick your seafood, have it cleaned, and enjoy it freshly cooked on the spot.
To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com
TALK TO US!
Email us on feedback@bbcgoodfoodme.com with your thoughts and comments, and send us your photos with your copy of Good Food ME!
You can also connect with us on social media! Find us on:
@goodfoodmiddleeast
Or, you could write to us at: The Editor, Good Food Middle East. Office 1307, DSC Tower, Dubai Studio City, Dubai, United Arab Emirates, PO Box 13700.
It begins early, always with silence and gratitude. I light a small diya, meditate for a few minutes, and write a single line about what I’m thankful for. I drink warm water with lemon and step into the day grounded. Balance, in and out of the kitchen, is everything.
My hometown Amritsar. Go to Kanha Sweets for puri chole, Makhan Fish for fried fish, and anywhere that serves jalebis dripping in syrup. That city doesn’t just feed you; it reminds you that generosity can be edible.
A.R. Rahman because his music reminds me of home, Nusrat Fateh Ali Khan for his devotion through voice and Ludovico Einaudi when I need stillness between the chaos of kitchens.
CURRENTLY LISTENING TO…
My Tinfoil Swans episode on the Food & Wine podcast. It reminds me how storytelling and food are just two languages trying to express the same emotion.
Homemade ghee, fresh lime, and green chillies. You can travel the world with just those three and still cook something soulful.
Vikas Khanna is an Indian-American Michelinstarred chef, filmmaker, author, and humanitarian. Born in Amritsar, Vikas Khanna rose from the vibrant streets of Punjab to New York City’s culinary spotlight, where he earned a Michelin star with Junoon. In Dubai, his acclaimed restaurant Kinara by Vikas Khanna at JA Lake View Hotel is a love letter to his roots. Off the plate, Khanna’s compassion shines through his initiatives such as Vision of Palate, empowering the visually impaired, and Feed India, which has delivered millions of meals to those in need.
If I’m leaving Kinara late, I’ll pack a small portion of our dahi kebabs, they taste even better cold the next day. Chef approved comfort food.
It was in a small home in Surat, where a grandmother served me rotis fresh off the fire. No plating, no performance, just love and ghee. That’s food at its purest.
If you could only dine on dishes from one TV series, which would you choose?
Chef’s Table. Every episode feels like sitting at a table with someone’s truth. It celebrates why we cook, not for fame, but for connection.
Masala chai made with fresh ginger and cardamom - my forever comfort. When I’m in Dubai, the team at Kinara know how I like it. On long days in New York, I switch to a strong espresso with no sugar.
In the UAE, it will always be Kinara by Vikas Khanna at JA Lake View Hotel. It carries a part of my soul; with each dish there is a story from India retold through modern eyes. Elsewhere in the GCC, I love family-run kitchens that still cook from instinct and memory — the kind you find tucked away in Oman or Bahrain.
CURRENTLY READING…
Sacred Foods of India — a book I worked on for years, revisiting temple kitchens and ancient offerings. I often go back to it because it reminds me why I fell in love with food in the first place.
The Anantara World Islands Dubai Resort invites UAE and GCC residents to indulge in a lavish staycation package, complete with up to 35% savings and redeemable credit across dining and spa experiences
Reserve your experience
Contact +9714 567 8777 or email reservations.awid@anantara.com
There’s a distinctive pleasure in experiencing Dubai from an entirely new perspective. Just four kilometres offshore, where the ocean stretches into a painterly horizon, lies the Anantara World Islands Dubai Resort. A mere 15-minute speedboat journey translates the familiar city bustle into an exclusive kind of quiet luxury. Brace yourself for a meticulously crafted island haven at one of the UAE’s most geographically intriguing destinations.
Anantara World Islands Dubai Resort has launched an exclusive package this season, inviting UAE and GCC guests to rediscover paradise with generous incentives. Guests can secure up to 35% savings on accommodation and enjoy benefits inclusive of a daily breakfast at the restaurant Qamar, and resort credit of up to AED750 to explore the varied dining concepts. Discover bold Arabic and Indian specialities at Qamar, Mediterranean dishes at Helios, floating dining at Hamacland, and bespoke Designer Dining experiences under the stars.
The resort’s 70 guest rooms, suites, and villas blend contemporary comfort with the island’s natural beauty. Each private space is designed to embrace the serene setting, complete with private balconies or terraces, Smart TVs, and spacious living. Enhancing the experience, the UAE and GCC resident offer extends to include a complimentary 60-minute full-body massage for two when booking a Beach Pool Villa or a Four Bedroom Villa, ensuring the wellness experience matches the refined surroundings.
It’s time to pack your bags and get ready for a seaside staycation packed with aromatic flavours, afternoons spent kayaking, and evenings culminating in bespoke moments. This is an invitation to indulge in a lavish escape that is right on your doorstep.
Bait Elowal, the distinguished curator of cultural destinations has unveiled Al Atlas, an exclusive supper club in Sharjah that firmly establishes the city as a cultural gastronomic destination.
Inspired by Sharjah’s historic role as a major crossroads of trade, Al Atlas celebrates the emirate’s rich heritage, blending traditional Emirati elements with influences from the Silk Road. The sophisticated experience revolves around the distinctive, undisclosed ‘A Pilgrimage of the Senses’ menu, offering guests a sensory journey through history and flavour, and transforming cultural heritage into a unique, contemporary event.
Visit baitelowal.com
Experience Loy Krathong, Thailand’s Festival of Lights, with a cherished Thai tradition that involves floating beautifully decorated baskets - a ritual symbolising the release of troubles and the welcoming of peace, prosperity, and new beginnings. Partake in the spectacular floating lantern ritual ceremony before feasting on a specially curated menu of authentic Thai delicacies. This blend of tradition and fine dining captures the spirit of the festival against Dubai’s iconic skyline, promising a truly memorable celebration.
November 5 and 6, from 6:00-11:00pm. The lantern ceremony will take place at 7:30p.m. and 9:00p.m. Contact +9714 6021814.
The arrival of RAIT (meaning ‘sand’ in Hindi), a dynamic pop-up led by the celebrated Chef Sneha Singhi Upadhaya, places a spotlight on the depth and vibrancy of India’s culinary heritage against a serene desert backdrop, offering a social dining experience deeply evocative of her home. Chef Sneha, renowned for her reinterpretation of regional traditions, ensures the journey begins with reimagined iconic favourites that transport the sensory bustle of India’s markets, from the tangy Mini pav bhaji to the comforting Sweet potato keema fries. The charcoal grill provides a distinct, smoky aroma, producing the bold Angaara murgh tikka, Lucknawi gosht seekh, and Goan cafreal jhinga, each carrying the character of open-flame cooking. The heart of the table comes alive with curries and biryanis, including the intensely rich and velvety Sneha’s 24-Hour kali dal makhni, the iconic Dilli 6 butter chicken, and the flavourful Nizami seekh masala. Aromatic dum biryanis—from the regal Calcutta Mutton to the Mughlai Chicken—fill the air with spice and nostalgia, while a defining twist is notable in the Blue cheese naan, baked fresh from the tandoor. The feast concludes with timeless desserts including Gulab jamun with vanilla ice cream and the delicate Saffron rose mille feuille for a meticulously crafted dining experience that celebrates India’s soul through taste, texture, and community.
From 7:00-11:00pm. Contact +9714 8096100 or visit babalshams.com.
The beloved DIFC institution, Josette, is set to reopen with a profound new vision: A Season in Bloom. The brief closure this November paves the way for a vibrant culinary and design evolution inspired by an elegant Parisian garden, spearheaded by Chef Burcu Cracknell and Chef Rory Duncan. The experience begins with an immediate sensory welcome, where diners clip dried herbs into fine olive oil—a thoughtful prelude to a menu that is light yet sophisticated. Starters celebrate vibrancy and freshness, ranging from a garden-inspired Ratatouille and velvety Mushroom velouté to the truffle-infused Salade de Mais and a warm, Parisian-inspired Squids and Prawns salad with tomato jus and fresh basil. Mains showcase the tenderly grilled Épaule d’Agneau (lamb chops), an indulgent, 24-hour Côte Courte short rib with apricot and foie gras, the classic Sole de Douvres, and the IYKYK pasta, a contemporary twist on Josette’s iconic escargot. The Parisian patisserie heritage shines through in desserts, notably the playful strawberry yoghurt duet; a romantic, gendered pairing of a white yoghurt ice cream for her and a delectable chocolate treat for him, both served with berries. With resident performer Philippe Krier (‘The Hat Guy’) setting the mood, the entire experience, from the botanical beverage programme to the gastronomy, exudes the effortless charm of modern Parisian living.
Visit Josette.com
Fairmont Hotel Riyadh is marking the two-year anniversary of its signature fine-dining destination, House of Grill, with an extraordinary “Six Hands Dinner,” a collaboration bringing together three visionary chefs for an unforgettable multi-course experience. Guests can reserve their spot for a refined tasting menu headlined by Michelin-starred Chef Nicolas Isnard, joined by Valey Bame, Head Chef of House of Grill, and David Tavernier, Chef de Cuisine at BORD’O by Nicolas Isnard, crafting a harmonious blend of French culinary innovation. This gastronomic journey celebrates creativity and craftsmanship, where every dish reflects the chefs’ shared philosophy of balance, flavour, and precision, with menu highlights including the delicate Lobster & truffle mousse ravioli, in-house Cured Salmon & takuan rose, and the indulgent Glazed duo of duck. Since opening its doors, House of Grill has become one of Riyadh’s most celebrated destinations, transporting guests to a world of timeless sophistication inspired by the Roaring Twenties, and under Chef Isnard’s guidance, has redefined dining with signature dishes such as the rich Lobster bisque, 24-hour slow-cooked black angus short ribs, and chargrilled jumbo prawns.
November 5 to 7, from 7:00-11:00 PM. SAR 520 per person. Contact +966 11 826 2629 or email RIY. Reservations@Fairmont.com.
The internationally acclaimed tashas, has officially marked its debut in the Kingdom of Saudi Arabia, opening its doors within the prestigious King Abdullah Financial District (KAFD). Founded by Natasha Sideris and brought to Saudi Arabia in partnership with Janiya, tashas brings its signature blend of beautiful food, elegant interiors, and warm hospitality to Riyadh’s most dynamic destination. The KAFD location introduces a specially curated dinner menu alongside tashas’ beloved daytime classics, complemented by the brand’s largest cake display to date, featuring over 25 exquisite creations. Complete with a large terrace overlooking the heart of KAFD, the café provides a stunning setting for everything from essential breakfast meetings to relaxed lunches and intimate evening dining.
As the capital’s most exhilarating season looms, W Abu Dhabi – Yas Island is the ultimate destination, offering F1 action and holiday festivities
More than just a front-row seat to the F1™ action, W Abu Dhabi – Yas Island is the place to be for exceptional food and an electric ambience, delivering a high-end sensory journey across its seven dynamic venues. Dive into an exhilarating culinary adventure where sophisticated global flavours are expertly balanced. From the bold notes of Garage, spanning rich Middle Eastern mezze to Asian street food, Indian specialties, and Japanese Peruvian delights while sipping beverages on 11 taps, to the sleek setting of Brooklyn Chop House, serving up tender Wagyu and innovative Asian-inspired classics, there’s something for all tastebuds. The sun-soaked Pappas captures the relaxed spirit of the Mediterranean, celebrating the freshest seafood and vibrant, zesty flavours. As the day’s excitement subsides, the night comes alive. End your evening at W Lounge, where panoramic views and beats set the stage for expertly crafted concoctions, or head to WET® Deck,
the heartbeat of Yas Island’s nightlife, where live DJs and signature sips ensure sunset effortlessly blends into the rhythm of the night.
The F1 Front-Row Experience
Perched uniquely atop the Yas Marina Circuit, W Abu Dhabi – Yas Island is the definitive address for a full-throttle F1 experience, guaranteeing an unforgettable weekend at the heart of the region’s most exhilarating season. With seven high-octane venues pulsing with energy, guests staying at the hotel can look forward to a spectacular line-up, including complimentary, exclusive access to the highly sought-after Yasalam after-race concerts featuring global stars including Benson Boone, Post Malone, Metallica, and Katy Perry.
The celebrations centre around the hotel’s four indulgent B.I.G Brunches, perfectly timed to match the track action. This epic culinary adventure offers unbeatable trackside
views, five distinct culinary hubs and delectable offerings including the Poached Maine Lobster with Dashi Hollandaise and a dedicated Caviar station with perfectly prepared blinis.
December 4th-7th, 2025. From AED800 per person.
Santa’s B.I.G List (Christmas Day Brunch)
Go big this holiday season and gather friends and family for celebrations at Garage. The iconic BIG Brunch will transform into a dazzling winter wonderland with spectacular festive indulgences. Guests are invited to dive into the holiday spirit on Thursday, December 25th, and explore a comforting festive menu featuring expertly Roasted Turkey, moreish Pumpkin Crusted Lamb Loin, and a live carving station serving Prime Ribeye Roast with classic Yorkshire Puddings. The lavish spread is completed by an expansive cheese selection with fig jam, walnuts, and cranberries, alongside truly indulgent holiday desserts, from traditional Yule Log Cake to delicate Snowflake Éclairs. The celebration continues in true W Abu Dhabi style with nonstop entertainment, including themed dancers, a sprinkle of snow, a surprise visit from Santa, and DJ Firas spinning classic holiday hits, ensuring a vibrant atmosphere for your Christmas Day celebration.
December 25th, 1:00-4:00PM. From AED 450 for the soft beverage package, AED590 for the house beverage package and AED740 for the sparkling beverage package. 0-5 years dine complimentary, 6-11 years old at half rate on soft package, 12 and above full rate on soft package.
New Year’s Eve Buffet Gala Dinner
Welcome 2026 in style with an extraordinary New Year’s Eve Gala Dinner that sets the standard for celebration at Garage. Dress to impress and bid farewell to 2025 while indulging in an exquisite menu featuring a fusion of global flavours and inventive dishes. The feast commences with decadent starters starring Crab and Avocado tart, and Foie Gras Terrine, followed by sushi and an array of seafood including Alaskan King Crab maki roll, Fine de Claire Oysters, and Ceviche de Pescado, to name a few. Main dishes showcase a decadent yuzu marinated grilled Rock Lobster with braised fennel and Spiced Lamb with creamy polenta and roasted vegetables. Diners can relish flowing Chocolate Fountain or the fragrant Lavender Panna Cotta for the perfect end to a meal. As midnight strikes, dazzling entertainment, perfectly crafted toasts, and electric energy set the stage for an unforgettable celebration that carries you well into 2026.
December 31st, 6:00PM–1:00AM From AED 590 for the soft beverage package, AED750 for house beverages. 0-5 years complimentary, 6-11 half rate on soft package, 12 and above full rate on soft package.
For the definitive front-row experience, book your stay at the W Abu Dhabi – Yas Island, positioned directly over the track. From the moment of arrival, the experience is truly unforgettable. Expect unparalleled views of the high-speed action from chic rooms and suites that look directly onto the Yas Marina Circuit. Wake up to stunning, panoramic scenery through floor-to-ceiling windows and soak in the F1 glamour and more from a private balcony, granting you prime, guaranteed views of the practice laps, qualifying sessions, and the main event. The thrilling roar of the engines is impeccably paired with luxury amenities, delivering an immersive experience.
Bussola at Jumeirah Golf Estates greets you with a quiet sense of belonging with its thoughtful interiors. We visited on a sunny Saturday for the Brunchissimo brunch and found a table washed in soft daylight streaming through the tall windows. Golden pendant lights glowed above, their reflections dancing across pale brick walls and wooden accents. Olive trees added a touch of the Mediterranean, and the fusion of curved seating and airy curtains made the room feel calm and slow-paced. With views stretching over the golf course, Bussola feels like a peaceful yet fun-filled hideaway from the city, a place to slow down and savour every bite while swaying to soulful old school music.
Highlights
The antipasti arrive first, the Tartar di tonno is delicate yet punchy, with yellowfin tuna dressed in capers and a hint of strawberry that adds an unexpected sweetness. The Polpette Siciliane are tender Wagyu meatballs simmered in a fragrant tomato and basil sauce, paired with crisp polenta
fritters that soak up every bit of flavour. Fresh Ostriche are served with a shallot vinaigrette and a squeeze of lemon, each bite briny and bright. The Carpaccio di Barbabietola Dorata delights with its tender heirloom beetroot, tangy orange dressing, pistachio crunch, and silky goat cheese mousse.
At the Caprese stand, the combination of ripe tomatoes, creamy mozzarella, and burrata, finished with a drizzle of pesto, is simple but irresistible. Over at the Affettati stand, Italian cold cuts are sliced thin, accompanied by condiments and artisan breads, a perfect start to nibble while sipping a glass of grape or one of Bussola’s beautiful concoction selections.
For primi, the sharing plates begin with Bucatini cacio e pepe, glossy, rich, and perfectly balanced with pecorino and black pepper. The warm Risotto al limone e zucchine con gamberi is velvety, with a subtle lemon zing lifting the zucchini and sweet prawns. Cappelletti di guancia di maiale are little parcels of braised non-halal meat, dressed in sage butter and Parmesan cream was delicious. The Pizza diavola
follows, with melted mozzarella, veal salami, and tomato sauce on a soft yet slightly crisp base, each slice disappearing far too quickly.
A Sgroppino palate cleanser brings an end to our course, the lemon sorbet and sparkling grape, refreshing before the mains.
The Steak al gorgonzola is a tender striploin served with parsnip gorgonzola cream, glazed carrots, and a rich red grape sauce, indulgent but not overwhelming. My partner went for the Polletto ripieno di ricotta e spinaci, featuring corn-fed baby chicken stuffed with ricotta and spinach, resting on creamy polenta and morel mushrooms, the pan jus tying everything together beautifully.
We end our meal with a range of classics. The Tiramisù Classico is decadent yet airy, the espresso-soaked layers melting into creamy mascarpone. Finally, the Assortimento di Dolci Italiani offers a parade of bite-sized desserts, my favourite was the Crème brûlée.
It’s the kind of family-friendly brunch that makes you want to stay until the very end, and easy to enjoy from the first bite to the last dessert.
Every Saturday, from 1pm to 4pm. Brunchissimo package: AED570 per person, inclusive of sparkling beverages. Call +9714 586 7760 or email jgebookings@bussola.ae. Visit dubaigolf.com/jge/promotions-events/ brunchissimo-by-bussola.
Cucina, the multi-award-winning restaurant on the Palm Jumeirah, will launch its new menu on 15 November, marking a new chapter in its journey. Chef Marco Deriu has drawn on his Sardinian upbringing to create dishes filled with personal memories and rooted in Italian traditions. Each plate reflects the experiences and influences that have shaped him, offering guests Italian cuisine that feels genuine, heartfelt, and full of character.
The restaurant’s interiors mirror the care behind its menu, combining traditional Italian details with modern touches to create a welcoming environment. Thoughtful lighting draws attention to key features and design elements throughout the space, helping each corner tell part of the restaurant’s story.
Highlights
Once settled into our seats, we were served focaccia bread with tomatoes, set
on the table alongside balsamic vinegar and olive oil to enjoy. We began our meal with the Battuto di Manzo, a finely prepared beef tartare. The minced beef glistened with olive oil and was scattered with capers and chives. Mustard and lemon zest added a subtle lift, while thin slices of carasau bread with mixed herbs and parmesan provided added flavour.
Next came the Prosciutto e melone, a simple but striking combination of sweet melon, creamy burrata, and delicate prosciutto. Mixed leaves added a touch of freshness, and a drizzle of aged balsamic tied it all together, making the plate as appealing visually as it was on the palate.
For pasta, the Fregola sarda arrived in a golden seafood bisque dotted with mussels and prawns. The toasted pasta pearls had a slight nuttiness and soaked up the bisque beautifully, while a hint of lemon aioli lifted the flavours. It was comforting yet light, each mouthful layered without ever feeling heavy.
The mains were equally creative while staying authentic to their flavours. The Filetto cacio e pepe was tender and perfectly cooked, served alongside a cacio e pepe raviolo with butter and sage, the beef jus glossy and rich. The Polpette della nonna were tender meatballs of beef and non-halal meat perched atop vibrant tomato sauce, balanced by a silky parmesan fondue and a light meat jus. A comforting end to our mains.
For dessert, we shared two gelatos. The pistachio gelato was creamy and nutty, smooth without being overly sweet, while the mint chocolate gelato was refreshing, the cool mint cutting through the rich chocolate. We can’t wait to visit again and explore the rest of the new menu!
Book now Contact +9714 666 1408. Visit cucinadubai.com.
Chef Izu Ani’s concept at the Emirates Golf Club, which debuted in 2018, remains one of the few venues in this market to maintain such flair. Having first visited when it launched, I returned with my dining partner for a leisurely lunch, eager to reassess its lasting appeal in this hyper-competitive city where concepts so often fade.
Immersing ourselves in the sundrenched French-Mediterranean aesthetic, it was immediately apparent why this room remains a local favourite - it offers a rare peacefulness. The ambience sets the tone - a room of whitewashed walls and chic brass-adorned detailing, where natural light pours in, offering views of the perfectly manicured golf course.
Our journey began with starters that showcased the kitchen’s commitment to flavoursome, fresh produce. The Burrata makes its arrival first, with a creamy core balanced by the cherry tomatoes, capsicum, and an aromatic basil pesto. The Seabass carpaccio of thinly sliced fatty fish is complemented by tangy ponzu, with earthy truffle shavings and pine nuts lending a delightful mouthfeel. My dining partner’s favourite, the Grilled
harissa prawns, were juicy and tender with subtle smokiness and a welcome spice kick. Ask for fresh focaccia or sourdough to soak up the seasoned oil on the plate. Moving to the mains, the Mushroom risotto was indulgent, the silkiness offset by sundried tomatoes and herbs. This paired exquisitely with the herb-led Grilled seabream, presented whole before the server effortlessly liberated the delicate flesh from the bone. The fresh crunch from the broccolini and hearty potato gratin made for perfect accompaniments.
We chose to share a delectable passionfruit cheesecake that was creamy and surprisingly not-too-tart, which paired well with a double espresso.
What is the ultimate verdict? Carine has firmly secured its position by mastering exquisite service, sublime flavours and precise execution, all beautifully delivered without pretension.
Book now Contact +9714 417 9885. Visit dubaigolf.com/carine.
A curated look at this month’s most talked-about launches and standout trends
The third and most anticipated edition of the MICHELIN Guide Food Festival Abu Dhabi is set to return at the Emirates Palace Mandarin Oriental. Held in partnership with Experience Abu Dhabi, this three-day event will feature live cooking demonstrations, masterclasses, curated tasting menus, interactive experiences, and exclusive MICHELIN Star Table Dinners, all inspired by heritage, innovation, and sustainability. The festival will showcase an exceptional mix of local homegrown concepts and international culinary talent, including a stellar lineup of visionary international chefs: Stefan Stiller (Three MICHELIN Star Taian Table, Shanghai 2025), Mano Thevar (Two MICHELIN Star Thevar, Singapore 2025), Mitja Birlo (Two MICHELIN Star The Counter, Switzerland 2024), Peter Cuong Franklin (One MICHELIN Star Anăn Saigon, Vietnam 2025), John Bates (One MICHELIN Star InterStellar BBQ, Texas 2024), Ron Hsu (One MICHELIN Star Lazy Betty, Atlanta 2024), Augusto Garcia (One MICHELIN Star Zonda Cocina De Paisaje, Mendoza 2024), and Abe Tomohiko (Bib Gourmand Yakitori Abe, Tokyo 2026).
November 21 to 23, 2025. From AED85, and free entry for children under 12. Visit michelin-guide.platinumlist.net/
Little Biga, a homegrown Dubai brand, has unveiled the city’s first and only handmade Neapolitan pizza created for home baking. This innovation marks a new chapter for pizza in Dubai, offering families and busy professionals’ authentic flavour, freshness, and convenience without compromising on quality or tradition. Little Biga achieves this by starting with a traditional dough, made with no added sugar or preservatives, which is expertly hand-stretched and par-baked until lightly blistered. The pizzas are topped with premium Italian ingredients, including Fior Di Latte Mozzarella and Italian crushed tomatoes, then vacuum-packed for home baking in just five minutes. Try signature pizzas such as The Margherita, The Pepperoni, and The Truffle, all starring toppings sourced from independent Italian suppliers. Little Biga pizzas can be refrigerated or frozen, offering a no-waste solution that solves the daily challenge of quick, high-quality meals.
Orders can be placed via Deliveroo and littlebiga.pizza.
Jashanmal Home, a leading premium retail brand since 1919, has launched Maison Pastel, an exclusive home range designed to redefine dining. This new collection features a complete dinnerware set in five soothing pastel hues. Take your pick from Ivory Royale, Espresso Chic, Jade Mist, Moon Stone, and Pink Lumiere. Maison Pastel expertly blends timeless elegance with modern functionality, offering premium quality and durability at a compelling price point. Produced with strict quality parameters, the dinnerware is both microwave-safe and dishwasher-safe, making it the perfect balance of style and everyday convenience.
Available at Jashanmal stores across the region.
Delicious, simple, and easy-to-make recipes
midweek meals
p20
Cut down on the washing-up with these simple meals recipes SAMUEL GOLDSMITH
photographs MELISSA REYNOLDS-JAMES
SERVES 4 PREP 20 mins
COOK 45 mins EASY
500g 20% fat beef mince (or half beef, half pork)
½ tsp chilli powder (optional)
½ tsp ground coriander
1 tsp ground cumin
1/2 tbsp olive oil
2 red onions, finely sliced
2 garlic cloves, crushed or finely grated
1 red chilli, finely chopped (deseeded if you like)
10g coriander, stalks and leaves
chopped separately
1 red pepper, sliced
1 yellow pepper, sliced
2 x 400g cans chopped tomatoes
75ml natural yogurt crusty bread, to serve (optional)
1 Combine the mince, chilli powder (if using), ground coriander and half the cumin in a bowl and squeeze well with your hands until the meat stays together and doesn’t break apart. Form into 20 meatballs around the size of a walnut.
2 Drizzle the oil into a large lidded shallow pan set over a medium heat. Once hot, fry the meatballs until browned all over, then remove to a plate using a slotted spoon.
3 Tip in the onions and reduce the heat to medium-low. Fry for 8-10 mins until softened but not golden, then stir in the garlic, remaining cumin, chilli and coriander stalks. Cook for a further minute, then stir in the peppers, cooking for 5 mins more.
4 Pour in the chopped tomatoes and cook for 5 mins before adding the meatballs back to the pan and cooking, covered, for 10-15 mins, turning halfway through. Drizzle over the yogurt and scatter over the coriander leaves before serving with crusty bread for scooping.
week
We know life is busy, so to make things easier we’re sharing this handy cut-out list with everything you need for our midweek meals.
PRODUCE
red onions
onions
garlic cloves
red chillies
fresh coriander
red peppers
yellow peppers
chestnut mushrooms
baby or new potatoes
cherry tomatoes
broccoli
lemon fresh oregano or thyme sprigs
parsley
500g 20% fat beef mince
4 boneless and skinless
chicken thighs
4 frozen white fish fillets
natural yogurt
300ml soured cream
125ml double cream
butter
chilli powder
ground coriander ground cumin smoked paprika
Dijon mustard olive oil
vegetable stock
chicken stock
2 x 400g cans chopped tomatoes
400g can cherry tomatoes
vegetable or sunflower oil
frozen sweetcorn frozen peas basmati rice
tagliatelle
penne or other short pasta tahini
flaked almonds piri piri seasoning
SERVES 4-6 PREP 15 mins
COOK 35 mins EASY
400g-500g penne or other short pasta
2 tbsp vegetable or sunflower oil
200g frozen sweetcorn, defrosted
1 onion, finely chopped
4 boneless, skinless chicken thighs roughly chopped
2 garlic cloves, crushed or finely grated
11/2 tbsp piri piri seasoning (some brands can be quite spicy so use less if you prefer)
200ml chicken stock
125ml double cream
1 Tip the pasta into a pan of boiling water over a medium-high heat and
cook following pack instructions. Drain and set aside. Add the oil to the pan and fry the sweetcorn until beginning to brown, then remove with a slotted spoon and set aside.
2 Reduce the heat to medium-low and fry the onion for 6-8 mins until beginning to soften, then add the chicken, turn the heat up to medium, and cook for 8-10 mins until almost cooked through. Stir in the garlic and cook for 1 min before stirring in the piri piri seasoning, coating everything well.
3 Pour in the stock and double cream, then tip the sweetcorn back in. Cook for around 5 mins to reduce the sauce a little, then tip in the pasta and mix to combine. Cook for 1-2 mins to reheat the pasta and serve.
PER SERVING
One-pan mushroom stroganoff with tagliatelle
SERVES 4 PREP 15 mins
COOK 40 mins EASY V
600g chestnut mushrooms, sliced
1 tbsp olive oil
2 onions, finely sliced
1 tbsp smoked paprika
2 tsp Dijon mustard
350ml vegetable or mushroom stock
284ml or 300ml soured cream
400g pack fresh tagliatelle parsley, chopped, to serve (optional)
1 Heat a large lidded frying pan over a medium heat and dry-fry the sliced mushrooms until all the moisture has released and evaporated, around 10-15
mins. Drizzle in the oil, then fry for around 6-8 mins until the mushrooms are golden. Remove from the pan using a slotted spoon and set aside.
2 Tip the onions into the pan and cook for 8-10 mins over a medium-low heat until softened, adding a little more oil if the pan gets too dry. Scatter in the paprika and stir in the mustard to coat the onions. Add the mushrooms back in and stir well.
3 Pour the stock and soured cream into the pan and stir until combined. Tip the tagliatelle into the pan and mix to combine. Cover with a lid and cook for 3-5 mins until the tagliatelle is cooked Scatter over the parsley and serve.
GOOD TO KNOW fibre • 2 of 5-a-day
PER SERVING
SERVES 4 PREP 15 mins
COOK 30 mins EASY V
300g basmati rice
1/2 tbsp vegetable or sunflower oil
1 broccoli head, broken into florets, florets halved lengthways, stalk finely chopped
50g butter
2 onions, finely sliced
1 garlic clove, crushed or finely grated
800ml vegetable stock
150g frozen peas
To serve
1 tbsp tahini
75ml natural yogurt
handful of flaked almonds
handful of parsley, chopped
1 Wash the basmati rice, then put in a bowl of water and set aside to soak. Drizzle the oil into a large, lidded frying pan over a mediumlow heat and lightly char the broccoli, about 4-6 mins, turning every minute or two. Set aside.
2 Add the butter to the pan and, once melted, stir in the onion. Fry
until softened (around 6-8 mins), then stir in the garlic and cook for 1 min.
3 Drain the rice and tip into the pan, stir to coat it in the butter, then pour in the stock. Bring to a simmer, then cover with a lid and reduce the heat until it’s gently boiling. Cook for 10 mins, then remove the lid and tip in the frozen peas and the charred
broccoli. Put the lid back on and cook for 5-8 mins longer until the veg is tender and the rice is cooked.
4 Combine the tahini and yogurt in a small bowl, then drizzle over the pilaf. Scatter over the flaked almonds and parsley, then serve
GOOD
SERVES 4 PREP 20 mins
COOK 50 mins EASY
500g baby or new potatoes, halved or quartered if large
3 tbsp olive oil
1 red onion, roughly chopped
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
few sprigs of oregano or thyme
400g can cherry tomatoes
200g cherry tomatoes (on or off the vine)
4 fillets frozen white fish (such as cod or pollock)
1 lemon, cut into slices, plus optional extra wedges to serve
1 Heat the oven to 200C/180C fan/ gas 6. Tip the potatoes into an ovenproof dish, then drizzle over 1 tbsp of the oil. Cook for 20 mins.
2 Add the onion and peppers, mix together and season well, then add the herbs and drizzle over another
1 tbsp oil. Cook for 15 mins and stir in the canned tomatoes, then dot the fresh tomatoes on top ( leave on the vine if using vine tomatoes).
Nestle in the fish, drizzle over the remaining oil, season and place the lemon slices over the fish. Cook for 15-20 mins until the fish is cooked through. Serve with the lemon wedges for squeezing over
Kickstart the week with a plant-based, dhal-inspired soup topped with crunchy croutons made using cumin-spiced naan recipe BARNEY DESMAZERY photograph MELISSA
Curried coconut lentil soup with naan croutons If made ahead, the flavour of the soup will improve and the croutons will also keep for a few days in a lidded container.
SERVES 4 PREP 10 mins
COOK 40 mins EASY V d
2 tbsp sunflower oil
2 onions, finely sliced
4 garlic cloves, finely chopped thumb-sized piece of ginger, finely chopped, plus a small piece, very thinly sliced, to serve
1 tbsp curry powder
2 tsp turmeric
1 tbsp tomato purée
150g red lentils
400ml can coconut milk
small handful of coriander leaves
1 green chilli, thinly sliced, to serve
For the croutons
1 plain naan
1 tbsp sunflower oil
¼ tsp cumin seeds
1 Heat the oil in a large saucepan and cook the onions over a low heat for 10 mins until softened and golden – don’t season with salt
REYNOLDS-JAMES
at this stage. Add the garlic and ginger and cook for 30 seconds. Stir in all the spices and cook for another 2 mins until fragrant.
2 Squeeze in the tomato purée and stir for another minute before tipping in the lentils, coconut milk and 800ml water. Bring to a gentle boil, then lower the heat and simmer for 25-30 mins until the lentils are soft and the soup has thickened slightly. Season well with salt. Will keep chilled for four days or frozen for up to six months.
3 To make the naan croutons, heat the oven to 200C/180C fan/gas 6.
Cut the naan into small cubes and toss with the oil, cumin seeds and 1/4 tsp salt. Spread out on a baking tray and bake for 10-15 mins, turning once, until golden and crisp. Ladle the soup into bowls, scatter over the croutons and top with the coriander, ginger and chilli.
Try quick-to-prepare recipes from ‘the Batch Lady’ that you can freeze for hectic days. Cooking is even easier if you have an air fryer or slow cooker recipes SUZANNE MULHOLLAND photograph ANDREW HAYES-WATKINS
Lemon & parmesan
breaded cod
Breaded cod is one of my family’s favourite meals. The addition of lemon zest and parmesan adds such a lovely flavour to this simple dish. It’s beautifully light and delicious served with herby new potatoes and seasonal greens.
SERVES 4 PREP 10 mins
COOK 15-20 mins EASY d
45g panko breadcrumbs
1 lemon, zested
40g parmesan, grated
60g plain flour
2 eggs, beaten 4 x skinless cod fillets olive oil for drizzling herby new potatoes and seasonal greens, to serve
1 Combine the breadcrumbs, lemon zest, parmesan and some salt and pepper in a wide, shallow bowl. Put the flour in another bowl and the beaten eggs in a third bowl.
2 Take one of the cod fillets and, making sure it is well coated on both sides at each stage, dip it first in the flour, then in the beaten egg and lastly in the breadcrumb mixture. Repeat with the other cod fillets.
3 To freeze, place the breaded cod fillets in a large labelled freezer bag and seal. Freeze flat.
4 Heat the oven to 180C/160C fan/ gas 4. Place the frozen breaded cod fillets on a baking tray and drizzle with olive oil. Cook for 20-25 mins, or 25-30 mins if cooking from frozen, until golden and cooked through. Or to air-fry, heat the air fryer to 180C. Place the frozen breaded cod fillets in the air fryer and drizzle with olive oil. Cook for 15 mins, flipping over halfway, or 18 mins if cooking from frozen. Serve with a side of herby new potatoes and seasonal greens.
Carrot & onion
bhaji burgers
These crispy bhaji burgers are so delicious and take no time at all to make. You can substitute plain flour for gram flour, but I love the nutty flavour gram flour gives.
SERVES 4 PREP 5-10 mins
COOK 15-25 mins EASY V d
2 red onions, finely sliced
1 carrot, grated and as much moisture squeezed out as possible
30g fresh coriander, finely chopped
2 tsp rogan josh curry paste
1 fresh green chilli, finely diced (optional)
1 tsp ginger purée
1 tsp garlic purée
110g gram flour
vegetable oil, for drizzling burger buns, salad, vegan yogurt, mango chutney and crispy onions, to serve
1 Put all the ingredients in a bowl except the vegetable oil, along with 1 tsp salt and mix well. Gradually add 80ml water, a little at a time, until you have a thick batter that holds together.
2 Divide the mix into four equal portions and form into burgers.
3 If you’re making them ahead, place the burgers in a large labelled freezer bag and seal. Freeze flat.
4 Heat the oven to 190C/170C fan/ gas 5. Place the bhaji burgers on a baking tray lined with baking parchment and drizzle with a little vegetable oil. Cook for 25-30 mins, or 30-35 mins if you’re cooking from frozen, until golden and crisp. Or to air-fry, heat the air fryer to 180C. Place the bhaji burgers in the air fryer and drizzle with vegetable oil. Cook for 15 mins until golden and crisp, flipping over the burgers halfway through, or 16-17 mins if you’re cooking from frozen. Serve in a bun with salad, vegan yogurt, mango chutney and a sprinkling of crispy onions.
GOOD
Using a garlic and herb soft cheese is a simple shortcut to add loads of flavour
Tomato & herby cheese gnocchi
This one-pot gnocchi dish is so easy to make and a great one for the kids. Using a garlic and herb soft cheese is a simple shortcut to add loads of flavour. To make it vegan, use a plantbased soft cheese.
SERVES 4 PREP 5 mins
COOK 15 mins or up to 6 hrs in a slow cooker EASY V d
500g fresh gnocchi
500g passata
400g can chopped tomatoes handful of fresh basil
115g frozen diced onions
2 tsp frozen chopped garlic
75g garlic and herb soft cheese
(I used Boursin)
1 tbsp balsamic vinegar
1 Put all the ingredients in a saucepan, mix well and place over a medium heat. Bring to the boil, then reduce to a simmer and cook for 15 mins, stirring regularly, until the gnocchi are just tender. Or to slow cook, put all the ingredients into the slow cooker, mix well and pop on the lid. Cook for 2-3 hrs on high, or 5-6 hrs on low, until the gnocchi are just tender. Finish with a crack of black pepper and serve.
2 To freeze, place all the ingredients in a large labelled freezer bag and seal. Freeze flat. To cook, remove from the freezer and leave to fully defrost, then cook on the hob or in a slow cooker as per step 1.
2 of 5-a-day
Recipes are extracted from The Batch Lady: Rapid Dinners by Suzanne Mulholland (Ebury Press) and not retested by us. Photographs © Andrew Hayes-Watkins.
You can prep these recipes ahead and the kids can do the cooking when hunger strikes recipes CASSIE
Air fryer soda bread lunchbox rolls
Mini soda breads are ideal for packed lunches or dunking into soup. No yeast, no proving, just mix, shape and cook.
MAKES 6 PREP 10 mins
COOK 12–15 mins EASY V
250g plain flour, plus extra for dusting
50g wholemeal flour
1 tsp bicarbonate of soda
225ml buttermilk or natural yogurt
1 tsp honey
1 tbsp milk
2 tbsp porridge oats
1 Mix the flours, bicarb and 1/4 tsp salt in a bowl with a fork.
2 Pour in the buttermilk or yogurt and honey, then mix with a butter knife until it comes together as a soft dough. It should be slightly sticky but not wet – add a little more flour if needed.
3 Lightly flour your hands and divide the dough into 6 even pieces (weighing around 80g each). Shape into rough rounds and flatten slightly, then cut a deep cross into the top of each. Brush with a little milk and sprinkle with oats.
4 Heat the air fryer to 180C. Line the basket with baking paper and air fry the rolls in batches for 12-15 mins, until golden and firm to the touch.
5 Leave to cool on a wire rack. Best eaten on the day Will keep in an airtight container for two days Warm in the air fryer for 2-3 mins before serving.
Air fryer jam & custard pastry pockets
Crisp, golden and oozing with sweet fruit filling, these little pockets are a nostalgic nod to toaster pastries. Ideal for brunch, dessert or an indulgent treat.
MAKES 6 PREP 15 mins
COOK 10-15 mins EASY V d
1 x 320g sheet ready-rolled puff pastry
6 tbsp of your favourite jam (strawberry, raspberry or apricot work well)
6 tbsp custard
1 egg, beaten
3 tbsp icing sugar drop of vanilla extract 1-2 tsp milk sprinkles or crushed freeze-dried berries (optional)
1 Unroll the puff pastry and cut into 12 equal rectangles (this is easiest if you cut the pastry 3 by 4). Spoon 1 tbsp of jam and 1 tbsp custard into the centre of 6 rectangles, leaving a 1cm border. Don’t overfill or they may leak during cooking.
2 Brush the borders with a little beaten egg, then put the remaining pastry rectangles on top. Press the edges together firmly with your fingers, then crimp with a fork to seal. Cut a small cross in the top of each pastry. Chill for at least 20 mins to firm up. Will keep frozen for up to three months. To cook from frozen , add an extra three minutes to the cooking time
3 Heat the air fryer to 180C. Lightly brush the tops of the pockets with more beaten egg. Cook in batches for 10 mins, until puffed and deep golden brown. If the pastry is still soft underneath you can carefully turn the pastries over and cook for another 5 mins. Cool for 10 mins on a wire rack.
4 Mix the icing sugar, vanilla and milk in a small bowl to make a thick glaze. Drizzle this over the cooled pockets and scatter with sprinkles or freeze-dried berries, if using. Best eaten the same day Will keep in an airtight container for up to two days PER SERVING 305 kcals fat 15g saturates 7g carbs 37g • sugars 20g • fibre 1g • protein 5g • salt 0.6g
Air fryer peanut butter & choc chip cookies
Crisp at the edges, soft and chewy in the middle – these cookies won’t stay in the biscuit tin too long. You could freeze them raw then cook from frozen whenever you fancy.
MAKES 12 PREP 10 mins plus chilling COOK 8-10 mins EASY V d raw dough only
125g peanut butter
100g light brown soft sugar
1 egg
½ tsp vanilla extract
50g plain flour ½ tsp baking powder
100g dark or milk chocolate chips
1 Beat the peanut butter, sugar, egg and vanilla in a medium bowl until smooth. Stir in the flour and baking powder to make a soft dough, then fold in the chocolate chips.
2 Scoop out 12 even spoonfuls of the dough (weighing roughly 35g each) and roll into balls. Flatten each ball into a puck shape, then chill on a lined plate for 30 mins to firm up. You can freeze the dough at this point. To cook from frozen , add an extra three minutes to the cook time
3 Heat the air fryer to 180C. Line the basket with baking parchment trimmed to fit. Put the cookies on the parchment, leaving a little space between them to expand as they cook. Sprinkle each cookie with a little flaky sea salt, if you like. Cook in batches for 7-8 mins, until golden at the edges but still soft in the middle – they’ll firm up as they cool. Leave in the air fryer for 2 mins, then transfer to a wire rack. Best eaten the same day Will keep in an airtight container for up to three days
Nuts are not allowed in most schools, so save these cookies for home time or swap the peanut butter for sunflower seed butter to make them allergy-friendly for lunchboxes.
Prepare a few simple base recipes to make your weeknight cooking stress-free – just put aside an hour on Sunday and thank yourself later recipes AILSA BURT photographs HANNAH TAYLOR-EDDINGTON
STEP 1 Prep Set aside an hour at the weekend to prepare the short recipes below and opposite.
STEP 2 Create With a few simple additions, what you’ve prepared in advance will stretch into three different, time-saving dinners packed with maximum flavour (turn the page for the recipes).
In a large bowl, mix together 800g turkey thigh mince, 2 crushed garlic cloves, the zest of 2 lemons, 2 tsp ground cumin, 1 tsp sumac, 1/2 tsp ground allspice, a small handful of finely chopped parsley, 1 tsp fine sea salt and a good few cracks of black pepper. Using your hands to combine everything well Set aside half the mixture in an airtight container in the fridge. Roll the remaining half into 20 meatballs around 20g each. Transfer to an airtight container lined with baking parchment. Will keep chilled for up to four days
In a large bowl, combine the juice of 1 lemon, 3 tbsp olive oil, 1 tsp caster sugar and 2 tsp salt until the sugar has dissolved. Season well with black pepper. Add 1/2 thinly sliced red cabbage, a small bunch of finely chopped mint leaves, a small handful of finely chopped parsley and 1/2 finely sliced red onion Stir to combine then transfer to an airtight container. Will keep chilled for up to four days
In a food processor, blitz together 1 deseeded and finely chopped red chilli, 5 roughly chopped garlic cloves, 1 bashed, peeled and roughly chopped lemongrass stalk, 4 roughly chopped shallots, 50g roughly chopped ginger, a small handful of finely chopped coriander, 1 tbsp light brown soft sugar and 1 tsp salt. The mixture should be very finely chopped. Heat 2 tbsp coconut oil (or sunflower oil) in a frying pan over a medium heat. Stir in 1 finely chopped onion, 1 tsp ground turmeric, 1/2 tbsp mild curry powder, 1/2 tsp ground coriander, 1/2 tsp ground cumin and a pinch of salt. Cook for 8-10 mins until beginning to soften. Mix in the paste and fry for 5-7 mins, until very fragrant. Pour in a 400ml can coconut milk and 500ml chicken stock. Bring to a gentle simmer and cook for 20-25 mins until reduced slightly and thickened. Season with up to 1 tsp fish sauce Will keep chilled for up to four days
SERVES 4 PREP 10 mins COOK 10 mins EASY
4 large flatbreads, we used Greek ones
420g unformed spiced meatball mixture
1 tbsp olive oil
small handful of parsley, finely chopped
200g pickled red cabbage
1 Heat the oven to 200C/180C fan/ gas 6. Lay the flatbreads out on a large baking tray after sprinkling the underside with a little water, then flip. Divide the meatball mixture between them evenly. Spread out to the edges then drizzle with the oil. Bake for 10-12 mins until brown and cooked through.
2 Sprinkle the parsley over the flatbreads, then roll up and cut in half. Serve with the pickled cabbage on the side to fill the wraps.
yellow coconut curry with rice & pickled red cabbage
SERVES 4 PREP 15 mins
COOK 45 mins EASY
2 tbsp vegetable oil
420g spiced meatballs
800ml yellow coconut curry sauce
400g can chickpeas, drained and rinsed
1 large green pepper, sliced
200g mangetout
To serve jasmine rice
50g pickled red cabbage (p53) small handful of coriander leaves, picked
1 Heat the oil in a large saucepan over a medium-high heat. Add the meatballs and fry for 6-8 mins until browned all over (they don’t need to be cooked through at this point)
2 Pour in the curry sauce, chickpeas and green pepper. Bring to a gentle simmer and cook for 15-20 mins until reduced and thickened.
3 Add the mangetout and simmer for a further 5 mins until the veg is tender. Serve over jasmine rice with a handful of pickled red cabbage on top and a sprinkling of coriander leaves.
Coconut rice with prawn stir-fry
SERVES 4 PREP 15 mins
COOK 30 mins EASY
200g jasmine rice
200ml yellow coconut curry sauce
1 lime, juiced
1 tbsp light brown soft sugar
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sunflower oil
3 garlic cloves, finely chopped
20g ginger, finely chopped
200g long-stem broccoli, cut into bite-sized pieces
1 red pepper, finely sliced
200g raw king prawns (if frozen, defrosted) small handful of coriander, finely chopped
1 Tip the rice into a saucepan and add cold water. Swish around with your hands and drain off the water carefully. Repeat until the water runs clear. Pour in the coconut curry sauce, then cover with enough water to cover by about 1cm. Bring to a boil over a high heat. Once boiling, cover with a tight-fitting lid and reduce to a low temperature. Cook for 12-15 mins, then remove from the heat and leave covered for another 20 mins.
2 Meanwhile, combine the lime juice, sugar, soy sauce and oyster sauce together in a small bowl. Heat the oil in a large frying pan over a medium heat. Stir in the garlic and ginger and cook for 2-3 mins until fragrant. Tip in the broccoli, pepper and prawns. Cook for 4-5 mins until the prawns are cooked through and the veg is tender. Drizzle in the sauce and stir well to combine. Serve with the coconut curry rice and the coriander scattered over the top.
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Cosy up this autumn with dishes that bring together heart and a little bit of spice to warm you from the inside out, from soothing ramen made with roast chicken leftovers to crispy Nigerian akara
photographs JAMES LEE
This speedy bistec ranchero is something my mum mastered very well, mainly because she really doesn’t like cooking! So, when my dad wasn’t able to cook for us, she would make this: thin steak strips, quickly fried and cooked with vegetables. Her version was simpler than mine, but I like to add potatoes and a bit of double cream to make it go further and feel a little more special. Karla Zazueta
SERVES 6 PREP 10 mins
COOK 30 mins EASY
3 tbsp rapeseed oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
3 medium tomatoes, roughly chopped
1 green pepper, thinly sliced
2 large red potatoes, peeled and thinly sliced
1 fresh jalapeño, whole and pierced with a sharp knife a few times
1 tbsp sea salt flakes
550g bavette steak, thinly sliced
¼ tsp dried oregano small handful of coriander, finely chopped
50ml double cream
To serve
toasted corn tortillas and refried beans
1 In a large saucepan, heat the oil over a medium heat. Add the onion and fry for 4-5 mins until soft and translucent. Stir in the garlic and fry for another 2 mins until
fragrant. Stir in the tomatoes and green pepper. Cook for 5-7 mins until the tomatoes begin to soften and break down.
2 Add the potatoes, whole jalapeño, the sea salt flakes, 100ml water and season with black pepper. Mix well, lower the heat, cover with a lid and let it simmer for 10-12 mins. Stir occasionally to ensure it doesn’t dry out and that the potatoes cook evenly. When the potatoes are almost tender, add the sliced steak. Stir gently and cook, with the lid on, for another 6-8 mins, mixing occasionally. Just before serving, add the dried oregano, coriander and double cream. When stirring, be careful not to break up the potatoes. They should stay whole but be tender at the end of cooking.
3 Mix gently and cook for a final 2 mins. Serve hot with refried beans and warm corn tortillas on the side.
north of Mexico. She now lives in London and runs cookery classes and hosts regular sold-out supper clubs. @mexicanfoodmemories
This classic Thai soup is Thailand in a bowl – creamy, yet sour and with a gentle heat. It is made with quintessentially Thai ingredients — coconut milk, galangal, lemongrass and lime leaves, and it’s ready in under 30 minutes. Dominique Woolf
SERVES 4 PREP 10 mins
COOK 20 mins EASY d
800ml chicken stock
2 x 400g cans coconut milk
2 tbsp galangal paste
2 stalks lemongrass, trimmed, bruised and cut into large pieces
8 lime leaves, torn in half
500g skinless, boneless chicken thigh fillet, thinly sliced
300g oyster mushrooms, cut into bite-sized pieces
4-6 bird’s eye chillies, according to your preference for heat, lightly bashed
1 tbsp caster sugar
3-5 tbsp fish sauce
2-3 limes, juiced small handful of coriander leaves and steamed rice, to serve
1 Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the
galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through.
2 Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required.
3 Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.
Dominique was taught how to cook by her Thai mother and auntie. She published her first book Dominique’s Kitchen after winning The Great Cookbook Challenge with Jamie Oliver on Channel 4, then followed up with The Asian Pantry. She also founded Woolf’s Kitchen. @dominiquewoolf
This is more than a dish; it’s a warm, nostalgic hug that instantly takes us home. Growing up, akara was a signature ‘small chop’ (snack food) at our grandma’s house, the sizzle of hot oil and the aroma of spiced beans and peppers drifting through the morning air, pulling everyone to the kitchen, eager for that first golden bite. We’ve taken that memory and made it even better, folding in tender salted fish, sweet peppers, and warm spices. Jess & Jo Edun, ‘The Flyergians’
SERVES 4-6 PREP 25 mins plus at least 1 hr soaking COOK 45 mins MORE EFFORT
250g saltfish
400g can black-eyed beans, drained and rinsed
2 Romano peppers, roughly chopped
2 red onions, finely chopped
1 scotch bonnet, deseeded if you prefer less heat, roughly chopped (optional)
1 egg
1 tbsp jumbo prawn seasoning (available online)
1 tsp curry powder, mild or hot
1 tbsp garlic paste
1 tbsp paprika
3 mixed colour bell peppers, diced 100g cornflour
1.5 litres vegetable oil, for deep-frying spicy pepper sauce, to serve (optional)
1 Soak the saltfish for at least 1 hr to remove excess salt. Tip into a pan of boiling water and let it simmer for 5-10 mins. Drain well, then rinse under cold water, remove any bones and finely shred.
2 Tip the beans, peppers, half the red onions, scotch bonnet, if using, and the egg into a food processor with a splash of water. Blitz until you have a thick, smooth paste.
3 Transfer the blended paste to a bowl and add the prawn seasoning, curry powder, garlic, paprika, diced mixed bell peppers, remaining red onion, cornflour and shredded saltfish. Stir well to combine and taste, adding salt only if needed.
4 Fill a deep saucepan halfway up with oil, and heat to 170C, or until a drop of batter sizzles on contact. Using a tablespoon, scoop the batter and carefully drop into the hot oil,
frying in batches to avoid overcrowding. Cook for 4-6 mins, turning occasionally, until golden brown and crisp.
5 Lift the akara out with a slotted spoon and drain on kitchen paper. Serve warm on a platter with a spicy pepper sauce, if you like.
Growing up, sisters Jess and Jo found inspiration cooking with their Nigerian grandma. They started cooking professionally as a pop-up before opening The Flygerians restaurant in Peckham Palms in 2021. The Flygerians Cookbook was released in 2024. @theflygerians
When pumpkins were in season in India, the women who had a friendship circle in the township I grew up in, including my mum, would share dishes and recipes with one another. It was a beautiful exchange of culinary traditions. Dad had been here in England visiting me and we cooked this dish that was truly loved by all. I hope you enjoy making it too. Romy Gill
SERVES 4 PREP 15 mins plus resting COOK 1 hr EASY V d
1kg whole pumpkin or butternut squash
2 tbsp rapeseed oil
2 tsp ground cumin
1 tsp mild chilli powder
1 large banana shallot, roughly chopped
1-2 bird’s eye chillies, depending on your preference for heat, deseeded and roughly chopped
3 tbsp nigella seeds
4 tbsp unsweetened desiccated coconut
1 tsp ground black pepper
½ tsp ground turmeric
½ lemon, juiced
1 tsp black mustard seeds
10-12 fresh curry leaves
1 tbsp tomato purée
400ml coconut milk
small handful of coriander leaves cooked rice and flatbreads, to serve
1 Heat the oven to 220C/200C fan/ gas 7. Cut the pumpkin or squash, with the skin on, into roughly 2cm thick wedges, then scrape out the seeds. Put on a large baking tray, then combine 1 tbsp of the oil with 1 tsp of the cumin, the chilli powder and 1/2 tsp salt, then drizzle this over the pumpkin and use your hands to coat well. Roast for 30-35 mins until tender and the edges are charred.
2 Meanwhile, tip the shallot into a high-powered blender with the chillies, nigella seeds, desiccated coconut, black pepper, turmeric, remaining cumin, lemon juice, 100ml water and 1/2 tsp salt. Blend to a smooth paste.
3 Heat the remaining oil over a medium-high heat in a frying pan
As the former owner of Romy’s Kitchen in Gloucestershire, British-Indian chef Romy garnered acclaim for her innovative approach to Indian cooking. She is also the author of three books, including her latest Romy Gill’s India sharing recipes from the Bengal and Punjab region. @romygill
and add the mustard seeds. As soon as they start to pop, add the curry leaves and paste. Reduce the heat, stir and cook over a medium heat for 5 mins. Add the tomato purée and cook for 2 mins. Pour in 100ml hot water and the coconut milk and cook for another 10 mins, until the sauce looks creamy, smooth and has reduced slightly. Season to taste.
4 Add the roasted pumpkin into the sauce carefully, cover the pan, then cook for another 6-8 mins. Remove from the heat and let it rest for at least 15 mins, so the pumpkin can soak up the sauce. Garnish the curry with the coriander leaves and serve with the rice and flatbreads.
5-a-day
Using the reserved bones from a roast chicken, you can make a quick, aromatic broth that’s rich and satisfying. Shredded meat, tender noodles, and simple toppings like green onions, soft-boiled eggs, and nori transform leftovers into a meal that feels indulgent yet effortless. Yuki Gomi
SERVES 2 PREP 30 mins
COOK 1 hr 30 mins MORE EFFORT
1 leftover roast chicken carcass and bones
3cm piece fresh ginger, roughly chopped
1 stick of celery, roughly chopped
1 small onion, cut into 4 pieces
1 small leek or 1/2 large leek, roughly chopped
2-3 garlic cloves, unpeeled
1 carrot, cut into 4 pieces
4 tbsp dashi powder (optional)
For the kaeshi sauce
50ml Japanese soy sauce
1 tbsp caster sugar
1 tbsp mirin
To serve
200g Tatsoi, or any leafy greens, like long-stemmed broccoli or spinach
1 tsp sesame oil
200g fresh ramen noodles
200g sliced or shredded leftover roast chicken
2 spring onions, finely sliced
1 soft-boiled egg, cut in half (optional)
pinch of togarashi (seven spice) (optional)
1 To make the stock, put the carcass and bones in a big stock pot and cover with 11/2 litres cold water. Bring to the boil. Skim away the scum (it will take about 10 mins after the water has boiled before the scum stops rising ) Add all the vegetables and bring back to the boil, then simmer for 1 hr. Strain the stock through a fine sieve and discard the contents of the sieve. Set aside to cool, then stir in the dashi powder if using.
2 To make the kaeshi sauce, put the soy sauce, sugar and mirin in a small saucepan and bring to the boil. Simmer for a couple of minutes using the lowest possible heat and watch it carefully as it burns easily. Turn off the heat and set aside. Will keep chilled for up to a month. Leave to cool first.
3 Steam your choice of leafy greens and have these ready to top the dish.
Pour 11/2-2 tbsp of the kaeshi sauce into individual noodle bowls. Reheat the stock if it has cooled, so that it is piping hot. Add 300ml of the stock to the bowls and a drizzle of the sesame oil, then mix well.
4 Meanwhile, bring a large pan of salted water to a boil. Add the noodles and cook following pack instructions. Drain well, then add the strained noodles, the shredded chicken, spring onions, leafy greens, half an egg each and a sprinkle of togarashi, if using. Serve the ramen immediately to avoid soggy noodles! GOOD TO KNOW
1 of 5-a-day
Make the most of sunny November days with menus designed for just one more seasonal feast
Roast souvlaki spiced chicken
Confit chilli tomatoes on tzatziki
Camomile poached peaches & Greek yogurt
Roast souvlaki-spiced chicken
This is chicken and chips with a Greek-style makeover using a gorgeous spice rub then cooking the chicken until meltingly tender. Carve onto a platter and serve with the confit tomatoes (below) and a big, crunchy, green salad.
SERVES 4-6 PREP 20 mins plus at least 3 hrs marinating and resting COOK 2 1/2 hrs EASY
2 lemons, 1 zested and juiced, 1 cut in half
4 garlic cloves, crushed
2 tsp dried oregano
1½ tsp sweet smoked paprika
pinch of ground cinnamon
50ml olive oil
1 whole chicken, around 1.8kg
2 red onions, thickly sliced
2 thick sprigs rosemary 750g baby potatoes, halved if large
1 In a bowl, combine the lemon zest and juice, garlic, oregano, paprika, cinnamon and olive oil with 2 tsp flaky sea salt and lots of black pepper. Set the chicken in a large roasting tin and remove any string. Add the remaining cut lemon inside the cavity and slather over the oil mixture. Leave to marinate in the fridge for at least 3 hrs, uncovered. Will keep chilled for up to 24 hrs.
2 Remove the chicken from the fridge an hour before you want to start cooking so that it comes to room temperature. Heat the oven to 160C/140C fan/gas 3. Remove the chicken from the tin and scatter in the onions, rosemary and potatoes.
Pour in 100ml water and add the chicken back on top. Roast for 2-2 1/2 hrs until the chicken is cooked through, browned and fall-apart tender. Remove and set aside to rest for 30 mins. Pour any excess roasting juices carefully out of the corner of the pan into a jug and keep the potatoes warm in a low oven. Skim any fat from the top of the juices and warm it through in a saucepan before serving.
3 Serve the roast chicken carved on a platter with the potatoes, red onions and the roasting tin juices drizzled over the top.
Confit chilli tomatoes on tzatziki
September is when British tomatoes start to peter out until next summer, so celebrate these little jewels in this gorgeous dish.
Serve alongside the roast souvlaki spiced chicken with plenty of flatbreads for scooping.
SERVES 4 PREP 10 mins plus cooling COOK 1 hr EASY V
500g cherry tomatoes, halved
2 garlic cloves, sliced small bunch of thyme
1 red chilli, finely sliced
1 tsp golden caster sugar
1 tbsp balsamic vinegar
100ml olive oil
flatbreads to serve
For the tzatziki
½ cucumber, halved, deseeded and grated
200g Greek yogurt
1 garlic clove, crushed 1 tsp red wine vinegar small handful of mint leaves, finely chopped
1 Heat the oven to 160C/140C fan/ gas 3. Put all the tomatoes, garlic, thyme, chilli, sugar, vinegar and olive oil in a baking dish just big enough to neatly fit it all. It doesn’t matter if the tops of the tomatoes are poking out. Season generously, then roast in the oven for 45 mins or up to 1 hr until the tomatoes are softened but are still holding their shape and the tops are a little browned. Set aside to cool. Will keep chilled for up to four days. Bring to room temperature before serving.
2 To make the tzatziki, tip the cucumber into a clean tea towel and squeeze out as much water as possible. Transfer to a bowl and add
the yogurt, garlic, vinegar, mint and some seasoning to taste. Will keep chilled for up to two days.
3 Serve the tzatziki spread out on a platter and spoon over the confit tomatoes and a drizzle of their oil with flatbreads on the side
GOOD TO KNOW 2 of 5-a-day • gluten free PER SERVING (6) 288 kcals • fat 27g • saturates 6g • carbs 7g • sugars
Any remaining tomato confit oil works brilliantly in a salad dressing.
A great peach is a thing of beauty. So treat them simply and pair with delicate camomile tea. Drizzle any leftover peach syrup over your morning yogurt as well, for an indulgent last hit of summer.
SERVES 4 PREP 5 mins plus cooling COOK 30 mins EASY V
3 camomile teabags
100g golden caster sugar
50g wildflower honey
½ tsp vanilla paste
4 peaches, cut in half and stoned To serve
250g thick Greek yogurt, at least 5% fat
1 Add the teabags, sugar, honey and 500ml water to a large saucepan. Set over a medium low heat and heat gently until the sugar and honey have dissolved, around 5 mins. Stir in the vanilla paste. Using a slotted spoon, lower the peaches into the water, cut side up. Increase the heat to medium and simmer gently for 4-6 mins then flip and cook for a further 4-6 mins until tender but not overly soft. If your peaches are very ripe, they will need less time, and if they’re harder, they may need a little more. Remove the cooked peaches from the pan and set aside in a large bowl.
2 Remove the teabags, then boil the syrup until it has reduced by half (this will take about 10 mins).
Spoon over the peaches, then set aside to cool. Will keep covered and chilled for up to two days. Serve the peaches and syrup at room temperature, warm or chilled with spoonfuls of Greek yogurt. GOOD
Any leftover poaching liquid can be used like cordial in sparkling water or mixed into mocktails.
Sticky onion, blue cheese & bitter leaf salad with chipotle honey
Short-rib tacos with anise, ancho & chocolate
No-churn café de olla semifreddo
Here’s a wonderfully rich braise that’s perfect alongside soft polenta or a bowl of buttery mash. I find the flavour notes in dark chocolate are particularly good with beef and venison, softening their gamier elements while the anise really draws out the meatiness. If you can, take the ribs out of the fridge two hours before you want to cook. Season them generously with salt and pepper and allow to come to room temperature before cooking.
SERVES 6-8 PREP 10 mins COOK 5-6 hrs EASY
2 tbsp olive oil
2kg beef short ribs
2 onions, sliced
2 celery sticks, chopped
2 carrots, chopped
3 ancho chillies, deseeded and torn into a few pieces
3-4 chipotle chillies, or 3 tbsp chipotle en adobo
5-6 large garlic cloves, smashed a few times and peeled
3 star anise
2 tbsp rosemary leaves, chopped
4 tbsp tomato ketchup
300ml Guinness 0.0
500ml chicken stock
60g dark chocolate with at least 70% cocoa solids
warm tortillas, soft polenta or mash, pickled jalapeños, soured cream, chopped coriander, slaw and hot sauce, to serve
1 Put a large casserole dish over a high heat. Once smoking hot, pour in 1 tbsp of the oil. Sear the short
ribs all over until caramelised; you may need to do this in two batches.
2 Remove to a plate with tongs and set aside. Reduce the heat to medium and wait a few minutes for the temperature to subside, then pour in the remaining 1 tbsp oil. Add the onions, celery and carrots, and cook for 10-12 mins until lightly coloured. Now stir in the chillies and toast for 1 min before adding the rest of the ingredients except the chocolate. Bring the mixture to the boil, scraping the bottom of the pan. Simmer gently for 10 mins.
3 Heat the oven to 150C/130C fan/ gas 2. Now return the ribs to the casserole dish and cover with the lid. Transfer it to the oven and cook for 4-5 hrs or overnight until the meat is falling off the bones.
4 Remove the ribs from the braising liquid and keep warm. Skim off the fat, then place the casserole pan over a medium–high heat. Grate in the chocolate, stir and taste, adjusting the seasoning. Simmer the liquid briskly for 10-15 mins until it has a rich, syrupy consistency. While the sauce is thickening, pull apart the ribs, discarding the bones and, if you like, crisp under a hot grill.
5 Serve the short ribs with plenty of warmed tortillas, soft polenta or mash, along with the jalapeños, soured cream, coriander, slaw and hot sauce.
Sticky onion, blue cheese & bitter leaf salad with chipotle honey
Indecently sticky balsamic-roasted red onions, spiked with smoky chipotle honey and folded through warm lentils, along with salty, soft blue cheese to cut through the honey, and crisp, electric pink or buttercup yellow bitter leaves, with fresh mint leaves for freshness and more flavour. This lovely little salad makes a wonderful starter.
SERVES 4-6 (as a starter or a side)
PREP 10 mins COOK 50 mins-1 hr
EASY V
150g green lentils
1 tsp Dijon mustard
1 tbs balsamic vinegar (I love apple balsamic vinegar)
3-4 tbsp olive oil
150g bitter leaves, such as radicchio, chicory and watercress
handful of mint leaves, roughly chopped
150g blue cheese (I love Cashel, Oxford, Stichelton or St Agur –make sure it’s vegetarian if needed)
For the chipotle honey
1 garlic clove
1 tsp sea salt
140g chipotle en adobo
75g honey
For the onions
4-5 red onions, each cut into 6 wedges
2 tbsp olive oil
3 tbsp balsamic vinegar
1 Heat the oven to 220C/200C fan/ gas 7 and line a baking tray with foil or a silicone baking mat. Start by making the chipotle honey. Using a pestle and mortar or small food processor, bash or blitz the garlic and salt to form a paste. Add the chipotle and honey then bash or blitz to a purée. Set aside. Will keep in a sterilised jam jar stored in a cool, dark place for several months.
2 To prepare the onions, arrange the onion wedges in lines in the prepared tray. Drizzle over the olive oil, balsamic vinegar and 5 tbsp water. Season generously with salt and pepper, cover with foil and roast in the oven for 30 mins.
3 Remove the foil and drizzle over 3 tbsp of the chipotle honey.
Toss to coat and continue to roast, uncovered, for another 10-20 mins until the onions are beautifully sticky and caramelised.
4 Meanwhile, put the lentils into a saucepan and cover with plenty of cold, salted water. Simmer following pack instructions until just tender.
5 In a large bowl, whisk the mustard with 1 tbsp of the chipotle honey, along with the vinegar and olive oil. Season and taste, adding more honey, vinegar or salt as needed.
6 Arrange the bitter leaves on a large platter and scatter over all but a few tablespoons of the mint. When the lentils are cooked, drain, then, while they are still warm, add them to the bowl of dressing and toss. Add the sticky onions and toss again. Check the seasoning. Arrange the lentils and onions over the leaves, dot with kernels of the blue cheese and finish with the last of the mint and plenty of freshly ground black pepper.
GOOD TO KNOW fibre • 2 of 5-a-day • gluten free
PER SERVING (6) 361 kcals • fat 19g • saturates 7g • carbs 30g • sugars 18g • fibre 7g • protein 13g • salt 1.85g
No-churn café de olla semifreddo
This is my mash-up of a tiramisu pudding, with the delightful crackle of chocolate in a Viennetta dessert and the rousing effect of café de olla, the cauldron of cinnamon- and sugar-laced black coffee found in cantinas across Mexico. It is a shameless, delicious cheat of a pudding; instead of whisking egg yolks over heat as with a semifreddo, you can whisk a few ingredients in a bowl and layer over soaked sponge fingers.
SERVES 8-10 PREP 10 mins plus at least 4 hrs freezing COOK 5 mins EASY
397g can condensed milk
2 tbsp Kahlúa or coffee-flavoured mezcal
1 tsp vanilla extract
2 tbsp ground cinnamon
500ml double cream
For the biscuit layer
80g savoiardi biscuits (sponge fingers)
4 tbsp espresso coffee
3 tbsp Kahlúa
To serve 60g dark chocolate with at least 70% cocoa solids silver balls (optional)
1 Line a 450g loaf tin with cling film (look for a compostable type), leaving enough overhanging the edges to cover the top once filled. Briefly whisk together the condensed milk, Kahlúa, vanilla, 1/4 tsp fine sea salt and 11/2 tsp of the cinnamon. In a separate bowl, beat the cream until stiff peaks form, then beat in the condensed milk mixture until thoroughly combined. Pour into the prepared loaf tin.
2 Now move on to the biscuit layer. Arrange the biscuits over the cream, packing them in, sardine-style, without letting them sink into the cream. Whisk the coffee and Kahlúa together in a small bowl and drizzle over the biscuits. Wrap the whole thing in the cling film and freeze for at least 4 hrs, or overnight.
3 About 5 mins before serving, melt the chocolate in the microwave or in a heatproof bowl set over a pan of barely simmering water. Take the semifreddo out of the freezer and turn it out onto a serving dish – you might need to dip the tin in hot water to loosen the semifreddo first. Drizzle with rivulets of the melted chocolate, decorate with silver balls if you like, and serve at once.
Recipes are extracted from Mexican Table by Thomasina Miers (Quadrille) and not retested by us. Photographs © Matt Russell.
Calamari with crispy sage Fisherman’s shakshuka
Lemony orzo with tuna, avocado, spring onions & mint
There is something quite beautiful about this sea creature. Squid has always been something I have enjoyed cooking and eating –preparing, not so much! Braised, barbecued, cut into rings for calamari or pan-fried, it is always super-quick and versatile. I often buy frozen squid with the tubes and tentacles ready and prepared, so all I have to do is defrost it for a quick seafood supper.
SERVES 2 (as a main) PREP 10 mins COOK 8 mins EASY
100g plain flour
2 tbsp cornflour
1 tsp paprika
500g frozen squid, tubes and tentacles, defrosted and cut into 1cm pieces sunflower oil, for deep-frying handful of sage leaves aioli, to serve
1 Place the flour, cornflour and paprika in a bowl and season with salt and pepper.
2 Drain off any water from the squid and pat dry with kitchen paper. Add the squid to the seasoned flour and toss to coat, then shake off any excess. Set aside.
3 Heat a 3 cm depth of oil in a heavy-based pan to 190C. To test, drop a pinch of flour in the oil – if it sizzles, you are ready to go. Deep-fry half of the squid for 2-3 mins until golden brown, adding half of the sage leaves for the final minute. Remove with a slotted spoon, drain on paper towels and sprinkle with salt. Repeat the process with the remaining squid and sage.
4 Serve piles of the crispy calamari and sage with the aioli to dip into.
GOOD TO KNOW healthy
Recipes are extracted from Home Shores by Emily Scott (Quadrille) and not retested by us. Photographs © Matt Russell.
Fisherman’s shakshuka
I love shakshuka and this tiger prawn version is a quick and easy dish for brunch, lunch or supper.
I have added some aniseedy notes to the base with fennel and Pernod.
SERVES 4 PREP 15 mins
COOK 20-25 mins EASY
2 tbsp olive oil
1 onion, thinly sliced
1 fennel bulb, thinly sliced
2 celery stalks, thinly sliced
2 garlic cloves, thinly sliced
1 tsp red chilli paste
1 tsp paprika
1 tsp cumin seeds
1 bay leaf
1 tbsp rose harissa
1 tbsp light brown soft sugar
1 tbsp Pernod
2 x 400g cans cherry tomatoes
250g raw tiger prawns, peeled
4 eggs
handful of fresh coriander leaves, roughly chopped
1 Heat the oven to 180C fan/200C/ gas 6. Pour the olive oil in a large, heavy-based saucepan and put over a gentle heat. Add the onion, fennel, celery and garlic and cook for 2-3 mins until translucent.
2 Stir in the chilli, paprika, cumin, bay leaf, rose harissa, sugar, Pernod and tomatoes. Bring to the boil, then simmer for 10-15 mins. This is the base, which can be made ahead and even frozen.
3 Tip the tomato base into a roasting tin and add the prawns. Make four wells in the surface of the sauce and crack an egg into each one. Season with salt and pepper. Bake in the oven for 6-8 mins until the prawns have turned pink and the eggs are just cooked. Garnish with coriander and serve straightaway.
Lemony orzo with tuna, avocado, spring onions & mint
Orzo literally translates as ‘tiny barley.’ I immediately think of The Hobbit and am transported to Bilbo Baggins’ house, Bag End. I’m sure Bilbo would have whipped up this orzo salad from his larder store – a treasure trove of pastas, pulses and jars of ingredients.
SERVES 4 PREP 10 mins
COOK 10 mins EASY
180g orzo
1 lemon
4 tbsp olive oil
30g mint leaves, thinly sliced, plus extra to serve
220g jar of Albacore tuna in olive oil, drained
1 ripe avocado, sliced
4 spring onions, thinly sliced
1 Bring a pan of water to the boil and cook the orzo for 10 mins (or following pack instructions). Once cooked, drain and run under cold water to cool. Leave to drain in a colander over the pan.
2 Zest and juice the lemon into a bowl, then add the orzo and 2 tbsp of the olive oil. Add a good pinch of salt and stir together, then stir through the mint and taste. Adjust the seasoning, if needed.
3 Spoon the orzo onto a platter and break up the tuna over the top. Spoon over the avocado flesh and drizzle over the remaining olive oil. Garnish with the spring onions and extra mint leaves, and serve.
Ease into autumn/winter with recipes featuring in-season aubergines, apples and plums from our food content producer Helena Busiakiewicz photographs LIAM DESBOIS
The aubergines we usually see are often the classic purple, egg-shaped variety, but there are many types that differ in size, shape, and colour. If you come across any of these, feel free to use them in this recipe.
Roasted aubergine with crispy lamb & curried turmeric yogurt
Serve this sharing centrepiece with flatbreads for scooping.
SERVES 4-6
PREP 15 mins
COOK 45 mins EASY
2 large aubergines, sliced into 2cm-thick rounds
3 tbsp olive oil
1 red onion, finely chopped
500g 20% fat lamb mince
1 large garlic clove, grated
2 tsp ground cumin
1 tsp ground coriander
1 tsp Aleppo chilli flakes
¼ tsp ground cardamom
15g mint leaves, picked lemon wedges and flatbreads or cooked rice, to serve
For the pickled chillies
1 red chilli, finely sliced
2 tbsp white wine vinegar
1 tsp sugar
For the curried turmeric yogurt
300g thick Greek-style yogurt
1½ tsp ground turmeric
1 small garlic clove, finely grated
1 lemon, zested and juiced
1 Heat the oven to 220C/200C fan/ gas 7. Put the aubergines in a large bowl, drizzle over 2 tbsp oil and season well. Arrange in a single layer on a large baking tray, and bake for 25-30 mins, or until golden.
2 Meanwhile, make the pickled chillies. Put the chillies in a small, non-metallic bowl along with a pinch of salt. Pour over the vinegar, add the sugar and stir to dissolve. Set aside in the fridge to pickle while you make the rest.
3 For the turmeric yogurt, put all the ingredients in a small bowl, season with salt and pepper and mix well. Chill until ready to serve.
4 Heat the remaining oil in a large frying pan over a medium heat and, once shimmering, cook the onion with a pinch of salt for 5 mins until starting to soften. Add the mince, breaking it up using a wooden spoon so it’s in a single layer. Turn the heat up to medium-high and cook for 7-8 mins, stirring often until dark brown and starting to crisp.
5 Just before the mince is fully crisp, add the garlic and spices, stirring well to coat. Cook for 2-3 mins more, then season with salt and pepper. Transfer to a bowl.
6 To serve, spoon the yogurt onto a large platter. Top with the roasted aubergines, then the crispy lamb. Scatter over the pickled chillies and mint leaves, then spoon over a few splashes of the pickling liquid. Serve with flatbreads or rice and lemon wedges for squeezing over.
At this time of the year plums are a welcome addition to jams, pies and savoury dishes, especially alongside duck or pork. We’ve gone with the latter for these spicy tacos. The fruits appear in late summer or early autumn, and can range in colour from golden or greenish-yellow, to dark blue, purple, red or black.
Air fryer sticky pork tacos with plum & chilli salsa Pork and plums make a lovely combination, as the slightly tart fruit cuts through the fatty meat.
SERVES 4 PREP 15 mins plus an optional 1 hr marinating COOK 20 mins EASY
P
480g pork belly strips, cut into 2-3cm chunks
1 tbsp dark brown soft sugar
2 tsp ground cumin
1 tsp Tajín, or use chilli powder
1 tsp ground coriander
2 garlic cloves, grated
1 lime, juiced
12 soft corn tacos, warmed, to serve soured cream and lime wedges, to serve
For the salsa
2 plums, stoned and finely chopped into small chunks
10g chives, finely sliced
10g coriander, roughly chopped, plus extra leaves to serve
1 red chilli, finely sliced
1 lime, zested and juiced 1-2 tsp caster sugar, or to taste
1 Put the pork belly in a large bowl, season well, then add the sugar, cumin, Tajín or chilli powder, ground coriander, garlic and lime juice. Mix well to coat. If you have the time, leave to marinate in the fridge for 1 hr.
2 Heat the air fryer to 190C and cook the pork belly for 15-18 mins, turning halfway, until dark brown and crisp.
3 Meanwhile, make the salsa by combining the plums, chives, coriander, chilli, lime zest and juice and the sugar (depending on the ripeness of the plums, you may need more or less sugar; start with 1 tsp, then taste). Season with salt, mix well and set aside.
4 When the pork is cooked through, fill the warm tacos with soured cream, then the pork, plum salsa and a sprinkling of coriander leaves. Serve with lime wedges on the side to squeeze over.
They’re one of the most popular fruits, but apart from being a lunchbox snack, apples are also a versatile cooking ingredient. Eating apples can work better than Bramleys in some recipes, as with this dessert.
Miso apple & pecan tarte tatin
The miso provides a touch of umami salt that complements the caramel and keeps this dessert from being too sweet.
SERVES 4-6 PREP 15 mins
COOK 45 mins EASY V
320g sheet of ready-rolled puff pastry
100g golden caster sugar
75g salted butter
2 tsp white miso
75g pecans
5 Royal Gala apples, peeled, cored and quartered cream or vanilla ice cream, to serve
1 Heat the oven to 180C/160C fan/ gas 4. Roll the pastry out until it’s large enough to fit a roughly 20cm ovenproof frying pan, and cut out a disc from the pastry that’s the same size as the pan. Put the pastry disc in the fridge to chill and heat the pan over a medium heat.
2 Scatter the sugar into the pan, gently swirling the pan to melt.
Don’t be tempted to stir it, as the caramel will crystallise. When the sugar becomes a deep, amber caramel, stir in the butter and miso to combine. (If the mixture splits, stir in 1 tbsp hot water over a low heat to bring it back together.)
3 Once golden and bubbling, stir in the pecans. Arrange the apples in a single layer in the pan, cut-side up. Turn the heat down to medium-low, cover with a lid and cook for 15 mins, shaking the pan every few minutes to prevent burning.
4 After 15 mins, remove the lid and lay the chilled pastry disc on top of the apples. Prick the pastry all over using a fork, then transfer the pan to the oven and bake for 25-30 mins until the pastry is golden.
5 Run a knife around the edge of the tarte tatin to loosen the pastry, then put a wide plate or serving tray on top. Carefully invert the tart in one fluid motion and lift away the pan. Slice into wedges and serve with cream or ice cream, if you like.
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These recipes are perfect for preparing, sharing, and portioning out, whether for a gathering, a gift, or simply enjoying at home
Spiced squash, maple & pecan traybake
Spiced squash, maple & pecan traybake
Just like a good carrot cake, this spiced veg traybake gets better after a day or two in the cake tin, in terms of both taste and texture. Only top it with the cream cheese icing on the day you want to serve it, though.
Cassie Best
SERVES 12 PREP 20 mins
COOK 35 mins EASY V d (without frosting)
50g raisins
200ml sunflower oil, plus extra for the tin
150g light brown soft sugar
50ml maple syrup
3 eggs
300g butternut squash or pumpkin, coarsely grated
225g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon grating of fresh nutmeg
½ tsp mixed spice
100g pecans, roughly chopped, plus a few whole to serve
For the cream cheese icing
150g salted butter, softened
125g icing sugar, sifted
100g full-fat soft cheese
1 tbsp maple syrup, plus a drizzle to serve (optional)
1 tsp vanilla extract
1 Put the raisins in a bowl and pour over 100ml hot water. Leave to soak for at least 1 hr to plump up
2 Heat the oven to 180C/160C fan/ gas 4. Oil and line a 20 x 30cm traybake tin or roasting tin with baking parchment. In a large bowl or jug, whisk the sugar with the maple syrup, eggs, sunflower oil and 1/2 tsp salt, until smooth. Stir in the grated squash.
3 In a separate bowl, mix together the flour, bicarb and spices, then pour the wet ingredients into the dry. Add 75g of the chopped pecans and drained raisins, and stir until you have a smooth batter with no pockets of flour.
4 Scrape the mixture into the prepared tin and level the surface with a spatula. Bake for 35 mins until golden and a skewer inserted in the centre comes out clean. If any wet cake crumbs cling to the skewer, return the cake to the oven for another 5 mins, then check again. Leave to cool completely in the tin. Will keep frozen, well wrapped, for up to three months.
5 For the cream cheese icing, beat the butter and icing sugar with an electric whisk until soft. Add the soft cheese, maple syrup and vanilla extract, then beat again until the mixture is smooth and spreadable Be careful not to overbeat, however, as the icing could turn loose. If this happens, chill the icing for 30 mins, then beat again briefly to a spreadable consistency.
6 Once cool, remove the cake from the tin and spread the icing on top. Scatter with extra chopped and whole pecans and drizzle with a little maple syrup, if you like. Cut into 12 squares to serve. Will keep chilled for up to four days.
Best eaten the day it’s made, but will keep in the fridge for up to two days.
Coconut & cardamom traybake
I call this a ‘pudding cake’ as it has a comforting, squidgy texture.
Helena Busiakiewicz
SERVES 6-8 PREP 30 mins
COOK 30 mins EASY V
200g salted butter, softened
200g golden caster sugar
10 cardamom pods, husks discarded, seeds crushed, plus seeds from 6 pods for the topping
1 tbsp vanilla bean paste
3 eggs
100ml coconut milk
100g coconut yogurt
250g self-raising flour
½ tsp bicarbonate of soda
75g desiccated coconut
2 tbsp honey
For the icing
200ml double cream
100ml coconut milk
1 tbsp honey
½ tsp vanilla bean paste
1 Heat the oven to 180C/160C fan/ gas 4. Line a 22 x 30cm traybake tin with baking parchment. Put the butter, sugar, cardamom and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed for 5-6 mins until fluffy and light.
2 Scrape down the sides of the bowl, then turn the mixer back to medium speed. Add the eggs, one at a time, making sure each egg is completely mixed in before adding the next.
3 Stir in the coconut milk and yogurt, then sift over the self-raising flour, bicarb and a pinch of salt. Fold to combine – it should be a smooth batter. Pour into the prepared tin and smooth the top.
4 Bake for 25-30 mins until a skewer comes out clean. Leave to cool for 10 mins in the tin before transferring to a wire rack.
5 Meanwhile, mix the desiccated coconut with the crushed seeds from 6 cardamom pods and honey on a lined baking tray. Bake for 5-8 mins, stirring halfway, until golden. Leave to cool completely on the tray. For the icing, whisk together the ingredients until soft peaks form. Spread over the cooled cake, then sprinkle over the honey-baked coconut. PER SERVING
Whenever I clear out my baking shelf, I make a cake with the odds and ends. I’ve added chocolate chips here, but the same weight of nuts or dried fruit works too. Barney Desmazery
SERVES 16-20 PREP 20 mins
COOK 35 mins EASY V
250g unsalted butter, softened, plus extra for the tin
250g light brown soft sugar
4 eggs
2 tsp vanilla extract
250g self-raising flour
1 tsp baking powder
4-5 very ripe bananas, peeled and mashed
150g chocolate chips
200g icing sugar
1 lemon, juiced
2 handfuls of banana chips, roughly crushed
1 Heat the oven to 180C/160C fan/gas 4. Butter a 20 x 30cm rectangular baking tin and line it with baking parchment. Beat the butter and sugar together with an electric whisk for a few minutes until pale and creamy.
2 Crack in the eggs, one at a time, beating well after each addition
— don’t worry if it looks curdled
3 Add the vanilla, flour, baking powder and a pinch of salt. Fold together gently with a spatula until just combined, then stir
in the mashed banana and chocolate chips Scrape into the tin and smooth the top. Bake for 35-40 until golden and a skewer inserted comes out clean. Leave to cool completely in the tin
4 To make the icing, sift the icing sugar into a bowl and stir in just enough lemon juice to make a thick, pourable icing (add the juice gradually — you might not need it all). Drizzle it over the cooled cake, then scatter with the banana chips. Leave to set before slicing into squares. Will keep in an airtight container for up to five days.
Guinness 0.0, beetroot & chocolate cake
Richly dense and fudgy, you won’t taste the beetroot in this bake, it just helps amp up the texture. Ailsa Burt
MAKES 24 squares PREP 15 mins
COOK 40 mins EASY V
150ml sunflower oil, plus extra for the tin
300g cooked plain beetroot
200ml Guinness 0.0
300g golden caster sugar
2 eggs
1 tsp vanilla extract
125g cocoa powder
200g plain flour
2 tsp bicarbonate of soda
For the icing
100g salted butter, softened
175g soft cheese
275g icing sugar, sifted
225g white chocolate, melted
1 Oil and line a 20 x 30cm baking tin with baking parchment. Heat the oven to 180C/160C fan/gas 4. Tip
the beetroot into a food processor with the oil and blend to purée. Transfer to a large jug and mix in the 0.0 Guinness and sugar, then crack in the eggs. Whisk in along with the vanilla, then set aside.
2 In a large bowl, sift together the cocoa powder, flour and bicarb with a pinch of salt. Slowly whisk the beetroot mixture into the dry until no lumps remain and the mixture is well combined. Tip into the prepared cake tin, smooth the top and bake for 35-40 mins until a skewer inserted into the middle comes out clean. Remove to a wire rack to cool completely.
3 For the icing beat together the butter and soft cheese until smooth and well combined. Gradually add the icing sugar, stirring after each addition, then add a pinch of salt and pour in the melted white chocolate. Beat well, then spread over the top of the cooled cake.
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When I see how people cook pasta at home, I’m amazed how often it’s overdone. You need a big pot of salty water, and I mean salty like the sea, but don’t worry, it won’t over-season the pasta. I use about 120g dried pasta per person, but I adjust that depending on the sauce. If it’s tomato sauce or ragù, I use slightly less, if it’s something light such as garlic and chilli, I use a little more.
The key is to cook the pasta a few minutes less than the packet says, then finish cooking it in the sauce with a ladle or two of pasta water. You allow the water to evaporate leaving you with the starch which helps to emulsify everything, creating a glossy, well-coated finish.
I never actually drain pasta, I use tongs or a slotted spoon to lift it from the water into the pan of sauce, bringing some of that precious water along with it. Once everything’s emulsified and glossy, you can add herbs or cheese to finish. You’ll end up with the two elements coming together to make one, coherent dish, not a dish of pasta with sauce.
Neither is ‘better’. I’ll use fresh pasta for ragùs or stuffed shapes like ravioli, and dried for seafood or tomato-based sauces. It depends on the region too. Up north, pasta is made with eggs, down south it’s usually semolina and water. When buying dried, look for bronze die-cut, slow-dried pasta. It’ll feel rough like light sandpaper which means it’ll hold sauce brilliantly and being slow-dried makes it easier to digest. I look for brands from Gragnano in Southern Italy, the home of dried pasta, which is a sign of quality as well.
Perfect your pasta with expert tips from top chef Theo Randall, plus, his ultimate tomato sauce
The classic rule is one egg per 100g flour, but my go-to mix is 350g tipo 00 flour, 25g fine semolina , 2 whole eggs and 4 yolks, with a splash of water if needed. Always mix the pasta by hand – it gives you a feel for the dough. If it’s hot out or your eggs are different sizes, that matters. Once the dough’s rested and worked through the machine, it’s perfect for ravioli, pappardelle or tagliatelle.
There’s a pasta for every sauce and a sauce for every pasta. Chunky ragù? Go for ridged or cupped shapes. Creamy sauce? A smoother shape like rigatoni works best.
I think the best tomato sauce is made with 50/50 fresh and tinned tomatoes. Start with sliced garlic cooked gently for 30 seconds in olive oil, add basil to infuse the oil, then blended fresh plum tomatoes (skin and all). Reduce by half, then stir in a can of polpa tomatoes and reduce again. Finish with fresh basil and a drizzle of good olive oil.
... pasta dish you can’t not order?
Spaghetti alle vongole – always bianco, never tomato. Or spaghetti bottarga. I’ll always order it if it’s on the menu – it shows real skill.
...pasta dish you choose for feeding a crowd?
Something with mezze maniche, a great shape that holds sauce beautifully.
...biggest mistake home cooks make?
Cooking before you’re ready. Chop, prep and organise first – don’t heat the pan, and then start slicing garlic. Good timing and clear space make everything easier.
...perfect dessert to follow pasta?
Depending on the season, fruit like peaches or strawberries work well, or my lemon tart works year-round.
... sustainable British ingredient we should use more of?
Dandelions, definitely. They grow everywhere and are full of flavour. I love them in frittatas. In spring, nettles are brilliant too – I pick mine in Hyde Park for pasta classes at the restaurant.
... storecupboard ingredient you won’t compromise on?
Olive oil. I keep two types – a cheaper one for cooking and a fresh one for finishing. That final drizzle lifts everything.
&
Fancy making pasta tonight? See pages 10, 28 and 51 for inspiration.
Underlining its commitment to high-quality, leading Halal poultry brand Indilight has collaborated with biohacking chef, Silvena Rowe to showcase the potential of cooking with turkey
For health-conscious cooks across the GCC, Indilight turkey, supplied by Suma Gourmet, offers the definitive lean, high-protein foundation for nourishing meals, making healthy eating truly effortless and flavour-packed. This Halal-certified range, which spans from versatile turkey breast and thighs for quick weeknight meals to succulent cuts for Thanksgiving and the season ahead, is the brand of choice for kitchens that prioritise value and taste. Beyond its impressive protein count, turkey is naturally hypoallergenic and rich in essential nutrients, including the amino acid tryptophan, a precursor to the 'happiness hormone', serotonin, making it ideal for the whole family. Further cementing its reputation, Indilight has partnered with celebrity chef, food writer, television personality, restaurateur and wellness authority, Silvena Rowe, hailed for her superfood-rich cuisine. Here, we speak with chef Silvena Rowe on her collaboration with Indilight.
What was the defining quality or characteristic of the Indilight brand that made it the ideal partner for your personal culinary philosophy? For me, the defining quality of Indilight is trust, full transparency from farm to fork. Their vertically integrated production means every step, from hatching to packaging, is carefully controlled and traceable. As a chef obsessed with purity, provenance and performance foods, that matters deeply to me. My culinary philosophy has always been about clean indulgence, food that nourishes, energizes and celebrates life. Indilight’s turkey embodies that balance. It’s honest, wholesome, and aligned with everything I stand for: integrity in ingredients, excellence in flavour and a quiet commitment to wellbeing that goes beyond the plate.
Beyond lean protein, how does Indilight turkey become a strategic functional food that aligns with your philosophy for longevity and overall wellness?
In longevity nutrition, we look beyond calories or macros, we look at cellular nourishment. Indilight turkey is a perfect example of a functional food because it offers so much more than lean protein. It’s rich in B-vitamins that fuel energy metabolism, selenium for
antioxidant defense and tryptophan to support mood and restorative sleep. It’s also beautifully digestible and naturally low in fat, which makes it a gentle yet powerful protein source. For me, that’s the future of food - ingredients that are intelligent by nature, that support mood, immunity, energy and cellular renewal all at once. Indilight fits perfectly into that philosophy.
How do you expertly layer your cooking style and flavours with Indilight turkey’s lean profile?
Turkey’s lean nature is a gift; it lets me create depth and vibrancy through layering. I often begin with a Mediterranean-inspired marinade of lemon juice, garlic, herbs, a touch of olive oil. Then I build textures, a quick sear for a golden crust, a fresh citrus glaze or a drizzle of coldpressed oil at the end for silkiness. My food always dances between contrasts, hot and cool, creamy and crisp, earthy and bright. Indilight’s turkey is a beautiful canvas for that balance. It absorbs flavour elegantly without losing its clean, light spirit - which is what makes it so versatile in my longevity cooking.
Your ultimate weeknight supper using Indilight turkey
It has to be my Lemon and Herb Indilight Turkey Medallions with Quinoa and Greens. I marinate thin slices of turkey breast in lemon, garlic, thyme and olive oil - just 20 minutes is enough. Then I sear them quickly until golden and tender. On the side, a warm quinoa pilaf with baby spinach, pistachios and a squeeze of lemon. It’s zesty, nourishing and ready in 25 minutes.
What’s a must-know chef’s secret for guaranteeing a perfectly succulent and tender turkey every single time?
Respect the rest! The secret is to stop cooking just before perfection. I always remove the turkey a few degrees before it’s done and let it rest under foil, the juices redistribute and the meat becomes buttery soft. Of course, either should always be fully cooked. It’s the kind of meal that fuels body and mind. It’s light, energizing and deeply satisfying. A perfect weeknight ritual for anyone who wants to eat beautifully and live well.
recipe VICTORIA PREVER
photograph HANNAH TAYLOR-EDDINGTON
This simple loaf is topped with a crunchy crumble. It’s dairy-free and can be enjoyed for tea or after a meal. Feel free to use butter in the crumble if this isn’t an issue.
MAKES 12 slices PREP 20 mins plus cooling COOK 1 hr 10 mins EASY V
225g plain flour
1½ tsp baking powder
½ tsp ground cinnamon
200g golden caster sugar
50g honey
120ml sunflower oil
1 tsp vanilla extract
2 medium eggs, beaten
2 medium apples (about 225g), peeled, cored and cut into 1cm pieces
50g pecans, roughly chopped
For the crumble topping
30g golden caster sugar
30g plain flour
15g rolled oats
½ tsp ground cinnamon
30g coconut oil or dairy-free spread
1 To make the crumble, combine the sugar, flour, oats, cinnamon and 1/2 tsp salt in a small bowl. Add the coconut oil or spread, and rub the mixture together using your fingers until you have a rough crumble. (If the oil is in liquid form, the mixture may resemble a paste.) Chill the crumble in the freezer until needed.
2 Line a 900g loaf tin with baking parchment and heat the oven to 180C/160C fan/gas 4. Combine the flour, baking powder, cinnamon and a large pinch of salt in a medium bowl, and set aside.
3 Put the sugar, honey, oil, vanilla and eggs in a second bowl, then beat until combined. Pour the wet mix
into the dry and stir just until well combined – it will be quite thick. Fold in the apples and pecans, then scrape the batter into the tin Sprinkle over the crumble (if it was more of a paste, you should be able to crumble it into lumps after it has chilled). Bake for 1 hr-1 hr 10 mins, or until a skewer inserted into the middle comes out clean and the
surface feels springy in the centre when pressed lightly.
4 Leave to cool completely in the tin on a wire rack before slicing Will keep in airtight container in a cool , dark place for up to three days
Go beyond burgers and sausages and elevate your outdoor cooking with inventive recipes from Tom Kerridge
photographs CRISTIAN BARNETT
Why do I love barbecue cooking? First and foremost, it’s got to be the flavour profile. All those smoky, coal-fired charred flavours and delicious caramelisation – there’s nothing else like it. In nearly every country in the world, people cook over coals and flames, and you can explore some incredible global influences on the grill; tasting a bit of almost every cuisine you can think of – without ever leaving your back garden. The social aspect of barbecuing is hard to beat, too. At the weekend, I love nothing more than inviting friends and family over, lighting up the coals and cooking up a big barbecue feast. I think cooking over fire brings people together in a really special way and we, as humans, feel very connected to it. But there is a misconception that barbecue cooking is difficult; it’s actually one of the most forgiving ways you can cook. There’s an element of unpredictably, but that’s part of the fun. You can’t be too precise as you can never completely control it – it’s not like cooking in your oven at home. The reality is about playing with all these amazing flavours, making a bit of a mess and, most of all, enjoying the process.’
This is an absolute banger of a starter! Juicy, crispy wings are coated in punchy spices that bring the heat, but I’ve got you covered: the cool, creamy ranch dressing keeps things balanced. These are the ultimate crowdpleaser and you’ll likely be making them on repeat this season!
SERVES 6 PREP 10 mins plus at least 2 hrs 30 mins brining and marinating COOK 12 mins EASY
16 large chicken wings (1.5kg in total), tips removed and jointed
200g table salt
10 black peppercorns
4 bay leaves
2 tbsp light olive oil
For the dry rub
1 tsp chilli powder
½ tsp cayenne powder
1 tsp sweet smoked paprika
2 tsp garlic powder
1 tsp onion powder
Monkfish with a tamarind glaze
Meaty monkfish is marinated in a sweet and tangy tamarind glaze that caramelises beautifully on the grill, while adding a smoky depth of flavour to the fish. Delicious with a crisp, sweet slaw that adds a vibrant crunch.
SERVES 4 PREP 10 mins plus 30 mins marinating COOK 20 mins EASY
4 monkfish tails (about 300g each)
For the tamarind glaze
2 tbsp light olive oil
2 banana shallots, finely diced
2 garlic cloves, finely chopped
4cm piece of fresh ginger, finely grated
1 red chilli, deseeded and finely chopped
1 tsp garam masala
4 tbsp tamarind paste
3 tbsp light brown soft sugar
2 tbsp soy sauce
2 tbsp malt vinegar
For the apple and mango slaw
300g under-ripe mango
3 Granny Smith apples
1 lime, juiced
1 tsp ground cumin
1 tsp dried thyme leaves
For the ranch dressing
3 heaped tbsp soured cream
3 heaped tbsp mayonnaise
½ garlic clove, finely grated
3 dashes of Worcestershire sauce
1 tsp white wine vinegar
1 tsp mild American mustard
1 tbsp finely chopped dill
1 tbsp finely chopped chives
To serve hot sauce and celery sticks
1 First, brine the chicken. Pour
2 litres of water into a large bowl, add the table salt and whisk to dissolve, then add the black peppercorns and bay leaves. Immerse the chicken wings in the brine and leave in the fridge for 2 hrs.
2 Remove the chicken wings from the brine and pat them dry with kitchen paper.
3 For the dry rub, mix all the ingredients together in a bowl. Drizzle both sides of the chicken
1 tbsp light brown soft sugar
1 tbsp fish sauce red chilli, finely chopped handful of coriander, finely chopped To serve lime wedges
1 Season both sides of the monkfish tails with salt and pepper. Put on a plate in the fridge until needed.
2 To make the tamarind glaze, heat the olive oil in a small saucepan, add the shallots and fry for 3-4 mins or until softened. Add the garlic, ginger and chilli, and cook for another 2 mins. Lower the heat and stir in the garam masala. Cook, stirring, for 1 min, then add the tamarind paste, sugar, soy sauce and vinegar. Bring to the boil, take off the heat and leave to cool slightly.
3 Now transfer the tamarind mixture to a mini food processor and blend until smooth. Scrape into a bowl and leave to cool completely
4 Spread half the cooled tamarind mixture over both sides of the monkfish. Put in the fridge to marinate for 30 mins.
5 To prepare the apple and mango slaw, have ready a bowl of iced
wings with the olive oil and sprinkle with the dry rub to coat the wings evenly all over.
4 Cover and leave to marinate in the fridge for at least 30 mins, ideally 2-3 hrs.
5 For the ranch dressing, mix all the ingredients together in a bowl, seasoning with salt and pepper to taste.
6 When you’re ready to cook, place the chicken wings on a hot barbecue in a single layer, making sure you have an area with some indirect heat to move them to, as and when you need a lower heat. Cook for 10-12 mins until the wings are nicely browned on each side, turning regularly.
7 Serve the chicken wings with the ranch dressing on the side for dipping. Accompany with your favourite hot sauce and some crunchy celery sticks.
PER SERVING 447 kcals fat 31g saturates 8g carbs 6g • sugars 5g • fibre 1g • protein 34g • salt 2.11g
water. Cut the mango flesh from the stone, peel, then slice into julienne strips and put in the iced water. Peel, halve and core the apples, cut into julienne strips and add to the iced water. Leave to crisp up for 10 mins or so.
6 For the dressing, in a small bowl, mix together the lime juice, brown sugar and fish sauce. Drain the mango and apple, pat dry with kitchen paper and transfer to a bowl. Pour on the dressing and toss to combine. Add the chilli and chopped coriander and fork through.
7 Lay the monkfish on the barbecue and cook for 6-8 mins, turning regularly, until charred on all sides and cooked through. Transfer to individual plates. Accompany the monkfish with the apple and mango slaw and lime wedges. Serve the remaining tamarind glaze in a bowl on the side for guests to help themselves.
Miso mushroom kebabs
These kebabs are packed with umami goodness. Meaty mushrooms get a deliciously smoky char on the grill, and the miso glaze adds a savoury depth. Skewer them up, grill them to perfection, and you’ve got a starter that’s both mouth-watering and packed with flavour.
MAKES 6 PREP 10 mins plus 1 hr marinating COOK 5 mins EASY V
500g chestnut mushrooms
250g shiitake mushrooms, stems removed
8 spring onions (white and pale green part only), cut into 4cm pieces
For the marinade
4 tbsp white miso paste 1 tbsp mirin
1 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp maple syrup
2 tsp sesame oil
2 garlic cloves, finely grated
2.5cm piece of fresh ginger, finely grated
To finish toasted sesame seeds
1 For the marinade, put all the ingredients in a large bowl and whisk until smooth.
2 Add all the mushrooms and the spring onions to the marinade and toss well until evenly coated. Cover and leave to marinate in the fridge for 1 hr.
3 Thread both types of mushroom and the spring onions onto 6 long metal skewers, alternating them as you do so.
4 Place the skewers on a hot barbecue and cook, turning frequently, for 5-6 mins. Brush any leftover marinade from the bowl onto the kebabs while they are cooking.
5 Transfer the skewers to a serving platter, sprinkle with toasted sesame seeds and serve.
Creamy kale slaw with hazelnuts
It’s more than just the cracking textures that sets this slaw apart. I use cabbage, carrots and red onion, but also throw in heaps of kale because I love its irony flavour. Toasted hazelnuts and the tangy dressing makes each bite special.
SERVES 6 as a side PREP 10 mins NO COOK EASY V
250g bunch of curly kale, stems removed
3 tbsp white wine vinegar
¼ red cabbage (150g)
¼ white cabbage (150g)
2 large carrots
large red onion, halved and thinly sliced
large handful of flat-leaf parsley, roughly chopped
large handful of dill, roughly chopped
100g toasted hazelnuts, roughly chopped
For the dressing
100ml soured cream
100ml natural yogurt
2 tsp Dijon mustard
1 tbsp extra virgin olive oil
1 lemon, juiced
1 Shred the kale and place in a large bowl. Trickle over the wine vinegar and sprinkle lightly with salt. Massage the leaves with your hands for a couple of minutes to tenderise.
2 Finely shred the red and white cabbage and immerse in a bowl of iced water for 5 mins to crisp up.
3 Cut the carrots into fine julienne strips and add to the kale with the sliced onion and chopped herbs.
4 Drain the cabbage thoroughly in a colander and pat dry with a clean tea towel. Add the cabbage to the other veg.
5 For the dressing, put all the ingredients in a bowl and season. Whisk together to combine.
6 Pour the dressing over the kale slaw and mix well until everything is evenly coated. Add three-quarters of the toasted hazelnuts and mix through. Transfer the slaw to a serving bowl, scatter over the remaining hazelnuts and serve.
5-a-day
Barbecues don’t have to be all-or-nothing heat. Arrange your coals smartly, and you can control the temperature like a pro. A single layer gives you classic all-over heat – ideal for burgers and skewers. Pile them up on one side for the slope, which gives you searing heat at one end and gentler cooking at the other – perfect for multitasking. Or, go for half-andhalf: hot on one side, cool on the other, for low-and-slow cooking or keeping things warm without overdoing it.
If you’re catering for a crowd of veggies and meat-eaters, it’s worth planning ahead to keep everyone happy. Set up your barbecue with a clear divide; before lighting the coals, lay down a coil of foil to mark out two separate zones. This helps avoid any accidental mingling and gives veggie skewers, halloumi or aubergine slices their own space to shine. Just as important – use two sets of tongs in order to avoid cross-contamination.
Got a kettle barbecue?
You’ve basically got an oven with bonus smokiness. Add the lid, tweak the vents to control airflow and you can roast joints or whole birds outdoors. Throw in some soaked wood chips (oak or whisky barrel wood gives amazing depth) and you’ve got yourself a smoker – ideal for ribs, brisket or even veg.
Gas barbecues are quick and convenient, but if you want proper depth of flavour, you’ll never beat cooking over charcoal or wood. As your protein cooks, the fat and juices drip, creating a flavoured smoke that rises up and infuses the food – a process that just doesn’t happen with gas. To take it up a notch, experiment with different types of wood chips, because different woods bring different vibes. Apple and cherry provide gentle, sweet smokiness that’s great with pork, chicken or veg, while hickory or mesquite are bolder, so great with beef or lamb. Remember to soak the chips first to stop them burning too fast. It’s also worth thinking about
Don’t chuck out woody herb offcuts – they’re barbecue gold. If you’re trimming robust herbs like bay, rosemary, thyme or sage, save the clippings and toss them onto the coals for a quick blast of fragrant, aromatic smoke. It’s an easy way to add depth without any special kit. You can also sprinkle whole spices like star anise, cumin or coriander seeds onto the coals for a subtle hit of smokiness and warmth. It’s all about building layers of flavour.
what you’re burning. Ethically sourced charcoal and wood are better for the planet – they often come from sustainable woodland, supporting local producers and reduce your barbecue’s carbon footprint.
Mix up a marinade
A good marinade goes a long way. It’s not just about adding flavour – it also tenderises meat, locks in moisture and helps create a golden, caramelised crust. The perfect marinade has a balance of acid (like citrus or vinegar) to break down tough fibres, fat (like oil) to add richness, plus seasonings – think garlic, chilli, herbs or spices. If you’re cooking over direct heat, though, avoid adding too much sugar as it can cause burning before the food is cooked through. For meat, marinate overnight if you can; for fish, a couple of hours is ideal. It’s low-effort, big reward, and one less job on the day.
Prep ahead, relax later
No one wants to be chopping onions or marinating meat while everyone else is sipping. Get ahead: prep your salads and sides the night before (just don’t dress them until serving to keep them crisp), pre-chop your veg and get the meat in a marinade overnight. It’ll taste better, you’ll be less flustered – and yes, you’ll feel smug.
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Anyone can flip a burger or sizzle a sausage, but line up a few chickens, spatchcock some guinea fowl, butterfly a whole leg of lamb or slow-cook a brisket, and you’ll be the talk of the local WhatsApp group. It’s also less work than it sounds – you’re only looking after one thing, rather than chasing lots of little things around the grill. Plus, you get the thrill of carving at the table, bringing a sense of occasion. It doesn’t stop at meat either: whole fish are great grilled and veg like aubergines and peppers can be blistered and turned into vegan dips and salads.
A barbecue party isn’t a one-person show – unless you want to spend the whole time juggling tongs and trays. Rope in friends and family: someone on drinks, someone on music, someone on burger assembly. Even the kids can help set the table or pass around snacks. Delegating means less stress, more fun. Don’t be afraid to ask another keen cook to bring a dish – we’ve got loads of ideas for transportable salads and desserts, and our app makes sharing recipes with friends easy.
The weather this season can be unpredictable, so have a wet weather plan. Most barbecue recipes can also be griddled or roasted inside. A quick shuffle indoors or under cover means no one’s running for the hills at the first sign of drizzle. Keep it flexible and chilled, and guests will remember the great food – not the grey skies.
Enter the gritty realm of Smoki Moto, our Steakhouse with Korean flair, where we tear up the rulebook on tradition and drag you through an unfiltered journey deep into the chaotic heart of Korean culinary experience OPEN
Dr Chintal Patel explores the diet that may ease symptoms and relieve some discomfort
Menopause usually occurs in women between the ages of 45 and 55, although it can occur earlier naturally or following surgery to remove the ovaries or womb. It is marked by a drop in oestrogen levels, and this hormonal shift can bring a range of symptoms including hot flushes, mood changes, brain fog, sleep problems, weight gain and an increased risk of osteoporosis and heart disease. While every woman’s experience is unique, research shows that diet can play a powerful role in easing symptoms and supporting long-term health.
Eating a variety of whole, plant-based foods rich in calcium, fibre, healthy fats and natural phytoestrogens can help balance hormones, support bone and heart health and reduce inflammation. The Mediterranean diet has been associated with fewer menopausal symptoms and a reduced risk of chronic disease. Small, consistent changes to your plate can make a big difference in how you feel and thrive during this transition – here’s some advice to that end.
• Phytoestrogens in foods like tofu, tempeh and edamame are plant compounds that can mimic oestrogen in the body. Further research is needed but these may help to reduce symptoms of menopause in some women.
• Calcium-rich foods including dairy and leafy greens such as kale, spinach, broccoli and pak choi are excellent sources of calcium and vitamin K, essential for bone health. Adequate intake of these nutrients, along with vitamin D, can help reduce the risk of osteoporosis post-menopause.
• Oily fish such as salmon, mackerel and sardines are rich in omega-3 fatty acids, which have been shown to support mood, cognitive function and cardiovascular health during menopause.
• Wholegrains such as oats, brown rice, barley and quinoa provide dietary fibre and B vitamins. They can help with weight management and reduced risk of cardiovascular disease in postmenopausal women. The fibre found in wholegrains supports our gut microbes which play a role in how well your body can use phytoestrogens, and they also influence your oestrogen levels.
• Nuts and seeds including flax, chia and sesame seeds are high in lignans, which your body changes into phytoestrogens. They may help with symptoms, and are high in omega-3 fatty acids.
Ultra-processed foods like pastries, packaged snacks and ready meals are often high in added sugar, salt and unhealthy fats. Regular consumption has been linked to worse menopause symptoms and an increased risk of chronic health issues. Try to cook from scratch as often as possible.
Caffeine can trigger hot flushes and worsen sleep. Try decaffeinated drinks or mint tea which can be helpful for bloating and digestion, too.
• Exercise In particular, weight-bearing, strength training and aerobic exercise are important for protecting bone health, supporting cardiovascular function, improving mood and reducing hot flashes. Aim for at least 150 minutes (moderate intensity) or 75 minutes (high intensity) exercise per week. Incorporate at least two strength-training exercises such as weight training, pilates or using resistance bands.
• Prioritise sleep Hormonal changes can disrupt sleep. Aim for seven-nine hours of sleep per night. Create a calm evening routine and reduce caffeine after midday.
• Stress management High levels of stress hormones can worsen menopause symptoms like irritability and brain fog. Mindfulness and relaxation techniques like yoga or meditation have been shown to help in reducing menopausal symptoms and improving emotional wellbeing. Try to incorporate small pockets of mindfulness or gratitude into your day.
Tomatoes are rich in vitamin C to aid iron absorption and lycopene for heart and bone health
Tempeh is high in phytoestrogens that can help relieve menopause symptoms
Sesame seeds contain lignans which the body converts to phytoestrogens
10+ plant points for variety
High in protein, fibre, omega-3, phytoestrogens
Tempeh vegan protein, high in fibre
Rapeseed oil is high in heart-healthy monounsaturated fats and omega-3s, which support cardiovascular health and help manage cholesterol levels during menopause
Walnuts are rich in omega-3 for brain and heart health, and fibre for plant-based protein
Wholemeal rolls are a source of dietary fibre, needed to regulate levels of cholesterol and blood sugar
Tempeh burgers with caramelised onions
This fermented soybean product is packed with protein, boasting similar amounts to chicken or fish, and it’s rich in phytoestrogens, which help support hormonal balance during menopause.
SERVES 4 PREP 15 mins
COOK 40 mins EASY V
2 tbsp rapeseed oil
2 medium red onions, thinly sliced
45g black and white sesame seeds
220g smoked tempeh, roughly chopped
3 garlic cloves
30g coriander, roughly chopped
25g walnuts
1 tbsp tomato purée
1 tsp smoked paprika
1 tsp ground cumin
To serve
4 wholemeal burger buns
50g baby spinach
1 large tomato, sliced
1 large gherkin, sliced
1 First caramelise the onions. Heat 1 tbsp of the oil in a large pan over a low heat, add the onions and a pinch of salt and cook for about 40 mins, stirring every 10 mins to prevent sticking. Add a splash of water near the end if you need to.
2 Meanwhile, to make the tempeh burgers, put half the sesame seeds and all remaining ingredients in a food processor and pulse until finely chopped.
3 Spread the remaining sesame seeds on a flat plate. Divide the burger mix into four equal portions, shape into patties and press each one into the sesame seeds to coat.
4 Heat the remaining 1 tbsp oil in a frying pan over a medium-high heat. Cook the patties for 4-5 mins on each side, until golden and crisp.
5 Fill the buns with spinach, sliced tomato, gherkins, a tempeh burger and a spoonful of caramelised onions.
GOOD TO KNOW healthy • folate • fibre • vit c • 2 of 5-a-day PER SERVING 467 kcals • fat 25g • saturates 5g • carbs 35g • sugars 11g • fibre 9g • protein 21g • salt 0.9g
Deputy health editor Isabella Keeling explains how spices can have a powerful influence on your overall wellbeing
Made from dried seeds, fruits, roots, barks, herbs and other plant substances, spices are used to flavour and enhance our food. They’ve been used for centuries, not just for imparting flavour, but also for their medicinal properties. There are plenty of easy ways to benefit in your diet, from
simply adding a pinch of cinnamon to a smoothie, stirring in some turmeric or ginger into a curry, or chilli into a stew. Incorporating spices into your meals also ups your intake of plant foods, which is good for the biodiversity of your gut. As part of your recommended 30 plant points per week, spices count as half a point.
Rich in antioxidants
Both cinnamon and turmeric contain protective plant compounds called polyphenols, which are protective antioxidants. These help reduce the risk of chronic diseases.
Regulate blood sugar
Cinnamon may help lower blood sugar levels. This makes it particularly beneficial for individuals managing type-2 diabetes, or those looking to maintain stable energy levels throughout the day.
Anti-inflammatory properties
Chronic inflammation is linked to numerous health conditions, including heart disease. Turmeric contains curcumin,
a powerful anti-inflammatory compound that can help reduce inflammation in the body. Regular consumption may support joint health and overall immunity.
Good for your heart
Studies suggest that both cinnamon and turmeric may help lower cholesterol levels, which helps to support a healthy heart. Capsaicin, found in chilli, also reduces the risk of heart disease.
Ease digestive issues
Some spices, including cinnamon, have prebiotic properties – consuming them regularly may help restore balance in your gut, while ginger can help soothe digestive issues, including nausea.
Cinnamon porridge with baked bananas
Put 80g porridge oats, 150ml semi-skimmed milk, 450ml water and 1/2 tsp ground cinnamon in a pan. Bring to the boil, then reduce the heat to low and cook, stirring often, for 5 mins until thickened. Meanwhile, put 1 large ripe banana, halved lengthways and cut in half again, in a heatproof dish with the
juice and zest of 1/2 orange.
Cover and microwave on high for 11/2-2 mins until soft. Serve the porridge in bowls topped with 200g plain bio yogurt and 2 tsp toasted seed mix
Serves 2
Turmeric, ginger & coconut fish curry
Heat 1 tbsp olive oil in a large saucepan over a medium heat and fry 2 finely sliced onions for 8 mins until translucent. Stir in a thumb-sized piece of grated ginger, 1/2 tbsp ground turmeric, 1 tbsp garam masala and 1/2 tsp cayenne, and cook for another minute. Pour in 325ml light coconut milk and 100ml water, stir, then
simmer for 10 mins. Add 400g boneless and skinless cod loin, cut into chunks, 300g frozen peas and 300g sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with 400g cooked brown basmati rice, topped with chilli flakes, black pepper and some lime wedges on the side for squeezing over. Serves 4
Moroccan harira
Heat 1-2 tbsp rapeseed oil in a large non-stick frying pan over a medium heat and fry 2 finely chopped large onions and 4 chopped garlic cloves until starting to soften. Tip in 2 tsp each of ground turmeric and cumin, 1/2 tsp ground cinnamon and 2 red chillies, deseeded and sliced. Stir briefly, then pour in 500g passata and 1.7 litres reduced-salt vegetable bouillon. Add 175 dried green lentils, 2 carrots, finely chopped, 1 sweet
potato, peeled and diced, and 5 chopped celery sticks, and bring to the boil. Cover and simmer for 30 mins, then cook uncovered for a further 5-10 mins until the vegetables and lentils are tender. Stir in a small bunch of chopped coriander and serve in bowls with lemon wedges for squeezing over. Serves 4
GOOD TO KNOW
of 5-a-day
Escape the city and head to the mountains with the Hatta Calling offer, back for the winter season with up to 20% off stays, dining, and activities. Just 90 minutes from Dubai, guests can stay in a Terra Cabin or chalet-style room, enjoy breakfast at Gazebo, and spend the day trying padel tennis, archery, or visiting local spots such as Hatta Outdoor and the Honeybee Farm. Families booking direct can benefit from free stays for two kids under 12, plus AED50 credit per child to use on food or experiences.
Contact +9714 809 9333.
Just a quick speedboat ride from Malé International Airport, Centara Grand Lagoon Maldives is your cue to slow down and celebrate in style. Think overwater villas and beachfront residences with private pools or jacuzzis, laid-back days filled with water sports, spa sessions at the tranquil SPA Cenvaree Retreat, and sunset cocktails at Sunset Social. This UAE National Day, book by 15 December for stays until 20 December and enjoy extra perks, from a free night (stay 4, pay 3 or stay 7, pay 5) and round-trip transfers to a Half Board Plus upgrade, Club access, bubbly on arrival, and a couples’ spa treatment. Members of CentaraThe1 also get 15% off and triple points, making it the perfect excuse to turn a long weekend into an island escape.
Visit centarahotelsresorts.com/centaragrand/cglm/ introductoryoffer.
The Red Sea EDITION marks the debut of Shura’s first hotel, redefining contemporary luxury with EDITION’s signature understated style. Set along a private stretch of coastline with sweeping Red Sea views, the resort features 240 rooms and suites designed in coral stone, natural oak, and soft sand tones that mirror the island’s landscape. Guests can recharge at the spa, spend the day at JIWA Beach Club, or enjoy Aegean-inspired dining at ANASA, led by Saudi chef Basma Elkhereiji. Book between 1 November and 23 December to enjoy the exclusive opening offer, including breakfast for two, late check-out, complimentary cabana access, and a SAR375 resort credit.
Visit editionhotels.com/red-sea.
Sirru Fen Fushi – Private Lagoon Resort is set to host The Michelin Series, transforming the Shaviyani Atoll into a culinary destination as three renowned chefs take over its signature restaurant, Azure, for exclusive events in December 2025 and January 2026. The series opens with German chef Tristan Brandt, followed by Italy’s Michelin-starred Valentino Cassanelli, and concludes with Jean-Philippe Blondet of Alain Ducasse at The Dorchester. Each will collaborate with the resort’s Executive Chef Girish Sharma for special four-hands dinners and solo showcases, blending global techniques with local flavours. Set above the lagoon, Azure offers a front-row view of each chef’s craft against the backdrop of the Indian Ocean, with stays during the series starting from AED3,270 per night for two guests, including breakfast.
Contact reservations@sirrufenfushi.com.
Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs
WIN THE LUXE PRECISION BREWER FROM SAGE APPLIANCES, WORTH OVER AED1,200
Calling all coffee lovers! The Luxe Precision Brewer from Sage Appliances is bringing café-quality coffee into homes across the UAE, and now you could have one in your own kitchen. This sleek, state-of-the-art machine lets you craft everything from delicate pour-overs and bold filter coffees to smooth, flavour-rich cold brews with effortless precision. Designed for those who take their coffee seriously and love it in style, it’s perfect for a crisp, cold brew on a hot afternoon or the ideal pour-over to start your day. Enter now for your chance to win the Luxe Precision Brewer and take your coffee game to the next level.
WIN A BRUNCH FOR FOUR AT LUWOW BRUNCH, LAPITA DUBAI PARKS & RESORTS, WORTH OVER AED1,000
Enjoy a vibrant, island-inspired Saturday brunch for 2 adults and 2 kids. Tropical vibes, themed entertainment, delicious food, and fun activities like face painting, cookie decorating, and a live performance by Magic Phil make it a perfect weekend treat for the whole family.
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To be in with a chance of winning these prizes, visit our competitions page on bbcgoodfoodme.com, or simply scan this QR code with your mobile to directly to the website.
*Terms & conditions apply. Employees of CPI Media Group and entrants below 21 years old are not eligible to enter. Winners will be selected on random basis from correct entries.
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