I love the flavours of Middle Eastern cuisine, far more than just ‘the land of milk and honey’, the region is rich in oils, spices, fruits and flowers. Sumac, za’atar, baharat, tahini, cumin, coriander, barberries, harissa, saffron and halva are some of the treasure box of ingredients in tonight's dishes. If you are a vegetarian let me know when you book and we will rustle up a lamb alternative.
Baba Ganoush kind of salad - grilled chopped aubergine salad dip - a bit of a salad that thinks it's a dip.
Labneh - this homemade Middle Eastern soft cheese is regularly on the menu served sprinkled with pomegranate seeds, basil and olives.
I'll do something sexy with tomatoes.
Homemade, silky, loaded hummus with ful medames - in Egypt this dish is served as a poor man's breakfast, it's healthy, packed with flavour and delicious.
Persian slow roasted leg of lamb - I love lamb and we will be either slow roasting a leg of lamb with cinnamon, cumin, almonds and apricots - It's in the oven for 10 hours so when I say slow I mean slow.
Fesenjan is an Iranian chicken stew made with chicken breasts, slowly cooked with ground toasted walnuts and pomegranate molasses, sprinkled with pomegranate seeds.
Persian rice - this is a little bit of work, compared to regular white rice, but it is so worth it - the crispy crunchy butter topping is a total delight.
Cardamom and orange blossom rice pudding served with orange slices.
Chocolate and halva brownies served warm with home made ice cream and cream.
Tea, coffee of all different varieties with some turkish delight.