Soft pita brushed with olive oil and za’atar, warmed until aromatic. Ideal for scooping lamb koftas, yoghurt dips, and relishes.
vegetarian
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Smoky aubergine grilled until silky, drizzled with garlic oil and lemon. An earthy side that pairs beautifully with lamb koftas.
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Fragrant rice with cumin, cinnamon, and herbs. A hearty, aromatic side that complements lamb koftas with warmth and freshness.
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Fluffy couscous with roasted peppers, courgettes, and aubergine. Light yet hearty, this side balances spiced lamb koftas while soaking up their juices.
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Spiced parsnips are a winter staple I’ve always loved how parsnips can carry bold flavours without losing their own personality. Their sweetness deepens when roasted, and when you add cumin and coriander, they take on …
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A crispy parmesan crust makes parsnips irresistible I’ve always believed parsnips deserve more love than they get. When roasted, they turn golden and sweet, and when you add a salty, nutty parmesan crust, they transform …
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Honey roasted parsnips are perfect for the table When I think about cosy winter meals, parsnips always remind me of Sunday roasts and the warmth of family kitchens. Their natural sweetness intensifies once they hit …
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Maple syrup and rosemary make roast parsnips special Parsnips are naturally sweet, and when you roast them with maple syrup, that sweetness becomes deeper and almost smoky. Add rosemary and you’ve got an earthy, fragrant …
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Mustard and sage work perfectly with parsnips Parsnips have this natural sweetness that begs for something sharp to cut through it. Mustard is just the thing. It adds a tangy kick that keeps each bite …
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Balsamic glaze works great on roast parsnips Parsnips already lean sweet, and balsamic vinegar knows exactly how to play along. Roasted down, it becomes syrupy, with sharp edges mellowed by caramelisation. Drizzle it over parsnips …