Roasted beetroot, crisp apple and dill come together in a sharp honey and mustard dressing for a bright, crunchy Nordic salad ideal for winter spreads and festive gatherings.
Recipe author Sebastian Graus says, "Every Christmas my Finnish mum made rosolli, a jewel-bright beetroot salad that’s a staple on Finnish festive tables. Its freshness cuts beautifully through the heavier parts of the feast”. Try Sebastian's Swedish roasted beet and apple salad, then discover beetroot soup, beetroot and goat's cheese salad, beetroot burgers and more brilliant beetroot recipes. Swedish roasted beet and apple salad recipe
Kimchi adds a spicy, tangy kick to this easy shakshuka, served with plenty of crusty bread
Try our kimchi and beans shakshuka, then discover our spring greens shakshuka, vegan shakshuka, eggs benedict, chorizo brunch eggs and more of the best breakfast ideas with eggs. Kimchi and beans shakshuka recipe
Spiced veggie one-pot with crispy halloumi and sprout crumb
Celebrate winter veg (think parsnips and brussels sprouts) in this comforting one-pot, flavoured with rose harissa and ras el hanout
Try our spiced veggie one-pot with crispy halloumi and sprout crumb, then discover braised courgettes and cannellini beans, one-pot creamy lemon and spinach ravioli, gigantes plaki and one-pot vegetarian pasta. Swap the chard for spinach if you prefer. Gordal or queen chickpeas are bigger and more flavoursome but you can use two cans of standard chickpeas if you prefer. Spiced veggie one-pot with crispy halloumi and sprout crumb recipe
This seriously swanky starter is made with some of my favourite winter produce: tart blood oranges and crisp fennel, doused in a lovely tangy dressing
Try our blood orange, burrata and fennel salad, then discover our Greek salad, wedge salad, goat's cheese salad and Sicilian salad, as well as more fennel recipes. The burrata (as always) steals the show and, to help you get that effortless ooze, just get it out of the fridge an hour before serving. Blood orange, burrata and fennel salad recipe
I’m a big fan of cauliflower – I always love to take humble ingredients and make them the star of a dish
Try our roasted curried cauliflower, then discover pan-roasted cauliflower steaks, basic roasted cauliflower, bang bang cauliflower, Gobi Manchurian and more roasted cauliflower recipes. Roasted curried cauliflower recipe
Meaty mushrooms and mouth-warming sichuan peppercorns make this a lovely bowl of comfort
Try our soy butter and mushroom pappardelle, then discover mushroom pasta, mushroom gnocchi and mushroom ravioli. Using pappardelle or even tagliatelle as a substitute for flat noodles works really well and gives you that essential slippery mouth feel. Soy butter and mushroom pappardelle recipe
Our comforting veggie pie recipes are perfect for entertaining. From feta and spinach filo pie to creamy leek puff pastry, we've got lots of inspiration
There's nothing like a warming pie with a golden crust and delicious filling. Our vegetarian pie recipes make for easy meat-free entertaining ideas. Serve up an indulgently gooey cheese pastry or tuck into a hearty vegetarian shepherd's pie recipe. We've got plenty of ways to make the perfect vegetable pie, from classic puff pastry and lighter filo slices to modern twists inspired from different cuisines. Try our ideas below then check out more of our vegetarian entertaining ideas. If you're looking for more meat-free recipes check out our quick vegetarian recipes and christmas vegetarian alternatives. We've got our top vegan recipes, too. Plus, achieve perfect pastry with this easy full-proof flaky pie dough here or see our collection of the best pie recipes.
Our perfect pumpkin recipes make the most of this vibrant autumnal veg in everything from comforting curries and soups to pumpkin pie, donuts and muffins
Looking for pumpkin recipes? Roast pumpkin is an autumnal classic, so try it in pumpkin soup, curry and the ultimate pumpkin pie. We're big on zero waste at olive, so we've also included ideas for how to use pumpkin seeds (savoury granola anyone?). Whether it's Thanksgiving or Halloween, we've got a pumpkin recipe for every occasion (Be careful, though, as not all carving pumpkins are edible!). Want expert advice for growing your own crop? Learn how to grow your own pumpkins from our friends at Gardeners' World. Pumpkin recipes Baked baby pumpkin with red curry prawns Red curry prawns are combined with baked pumpkins in this gluten-free main. You could use small butternut squashes instead – the cooking time might need to be adjusted, however. Pumpkin soup Serve this in big mugs with fat fingers of melty cheese toasties for dipping. See more of our favourite autumn soup recipes. Thai pumpkin curry (gaeng fak thong) Make the most of seasonal pumpkins or butternut squash in this Thai curry, flavoured with dill, fish sauce and homemade red and green chilli paste. Pumpkin gingerbread milk Make the most of canned pumpkin in this warming winter drink, perfect for sipping alongside a meditation or mindfulness session. Pumpkin pie The best pumpkin pie. Designed to impress, this rich creamy pud uses bought pastry, making it easy but still a special bake. Maple cream goes on the side. Bake one of our sweet tart recipes for your next gathering. Pumpkin risotto This hearty, warming risotto sees chunks of pumpkin roasted with mace and garlic until golden and caramelised, before being stirred through silky risotto and finished with crispy sage. Pumpkin spice latte Follow expert barista Celeste Wong's step-by-step guide to making the perfect version of this comforting, autumnal coffee. Check out more autumn coffee ideas including a cinnamon toast crunch coffee... Pumpkin falafels These falafels are fun to share, adaptable, vegan and gluten-free. Serve with a cashew 'tahini' sauce and shredded red cabbage salad for a feast. This recipe comes from London's Honey & Co restaurant. Pumpkin cake Dotted with nuts and flavoured with maple syrup, this seasonal pumpkin cake is finished with a zesty soft cheese topping. Perfect for a Halloween treat or Bonfire Night slice. Pumpkin curry Make the most of pumpkin season with this easy, warming one-pot. Discover more vegetarian curry recipes, from aubergine dhansak to paneer tikka masala. Pumpkin gnudi Straight from The Baring pub kitchen, this recipe for pumpkin and ricotta dumplings with crisp radicchio and tangy buttermilk sauce is an impressive vegetarian main. Pumpkin pesto tart Use chilli pesto to add a lovely warming kick to this pumpkin, pine nut and chilli pesto tart. It's great served warm with rocket salad and can easily be made ahead. Spiced pumpkin tart In this pumpkin tart, the filling is infused with warming cinnamon, ginger and nutmeg and topped with grated roast hazelnuts – it’s a perfect winter dessert. Prawn and pumpkin curry This impressive prawn and pumpkin curry may look complicated, but once you have all the ingredients prepped it’s quite quick to make. Serve with steamed basmati rice and top the curry with crisp fried shallots and fried curry leaves, or fresh coriander. Try more of our top curry recipes here... Pumpkin muffins Make your own pumpkin purée to combine with warming autumnal spices for these seasonal pumpkin muffins. Top with cream cheese frosting for a stunning finish. Vegan pumpkin pie Ready-made pastry and a tin of pumpkin purée make this plant-based pie very easy to whip up. It's a sweet, spiced treat that's perfect for autumn. See more vegan dessert recipes. Gnocchi with squash, amaretti and rocket Amaretti may seem like a strange addition to a savoury dish, but in this recipe for gnocchi with squash (you can also use pumpkin), amaretti and rocket, the subtle, sweet crunch really works. It's vegetarian and ready in just 30 minutes - perfect for a midweek meal. Roast pumpkin salad Check out this roast pumpkin and chickpea vegetarian salad. This super easy gluten free recipe makes an ideal midweek meal for the family. Plus, it's low in calories, too. Check out our vegetarian salad recipes here... Pumpkin iced ring doughnuts Baked not fried, these pumpkin spiced doughnuts with salted maple glaze not only look stunning but are easy to make, too. You’ll need 6-hole doughnut tins for these. We used Wilton from amazon.co.uk. Sri Lankan pumpkin fry with coconut Serve this spice-filled pumpkin fry with coconut as a side dish to any Sri Lankan-style feast. The recipe uses butternut squash but you can easily substitute with pumpkin. Rich with flavour, it is also vegan and gluten-free. Kale, pumpkin and bacon stew Sometimes comfort food comes with a high calorie count. Not this delicious pumpkin, bacon and kale pot which comes in at less than 250 calories but feels like a lot more. Serve with crunchy, buttered sourdough toast for a midweek treat. Kale salad with roasted pumpkin, pomegranate molasses and almonds You can use either a pumpkin or butternut squash in this veggie salad. It's easy, ready in 35 minutes and, best of all, under 300 calories. With rich pomegranate molasses, sweet squash and crunchy almonds, it's so packed full of flavour that you'll forget you're being virtuous. Roast pumpkin and fennel with mushrooms This warming veggie recipe is ideal to serve on a wintery Sunday. Roast pumpkin and fennel together then add in buttery fried mushrooms and a drizzle of rich mustard and tarragon cream. This dish could work as a vegetarian main, or a side dish with roast beef or lamb. Japanese mushroom, chestnut and pumpkin pilaf If you can get hold of fresh shitake mushrooms this dish is on the table in just 20 minutes, perfect for mid-week! Alternatively you can use vac-packed ones: Merchant Gourmet can be found in most supermarkets. Pumpkin seed recipes Butternut squash soup Spice up your butternut squash soup with crunchy toasted pumpkin seeds and a crumble of feta cheese thrown in for good measure! Pumpkin seed butter on rye This makes the perfect vegan toast topper for breakfast. Serve with apple and chia seeds for an energy boosting brekkie. Add date nectar (available from Sainsbury’s and Waitrose) for sweetness, or leave out for savoury toast toppings. Burrata with savoury granola Ever thought of baking a batch of savoury granola? Check out this super simple spiced recipe with cumin seeds, smoked paprika and crunchy pumpkin seeds. We've served our's with creamy burrata - perfect for an easy but flavoursome starter recipe. Try our impressive starter recipes here... Sweet potato and miso mash Sweet potato just got sweeter with this clever addition of miso seasoning and pumpkin seeds. It's easy to make, vegetarian and the perfect side dish to complete your meal. Banana and pumpkin seed muffins Add some crunch to your morning muffin with our best ever banana and pumpkin seed muffin recipe. Packed with energy they are the perfect way to start the day. Bake a batch of muffins with our ideas here... Granola clusters with yogurt drizzle Check out this recipe for our super-quick and easy granola clusters. These make for a great mid-morning or energy-boosting snack. Overnight oats This healthy, no-fuss breakfast can be prepped just five minutes the night before, ready for you in the morning. Customise with your choice of fruit, nuts, seeds and other toppings. How to roast pumpkin The best way to cook pumpkin is by roasting as it often has a high water content so this helps dry it out a little and concentrate the flavour. Use a large, heavy knife to break the pumpkin down into manageable pieces, scoop out any seeds and use a potato peeler to peel away the skin. Cut into wedges or chunks then toss with a splash of olive oil and lots of seasoning. Spread out on a large non-stick baking tray then cook in a 200C/fan 180C/gas 6 oven until tender. The timing will depend on your pumpkin but it should take around 30-40 minutes. How to toast pumpkin seeds To toast your pumpkin seeds, scoop out of the cavity of the pumpkin into a bowl. Rinse the seeds with water to get rid of any remaining pulp then pat as dry as possible on kitchen paper. Heat the oven to 180C/fan 160C/gas 4. Spread the dried seeds out on a non-stick baking tray. Add a splash of olive oil and a good pinch of sea salt flakes then toss everything together. If you want to add any extra flavourings (chilli flakes, smoked paprika, cumin seeds, garam masala are all good) then sprinkle over at this point and toss. Bake for 10-15 minutes, stirring halfway, until lightly golden. Cool on the tray then keep in an airtight jar for snacking. What to do with leftover pumpkin Have you carved up the perfect pumpkin design for Halloween? Rather than throwing away the leftovers, you can use any edible parts in a range of savoury dishes, snacks and bakes. Our pumpkin soup and pumpkin pie below involve blitzing up pieces of pumpkin to form a smooth purée, or you can grate them to give an extra moist texture in our pumpkin cake. Whole wedges of pumpkin work well in pumpkin curry and risotto, or you can slice them thinly to make our stunning pumpkin pesto tart Pumpkin seeds can also be put to great use as a topper for soups, muffins and overnight oats.
Radishes and butter are a perfect match and make a stunning little bite. You will need a terrine tin or small tin
Try our radish butter terrine, then discover miso radishes, chilli pickled radishes and more radish recipes. Radish butter terrine recipe
A speedy protein-rich lunch, featuring spinach, giant baked beans and mature cheddar. Serve in wholemeal wraps for ease
Try our cheesy bean omelette wraps, then discover our healthy spinach omelette, mushroom omelette and vegetable frittata recipe. Eggs are a great source of energy to start your day. Discover more high energy foods and recipe suggestions to keep you fuelled. You can assemble the wraps ahead and store in the fridge in an airtight container for three days. To reheat in the microwave, remove the paper or foil and cook for 1-2 mins on high until piping hot. The wraps can also be frozen for up to a month – defrost overnight in the fridge and follow reheating instructions. Cheesy bean omelette wraps recipe
Mediterranean-inspired herby grain salad
A vibrant, crunchy salad packed with protein-rich quinoa, roasted almonds, fresh herbs and a quick oregano and lemon dressing
Try our Mediterranean-inspired herby grain salad, then try our beetroot, orange and feta salad, warm lentil, avocado and feta salad and smashed chickpea and feta salad. Now try more feta recipes. You can use regular cucumbers if you prefer but we’d suggest removing the seeds to stop the salad going soggy. You can blitz the seeds with ice, mint, lemon juice and water for a refreshing drink that ensures no waste. Mediterranean-inspired herby grain salad recipe
This creamy vegan pasta packs in both flavour and plant points
Try our whipped harissa tofu pasta, then discover our recipes for silken tofu, crispy baked tofu, tofu stir-fry, vegan stir-fry, tofu katsu curry and more tofu recipes. Whipped harissa tofu pasta recipe
Whipped feta with apricots, olives and oranges
This savoury dip is great to kick off a party – loaded with festive dried fruits and nuts. The pomegranate drizzle adds an extra puckering twist
Try whipped feta with apricots, olives and oranges, then discover BBQ kofte with whipped feta and tahini slaw, whipped feta mousse with melba toast, or whipped feta and beetroot on toast with poached eggs and dukkah. Whipped feta with apricots, olives and oranges recipe
Sweet potato dauphinoise pithivier with toasted almonds and shallot green beans
This pithivier reheats really well – any leftovers can be revived for 20 minutes in the oven until piping hot
Try our sweet potato dauphinoise pithivier with toasted almonds and shallot green beans, then discover our mushroom wellington, Christmas nut roast, vegetarian Christmas wreath and more vegetarian Christmas dinner recipes. Sweet potato dauphinoise pithivier with toasted almonds and shallot green beans recipe
Honeyed squash, sage and feta filo cigars
Roll honeyed squash, feta, pine nuts and sage leaves in filo pastry cigars for a crispy party snack
Try our honeyed squash, sage and feta filo cigars, then discover stuffed butternut squash, butternut squash risotto, roasted butternut squash and more butternut squash recipes. Cook’s tip: Boost your plant points "For an extra plant point, I mixed in some sweet potato with the butternut squash when roasting. Make sure to use both white and black sesame seeds for two plant points and if you're fully plant-based then swap in vegan feta and maple syrup instead of honey." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Honeyed squash, sage and feta filo cigars recipe
Fluffy, Colombian-style scrambled eggs cooked with sautéed tomatoes and spring onions. Simple, colourful and served with fried plantain, an arepa and cheese
Want to make authentic Colombian huevos pericos? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her recipe for Colombian scrambled eggs cooked with tomato and served with avocado, plantain and an arepa. Try her recipe below, then discover 10 things we love about Colombian cuisine. Read more about Verna Gao's new food travel series. Verna says: "I had no idea what to expect with Colombian cuisine, but after three weeks travelling across the country, I learnt so much more. Colombian food changes a lot depending on where you are. In Cartagena on the coast, it’s all about fresh seafood, coconut rice and fried plantains thanks to the Caribbean influence. In Medellín, you’ll find bandeja paisa – a giant platter of beans, rice, pork belly, avocado and more. Up in Bogotá, the higher altitude means lots of warming soups with beef or chicken and potatoes, perfect for the cooler climate. It’s also where I tried hot chocolate with cheese for the first time (and honestly… I didn’t hate it). One thing you’ll never struggle to find? Street food. From grilled meats and sausages to empanadas and endless snacks, it felt like every corner had something new to try. "Here I've made fluffy scrambled eggs cooked with sautéed tomatoes and spring onions. It’s simple, colourful and I’ve served mine with some fried plantain, a little fried arepa and a bit of cheese. Delicious!" Watch her video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video... View Green Video on the source website Verna Gao's Colombian huevos pericos (scrambled eggs with tomato)
Swede is a great carrier for strong flavours – the slightly sweet edge it takes on when roasted pairs well with teriyaki sauce
Try our teriyaki swede bowls, then discover best swede recipes, gochujang swede noodles, or parmesan and rosemary swede. Teriyaki swede bowls recipe
Freshly ground pepper gives this creamy, cheesy pasta a nice kick of heat
Try our wild mushroom pappardelle, then discover our mushroom pasta, mushroom gnocchi and mushroom ravioli. Wild mushroom pappardelle recipe
Cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta
This is a lovely salad to serve alongside some grilled lamb or fish but is also excellent for meal prep if you want to get ahead
Try our cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta, then discover our best quinoa recipes, couscous recipes, recipes with semolina, fried rice recipes and easy lentil recipes for more inspiration. Cook’s tip: Boost your plant points "Use a mixture of grains to increase the plant points of this dish. For a fully plant-based version, I used vegan feta - but you could equally use marinated tofu for an additional plant point." View Green Video on the source website Note these changes to the recipe will alter the nutritional information displayed. Here are more ways to boost your plant points and plant-packed recipes. Cumin-roasted carrots and bulgur salad with sticky spiced walnuts and feta recipe
Learn how to pickle fruit and veg at home with our easy recipes, top tips and advice from experts. Try a new foodie activity, learn a new skill and make delicious treats along the way
Get to grips with a fun new skill at home and try pickling your favourite fruit and veggies. We have all the information you need to get started, including classic recipes and delicious modern twists. Despite what you might think, you don't need lots of specialist equipment and expert know-how to get started with pickling. You probably have what you need at home in your storecupboard. Most pickles are made by soaking (mostly) raw, fresh ingredients in a vinegar-based brine with sugar and salt, flavoured with spices and herbs. You can pickle ingredients for days or months, and transform everyday ingredients into something special. Add some crunch to your favourite sandwiches, a stunning charcuterie platter or an epic bbq burger with our favourite recipes. Best pickling recipes Top pickling tips Always use the freshest veggies possible to retain that all important crunch. Experiment and have fun to find your new favourite spice combinations. A sprinkling of chilli, a spoonful of mustard or a couple of kaffir lime leaves go a long way. Use kosher, sea or pickling salt rather than normal table salt, which contains caking agents such as iodine, which can cloud the brines and inhibit the growth of beneficial bacteria during fermentation. You can also add flavour to your vinegars or brine by adding things like elderflower, shiso, liquorice or pineapple weed. Garlic can turn blue during brining, don't panic! It won't harm the pickle. Pickle recipes to try at home Pickled beetroot Pickling seasonal vegetables is a great way to prolong the season and heighten the flavour of fresh produce. Beetroot is at its best from July to October, so try this recipe when you get the chance. Sauerkraut Turn your hand to making a jar of sauerkraut, a popular European fermented product made from cabbage. Add it to a salad or sandwich or eat it on its own. Pickled mussels and octopus with XO aïoli Love seafood? Let it shine in this medley of pickled mussels, octopus, fresh herbs, thinly sliced turnips and a quick homemade XO aïoli. Easy pickled veg The best recipe for pickled vegetables and also the simplest. We've used leeks, carrots, radishes and fennel, but you can experiment with what you've got. This simple recipe can be made in just 20 minutes and left until needed – crunch guaranteed. Pickled red cabbage This easy recipe is a great side dish to your Christmas feast, and it's gluten-free, low in calories and vegan. Pickled turnip, cucumber and ginger salad For a salad that cuts through the richness of meaty dishes, try this crunchy pickled turnip, cucumber and ginger mix. Add some red chilli if you like it fiery, then finish with a scattering of sesame seeds and coriander for a vibrant, zingy finish. Dill pickles Kick off your pickling adventures with a classic; the dill pickle. No burger would be complete without a few of these garlicky beauties. They also work well with salt beef or as part of a charcuterie board. It takes around a week for these cucumber slices to soak up all the flavours of the brine. Courgette pickle Turn summer courgettes into a quick, tangy pickle. Pop them into sandwiches or burgers, or serve alongside cheese and charcuterie for an easy homemade upgrade. Pickled greens with cloud ear mushrooms No Thai-inspired feast is complete without these spicy pickled greens with cloud ear mushrooms. Prep takes just 15 minutes (plus soaking), then you can leave them to pickle while you get on with showstopping dishes like a hands-on pad Thai. Marinated pickled cucumber This is a great Scandinavian pickled cucumber accompaniment for a ham centrepiece or a side of salmon (try our gravadlax) that only takes minutes to make. An essential part of any smorgasbord. Pickled chanterelles Mikkel Karstad’s pickled chanterelles are infused with forest flavours thanks to spruce tips, which add a subtle piney note, plus bay and apple. Chanterelles are plentiful in Nordic countries and easy to forage, but if you can’t find any, meaty mushrooms like oyster make a great substitute. Turmeric pickled eggs Revamp a retro classic and add some oomph to your lunch with these pickled eggs – the turmeric, mustard, coriander and pepper make a delicate blend no one could resist. Inject your meals with more nourishing spices with our best turmeric recipes, from comforting curries to salads bursting with seasonal flavours. Chilli pickled radishes We recommend making a couple of jars of these fiery pickled radishes – they're sure to disappear quickly. Serve them with a selection of cheeses and cured meats or a super smooth pâté. Fill your plate with even more easy radish recipes and make the most of this seasonal star. Mackerel with pickled grape salad Pickle grapes for two hours for a juicy, punchy result, then use them for the base of this low-calorie dinner with pan-seared mackerel, ready in just 20 minutes. Pickled cherries Dark, juicy and literally bursting with flavour, our pickled cherries recipe is the perfect way to preserve these fabulous fruits. This quick pickle is the ideal balance of sweet cherry flavour and sharp white wine vinegar. Try them with salads, roast pork or a charcuterie selection. Bake spectacular tarts, pies and pastries with our easy cherry recipes. Pink pickled rhubarb with ginger This jar of vibrant pickled rhubarb is super-quick to make and can be a great gift for your foodie friends. Serve with oily fish like mackerel or cold meats and cheeses. Try your hand at our easy rhubarb recipes for delectable sweet and savoury ideas. Spiced pickled shallots A traditional pickled onion is a thing of beauty. If you like a very crunchy shallot, feel free to break these open after 10 days of pickling, but 3-4 weeks will give you a more traditional texture. They also make a thoughtful homemade gift for fellow food-enthusiasts. Pink pickled turnips If you're putting together a spread of dips, breads and small bites, our vibrant pink pickled turnips are a must-try. Believe us when we say they taste as good as they look. Serve with warm flatbread, a slathering of hummus and maybe a chilli or two. From simple starters to hearty mains, our easy turnip recipes truly make the most of this delicious root veg. Pickled peaches Pickling is an easy way to preserve fruit, like peaches. This simple recipe, served with Italian whipped cheese, is quick and makes the best lunch or posh snack for sharing with friends and family. Make the most of British summertime fruit and dive into our best peach recipes. They work well in sweet and savoury dishes alike.
Check out our tofu recipes for meat-free inspiration. This highly versatile soy-based food adds a unique texture to stir-fries, soups and more
Looking for the best tofu recipe ideas? Check out our easy tofu dishes, from a simple tofu stir fry to a top tofu curry. We’ve got recipes using smoked tofu and silken tofu, as well as tofu miso soup and ramen recipes for an easy, vegetarian midweek meal. Then, try our vegan meal ideas and tempeh recipes. Lots of our ideas are vegan tofu recipes, and tofu acts as a great meat alternative for a vegan diet. Whether you want low calorie recipes, or tofu recipes that are quick to make, check out our guide. Check out our colourful guide for even more healthy vegetarian recipes.
Halloumi with honey roasted grapes and thyme
Make golden fried halloumi the star of an autumnal salad, complete with roasted grapes, fresh herbs and flatbreads on the side
Try our halloumi with honey roasted grapes and thyme, then check out our air fryer halloumi fries, halloumi souvlaki, halloumi shawarma, halloumi pasta, halloumi skewers and more halloumi recipes. Halloumi with honey roasted grapes and thyme recipe
Swede makes a great filling for a hearty veggie pasty, while cumin seeds add a lovely warmth and fragrance
Make our cumin spiced swede and gouda pasties, then try curried swede soup, venison steaks with caraway crushed swede, gruyère and swede gratin, or gochujang swede noodles. Cumin spiced swede and gouda pasties recipe
Moroccan couscous (large sharing couscous)
Look forward to a fragrant base of onion, tomato and warm spices for dinner, infused with coriander and saffron
Try Moroccan couscous, then discover pepper, date and harissa tagine, Moroccan-style meatballs with herb couscous, Moroccan-style cauliflower salad or zaalouk with crispy halloumi. This is a classic meal on Fridays, when families usually gather after Jumu’ah, the weekly congregational prayer. It’s often shared around a large dish and I always look forward to it when I visit my parents. As the broth simmers, layer upon layer of vegetables are gently added, each one lending its sweetness and texture to the pot. The dish is served over fluffy couscous, with plenty of broth spooned on top or on the side. Although preparing it might seem elaborate, this is more about rhythm than technique. Nargisse Benkabbou was raised in Brussels in a Moroccan family. Her approach to food is a love letter to the traditions, flavours and techniques of Morocco. After working as executive chef at L’Mida in Marrakech she wrote her cookbook Casablanca: My Moroccan Food. @mymoroccanfood Moroccan couscous recipe
Spinach chigirtma (Azeri spinach and eggs)
Experience a taste of Azerbaijan with this simple celebration of spinach and eggs, flavoured with sea salt and dried chilli flakes
Try spinach chigirtma (Azeri spinach and eggs), then try spinach artichoke dip, healthy spinach omelette, or gigantes with spinach and chard. While scholarship has stumbled over the precise date and means of spinach’s transmission from West to East, it is generally accepted that the so-called “chieftain of leafy greens” (as spinach was dubbed by the 12th-century Arab-Andalusian agriculturalist Ibn al-’Awwãm) arrived in China, in seed form, from Iran via Nepal in the middle of the 7th century CE. Special and rare enough to be sent as tribute from the Nepalese king to the Tang Court in Chang’an, spinach is now a mainstay on tables across the world. Recipe extracted from Silk Roads: A Flavour Odyssey with Recipes from Baku to Beijing by Anna Ansari, out 9 October (£27, DK RED). Recipes are sent by the publisher and not retested by us. Spinach chigirtma (Azeri spinach and eggs) recipe