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Make Sabrina Ghayour's fig, fresh pecorino and walnut salad

Sabrina Ghayour shares her recipe for a Middle Eastern-influenced salad that takes minutes to throw together, taken from her new book, Sirocco

Flavour of the Week: Jago

Head chef Louis Solley pays tribute to his East London Jewish roots with a menu full of Ashkenazi and Middle Eastern small plates.

Beyond sauerkraut: the renaissance of Eastern European cuisine

Ditch images of dense dumplings and swap the stodge for something much more refined, because, we find, Eastern European cuisine is having its moment

London Larder: Aphrodite's pomegranate ketchup

We've searched the far reaches of the capital to bring you the very best of London's artisanal produce – this time, Aphrodite's steps up to the plate with pomegranate ketchup

Our favourite cookbook writers' home cooking tips

Even in the age of Instagram, the way we cook at home is both influenced and documented by the authors of cookery books. So who better to turn to for inspiration and speedy kitchen hacks?

Nandine at Spike & Earl: pop-up review

This week we head to Camberwell to put Nandine's Spike + Earl kitchen takeover to the test. Expect sleepy falafels (no, we're not talking about our post-lunch selves), buttery battered artichokes and tipples that... er, Twinkle

Richard H Turner's column: the meat expert tells us about carnivorous carnival Meatopia

Carnivore's paradise Meatopia is back for another year this September. Our columnist tells us what he's got in store

Q&A: Le Bab's Stephen Tozer on why single-dish restaurants are the way forward

Le Bab is the latest in a slew of London restaurants tackling the kebab's bad rep. Co-founder Stephen Tozer tells us what makes the kebab great

Palermo below the surface: Sicily's gutsy street-food city

Can deep-fried veal spleen in a bap ever be delicious? We make the case for the unlikely delicacies to be found on the gritty streets of Palermo

Home House's Adrian Martin's punchy beetroot salad

The earthy flavours of beetroot are paired with delicate goat's curd and a fresh pomegranate dressing in this recipe from Home House's head chef Adrian Martin