Good Food Middle East - September 2025 by Good Food Middle East

Sizzle, spice &

• Asma Khan’s spicy beef pulao

• Fiery prawn smashburgers

• Harissa aubergine ragu

Taste the Med

Spanish and Sicilian recipes to beat the holiday blues

Health & Wellbeing

• The complete guide to children’s fortified foods

• What to eat if you’re trying to conceive

A Fresh New Addition to Dubai’s Dining Scene

Discover a new European bistro dining experience at The Beam. Set in the beautiful gardens of Le Royal Meridien Beach Resort & Spa, homegrown Chef Nick Alvis presents culinary classics with seasonal ingredients.

For reservations +971 4 316 5550 | thebeamdubai.com

Welcome!

September often feels like a fresh start, and with the return to busier routines, it can be tricky to balance health goals with the demands of daily life. If you’re looking for simple ways to stay on track, our clever protein-packed weekday meals (p20) will keep you satisfied and energised without fuss. For those midday hunger pangs, we’ve gone big on epic sandwiches – try the Courgette caprese ciabatta or Smoked trout & soft cheese bagels with crispy capers (p28). If you’re keen to try a baking project, our Cheese scones with a twist (p44)) are just the thing –perfect for an indulgent breakfast or a relaxed afternoon tea.

We’re also bringing you a line-up of celebrity chef and cookbook specials this month. José Pizarro shares irresistible Spanish plates that bring the Mediterranean to your table (p46), while Asma Khan invites you into her kitchen with a fragrant, spicy beef pulao (p72). As the summer heat lingers, don’t be afraid to turn up the spice. Our fiery, tongue-tingling dishes are proof that chilli can liven up your cooking – try our cover star Harissa aubergine ragu or Lamb Milanese with curried marinara (p61). This season, learn how to make mealtimes fun for the family. We’ve created a collection of fuss-free dishes, including a Breakfast cake, designed to bring everyone together (p89). As the school year begins, fortified foods offer a convenient nutrition boost for children. Discover what they are, when they’re useful, and how to make sense of the labels, on p98.

Happy reading!

Editor

Next level sweet & sour aubergine (caponata)

Roasted peach & gorgonzola pizza

Air fryer gyros

Sicilian cannoli (Cannoli Siciliani)

EDITORIAL

EDITOR: Nicola Monteath nicola.monteath@cpimediagroup.com

ASSISTANT EDITOR: Blanche D’mello blanche.dmello@cpimediagroup.com

ADVERTISING

GROUP SALES DIRECTOR: Liz Smyth liz.smyth@cpimediagroup.com

SALES DIRECTOR: Gill Fairclough gill.fairclough@cpimediagroup.com

SALES DIRECTOR: Carol Owen carol.owen@cpimediagroup.com

SALES DIRECTOR: Lara Gambardella lara.gambardella@cpimediagroup.com

SALES & MARKETING MANAGER: Yash Gehlot yash.gehlot@cpimediagroup.com

info@cpimediagroup.com

MARKETING marketing@cpimediagroup.com

DESIGN Froilan A. Cosgafa IV

FOR OTHER ENQUIRIES, PLEASE VISIT: www.bbcgoodfoodme.com

FOUNDER CPI MEDIA GROUP Dominic De Sousa (1959-2015)

PRINTED BY Wellpack Printing Press LLC

PUBLISHED BY

Head Office:

Office 1307, DSC Tower, Dubai Studio City, Dubai, United Arab Emirates, PO Box 13700 Tel: +971 4 568 2993

Email: info@cpimediagroup.com

A publication licensed by Dubai Production City, DCCA

While the publishers have made every effort to ensure the accuracy of all information in this magazine, they will not be held responsible for any errors therein. www.cpimediagroup.com

Good Food, UK

GROUP MANAGING DIRECTOR, FOOD: Jessica Norell Neeson GROUP EDITOR-IN-CHIEF: Christine Hayes COMMERCIAL DIRECTOR: Simon Carrington GROUP MAGAZINES EDITOR: Keith Kendrick

46 September 2025 CONTENTS

UPDATE

4 YOUR SAY

Find out if you won the Star Letter prize

5 LOCAL ICON

Immediate Media Co Ltd CEO: Sean Cornwell CFO/COO: Dan Constanda

DIRECTOR, SUPPLY CHAIN & LICENSING: Alfie Lewis

DIRECTOR INTERNATIONAL, LICENSING & TOP GEAR MAGAZINE, UK: Tim Hudson

HEAD OF LICENSING: Tom Shaw

HEAD OF PARTNERS, BRAND MANAGEMENT & ETHICAL COMPLIANCE: Molly Hope-Seton HEAD OF SYNDICATION: Richard Bentley

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.

Know about Akmal Anuar’s favourites

7 FARM TOURS IN THE UAE

Visit UAE farms for hands-on learning

10 FLAVOURS OF THE MONTH

New restaurants and menus to try across the region

15 TRIED AND TASTED

Two fine dining venues to dine at this month

18 THIS JUST IN

This month’s top launches and trends

EASY

20 MIDWEEK MEALS

High-protein dinners ready in 30 minutes

26 MONDAY MASH-UP

Spice up dinners with curry sub

28 CREATE A LEGEND AT LUNCHTIME

Ditch boring sandwiches, try these fillings

32 THE DISCOUNTED STICKER CHALLENGE

Transform wilting herbs in these recipes

36 SUNDAY PREP = WEEKNIGHT WINS

Make weeknights easy with simple prep

41 AIR FRYER SUMMER

Stay cool with these no-oven favourites

44 CHEESE SCONES WITH A TWIST

Quick courgette bake for busy days

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.

WEEKEND

46 BRING THE MED TO YOUR KITCHEN

Taste Mediterranean dishes by José Pizarro, Omar Allibhoy, and Enza Genovese

61 BRING THE HEAT

Heat up your plate with these favourites

72 ASMA KHAN’S SPICY BEEF PULAO

Netflix’s Chef’s Table star Asma Khan shares her favourite recipe

75 AT ITS BEST

Cook with seasonal peaches, blackberries and sweetcorn

82 DISCOVER IT NOW: MARROWS

Celebrate an overlooked seasonal favourite

84 LEARN SOMETHING NEW

Cook like a pro with expert tips

86 NEXT LEVEL

Master caponata (sweet & sour aubergine)

FAMILY

89 HOW TO MAKE MEALTIMES FUN

Bright, budget-friendly dishes the kids will love

HEALTH

98 THE COMPLETE GUIDE TO FORTIFIED CHILDREN’S NUTRITION

Learn about fortified foods for kids

104 WHAT TO EAT IF YOU’RE TRYING TO CONCEIVE

Foods that may support fertility (and those to skip)

GOURMET LIFESTYLE

110 THE CULINARY ESCAPE

Book your next stay at Fairmont The Palm

COMPETITIONS

115 GIFT VOUCHERS, MEALS AND PLENTY MORE

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.

We love hearing from you!

Ireally liked the Guide to Sweeteners feature as it was an eye-opener. I never knew there could be so many types of sugars, including date sugar and coconut sugar - and I now have a better understanding of the more natural alternatives to just plain sugar when cooking and baking. Can’t wait to try them out! It’s even great to have expert advice from actual clinical dietitians like Nadeen Taha on when to use natural sugars and sugar substitutes. The How to get rid of belly fat section was also quite insightful, as I’ve been trying to get rid of some visceral fat, but can now recognise some of its longterm risks and reasons as to why some of my habits might be hindering its reduction process.

Edward Wisidagamage

A

I love the newly launched Cravings by Talabat on the website. It’s difficult to decide when you’re hungry or craving, so they made a list for us to try. That’s amazing!

Frea Cielo

I really enjoyed reading about the Signature Brunch at The WB Abu Dhabi! The idea of dining with live entertainment and premium dishes like Chargrilled Tomahawk steak sounds incredible. I loved how the article captured the experience with such flair, it made me want to book a table right away!!

Basma Nazer

I enjoyed the article on workshops & summer camps. Lots of options and ideas to do during this summer break for my daughter. To get them off their gadgets was really a gamechanger.

Roreen Veluz

MONTH-LONG MEAL PLAN FROM FITT

WORTH OVER AED 2,000

MEALS

This summer, make healthy eating effortless with FITT Meals. One lucky winner will enjoy a full month of nutritionist-backed meals, two mains and breakfast daily, delivered fresh to your doorstep. Whether your goal is to get lean, boost your workouts, or simply eat better, FITT Meals takes the stress out of healthy eating with ready-to-eat dishes that don’t compromise on flavour.

To send in your Star Letter and win this prize, visit the Competitions page on bbcgoodfoodme.com

Morning routine

The moment I open my eyes, I check my work phone for the previous night’s reports from all my restaurants. I keep certain things in mind, then head for a shower. Right after, I have a few glasses of water before checking emails or making supplier payments.

Top Culinary Destination

Tokyo, Japan. Dine at Kashiwaya Nihonbashi, a hidden kaiseki restaurant. Nothing to order, just sit and let the chef, Yoshi San, arrange the meal. Thank me later.

Listening to…

The Joe Rogan Experience podcast

YOU’RE HOSTING A DINNER PARTY WITH THREE CELEBRITIES, WHO WOULD YOU INVITE AND WHAT WOULD YOU SERVE?

Homer Simpson, The Undertaker, and Valentino Rossi. I’d serve roast pigeon stuffed with duck, foie gras, and white corn farce, celery root and maple purée, steamed Nanohana leaves, and natural jus from pigeon and poultry bones.

I created a dish called Chlorophyll back in 2011, using only green vegetables from land and sea. The highlight of my career. That one dish

Top 3 Spotify artists

Neil Frances, Kali Uchis and Joy Crookes

LOCAL ICON

Chef Akmal Anuar began his culinary journey at his family’s hawker stall in Singapore. In 2016, he founded 3Fils, which went on to earn a Michelin Bib Gourmand and a place on MENA’s 50 Best Restaurants list. Through his company, White Rice Consultancy, he has since launched acclaimed concepts including Goldfish Sushi & Yakitori, 11 Woodfire, Otoro, Chie, Mavia, Sam Tarts, 53 in New York, and Harummanis in both Singapore and Dubai.

If you could only dine on dishes from one TV series, which would you choose?

Somebody Feed Phil

Currently reading

The Creative Act: A Way of Being

Drink Order

Matcha strawberry latte

FAVOURITE DINING EXPERIENCE

Disfrutar, Barcelona. The best restaurant in the world with 3 Michelin stars. Top experience ever - I loved every bit of it.

Oak Berry and Joe and the Juice

Passion F&B Group Celebrates Historic Triumph at MICHELIN Guide Dubai 2025

Passion F&B celebrates a historic milestone as Trèsind Studio becomes the world’s first Indian restaurant to earn three MICHELIN Stars marking a groundbreaking moment in the 125-year history of the MICHELIN Guide. This recognition reflects the creative spirit and excellence across the group. In the MICHELIN Guide Dubai 2025, Trèsind Dubai, Trèsind Studio, Avatara, Carnival by Trèsind, Revelry, and Bistro Aamara were honored, reaffirming Passion F&B’s position as a regional leader.

Farm Tours in the UAE

From organic fields in Al Ain to futuristic hydroponic facilities in Dubai, the UAE’s farms are increasingly opening their gates to the public. Whether you are keen to harvest fresh produce, introduce children to sustainable agriculture, or simply enjoy a countryside escape, these farms offer a rare glimpse into how food is grown in the desert.

Abu Dhabi Organic Farms (Mazaraa Farm)

Established in 2007 as the UAE’s first certified organic farm, Mazaraa Farm in Al Bahyah, Abu Dhabi, welcomes families and groups for immersive agricultural experiences. Visitors can harvest produce, feed animals, plant seedlings, and enjoy horse or camel rides. The site also features a farm shop and a small café.

Visits by prior booking. Visit visitabudhabi.ae.

Desert Organic Farm

Located in Al Khawaneej, Dubai, Desert Organic Farm cultivates more than 50 varieties of fruit, vegetables, and eggs using sustainable methods. The farm opens to visitors on Saturdays, offering an opportunity to explore the fields and purchase freshly harvested produce.

Saturdays, 9am to 3pm. Visit bayut.com.

Emirates Bio Farm

The UAE’s largest organic farm, Emirates Bio Farm in Al Ain provides self-guided walking tours through its seasonal fields, alongside opportunities to learn about sustainable agriculture. A popular family destination, it also operates a shop selling freshly harvested organic produce.

Daily, 9am to 5pm. Tickets available on-site. Visit emiratesbiofarm.com.

Based in Sharjah, Greenheart Organic Farm offers guided tours focused on organic cultivation and the challenges of farming in desert conditions. The farm highlights sustainability and provides visitors with a chance to connect directly with the growing process.

Tours by arrangement. Visit greenheartorganicfarms.com.

Greenheart Organic Farm

Photo

UNS Farms – Vertical Hydroponic Tours

Visit one of Dubai’s first commercial vertical farms in Al Quoz 3, where UNS Vertical Farms showcases sustainable hydroponic farming across eight climate-controlled levels. During the one-hour guided tour, visitors learn about plant lifecycles, innovative soil-free growing methods, and the benefits of local, sustainable agriculture. Guests can also taste freshly harvested produce and take home a personal grow kit to continue the experience.

Monday to Saturday, 10am to 4pm (excluding public holidays). From AED70 per person. Visit unsfarms.com.

The Sustainable City – Urban Farming Tours

This pioneering eco-community in Dubai incorporates biodome greenhouses and landscaped agricultural areas within its design. Visitors can join guided electric-shuttle tours that showcase the community’s farming practices and broader sustainability initiatives.

Tours by appointment. For bookings, visit seeinstitute.ae.

Flavours month of the

What’s hot and happening around town this month

ERNST BIERGARTEN & WIRTSHAUS, 25HOURS HOTEL ONE CENTRAL

Oktoberfest returns to Ernst Biergarten at 25hours Hotel One Central from 18 September to 26 October 2025, bringing a taste of Bavaria to Dubai with six weeks of steins, sausages and festive cheer. Guests can savour hearty German fare including schnitzel, knuckle, pretzels, traditional roasts and Bavarian brunches, all paired with Paulaner’s limited-edition Oktoberfest hop. With lively games, hop towers, apple strudel and a soundtrack of Bavarian brass ensembles alongside crowd-pleasing cover bands, the celebration brings fun-filled experiences throughout the season.

Thursdays to Saturdays, 5pm till late. Sundays, 12pm to 7pm. Saturday Oktoberfest Brunch, 12pm to 4pm (from AED 300). Sunday Roast, 12pm to 4pm. Contact +9714 210 2511.

Ernst Biergarten & Wirtshaus, 25hours Hotel One Central

Sekushi, which translates to “sexy” in Japanese, is inspired by the Japanese philosophy of wa and realised through every deliberate detail from architecture to rare Japanese beverages found nowhere else in the region. The space shifts with its guests, calm and intimate by day and expansive by night, where conversations around long tables flow into music and dance. Immersive rituals like tuna-cutting ceremonies, creative workshops and wellness talks add a sense of discovery. Each Thursday, hidden above the skyline and behind Sexy Fish, Sekushi Late Whispers opens its doors, revealing a more elusive, after-dark side. Entry is by invitation, marked with a rose-gold coin and code that unlocks access to curated events, concierge services and hard-to-get reservations.

Thursdays, from 11pm. Behind Sexy Fish, Dubai. Access by invitation only. Contact +9714 381 9000.

î JOSÉ BY PIZARRO, CONRAD ABU DHABI ETIHAD TOWERS

Celebrated Spanish chef José Pizarro will be in residence to welcome guests on 4 September. Hailed as the godfather of Spanish cuisine, José has won international acclaim for his authentic flavours, warm hospitality and a culinary style that marries tradition with contemporary finesse. The evening offers a rare opportunity to meet the chef while enjoying signature dishes such as Mejillones al Mojo Rojo (mussels in a vibrant Canary Islands sauce), Croquetas de Pollo (golden chicken croquettes with roasted garlic aioli), and Tortilla de Patata, his beloved Spanish omelette of eggs, potatoes and caramelised onion, amongst other specials.

Thursday 4 September, from 5.30pm. Contact +9712 811 5666.

î SEKUSHI

Hotfoot to this new business lunch in the city, featuring a set menu curated for mid-day meetings, quick escapes or relaxed catch-ups. The menu stars Chicken satay, Vegetable spring rolls, Prawn rolls or signature Water dumplings, followed by Mr. Chow classics including the famed hand-pulled noodles, Beijing chicken with walnuts, Velvet chicken or Glazed prawns, each served with rice and seasonal vegetables.

Level 2, Precinct Building 3, Gate District, DIFC. Monday to Friday, 12pm–3pm. AED130 per person.

Inspired by One Thousand and One Nights, Ostura blends fine dining with immersive storytelling, reimagining regional traditions through refined Arabic fusion cuisine, contemporary design, and captivating performances. Signature dishes include Sindibad’s Trip Fatayer with pan-seared baby octopus, sundried tomato, black garlic, and portobello baked in fresh pide dough; Caviar of Sindibad’s Lost Island featuring pan-seared scallops, Levantine sayadiah rice, caviar, gold leaf, and edible flowers; Truffle shawarma enchanted with lava-stone-grilled chicken or Ostura beef shawarma served with truffle rice and chimichurri sauce; and the indulgent Treasure of Ali Baba’s sake for dessert. Lunch and business lunch (12-4pm) offer a midday escape, while dinner (from 6pm) brings Arabian legends to life, including the chance to “break the lamp” for a genie to appear, with Afro-Arabic house music carrying the magic late into the night.

Emirates Financial Towers, DIFC. Contact +97154 224 3474

î OSTURA

î MR. CHOW

This Saudi National Day, The St. Regis Red Sea Resort invites guests to celebrate the Kingdom’s heritage with a curated blend of luxury, culture, and cuisine. The Saudi National Day room package provides elevated comfort with daily breakfast for two, SAR 500 dining credit per night, and personalised St. Regis Butler service. Set against the tranquil Ummahat Island, guests can indulge in a curated array of experiences, from heritage-inspired afternoon tea featuring Saffron scones, Cardamom crème brûlée, and Rosewater cakes paired with Saudi coffee and teas, to bespoke Saudi mocktails, a private floating breakfast in the villa pool, and traditional dining at Nesma accompanied by live oud music.

Afternoon tea at Tilina SAR300 per person & SAR500 for two; Floating breakfast SAR250 per person; Nesma Saudi-inspired set menu SAR550 per person. The staycation offering is available between September 19 and 27, 2025, with a minimum stay of two nights. Contact +966 1-45040000.

As the Kingdom celebrates Saudi National Day, Fairmont Hotel Riyadh invites guests to a culinary tribute at House of Grill and The 365. At House of Grill, tuck into a menu inspired by the green of Saudi Arabia’s flag, featuring zucchini and eggplant roses, Wagyu tenderloin with turnip purée and lime gel, leek mosaic with Beluga caviar, the catch of the day with anchovy sauce, and pistachioraspberry dessert. French Michelin-starred Chef Nicolas Isnard will lead interactive cooking classes from September 23–25. For larger gatherings, The 365 offers a festive buffet with Short ribs red jareesh, Smoked lamb leg with dukka & dates, and Saudi specials such as Mutabaq Najdi (traditional Najdi folded pastry filled with spiced meat and herbs).

House of Grill (SAR 520 per person); Chef Nicolas Isnard cooking classes (SAR 550 per person); The 365 buffet (SAR 320 per person). Contact +966 11 826 2626

î THE ST. REGIS RED SEA RESORT

î FAIRMONT HOTEL RIYADH

tasted Tried&

HOI AN

Hoi An at Shangri-La Dubai captures the calm spirit of Vietnam with a space that is both comfortable and thoughtful. The venue features terracotta walls, soft lantern light, and blue-shuttered windows offering a glimpse of the outdoors.

Besides the à la carte menu, Hoi An also hosts a fun Hanoi Social Brunch on weekends with sharing plates inspired by the bustling street food of Hanoi. During the week, there’s a Business Lunch with tasty Vietnamese and Sichuan dishes perfect for a quick meal.

With Vietnamese staff ensuring authenticity, the team provides welcoming, attentive service that lets the food and atmosphere shine. My dining partner and I sat by one of those blue-shuttered windows, soaking in the calm atmosphere as we enjoyed our meal.

Highlights

Once settled into our seats, with the help of our server, we chose our dishes from an extensive menu. The first to arrive was the Vietnamese sharing platter, bringing all the comforting starters together on one plate: bright, crunchy summer spring rolls filled with tiger prawns, mango, and fresh herbs; rich pan-seared duck foie gras drizzled with black fig reduction and confit kumquat; crispy seafood spring rolls packed with shrimp, crab, and shiitake mushrooms; and chicken satay and vegetable spring rolls served alongside classic peanut and sweet chili sauces. It was a satisfying way to experience a range of dishes on one plate. Next up, the fresh, tangy Papaya salad with shredded green papaya, lime, fish sauce, and roasted peanuts added a welcome contrast.

The Pho was warm and comforting, featuring silky rice noodles and tender Angus beef slices swimming in a fragrant broth infused with Thai basil and spring onion. For mains, Wok-fried prawns were tossed with garlic, soy, and a hint of kaffir lime, filling the dish with robust aromas. The Wok-fried chicken burst with colour from capsicums and bright red chillies, while tender chicken was enlivened by fragrant lemongrass and spring onions in a sauce that delivered a kick without overpowering heat. To pair with our mains, we opted for the Prawn fried rice wrapped in lotus leaf, fragrant and subtly sweet, with pineapple and XO sauce tying the dish together.

For dessert, Sweet Memory was a glossy chocolate treat paired with a zingy berry compote, offering a perfect light finish to the meal.

Book now

Contact +9714 405 2703 or email fbreservations.sldb@shangri-la.com.

AVATARA

Dubai’s first all-vegetarian Indian restaurant to earn a Michelin star sits quietly in Dubai Hills with a space that tells its own story. At the entrance stands Krishna, the Hindu deity, offering a gentle welcome. Above, the Sudarshan Chakra, a symbolic spinning discus representing protection and the cycle of time, spans the ceiling. The walls reflect the soft blues of the Ganga, India’s sacred river, while boat-shaped accents rest in quiet corners, and the floor takes on the icy tones of Gaumukh, the Himalayan glacier where the river begins.

The restaurant now unveils an inventive new menu that marks a reincarnation of its culinary identity. In its most boundarypushing evolution yet, Avatara moves beyond traditional constraints, introducing garlic, onion and mushrooms to the plate for the first time.

From the open kitchen, a mural of the nine avatars of Hindu mythology looks on, its figures linked in a steady flow. The details are subtle but deliberate, making it a place where the setting and the food speak the same language of heritage and craft.

The highlights

The menu begins with a quartet of bite-sized creations served on a single ornate platter. There’s Yogurt, in the form of a delicate butter bonbon with popping sugar, perched on a sunflower. Wasabi Greens arrive wrapped in colourful leaves and edible flowers, while Butternut takes inspiration from dhokla, housed in a chickpea taco and dusted with black lime. Avocado is shaped into a warm beignet, topped with spiced yoghurt and gherkins - savoury and soft with a beautiful emulsion of flavours coming together. These are paired with Pandan, a light concoction combining coconut, pandan, lemongrass, and green peppercorn. Fresh and subtly herbaceous, it sets the tone for the meal to come.

The next drink, Garcinia Indica (kokum, curry leaves, yuzu kosho), brings a smoky, sour complexity, perfect for courses that lean into South Asian acidity and layered spice. The next dish was Aloe Vera, a dish that blurs the line between salad and chaat. Grilled watermelon chaat is layered over a crisp rice wafer, tom kha gelato, and pomelo, brought together by a pour-over of kokum water and basil oil. Corn, served as sourdough bhatura with tonburi “butter,” is Avatara’s creative take on bread service, complete with vegetarian caviar in the centre.

The Truffle course featured a mushroom tart brushed with black garlic aioli and finished with generous black truffle shavings. The following Banana dish brings temperature contrast into focus, combining a warm banana varuval with a cooling curry leaf sorbet.

The third drink pairing, Himalayan Gooseberry, made with amla, ginger, and

thyme, adds sharp brightness that cuts through the richness of the next few bites. Eggplant, wrapped in shiso and served warm on a potted plant, is intensely spiced and deeply satisfying. Asparagus, with pea protein and a Manipuri singju salad base, brings charred depth and crisp contrast, while Onion, a caramelised dumpling floating in red curry, is paired with a clear, warm shot of rasam - unexpected but beautifully linked.

Expect creations featuring Jackfruit, Guava, and Morel to build toward the savoury peak of the menu. The Jackfruit arrives tender and rich, paired with vibrant spinach and a fragrant kaffir lime curry that balances earthiness with citrus brightness. Guava is transformed into a delicate passion fruit sorbet, served beneath a crisp, airy shell that refreshes the palate between courses. The morel mushrooms are stuffed with creamy gorgonzola and set beside a silky garlic potato dauphinoise, all brought together by a Kashmiri chilli curry.

The Mango beverage pairing (saffron, yoghurt, cilantro) is rich, bright, and aromatic, making a perfect match for the final stretch into dessert. Jasmine Rice takes the form of rice pudding layered with pandan juice, nectarine, and sesame ice cream. Then comes Condensed Milk, where Avatara’s spin on bal mithai and a chocolate rosette are tucked into a handcrafted box. The curtain closes with Mithai, celebrating Indian sweets with a presentation of peacock feathers, dry ice, cherry-petal pandan pearls, jalebi on milk balls, and rose petals.

Book now

AED693 per person for the 17-course tasting menu. Visit avatara.ae.

This

A curated look at this month’s most talked-about launches and standout trends

New delicacies

Ghraoui Chocolate, a renowned artisan chocolatier that blends European chocolate traditions with Damascene fruits and nuts, boasts a rich history dating back to 1805. This season, Ghraoui Chocolate has unveiled three exquisite additions to its signature collection, offering a refined journey through texture and flavours. Crêtes de Cacahuètes combines silky milk chocolate and crushed peanuts around a smooth praline centre, delivering a nostalgic yet refined crunch; Ghraoui Rose blends white chocolate, peanut, and praline into a light, elegant creation that balances creamy sweetness with nutty depth; and Macanella pairs macadamia and hazelnut praline with velvety white chocolate for a luxe treat. Each piece draws from Ghraoui’s rich heritage while embracing a contemporary flair. With seamless delivery across the UAE, Kuwait, Bahrain, Qatar, and the Kingdom of Saudi Arabia, these exquisite creations make the perfect gift, delivered to loved ones wherever they may be.

Visit ghraouichocolate.com.

BACK-TO-SCHOOL ESSENTIALS

Rubicon Kids is the perfect lunchbox companion, made from 100% real fruit juice with no added sugar, artificial sweeteners, colours, flavours, or preservatives. Available in three blends – Mango & Apple, Pineapple & Coconut, and Tropical Fruit – each juice is naturally sweet and packed with vitamin C and essential nutrients. Compact and convenient, Rubicon Kids slips easily into lunchboxes and schoolbags, making it a fun, wholesome, and healthier alternative to sugarladen drinks.

Done by Deer brings Scandinavian simplicity to the school day with a practical and stylish collection for young children. The Canvas Backpack comes in soft, muted colours adorned with charming animal prints and features padded shoulder and sternum straps for comfort. Pair it with the Insulated Lunch Bag, offering dual compartments with a water-resistant finish, ideal for keeping food fresh on the go. The range also includes handy snack containers, straw bottles, and a two-way snack box with airtight compartments, perfect for busy little hands. AED39 at Mumzworld, FirstCry, and Five Little Ducks.

easy

recipes

Delicious, simple, and easy-to-make

sandwich ideas create a legend at lunchtime p28

air-fryer summer p41

midweek meals pack in the protein p20

sunday prep weeknight wins p36

midweek meals pack in the protein

Keep the hunger pangs at bay with great-tasting, high-protein dinners that can be on the table in just half an hour recipes CASSIE BEST photographs MELISSA REYNOLDS-JAMES

Steak, courgette & summer bean salad

SERVES 4 PREP 15 mins

COOK 10 mins EASY

200g green beans, trimmed

2 x 200-250g sirloin or rump steaks

2 medium courgettes, sliced into ribbons or thin rounds

1 tbsp olive oil, plus extra for brushing

2 tbsp red wine vinegar or lemon juice

2 tsp Dijon mustard

400g can cannellini beans, drained

100g cherry tomatoes, halved

1 small red onion, thinly sliced small bunch of basil or parsley, roughly chopped

1 Bring a pan of salted water to the boil. Add the green beans and cook for 3-4 mins until just tender. Drain, rinse under cold water and set aside.

2 Brush the steaks and courgettes lightly with olive oil and season well. Heat a griddle pan or barbecue over a high heat. Cook the courgettes for 3-4 mins each side until charred, then set aside. Grill the steaks for 2-3 mins each side (or to your liking), then rest for 5 mins before slicing.

3 Whisk 1 tbsp olive oil with the vinegar and mustard in a large bowl with some seasoning. Add the green beans, courgettes, cannellini beans, cherry tomatoes, red onion and most of the herbs. Toss gently to coat.

4 Slice the steak and lay over the salad, then drizzle over any resting juices. Serve warm or at room temperature with the reserved herbs scattered over.

plan your 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.

SHOPPING LIST

FRESH

PRODUCE

peaches green beans

carrots

cherry tomatoes tomatoes (a mix of varieties) red onion

parsley or basil coriander

mint

rocket small cucumber radishes

spring onions

2 large corn cobs (or 200g frozen sweetcorn)

avocado red chilli

MEAT

AND FISH

2 x 200-250g sirloin or rump steaks

6 skinless and boneless chicken thighs

4 mackerel fillets

DAIRY

200g feta

2 x 225g blocks halloumi natural yogurt

STORECUPBOARD

olive oil

garlic ground cumin

sumac smoked paprika red wine vinegar

rice vinegar

Dijon mustard cannelini beans

2 x 400g cans green or puy lentils harissa paste couscous pine nuts

sushi or jasmine rice caster sugar soy sauce or tamari honey or maple syrup sesame seeds

white miso paste

8 soft corn tortillas chipotle paste

Juicy roast tomatoes with spiced lentils & feta

SERVES 4 PREP 10 mins

COOK 20 mins EASY V

600g tomatoes (a mixture of varieties works well), large ones halved or quartered

2 tbsp olive oil

2 tsp ground cumin

2 garlic cloves, finely chopped or crushed

2 x 400g cans green or puy lentils, drained and rinsed

2 tsp harissa paste

2 lemons, 1 zested, both juiced bunch of parsley, coriander or mint, or a mixture, chopped

200g feta

1 Heat the oven or air fryer to 200C/180C fan/gas 6. Tip the tomatoes onto a baking tray or into the air fryer, drizzle with 1 tbsp olive oil, season, and sprinkle with the cumin. Cook for 15-20 mins until softened and starting to collapse.

2 Meanwhile, heat the remaining 1 tbsp oil in a large frying pan. Add the garlic and fry gently for 1 min. Stir in the lentils and harissa, and cook for 5 mins to warm through. Add the lemon zest and juice, and a pinch of salt and pepper.

3 Fold in most of the chopped herbs. Divide between plates or bowls and top with the tomatoes and any juices from the tray, crumble over the feta and scatter with the remaining herbs. Serve warm or at room temperature.

Halloumi tacos with spiced sweetcorn salsa

SERVES 4 PREP 15 mins COOK 10 mins EASY V

2 large corn cobs (or 200g frozen sweetcorn)

1 tbsp olive oil

1½ tsp smoked paprika

1 red chilli, finely chopped (deseeded if you prefer less heat)

2 limes, zested and 1 juiced, the other cut into wedges to serve small bunch of coriander, chopped

2 x 225g blocks halloumi, sliced

1 tsp chipotle paste

4 tbsp natural yogurt

8 medium soft corn tortillas

1 ripe avocado, sliced

1 Heat a griddle or large frying pan over a high heat. If using fresh corn, cut the kernels off the cob. Toss the corn with a little of the olive oil, the smoked paprika, chilli and a pinch of salt. Tip into the pan and cook for 3-4 mins until lightly charred and beginning to pop. Stir the lime zest, juice and coriander through the charred corn and set aside.

2 Add a splash more oil to the pan. Cook the halloumi slices for 2-3 mins each side until golden and crisp. Swirl the chipotle paste into the yogurt.

3 Warm the tortillas in a dry pan or microwave. Spread a little chipotle yogurt over each tortilla, then fill with the halloumi, avocado and spoonfuls of sweetcorn salsa. Serve with the lime wedges on the side for squeezing over.

GOOD TO KNOW

1 of 5-a-day

Miso mackerel rice bowl with pickled cucumber

SERVES 4 PREP 10 mins

COOK 15 mins EASY

200g sushi or jasmine rice

1 small cucumber, thinly sliced into rounds

1 tbsp rice vinegar

1 tsp caster sugar

1 tbsp white miso paste

1 tbsp soy sauce or tamari

2 tsp honey or maple syrup

4 mackerel fillets, skin on, bones removed

2 tsp sesame seeds

2 spring onions, finely sliced 8 radishes, thinly sliced

1 Cook the rice following pack instructions, then set aside and keep warm.

2 In a bowl, toss the cucumber with the vinegar, sugar and a pinch of salt. Set aside to lightly pickle while you prepare everything else.

3 Mix the miso, soy and honey in a small bowl. Place the mackerel fillets on a baking tray, skin-side down, brush over the glaze and sprinkle with the sesame seeds.

4 Heat the grill to high, then grill the mackerel for 5-6 mins until cooked through and slightly caramelised – the glaze will be bubbling.

5 To assemble the bowls, start with rice at the bottom, then top with the mackerel, pickled cucumber, sliced spring onions and radishes. GOOD TO KNOW omega-3 • 1 of 5-a-day

Sumac charred chicken, peach & couscous salad

SERVES 4 PREP 10 mins COOK 20 mins EASY

6 skinless and boneless chicken thighs

2 tsp sumac

2 garlic cloves, finely grated

2 tbsp olive oil, plus extra for brushing 150g couscous

1 small red onion, thinly sliced

1 lemon, zested and juiced small bunch of mint, roughly chopped small bunch of parsley, roughly chopped 50g pine nuts

3 ripe peaches, cut into wedges 50g rocket

1 Mix the chicken with the sumac, garlic, olive oil and a pinch of salt. Set aside to marinate while you prepare the salad.

2 Put the couscous in a heatproof bowl, pour over 250ml boiling water (or until the couscous is just covered), cover with a tea towel and leave to absorb for 5 mins. Fluff up with a fork, then stir in the red onion, lemon zest and juice, herbs and some seasoning.

3 Heat a griddle or frying pan over a medium-high heat. Tip in the pine nuts and toast for a few minutes until golden, transfer to a bowl and leave to cool. Brush the peach wedges lightly with olive oil and cook cut-side down for 2-3 mins

until charred and softened. Set aside. In the same pan, cook the chicken thighs for 8-10 mins on each side until cooked through and lightly charred.

4 Toss the rocket through the couscous, then divide between plates. Slice the chicken and lay it on top with the peaches. Spoon over any pan juices and scatter over the pine nuts to serve.

monday mash-up

spice up your sub

Combine two classics – Thai red curry and a meatball sub – to create a weeknight winner

recipe BARNEY DESMAZERY photograph MYLES NEW

Red curry pork meatball sub

Inspired by Vietnamese báhn mì, this sub has the crunch of raw veg to contrast with tender, spicy meatballs. You could also shape the mince into koftas or burgers, then barbecue them for summery smokiness.

SERVES 4 PREP 30 mins

COOK 20 mins EASY

small bunch of coriander, leaves and stalks reserved

4 spring onions, whites and greens separated

1 tbsp Thai red curry paste

1 tsp fish sauce

1 tbsp soy sauce

500g pork mince

2 tbsp sweet chilli sauce

4 tbsp mayonnaise

sunflower oil, for frying

2 small baguettes

For the salad

2 small carrots

100g white cabbage

½ tbsp rice vinegar (or white wine vinegar)

½ tsp golden caster sugar

¼ cucumber, thinly sliced on the diagonal

1 Finely chop the coriander stalks and white parts of the spring onion. Tip into a bowl with the curry paste, fish sauce, soy sauce and mince, then mix well – you can do this with a spatula or scrunch it through your fingers. Shape into about 12-14 meatballs. Will keep chilled for up to two days.

2 For the salad, peel the carrots into ribbons or coarsely grate, and finely slice the cabbage, then tip both into a large bowl. Add the vinegar, sugar and a pinch of salt, then toss together and set aside for at least 15 mins. Meanwhile, stir the sweet chilli sauce into the mayonnaise and set aside until needed.

3 Heat a little oil in a large frying pan over a medium heat and fry the meatballs in batches for 8-10 mins, turning occasionally, until golden brown and cooked through – these can also be griddled or barbecued. Halve the baguettes lengthways leaving them hinged. Thinly slice the cucumber and the green parts of the spring onions. Spread the chilli mayo over the baguettes, then pile in the cucumber slices, spring onions and the lightly pickled veg, then the meatballs and coriander leaves on top. Close the baguettes, cut in half and serve.

sandwich ideas create a legend at lunchtime

Forget that same old limp sarnie and load up on these moreish fillings – you’ll be the talk of the lunch room recipes GOOD FOOD TEAM photograph MAJA SMEND

Ultimate egg mayo sandwiches

This is a simple sandwich that relies on a lot of elements being properly done. Whisking the egg yolks with the mayo gives an amazing colour and texture to the sandwich.

SERVES 2 PREP 10 mins

COOK 7 mins EASY V

4 eggs

5 tbsp mayonnaise (we like Japanese kewpie mayo)

1 heaped tsp Dijon mustard

1 small celery stick, finely diced

½ small shallot, very finely diced

4 small cornichons, finely diced 10g chives, finely sliced

4 slices thick farmhouse-style white bread

large handful of ready salted ridged crisps

1 Put a pan of lightly salted water on to boil, then gently lower in the eggs and boil for 7 mins before plunging straight into a bowl of iced water.

2 Peel the eggs, slice in half and separate the whites from the yolks, putting the yolks in a medium bowl and roughly chopping the whites, leaving them in chunky pieces.

3 Mash the egg yolks with the mayo, Dijon mustard, a pinch of salt and plenty of black pepper. Use a whisk to make it more of an emulsified sauce, then stir through the diced celery, shallot and cornichons, then gently fold in the chopped egg white and chives.

4 Toast the slices of bread on one side only, then split the egg mayo between two of the slices, keeping the toasted sides on the outer. Top with the crisps, then close the sandwiches with the remaining slices and cut in half to serve.

Loaded summery tuna sandwiches

Upgrade the standard tuna mayo with a vibrant, basil-packed aioli and a spicy pickled onion salad.

MAKES 4 sandwiches PREP 20 mins NO COOK EASY

2 tomatoes, thickly sliced

1 tbsp chilli oil

2 tbsp apple cider vinegar

1 tsp caster sugar

1 small red onion, finely sliced

1 small Little Gem lettuce, roughly chopped

50g salted butter, softened

8 thick slices seeded bread

salted crisps, to serve For the aioli

1 small garlic clove, crushed

2 egg yolks (freeze the whites for another recipe)

1 lemon, juiced

2 x 150g jars tuna, drained and oil reserved

200ml neutral oil such as rapeseed or sunflower

25g basil, roughly chopped

1 Sprinkle the tomatoes with some flaky sea salt and set aside. Combine the chilli oil, vinegar and sugar in a small bowl and once dissolved add the red onion with a big pinch of salt and set aside to pickle slightly for 10 mins.

2 To make the aioili, put the garlic, egg yolks and 1 tbsp lemon juice in a food processor. Blitz until combined and add the oil from the tuna jars in a steady, slow stream. Slowly add the remaining oil and once it has all been added and the mixture is emulsified, add the basil and blitz until finely chopped. Season to taste with salt, pepper and more lemon juice. Mix in the tuna and set aside in the fridge.

3 Toss the lettuce with the pickled red onions. Butter the bread and layer up all the ingredients to make the sandwiches. Serve cut in half with salted crisps on the side.

Courgette caprese ciabatta

SERVES 2 PREP 15 mins plus cooling and salting COOK 10 mins EASY V

4 tbsp extra virgin olive oil

1 courgette, finely sliced –a mandoline works well

1 garlic clove, finely sliced

½ red chilli, finely sliced ½ lemon, zested and juiced handful of basil leaves, ½ finely sliced

2 ripe vine tomatoes at room temperature, sliced

2 individual or 1 long ciabatta baguettes (olive ciabatta work nicely), split through the middle

2 tbsp fresh pesto, vegetarian if needed

1 mozzarella or burrata, drained

1 Warm the olive oil in a deep frying pan and fry the courgettes over a medium heat with a good pinch of salt for 5-7 mins until softened. Stir in the garlic and chilli, and fry for 3-5 mins until fragrant. Remove from the heat. Stir in the lemon zest and juice and finely sliced basil, tip into a bowl and leave to cool to room temperature. Will keep chilled for five days, but serve at room temperature for the best flavour.

2 Put the tomato slices on a plate in a single layer. Season with salt and leave for at least 10 mins to help them release some water and concentrate their flavour. Heat a little of the flavoured oil from the courgette bowl in a non stick frying pan (or the pan you used for the courgettes), and fry the bread cut-side down until golden.

3 Spread the pesto on the base of the bread. Top with the mozzarella slices or burrata torn over and spread over with the back of a spoon. Season. Add the salted tomato slices to the top sides of the bread and season with black pepper. Tuck a few basil leaves in with the tomatoes.

4 Spoon the courgettes over the burrata with a generous helping of the lemony olive oil. You may not need all the courgette but it should be generously piled up. Sandwich together and cut in half to serve.

Make a large batch of these courgettes if you have a glut –they’re great stirred into pasta, strewn over pizzas or as a topping for bruschetta. Thinly slicing them gives them a silky-smooth texture, and plenty of surface area for sucking up all those flavours. Do use your best extra virgin olive oil here.

Smoked trout & soft cheese bagels with crispy capers

SERVES 2 PREP 10 mins plus pickling COOK 5 mins EASY

1 small red onion, very finely sliced 4 tbsp white wine vinegar or enough to cover the red onion

1 tsp sugar

2 tsp olive oil or vegetable oil

2 tbsp capers

2 everything bagels, cut in half through the middle

2-4 tsp softened butter (optional)

4 tbsp soft cheese

100g smoked trout

1 Put the red onion in a small bowl then pour over the vinegar and scatter over the sugar. Mix together and leave to rest for at least 20 mins or leave overnight (if the vinegar isn’t quite covering the red onion then add a little more).

2 Heat a pan over a medium heat and add the oil. Pat the capers dry then fry in the heated oil for around 5-10 mins until they begin to turn golden and crisp up. Remove from the oil and set aside. Toast the bagels then spread with butter, if using. On the bottom slice of each bagel, spread half the soft cheese then layer with the smoked trout, pickled red onions and capers. Pop the tops on and serve.

tip

If you want to have pickled red onions to hand you can also buy them in shops or make ahead and keep in the fridge.

The challenge

Revive wilting herbs with a dash of creativity and a few key ingredients

recipes AILSA BURT photographs

MELISSA REYNOLDS JAMES

Halloumi, lentil & all the herbs salad

Coconut & coriander tofu noodle bowl

cook smart

Coconut & coriander tofu noodle bowl

Any past-its-best coriander works a treat in this zingy dish. Feel free to swap udon for rice noodles, or tofu for chicken, if you prefer.

SERVES 4 PREP 10 mins

COOK 25 mins EASY V

1 tbsp cornflour

280g firm tofu, chopped into chunky cubes

1½ tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, grated

1 green chilli, finely chopped

10g ginger, grated

1 lemongrass, bashed and tied in a knot

500ml vegetable stock

2 tbsp creamed coconut

100g coriander, roughly chopped

300g ‘straight to wok’ udon noodles

300g Tenderstem stir-fry mix

1 lime, juiced sesame seeds and sliced red or green chilli, to serve (optional)

1 Put the cornflour in a large bowl with plenty of salt and pepper. Dry the tofu well, then stir it through the cornflour, shaking the bowl to coat. Put a medium frying pan with deep

Halloumi, lentil & all the herbs salad

This is a delicious salad that is customisable with lots of soft herbs – use any you have to hand.

SERVES 4 PREP 15 mins

COOK 5 mins EASY V

3 tbsp mango chutney, plus 1 tsp

2 tbsp apple cider vinegar

3 tbsp olive oil, plus ½ tsp

500g cooked puy lentils

1 red onion, finely sliced

100g cherry tomatoes, halved

½ cucumber, seeds scraped out and cut into chunks

2 celery sticks, finely sliced

20g mint, leaves picked

30g basil, leaves picked

30g parsley, roughly chopped

225g halloumi, cut into chunky cubes

¼ tsp chilli powder

sides on a high heat. Pour in 1 tbsp of the vegetable oil. Once hot, lower in the tofu and cook on all sides for 7-8 mins until golden and crisp. Remove and drain on kitchen paper.

2 Pour in the remaining 1/2 tbsp oil and scatter in the onion, garlic, chilli, ginger and lemongrass with a pinch of salt. Cook for 8-10 mins until softened and fragrant. Pour in the veg stock and creamed coconut.

3 When the broth heats up, add the coriander and as it starts to wilt (about a minute) immediately remove along with 100ml of the broth and pour into a blender. Keep the pan on a very low heat. It’s important to leave the reserved broth to cool completely in the blender, then blitz until smooth and very green. Pour back into the pan.

4 Stir in the noodles and vegetables, cooking for a further 5-6 mins until al dente, then stir in the lime juice.

5 Fill your serving bowls with noodles, then the broth and veg. You can scatter over more coriander and the sesame seeds and chilli, if you like, and serve straightaway.

1 Put the 3 tbsp mango chutney, apple cider vinegar and 3 tbsp olive oil in a large bowl. Season well with salt and pepper. Add the lentils, red onion, tomatoes, cucumber, celery and all the herbs and mix well to combine.

2 Heat the remaining 1/2 tsp oil in a small frying pan on a medium heat, add the halloumi and cook for 4-5 mins until crispy and golden all over. Mix through the remaining 1 tsp mango chutney and the chilli powder, then toss to coat. Remove from the heat.

3 Serve the lentil salad topped with the crispy glazed halloumi.

GOOD TO KNOW calcium

5-a-day

Buy any reduced herbs at the supermarket or save them from the back of the fridge to make these quick and clever flavour-boosters.

Fiery chimichurri sauce

Roughly chop 30g flat-leaf parsley and mix with 1/2 tsp dried oregano, 2 finely sliced garlic cloves, 1 finely chopped shallot, 1 tsp chilli flakes, 1 1/2 tbsp red wine vinegar and a drizzle of olive oil Season with salt and pepper. Serve with steak.

Lemon & mint ice cubes

Juice 1 lemon, remove all pips, then finely chop the whole lemon. Pick 10-20 mint leaves, pop a few into each well of an ice cube tray along with some chopped lemon, and top up with the lemon juice. Freeze until completely solid, then use in lemonade or to add some citrus zing to sparkling water.

Café de Paris butter

Mix 150g softened salted butter with 3 tbsp each finely chopped chives, tarragon and parsley. Mix in 1 tsp curry powder, 2 anchovy fillets, plenty of black pepper and some salt. Beat with a spatula to combine, then wrap in baking parchment Will keep chilled for up to three months Delicious melted over steak, chicken or pasta.

Sunday prep =

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 LIAM DESBOIS

STEP 1 Prep Set aside an hour at the weekend to prepare the short recipes 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).

Heat 50g butter in a frying pan on a medium heat. Tip in 500g orzo and stir well to combine. Toast for 4-5 mins until golden, then crumble over 2 chicken stock cubes. Increase the heat to high and pour over 1.3 litres of boiling water and cook for 10 mins until tender, adding a splash more water if needed. Set aside to cool to room temperature, then stir in the zest of 1 lemon and a large handful of finely chopped soft herbs, such as chives, dill and basil Season to taste and add a good squeeze of lemon juice. Leave to cool, then transfer to airtight containers and set aside in the fridge until needed. Will keep chilled for up to four days.

Cut the florets off 2 heads of broccoli into bite-sized pieces, then trim and finely chop the stems. Tip into a colander or metal steamer and set over a pan of simmering water. Cover and steam for 10-12 mins until a sharp knife just about pierces the broccoli. Leave to steam-dry, then tip into a large airtight container and drizzle over 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp cayenne pepper, the zest of 1 lemon and season well. Shake gently to combine then set aside in the fridge until needed. Will keep chilled for up to four days.

Heat 3 tbsp oil in a large frying pan over a medium heat. Stir in 3 finely sliced shallots and 3 tbsp tomato purée with a pinch of salt. Cook for 5-7 mins until caramelised and softened, then stir in 4 crushed garlic cloves. Cook for 1-2 mins until fragrant. Mix in 3 finely sliced peppers and 2 roughly chopped tomatoes. Cook for 25-30 mins, stirring now and then, until everything is jammy. Stir in 1/2 tbsp red wine vinegar and season to taste Leave to cool and keep in an airtight container in the fridge until needed. Will keep chilled for up to four days.

Pour the juice of 2 lemons in a blender with 2 tbsp apple cider vinegar, 200ml olive oil, 2 tsp Dijon mustard, 4 tsp honey, 1 tsp garlic granules and 40g finely grated parmesan. Blitz until smooth, then season to taste. Alternatively, whisk these together. Pour into an airtight container and set aside in the fridge until needed. Will keep chilled for up to five days.

Combine 2 tsp dried yeast and 1 tbsp caster sugar with 300ml warm water, stir well, then leave for 5 mins until foamy. Tip in 500g plain flour, 10g salt and 2 tbsp olive oil Mix with a wooden spoon or use a dough hook and a stand mixer. Knead for 10 mins until smooth and shiny. Cover and leave to rise in a warm spot for 1-2 hrs. Punch the dough once lightly to deflate, bring back into a ball, then transfer to a lightly oiled container and set aside in the fridge until needed. Will keep chilled for up to three days.

Lemon orzo with trout, spiced broccoli & peperonata

SERVES 4 PREP 10 mins

COOK 20 mins EASY

4 x 110g trout or salmon fillets

250g spiced broccoli

75ml lemon & parmesan vinaigrette

1 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

250g peperonata

800g herby lemon orzo

leftover soft herbs, finely chopped, to garnish

1 Heat the oven to 200C/180C fan/ gas 6. Arrange the trout and broccoli on a baking sheet. Drizzle the vinaigrette over the trout and bake for 10-12 mins until the trout is cooked through and flaky.

2 Meanwhile, heat the oil in a large frying pan over a medium-high heat. Stir in the onion with a pinch of salt and cook for 8-10 mins until beginning to soften. Mix in the garlic and cook for 1-2 mins until

fragrant. Stir in the peperonata and orzo with a splash of boiling water from the kettle. Cook for 4-5 mins until warmed through.

3 Serve the trout and broccoli on top of the orzo and scatter over any soft herbs left over from the initial preparation of the orzo.

Marinated chicken with orzo, tomato & feta

SERVES 4 PREP 10 mins plus at least 30 mins marinating COOK 25 mins EASY

200ml lemon & parmesan vinaigrette

4 chicken breasts, around 700g 2 tsp dried oregano

600g herby lemon orzo

250g tomatoes, roughly chopped ½ cucumber, finely chopped 50g olives, roughly chopped 100g feta, crumbled leftover soft herbs, finely chopped, to garnish

1 Combine 80ml of the vinaigrette with the chicken and dried oregano. Set aside in the fridge to marinate for at least 30 mins or up to 2 hrs.

2 Heat the oven to 200C/180C fan/ gas 6 and arrange the chicken in a roasting tin. Drizzle over any leftover marinade, then cook for 20-25 mins until the chicken is cooked through. Set aside to rest for 5-7 mins before slicing. Toss in the roasting pan juices and set aside.

3 While the chicken is resting, combine the remaining vinaigrette with the orzo, tomatoes, cucumber, olives and feta. Toss well and season to taste. Serve the chicken on top and scatter over any soft herbs left over from the initial preparation of the orzo. GOOD

Roasted lemony broccoli & mascarpone flatbreads

SERVES 4 PREP 10 mins COOK 20 mins EASY V

1 batch of flatbread dough

250g peperonata

400g spiced broccoli

50ml lemon & parmesan vinaigrette

100g mascarpone

1 red chilli, deseeded if you like, finely sliced 20g parmesan (or vegetarian alternative), finely grated

1 tbsp olive oil

1 Remove the flatbread dough from the fridge, around 30 mins-1 hr before you want to use it. Heat the oven to 220C/200C fan/gas 7. Put a large baking tray inside to heat up.

2 Stretch the dough out using your hands and tip onto a large sheet of baking parchment. Continue stretching it out until it’s roughly the same size as the baking tray. Spread the peperonata over the base, then stir together the broccoli and vinaigrette. Dot the broccoli evenly over the top along with the mascarpone, then scatter over the red chilli and parmesan. Drizzle the oil evenly over the top.

3 Using the baking parchment, carefully slide the pizza onto the hot baking tray and cook in the oven for 15-20 mins, until golden and cooked through.

summer

When the weather heats up, keep the oven turned off and your energy bills low with these holiday favourites

recipes SAMUEL GOLDSMITH photographs LIAM DESBOIS

Air fryer gyros

Air fryer gyros

SERVES 2 PREP 15 mins plus marinating COOK 45 mins EASY

3 boneless and skinless chicken thighs, cut into bite-sized pieces

150g oven fries or chips

2 Greek-style flatbreads

1 tomato, halved and sliced

1 small red onion, finely sliced

For the marinade

125g Greek yogurt

½ lemon, zested and juiced

1 ½ tbsp olive oil

1 garlic clove, finely grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

1 ½ tsp dried mixed herbs

For the tzatziki

¼ cucumber, finely chopped

80g Greek yogurt

1 very small garlic clove or half a clove, finely grated

8 mint leaves, chopped

1 Combine the ingredients for the marinade with a pinch of salt and some freshly ground black pepper. Add the chicken thighs and mix to ensure they’re coated. Leave for at least 20 mins or overnight. Before you start cooking, combine the tzatziki ingredients and set aside.

2 Cook the chips following pack instructions in your air fryer (around 200C for 15-20 mins, giving them a shake every 5 mins). If you have two drawers then you can cook the chicken at the same time. If you’re using a single drawer air fryer, set the cooked chips aside, then add the chicken and cook at 180C for 20-25 mins, turning halfway through. Remove the chicken from the air fryer and leave to rest for 5 mins. Meanwhile, reheat the chips at 200C for 5 mins.

3 Slice the chicken, then top each flatbread with the tzatziki, tomato, red onion, chicken and chips. To serve, roll up the gyros and wrap in baking parchment, if you like.

Air fryer falafel

MAKES 8 PREP 30 mins plus chilling COOK 10-15 mins EASY V

400g can chickpeas, drained

1 small red onion, roughly chopped

1 garlic clove, finely grated or crushed

1 tsp ground cumin

1 tsp ground coriander

10g parsley, roughly chopped small handful of mint leaves

1 small or medium egg

1-3 tbsp plain flour (optional) oil spray your choice of tabbouleh, hummus, tahini sauce and salad, to serve

1 Put all the ingredients except the egg, flour and oil into a food processor and blitz until finely chopped and beginning to come together (not becoming a purée).

2 Tip into a bowl, then mix in the egg and some salt and pepper. If the mixture is too wet to handle or to form into balls, add 1-3 tbsp plain flour to thicken the mixture slightly. The mix should be quite wet but easy enough to handle. Chill for 20 mins, then form into eight balls and flatten them lightly.

3 Heat the air fryer to 200C, then spray each falafel with oil and bake for 10-15 mins until cooked through and golden. Serve with accompaniments of your choice.

GOOD TO KNOW healthy

Air fryer patatas bravas

SERVES 4 PREP 10 mins plus 30 mins soaking COOK 30 mins EASY

900g potatoes, cut into small cubes

3 tbsp olive oil

1 onion, finely chopped

1 garlic clove, finely grated or crushed

1 tbsp smoked sweet paprika

1 tbsp tomato purée

227g can chopped tomatoes basil leaves, to serve

1 Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.

2 Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.

3 Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

Air fryer falafel

Air fryer patatas bravas

Cheese scones with a twist

Use seasonal courgettes in this quick and tasty bake

recipe CASSIE BEST

photograph LIAM DESBOIS

Courgette, feta & thyme scones

Golden, crumbly and packed with savoury summer flavour, these scones make a brilliant lunch or picnic bake.

MAKES 8 PREP 15 mins COOK 25 mins EASY V

1 medium courgette (approx 120g), coarsely grated

250g self-raising flour, plus extra for dusting

½ tsp baking powder

60g cold butter, cut into cubes

100g feta, crumbled

1 tbsp fresh thyme leaves (or 1 tsp dried)

1 egg

4-5 tbsp milk, plus extra for brushing

salted butter and chutney, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Line a baking tray with parchment. Squeeze the grated courgette gently in a clean tea towel to remove excess moisture. Leave in a colander to drain.

2 In a large bowl, mix the flour with the baking powder and a good pinch of salt. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

3 Stir the courgette into the flour mix along with the feta, thyme and a good crack of black pepper.

4 Beat the egg with 4 tbsp of the milk. Pour into the bowl and mix with a cutlery knife until a soft dough forms. Add the extra tablespoon of milk if it’s too dry but try not to overwork the dough.

5 Tip the dough onto a floured surface and shape into a disc about 3cm thick. Use a sharp knife to cut into 8 triangles.

6 Transfer to the baking tray and brush the tops with a little milk. Bake for 20–25 mins, until risen and golden. Cool slightly before serving with butter and chutney. These scones are best eaten warm on the day they’re baked. Will keep in an airtight container for up to three days. To reheat, pop in a hot oven for 5 mins.

Bring the Med to your kitchen

Be transported to sunny Spain and Sicily with recipes from José Pizarro, Omar Allibhoy and Enza Genovese, all best served al fresco

photographs SANDRA MAHUT, EMMA LEE & MARTIN POOLE

A taste of Spain with Jose Pizarro

Crispy fried manchego salad

Saffron flan

Arroz al horno with pork ribs

Crispy fried manchego salad

Originally from Extremadura in Spain, José Pizarro has lived in London for more than 20 years. He worked at some of the capital’s top Spanish restaurants before opening José Tapas Bar on Bermondsey Street in 2011. He now oversees five restaurants in London and Esher. @jose_pizarro

Saffron flan

Crispy fried manchego salad

This recipe is inspired by my much-loved fried gordal olives stuffed with manchego, a big favourite at Pizarro restaurant. Here, the creamy, nutty manchego is fried until perfectly golden and crisp, bringing a warm, savoury crunch to the salad. Paired with peppery rocket and the vibrant sweetness of fresh blood oranges, the result is a dish that is both refreshing and deeply comforting.

SERVES 4 PREP 20 mins

COOK 10 mins EASY

150g rocket

2 oranges (or blood oranges, when in season), segmented

250g manchego, cut into cubes

2 tbsp plain flour

1 egg, beaten

100g panko breadcrumbs

300ml olive oil, for deep-frying

1 tbsp honey

Saffron flan

Crème caramel is a favourite in all my restaurants as well as in my family. I remember as a child, my mum would always make flan for the weekend, and the wonderful flavours of fresh milk and eggs from our farm are still strong in my memory. These days, I add saffron to enhance the flavours with that extra dimension, bringing a new depth to this classic dessert.

SERVES 6-8 PREP 10 mins plus cooling and 3 hrs chilling COOK 50 mins EASY

pinch of saffron threads

150g caster sugar

397g can condensed milk

400ml whole milk

3 large eggs

1 egg yolk

2 tsp vanilla bean paste

1 Heat the oven to 170C/150C fan/ gas 3 and boil a large kettleful of water.

1 tsp Dijon mustard 1/2 lemon, juiced 3-4 tbsp extra virgin olive oil

1 Put the rocket and orange segments in a large serving bowl.

2 Dust the manchego cubes in flour. Dip in the beaten egg, then coat all over in panko.

3 Heat the olive oil in a small, deep pan to 170C. Fry the cubes of cheese a few at a time until golden and crispy. Drain on kitchen paper

4 Blend half the honey with the mustard, lemon juice, some flaky sea salt and freshly ground black pepper, then whisk in the extra virgin olive oil to form a dressing. Pour it over the rocket and toss together. Drizzle the rest of the honey over the cheese, then scatter over the salad and serve.

2 Mix the saffron with 1 tbsp hot water and set aside. In a saucepan, melt the sugar with 3 tbsp water until melted, then increase the heat and bubble, without stirring, until you have a lovely golden caramel. Pour into a 20cm ovenproof dish and swirl to coat, then leave to cool.

3 Whisk the condensed milk, milk, eggs, egg yolk and vanilla in a large jug until smooth, then whisk in the saffron water. Pour over the caramel, then place in a large roasting tin in the middle of the oven. Pour boiling water around the outside of the dish so it comes about halfway up the sides and cook for 40-45 mins until it is set but with a slight wobble.

4 Remove from the oven and cool, then chill for at least 3 hrs.

5 Run a sharp knife around the outside of the dish and invert onto a plate with a lip. You will feel a satisfying plop when it releases and the caramel floods the plate.

Arroz al horno with pork ribs

Ribs have a special place in my heart – they’re just irresistible, no matter how they’re cooked! In this recipe, while rice serves as the foundational ingredient, the ribs are the star of the show. Marinated to perfection, the ribs release their rich, savoury juices into the rice as they cook, infusing every grain with a depth of flavour that is mouthwatering and satisfying.

SERVES 6 PREP 15 mins plus at least 1 hr marinating COOK 2 hrs 45 mins EASY

6 chunky pork belly ribs

200ml white wine

1 lemon, zest pared

4 oregano sprigs

good pinch of pimentón (sweet smoked paprika)

75ml olive oil

1 large onion, finely sliced

2 red peppers, deseeded and sliced

3 large tomatoes, chopped

3 garlic cloves, crushed

300g bomba or other medium-grain paella rice

700ml fresh chicken stock

1 Put the ribs in a dish with the white wine, lemon zest, oregano and pimentón and marinate for 1-2 hrs, or overnight.

2 Heat the oven to 160C/140C fan/ gas 2. Put the ribs in an ovenproof dish and cover with kitchen foil. Bake for 2 hrs, or until tender.

3 Meanwhile, heat the oil in a paella pan or ovenproof dish. Fry the onion and peppers for 10 mins until really softened, then add the tomatoes and garlic, and cook for 5 more mins.

4 Increase the oven temperature to 190C/170C fan/gas 5. Add the rice to the pan, then nestle the ribs into the rice, pouring in any of their juices. Pour over the stock, season well with salt and pepper and return to the oven. Bake for 40-45 mins until the rice is tender and the ribs are browned, then serve.

GOOD TO KNOW vit c • 2 of 5-a-day

Recipes extracted from Spanish Pantry by José Pizarro and not retested by us. Photographs © Emma Lee

A taste of Sicily

Risotto alla pescatore

Salt cod & olive fritters

Sicilian cannoli

Risotto alla pescatore

Risotto is not really a Sicilian speciality, but over the years Sicilians have adopted it and cooked it in their own way with seafood taking centre stage, naturally. My advice is to use only the freshest produce, as it makes all the difference!

SERVES 4 PREP 20 mins COOK 1 hr 10 mins MORE EFFORT

400g raw prawns

4 raw king prawns, shelled but keep the tails on

2 onions

500g can chopped tomatoes

15 flatleaf parsley sprigs, chopped, plus extra to garnish

1 small red chilli

200ml dry white wine

500g mussels

500g clams

3 garlic cloves

200ml olive oil, plus extra as needed

500g squid, cleaned and prepared

1 small shallot, finely chopped

350g carnaroli rice

1 Peel the prawns and put their heads and shells in a large saucepan. Chop 1 onion and add to the pan with the chopped tomatoes, a third of the parsley, the chilli, 1 litre

water, half of the wine and a pinch of salt. Cook for 20 mins, then strain the stock, crushing the heads and shells with a spoon to extract their flavour. Reserve the stock.

2 Clean the mussels and clams and put them in another large pan. Crush 1 garlic clove and add to the pan with a drizzle of olive oil and half of the remaining parsley. Cover the pan tightly and cook over a high heat for 5-6 mins, stirring occasionally with a wooden spoon, until all the mussel and clam shells open. Strain the cooking juices and add them to the prawn stock. Remove most of the mussels and clams from their shells, but keep a few in their shells for garnish.

3 Cut the squid into small pieces, including the heads. Finely chop 1 garlic clove and the remaining onion and fry in 100ml olive oil for about 10 mins. Add the squid and the rest of the parsley, season and fry over a medium heat for 5 mins. Set aside.

4 Heat 100ml olive oil in a large sauté pan or large, deep frying pan over a medium heat. Fry the remaining whole garlic clove and the shallot until golden, then remove the garlic and add the rice. Fry until the rice develops a pearly sheen, pour in the rest of the wine

and leave until it has evaporated. Reheat the stock, if necessary, and add it to the pan a ladleful at a time, allowing the rice to absorb the stock before adding another ladleful (if you do not have enough stock, you can use hot water for the final additions). Continue to cook for about 18-20 mins, stirring frequently, until the rice is al dente. Towards the end of the cooking time, add the raw prawns (not the king prawns) and squid.

5 Heat a little oil in a frying pan and fry the king prawns until they turn pink.

6 A few minutes before the rice is ready, add the shelled mussels and clams to the rice pan and stir through to reheat.

7 Remove from the heat, garnish with the unshelled mussels and clams, the king prawns and a few parsley sprigs. Serve immediately.

GOOD TO KNOW folate vit c iron • 2 of 5-a-day • gluten free PER SERVING 1039 kcals • fat 53g • saturates 8g • carbs 82g • sugars 6g • fibre 3g • protein 53g • salt 2.9g

products, which culminated in her first book Sicily, which pays tribute to her parents’ cooking and the rich gastronomic tradition of this beautiful island. @enza_genovese.sicile

Enza Genovese was born in Trapani in Sicily, and at the age of six moved to the south of France with her parents, where they started a Sicillian grocery store, which Enza managed for many years. Enza regularly travelled around Italy in search of new

Salt cod & olive fritters (Frittelle di baccalà alle olive)

Salt cod is a staple in many Mediterranean countries and regularly features on Sicilian tables. It is frequently eaten on Fridays but, more especially, to celebrate religious festivals. Deep-frying it as fritters makes it even tastier, of course!

SERVES 4 PREP 25 mins plus a few days desalting and soaking COOK 30-40 mins MORE EFFORT

10g salted capers

bunch of flat-leaf parsley

30g pine nuts

9 tbsp olive oil

500g salt cod, desalted (see tip right) and cut into pieces

200g potatoes

1 egg, beaten

½ unwaxed lemon, zested

30g Taggiasche olives, pitted and chopped

80g leek, white part only, finely chopped

100g dry breadcrumbs oil, for deep-frying

1 Rinse the capers, soak them in cold water for 20 mins, then drain. Put half of the capers, threequarters of the parsley, the pine nuts, 7 tbsp of the olive oil, a pinch of salt, some freshly ground pepper and 3-4 tbsp cold water into a food processor. Blend to make a smooth

parsley pesto, adding a little more water if needed, then set aside.

2 Rinse the desalted salt cod pieces (see tip right), put in a saucepan, cover with cold water and bring to the boil, then simmer for 10 mins. Drain the salt cod, remove the skin and any bones then, using your hands, flake the flesh into a bowl.

3 Boil the potatoes in a pan of salted water until tender. Drain and mash, then add to the salt cod. Mix in the beaten egg, the remaining parsley, the lemon zest, olives and the rest of the capers.

4 Heat the remaining 2 tbsp olive oil with a pinch of salt and 50ml water in a saucepan and sweat the leek over a medium heat for 5 mins until the water has evaporated. Stir the leek into the potatoes and salt cod. Shape the mixture into small balls and roll them in the breadcrumbs until they are evenly coated.

5 Heat enough oil for deep-frying in a deep-sided saucepan to 180-190C, or until a cube of bread browns in 30 seconds. Fry the fritters, in batches if required, until they are golden brown all over. Drain on a plate lined with kitchen paper and serve with the parsley pesto for dipping.

Enza’s tip

To desalt salt cod, simply soak in cold water for 2-3 days, changing the water 3-4 times a day.

Sicilian cannoli

(Cannoli Siciliani)

Every family has its own recipe for making cannoli, but nobody will tell you exactly what it is, just as no one will be able to resist these crispy, golden pastry rolls, filled with creamy ricotta and flavoured with candied orange peel and chocolate shavings.

MAKES about 20 PREP 30 mins COOK 10 mins EASY V

toasted pistachios, finely chopped, to decorate

30g icing sugar, for dusting For the pastry rolls

4 eggs

2 tbsp vegetable oil

1 tsp Marsala wine (optional)

500g type ‘00’ flour, plus extra for dusting oil, for deep-frying

For the cream filling

800g ricotta

1 sachet of vanilla sugar

400g caster sugar

2 tbsp Maraschino cherry liqueur

100g glacé fruits or candied orange peel, plus extra to decorate

50g plain dark chocolate, coarsely grated

1 First, prepare the dough for the pastry rolls. Lightly beat the eggs in a large bowl with the oil and Marsala (if using). Gradually add the flour, a little at a time, to make a fairly firm but smooth dough.

2 Roll out the dough thinly, about 4mm thick, on a lightly floured work surface and cut out about 20 rounds using a 9-10cm cookie cutter. Roll them around metal cylinders, pressing quite firmly on the joins to seal them.

3 Heat enough oil for deep-frying in a large, deep-sided saucepan to 180-190C, or until a cube of bread

browns in 30 seconds. Gently lower in the cannoli, frying them in batches, until they are golden brown. Remove, then use tongs to carefully take the tubes off the metal cylinders. Leave to drain on kitchen paper until completely cool.

4 To prepare the cream filling, mix the ricotta with the vanilla and caster sugars and the Maraschino liqueur. Finely chop the glacé fruits or candied orange peel and fold in, along with the grated chocolate.

5 Once the cannoli tubes have completely cooled, fill them with the cream filling. Decorate the exposed filling at each end with a strip of candied orange peel or a glacé cherry, and sprinkle with finely chopped, toasted pistachios. Dust the cannoli with the icing sugar just before serving.

PER SERVING 331 kcals • fat 11g • saturates 4g • carbs 47g • sugars 24g • fibre 1g • protein 8g • salt 0.15g

Recipes adapted from Sicily by Enza Genovese and not retested by us. Photographs © Sandra Mahut.

A taste of Spain

Honey & lemon chicken wings

Watermelon, tomato, coriander & goat’s cheese salad

Clam & bean stew

Watermelon, tomato, coriander & goat’s cheese salad

Madrid-born chef Omar Allibhoy worked at the globally renowned restaurant El Bulli before moving to London and founding the Tapas Revolution chain. Spanish Made Easy a guide to perfecting the classics, is his fourth cookbook. @omarallibhoy

Honey & lemon chicken wings (Alitas de pollo a la miel y limón)

I am yet to meet someone who doesn’t like chicken wings. Traditionally this recipe was made using the whole chicken, however it is so much more shareable when made with wings.

SERVES 4 PREP 10 mins COOK 20 mins EASY

400g chicken wings

1 lemon

3 tbsp extra virgin olive oil

4 thyme sprigs

1 head of garlic, cut in half horizontally a pinch of sweet pimentón (sweet smoked paprika)

3 tbsp honey

2 tbsp chopped fresh coriander leaves

1 Bring a pan of water to the boil, add the chicken wings and boil for 5 mins. Remove and drain on kitchen paper for 5 mins.

2 Meanwhile, zest the lemon, halve it and squeeze out the juice, but don’t throw the rest of it away.

3 Heat the oil in a frying pan over a high heat. Add the thyme sprigs, chicken wings, squeezed lemon halves and the garlic, and fry for a couple of minutes on each side. Sprinkle the pimentón over the chicken and after 10 seconds, drizzle the lemon juice and honey into the pan. Season.

4 Continue to sauté the chicken until cooked through, allowing the liquid to reduce while making sure the wings are fully coated in the glaze. Add the lemon zest right at the end as it turns bitter if added too early and loses its fragrance quite quickly.

5 Sprinkle with the chopped coriander and a pinch of sea salt before serving.

GOOD TO KNOW gluten

Watermelon, tomato, coriander & goat’s cheese salad (Ensalada de sandía, tomates y queso)

SERVES 4 PREP 20 mins NO COOK EASY V

200g peeled watermelon, seeded and diced

about 500g yellow or heritage cherry tomatoes, halved

50g soft goat’s cheese

a few sprigs of coriander, leaves separated and finely chopped

For the vinaigrette

1 garlic clove, peeled drizzle of balsamic vinegar

½ red onion, thinly sliced handful of black olives drizzle of extra virgin olive oil

1 For the vinaigrette, crush the garlic clove with the side of a knife and mix it with the balsamic vinegar in a small bowl. Add the red onion, olives and the oil. Leave to marinate.

2 Put the watermelon and tomatoes in a serving bowl. Crumble over the goat’s cheese and scatter with the chopped coriander.

3 Drizzle the vinaigrette over the salad, scatter with sea salt and serve.

GOOD TO KNOW vit c • 2 of 5-a-day • gluten free PER SERVING 167 kcals fat 12g • saturates 4g carbs 10g sugars 9g fibre 2g • protein 4g • salt 0.54g

Omar’s tip

If you want to add some leaves to this salad, I recommend rocket.

Clam & bean stew (Fabes con almejas)

Look for good-quality clams and pamper the beans – it is worth it.

SERVES 6 PREP 15 mins plus overnight soaking COOK 3 hrs EASY

500g dried butter beans

1 onion, cut in half

1 bay leaf

pinch of saffron threads

500g clams, cleaned and any open or damaged shells discarded 25g butter

1 tbsp extra virgin olive oil bunch of spring onions, chopped

4 garlic cloves, finely chopped

1 tbsp plain flour

250ml white wine

3 tbsp finely chopped parsley

1 Soak the dried beans in cold water overnight.

2 The next day, put the soaked and drained beans in a heavy-based saucepan with the onion and bay leaf. Pour in about 3 litres of cold water but do not add salt.

3 Bring to the boil over a high heat, skimming the froth that appears on the surface with a ladle. Then, set the heat to low and simmer for at least 3 hrs until the beans are soft. Add the saffron after 1 hr and skim the surface from time to time. Reserve the cooking liquor.

4 Put the clams in a large bowl or in the sink, cover with cold salty water and leave for 1 hr, moving them around with your hand from time to time. This will help the clams to open and release any sand.

5 Melt the butter in a frying pan with the oil over a medium heat. Add the spring onions and cook until soft, then add the garlic and, after a minute, the flour. Stir it constantly for 2 mins to toast the flour, then add the white wine. Give it a good last stir to prevent lumps from forming. Add the clams along with the parsley, the beans and a litre of the reserved cooking liquor.

6 Once the clams are open, mix everything together well, season to taste and serve.

Omar’s tip

You can buy ready-cooked beans in a jar and you will have the same results in just 15 minutes.

Recipes extracted from Spanish Made Easy by Omar Allibhoy and not retested by us. Photography © Martin Poole

Culinary Workshops & Coffee Mornings

Want to introduce your culinary offerings, restaurant, chef or FMCG/CPG brand to our targeted foodie audience? Let Good Food Middle East source the perfect venue, manage the guest list and take care of everything you need to showcase your concept to our loyal community via a fun, foodie event.

For more information, email info@cpimediagroup.com

Tantalise your tastebuds with these spiced showstoppers, from tongue-tingling chicken wings to hot, zingy prawn burgers photographs CHELSEA BLOXSOME

Harissa aubergine ragu

What I really love about this dish is you can use it in so many different ways. Throw it over pasta — the Sicilians love pasta with aubergine — or you can just have it with bread, like naan, or rice, or even fill a pie with it. Sabrina Ghayour

SERVES 6-8 PREP 30 mins

COOK 1 hr EASY ❄

1 tbsp garlic granules

1 tbsp dried oregano

2 tsp paprika

1 tsp fennel seeds

1 tsp ground cinnamon

1 tsp ground cumin

4 tbsp olive oil

4 large aubergines, cut into 2.5cm discs then into cubes roughly the same size

For the sauce

2 tbsp olive oil

2 onions, thinly sliced

6 large garlic cloves, thinly sliced

1 heaped tbsp rose harissa

700g jar passata

1 heaped tsp caster sugar

To serve pappardelle, rice, crusty bread, flatbreads or feta (optional)

1 Heat the oven to 200C/180C fan/ gas 6 and line a large baking tray, with baking parchment. Mix the

spices together in a large bowl with the oil. Add the aubergines and toss well to coat using your hands.Roast for 30-35 mins until browned and fork-tender. Set aside.

2 Meanwhile, for the sauce, heat the oil in a large saucepan over a medium-high heat. Add the onions and cook for 8-10 mins with a pinch of salt until softened and translucent but not coloured. Add the garlic and cook for 1-2 mins, stirring regularly, until fragrant. Next, add the harissa, passata, sugar and a generous seasoning of salt and pepper, and stir well. Reduce the heat to medium and cook without a lid for 30 mins.

3 Once the sauce has reduced, taste for seasoning and adjust accordingly – you’ll need generous seasoning because you will be adding a lot of aubergines

4 Add the aubergines to the pan, stir and cook for a further 10-15 mins, then season to taste You can always increase the

volume of sauce by placing a lid on the pan or adding a little warm water until you have your desired consistency. I like it quite jammy and concentrated.

6 Serve with pasta, rice, crusty bread or flatbreads, or top with feta and eat as a standalone dish. Will keep in the fridge for up to six days.

GOOD TO KNOW vegan • healthy • fibre • 2 of 5-a-day • gluten free PER SERVING (8) 159 kcals • fat 10g • saturates 1g •

Sabrina’s tip

If serving with pasta, to make the sauce extra silky, stir in a generous knob of butter at the end and toss with the pappardelle.

tip

Take this dish to the next level by making your own pasta.

Gochujang & Sichuan pepper chicken wings

Tongue-tingly, sweet and spicy – these wings combine the heat of Korean gochujang with the citrussy numbing sensation of Sichuan peppercorns to create a uniquely addictive flavour combination. Da-Hae West

SERVES 4 PREP 15 mins

COOK 1 hr MORE EFFORT

1kg chicken wings

3 tbsp baking powder

1 tsp garlic granules For the sauce

2 tbsp vegetable oil, plus extra for brushing

1 tbsp Sichuan peppercorns

1-2 garlic cloves, crushed 10g fresh ginger, grated

1 tbsp gochujang

2½ tbsp honey

1 tbsp soy sauce

2 tbsp rice vinegar

1 Heat the oven to 220C/200C fan/ gas 8. Cut the chicken wings in half at the joints and discard the tips if they are still attached. Using kitchen paper, pat the wings dry, then toss in a bowl with the baking powder, garlic granules, 1 tsp salt and 1/4 tsp ground black pepper.

2 Set a wire rack over a foil-lined roasting tray. Brush the wire rack with a little vegetable oil to prevent the wings from sticking. Arrange the

wings, skin-side up, on the wire rack. Make sure to space them so that the wings do not overlap. Bake for 1 hr, turning the wings over every 20 mins.

3 Crush the peppercorns using a pestle and mortar. Put a large frying pan over a medium heat and toast the crushed peppercorns for 2 mins, then tip into a bowl and set aside.

4 Return the frying pan to the hob with 2 tbsp oil over a medium heat. Add the garlic and ginger and fry for 2 mins until the garlic has softened. Add the gochujang, honey, and soy sauce Continue to stir for 2 mins until the sauce has thickened slightly. Stir in the crushed peppercorns, rice vinegar and 2 tbsp water or enough to loosen the sauce. Set aside until the wings are cooked.

5 Once the wings are cooked, add the wings to the sauce and toss until coated. Transfer to a large serving platter and serve immediately with plenty of napkins

Da-Hae West is a Korean cookery teacher and author of two cookbooks. She has a wealth of experience promoting Korean food, working closely with the Korean Cultural Centre and Korean Tourism Organisation. @dahaewest

Aromatic prawn smash burgers

These crispy prawn patties pack a serious punch, thanks to a homemade toasted spice blend featuring one of my favourite Brazilian ingredients, urucum, the seeds of a red peppery berry native to the Amazon. Served with a zesty coriander, lime and onion salad and finished with mango jam, this burger ticks all the sweet, sour and salty boxes. Ixta Belfrage

SERVES 2 PREP 30 mins

COOK 40 mins EASY

900g roasting potatoes, skin on and scrubbed clean, cut into 1cm thick chips

2 tbsp olive oil

For the spice blend

2 tsp coriander seeds

2 tsp cumin seeds

1 tsp black peppercorns

1 tsp urucum seeds (see tip, right)

1 tsp fenugreek seeds

1 small cinnamon stick (2g)

1½ tsp sumac

½ tsp garlic powder

½ tsp paprika

For the prawn burgers

300g peeled raw king prawns

60g mango chutney

50g pancetta cubes or lardons

10g spice blend

1 tsp toasted sesame oil

1 tbsp neutral oil, plus extra for shaping and for the spatula

To serve

2 brioche burger buns, halved

20g picked coriander

1 red chilli, finely chopped

½ white onion, halved and thinly sliced

1 lime, half juiced, half cut into wedges

40g mayo 40g mango chutney

1 Heat the oven to 220C/200C fan/ gas 7. Line a large, flat baking tray with baking parchment. Toss the potatoes with the oil and 1 tsp fine sea salt and spread them out into an even layer on the tray.

2 Roast for 25 mins in the middle of the oven, then stir and bake for another 5-10 mins, or until golden brown and crisp.

3 Meanwhile, make the spice blend. Add the coriander and cumin seeds, peppercorns, urucum, fenugreek seeds and cinnamon to a medium pan on a medium heat. Toast until fragrant, about 2-3 mins. Transfer to a spice grinder and blitz until coarsely ground (I prefer a little texture, rather than a fine powder). Stir in the sumac, garlic powder and paprika.

4 Tip all the ingredients for the burgers into a food processor apart from the oil, add 1/2 tsp fine salt and pulse to get a thick, sticky and slightly textured paste. With oily hands, divide into four portions, around 100g each.

5 Heat a large, non-stick frying pan on a medium-high heat and toast the

buns until golden brown, then transfer to the oven to keep warm. Pour in the 1 tbsp oil and increase the heat to high. Oil your spatula (to ensure the patties don’t stick to it).

Once the pan is very hot, add the prawn mix two mounds at a time and squash with the spatula to get thin patties, approx 10cm wide. Fry for 2 mins on one side, and 3 mins on the other until fully cooked, crisp and browned. Transfer to a warm oven while you fry the next two.

6 Mix the coriander, chilli and onion together with the lime juice Spread the mayo and mango chutney over the base of the buns. Top with two patties per bun, then the coriander, chilli and onion, then finish with the top of the bun. Serve with the lime wedges and chips on the side.

Ixta’s tip

You can buy the seeds online (search for ‘annatto seeds’). If you can’t get hold of them, double the amounts of sumac and sweet paprika.

Food writer Ixta’s style of cooking draws inspiration from three countries – Brazil (where her mum is from), Italy (where she lived as a child) and Mexico (where her granddad lived). She worked at the Ottolenghi Test Kitchen for five years and has written several cookbooks. @ixta.belfrage

Lamb Milanese with curried marinara

This is how I like to cook, taking ideas from Europe and the western world and putting in other flavours that I love. This recipe takes the journey of a tomato-based curry but cooked with an Italian influence. Brin Pirathapan

SERVES 2 PREP 20 mins

COOK 40 mins MORE EFFORT

❄ Milanese and marinara only

60g rocket, to serve

For the curried marinara

2 tbsp olive oil

½ tsp black mustard seeds

½ tsp fennel seeds

10 fresh curry leaves

4 garlic cloves, finely chopped

10g ginger, finely chopped

1 red onion, finely sliced

½ tbsp roasted Sri Lankan curry powder

1 tbsp tamarind paste

250g baby tomatoes, cut in half

4 vine-ripened tomatoes, cut into quarters

For the salsa verde

20g coriander leaves

10g mint leaves

10 fresh curry leaves

1 garlic clove, roughly chopped

1 lime, zested and juiced

1 tbsp red wine vinegar

4 anchovies, drained

1 green chilli (optional)

1 tsp cumin seeds

1 shallot, finely chopped

1 tbsp capers, drained

2 tbsp olive oil

For the lamb Milanese

4 lamb cutlets

100g plain flour

2 eggs, beaten 75g panko breadcrumbs

1 tsp fennel seeds

1 tsp black mustard seeds sunflower oil, for frying

1 Start with the curried marinara. Pour the oil into a large saucepan over medium heat. Once hot, add the mustard and fennel seeds. When the mustard seeds start to spit, add the curry leaves, garlic, ginger and onions. Cook until the onions start to colour and soften, then add the curry powder and tamarind paste

2 Mix well and cook for a minute before adding all the tomatoes and a few tablespoons of water. Season with a sprinkle of salt, then cook with a lid on over a medium heat for 30-35 mins to allow the tomatoes to soften, stirring intermittently.

3 For the salsa verde, blitz all the ingredients in a food processor with a pinch of salt to a chunky paste.

4 For the lamb, put the cutlets between two large sheets of baking parchment then use a meat

tenderiser or rolling pin to flatten them out, avoiding the bone. Season with salt and set aside. Take three baking trays and add the flour to one, the beaten eggs to the second and panko to the third. Add a pinch of salt to the panko along with the fennel and mustard seeds.

5 Dip the cutlets, one at a time, in the flour so they have a good coating. Dust off any excess, then dip in the beaten eggs. Flip to ensure both sides are coated, then add the egg-coated cutlets to the panko breadcrumbs to coat

6 Pour sunflower oil into a large frying pan so it comes about 1cm high. Put on a medium-high heat and once the oil is hot, around 170C, add the breadcrumbed cutlets. Baste the tops with oil as they cook, then turn to cook on the other side. Aim for golden brown on each side, this should take about 2-3 mins per side. Serve up with spoonfuls of the chunky marinara, a drizzle of salsa verde and some rocket.

Brin Pirathapan is best known as MasterChef champion 2024. Formerly a veterinary surgeon, Brin is now a food content creator and private dining chef, with many exciting supper clubs and events in the pipeline. @brin.pirathapan

Ginger & cardamom poached nectarines

These gently spiced nectarines are easy to rustle up, resulting in delicious fruit and a delightful rose syrup, both of which can be enjoyed in many ways (see my tips below). Ozoz Sokoh

SERVES 4 PREP 10 mins plus cooling and chilling COOK 30 mins

EASY V

12 green cardamom pods

200g granulated sugar

30g fresh ginger, cut into 2cm thick slices and bashed

4 large firm, just-ripe nectarines, washed, halved, and pitted

To serve

ice cream, whipped cream, clotted cream, or mascarpone (or vegan alternative), to serve

1 Bash the cardamom using a pestle and mortar. Once the seeds have been released, reserve the pods and bash the seeds to a coarse powder.

2 In a wide saucepan (that is large enough to accommodate the halved nectarines in a single layer), combine 625ml water, the sugar, half of the ginger, half of the cardamom pods and crushed seeds, and a pinch of salt. Bring to the boil over a medium-high heat, stirring occasionally, until the sugar dissolves, around 8-10 mins.

3 Reduce the heat to medium-low, and, using a slotted spoon, carefully add the nectarines, cut-side down, to the syrup. Poach for about 3 mins, then gently turn over with the slotted spoon – the syrup will

begin to change colour, turning light pink. Continue poaching for 3-4 mins, or until just soft – a sharp knife in the centre should slip in easily with only a touch of resistance. The skins may also begin to slip off. The cooking time will vary depending on the size and ripeness of the fruit.

4 Using a slotted spoon, transfer the nectarines to a container large enough for both the fruit and the syrup. Leave until cool enough to handle and, if you like, gently remove the skins and discard.

5 Bring the syrup to the boil over a medium-high heat until reduced and somewhat syrupy, about 10 mins. Turn off the heat and stir in the remaining ginger, cardamom seeds and pods. Cover and leave to cool to room temperature.

6 Strain the syrup through a fine-mesh strainer into the container with the nectarines. Cover and chill for at least 30 mins Will keep chilled for up to three days. Serve the nectarines with syrup either warm, at room temperature, or chilled with your choice of ice cream, cream or mascarpone

Ozoz’s tips

• You can use plums, peaches, cherries or your favourite fruits. Adjust cooking times accordingly – smaller, softer fruit will cook in less time; firmer, larges ones will need more time.

• Firm, just-ripe fruits are perfect for poaching as they hold their shape well without falling apart.

• The sweet syrup brings balance and makes up for the slight tartness of the underripe fruit.

• You can serve the nectarines with porridge, custard, and more; and use the leftover syrup as a sweetener, or in drinks.

Food writer, author, educator and photographer

Ozoz Sokoh writes the Nigerian food blog, Kitchen

Butterfly Ozoz lives in Canada, where she is also a professor of food and tourism studies. @kitchenbutterfly

My favourite dish

spicy beef pulao

Indian chef Asma Khan is known for leading an all-female kitchen at her London restaurant, Darjeeling Express, and was the first British chef to feature on Netflix’s Chef’s Table

Biryani is my favourite dish. I love rice. There’s a recipe in Monsoon – it’s a spicy beef pulao with green chilies, made with mustard oil – that I could eat at any time. Wake me up at midnight and I’ll eat it. I love any combination of rice and meat cooked in one pot.

My restaurant is very unusual because it’s an all-female kitchen, but they’re not chefs, they’re home cooks. We have grandmothers and

mothers, and the average age of the women cooking is 50. This is what makes us very unusual, because in almost every Indian restaurant in India, South Asia and the West, the entire kitchen is dominated by men, and women are few and far between. The irony is that in every home, from Afghanistan to Sri Lanka, it’s a woman cooking. But of course, they think we’re unprofessional, that no one should pay us for our food, that the food should only be given for free, out of love for family.

In our restaurant, we say we can do both: you can cook for money and you can cook for love. Why should I only be doing one? It’s deeply empowering and almost feels spiritual, because we have always been marginalised. And, you know, a lot of my team are also second daughters, so we know what it is to be uncelebrated, unwanted and never seen as being of value because we are just another girl. In this kitchen, no one is just another –everyone is valued and loved.

No one is screaming and shouting at each other. We have a very flat structure, no brigades, no one is doing sections. They have their signature dishes that they make, and when things get tough – everyone in hospitality knows there’s always that one hour when everyone turns up – you hear them singing and everyone is breathing at the same time. This is the power of a collective of women. I have an open kitchen and people can watch this happening. It’s exciting and I feel so proud to be part of this team.

In our culture, women eat last; our food is very patriarchal. Women

are always serving the men. This is not just in India – you’ll find this in many countries. We don’t have a seat at the table. Things like kosha mangsho [a Bengali delicacy] –I remember when we talked about making it, some of the girls said that they’d only tasted the gravy, because the prize meat was given to the men. So, I make dishes that are symbolic for us. It’s a great place of joy, the kitchen. For us, this is not work. This is liberation, but also a battle cry for justice. We are celebrating the role of women as nourishers, not cooks.

When I see interviews with male chefs, when they’re asked, ‘Who’s the best cook?’, they say ‘my nan’ or ‘my mum’. So, why isn’t there anyone who looks like your nan or mum in the kitchen? Why are these older women excluded?

The men who cook learn to cook in culinary school. They never cooked with their mothers and grandmothers; they learned in culinary school, in stainless steel empires. They didn’t stand there and watch their grandmothers cook or slowly roast spices. They’re all very good, but I can’t work with someone like that, who weighs and measures and has timing and fancy knives. The way we cook is intuitive. We’re trying to tell the stories of women everywhere around the world. That’s why, when I did Chef’s Table, I told them, please don’t script me – I have a story to tell.

None of the other chefs on Chef’s Table have shown their entire team or named them. I didn’t even just name them – I named the village where they came from. This is a political project. •

Spicy beef pulao (Tehari)

Some chefs present themselves as this tortured genius, the Van Gogh of the food world, but if your kitchen porter and half your team doesn’t turn up, you close. No chef is so great that they can do everything. We do things very differently, which is what makes Darjeeling Express so special.

There is no learning curve when you come into my restaurant for a lot of the cooks, because it’s pretty much how they cook at home. This is also what keeps the food deeply authentic to home cooking: it’s not restaurant food, we don’t use any gizmos or sous vides. I want people to feel like they’re eating at my house. Our menu is super-small because everything is being made fresh in front of you.

I never thought there was space at the table for someone like me. When I was interested in doing something with food, there was Madhur Jaffrey and that was about it. You didn’t see anyone like me in food media.

I did my PhD and was studying constitutional law, and throughout that, I understood one thing – that change can happen. You have to believe in it, but you have to be the change. Everybody told me I would fail, including female chefs. They told me you need professionals, you need men. But, I knew I was going to succeed, not for myself, but for these women who’ve come through deprivation, abuse, very difficult lives – the women in my kitchen. I work like a crazy person because every day, I’m doing it for them, for victory.

I think for most founders, male or female, it’s a very lonely space, as there’s no one to share the burden. But, when I write cookbooks, that is my absolute joy. I get to tell stories and write recipes. I also get excited because I think, ‘I hope someone makes this and loves it.’ So, I think that the reason why I’m still sane; it’s because I’ve been able to write – it just makes me happy.

Recipe extracted from Monsoon: Delicious Indian Recipes for Every Day and Season by Asma Khan. Photographs by Patricia Niven.

Spicy beef pulao (Tehari)

From pulao and pilaf to biryani, hearty rice and meat dishes are mainstays of the cuisines of the subcontinent and neighbouring countries. These aren’t recipes that were taught in cookbooks, but passed down through generations of matriarchs and spread along the Silk Road by horseback. Pungent mustard oil and fiery fresh green chillies make Tehari a robust and bold dish, best eaten with a side of plain yogurt or salad. I always ask my family to make this dish for me when I visit them in Dhaka. They make Tehari with small-grained Kalijeera rice, which has the most beautiful aroma. The tiny grains absorb the beef broth, adding an unmatched depth and intensity of flavour. As the small-grain rice is not easily available outside the region, I usually cook this with basmati rice, which works well.

SERVES 5-6 PREP 10 mins plus 2 hrs marinating COOK 3 hrs 40 mins EASY

1kg beef, cut into 4cm cubes

120g natural yogurt

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp ground coriander

1 tsp cumin seeds

1/2 tsp ground turmeric

1/2 tsp chilli powder

180ml mustard oil (check the label to ensure it is edible)

80g onions, finely sliced

3 green cardamom pods

2 bay leaves

3 cloves

5cm piece of cassia bark or cinnamon stick

500g Kalijeera or basmati rice

5-6 green chillies

1 Put the meat in a large bowl with the yogurt, 1/2 tsp salt, the ginger and garlic pastes, ground coriander, cumin seeds, turmeric and chilli powder. Leave to marinate for 2 hrs.

2 Heat 60ml of the mustard oil in a deep, heavy-based pan with a lid over a medium heat and fry half the sliced onions until brown. Remove to a plate using a slotted spoon.

3 Put the cardamom pods, bay leaves and cloves in the same pan, then add the marinated meat and cook, stirring for 25-30 mins. Add the cassia bark and cook for a minute or two until it is dried out and slightly toasted, then add the fried onions, along with 500ml water. Bring to the boil, cover and reduce the heat to a low simmer for 1 hr 30 mins

4 Heat the remaining mustard oil in a separate heavy-based pan with a lid over a medium heat and fry the remaining sliced onions until brown. Remove to a plate using a slotted spoon, then add the rice to the pan and toast for 5 mins. Meanwhile, bring 1 litre water to the boil with 3/4 tsp salt.

5 When the rice is toasted, add the boiling salted water to the pan and return to the boil, then add the meat mixture. Cover, reduce the heat and simmer for 30 mins.

6 Remove the lid from the pan, stir and add the green chillies, then cover again and put the pan on a tawa or cast-iron skillet (over the same low heat) and leave undisturbed for 1 hr. After this time it’s ready to serve, garnished with the reserved fried onions.

At its best

Make the most of summer’s bounty with recipes using in-season peaches, blackberries and sweetcorn from our food editor, Ailsa Burt photographs MAJA SMEND

Peaches

This soft fruit is just as at home in savoury recipes as it is in sweet. You could grow them from seed using shop-bought peaches – they may not fruit but they can still produce lovely blossom in the spring.

Roasted peach & gorgonzola pizza

Taking inspiration from the Roman style, this pizza has a very crispy base and there is no tomato sauce. You’ll need a stand mixer for the dough as it’s high hydration.

SERVES 6-8 PREP 25 mins plus overnight and at least 4 hrs proving COOK 35 mins MORE EFFORT

450g ‘00’ flour

50g strong wholemeal bread flour, or alternatively use all ‘00’ flour

5g dried yeast (not fast-action)

2 tbsp extra virgin olive oil, plus an extra drizzle

2 peaches, each cut into eighths handful of thyme sprigs, leaves picked neutral oil such as vegetable or sunflower, for the tray semolina, for dusting 75g block of mozzarella, grated (see tip)

1 small red onion, finely sliced 25g parmesan, finely grated 150g gorgonzola dolce

1 Begin by making the dough. Tip both flours and the yeast into the bowl of a stand mixer along with 325ml warm water. Mix using a dough hook attachment until just combined, then cover. Set aside to rest for 20 mins. Sprinkle over 2 tsp fine sea salt and drizzle in 1 tbsp of the olive oil and 1 tbsp water. Mix together on a low speed for 5-8 mins until combined and coming away from the sides of the bowl. Cover

and leave to rise in a warm spot for 2-3 hrs. Put in the fridge overnight for at least 12 hrs. When ready to cook, let the dough come to room temperature for 2-3 hrs until slightly puffed.

2 Heat the oven to 200C/180C fan/ gas 6. Put the peaches in a small baking dish and toss with a drizzle of the olive oil, a pinch of salt and pepper and a large pinch of thyme leaves. Roast for 15-20 mins until golden, sticky and soft. Remove and set aside.

3 Turn the oven up to the highest setting (ours was 250C fan). Tip the dough out onto a large oiled, non-stick baking tray, around 40 x 30cm, and stretch it out gently using your hands. Lightly sprinkle over some semolina, the mozzarella, red onion, most of the parmesan and the remaining thyme. Drizzle over the remaining 1 tbsp olive oil and sprinkle over a splash of water. Bake for 12-15 mins until golden, puffed up and cooked through.

4 Remove the pizza from the oven, dot over the gorgonzola and the roasted peaches. Once slightly cooled, cut into slices to serve.

tip

A block of mozzarella is low moisture. Sometimes called cooking mozzarella, it will melt evenly without making the dough soggy. You can grate the block and freeze any you’re not using.

Blackberries

Blackberries don’t grow wild like in Europe, but growing your own is possible with the right care. Plant in a sunny spot during the cooler winter months, and with regular watering and attention, you can enjoy homegrown blackberries in the late winter to spring season.

Pickled blackberry & ricotta salad

In contrast to the creamy ricotta, the pickled blackberries bring a sweet tang to this salad.

SERVES 4-6 PREP 20 mins plus at least 1 hr pickling COOK 10 mins EASY V

1½ tbsp Dijon mustard

1½ tbsp honey

2 tbsp apple cider vinegar

5 tbsp olive oil

100g watercress

100g mixed salad leaves

4 cooked whole beetroot, sliced

125g ricotta

25g pumpkin seeds

For the pickled blackberries

1 bay leaf

75ml white wine vinegar

40g caster sugar

150g blackberries

1 small banana shallot, sliced into rings

1 Begin by making the pickled blackberries. Tip the bay leaf, vinegar, sugar, 3/4 tsp fine sea salt and 100ml water into a saucepan. Bring to a simmer and keep stirring until the sugar and salt have dissolved. Remove from the heat and leave to cool slightly, before stirring in the blackberries and shallots. Set aside to pickle for at least 1 hr. Will keep chilled in a sterilised jar for up to a week

2 Combine the mustard, honey, vinegar and olive oil in a jar or bowl until emulsified and season to taste. Combine the watercress and salad leaves and arrange on a platter. Dot over the beetroot and ricotta, then top with the pickled blackberries and shallot. Sprinkle with the pumpkin seeds and drizzle over the dressing to serve.

Sweetcorn

Towards the end of the cooler season, sweetcorn comes into its own and is perfect for the barbecue. Growing it is straightforward; sow seeds in small pots during the cooler months, then transplant them to a sunny spot with consistent watering for a successful harvest.

Devilled charred sweetcorn & crab on toast

Charring the sweetcorn in this recipe brings out more depth in the corn. Paired with delicate, sweet crab and punchy ginger, any leftover mixture would be excellent stirred through noodles.

SERVES 4-6 as a starter PREP 15 mins

COOK 15 mins EASY

2 tsp crispy chilli oil

2 fresh corn on the cobs

25g butter

20g ginger, finely grated

3 garlic cloves, crushed

3 spring onions, finely sliced, green and white parts separated 50g brown crabmeat

3 tbsp coconut cream

1 lime, zested and juiced 150g white crabmeat

To serve sourdough (gluten-free if necessary), toasted and buttered small handful of coriander, finely chopped

1 Set a frying pan over a high heat. Brush some of the chilli oil over the corn and add to the hot pan. Cook for 8-10 mins, turning regularly until charred all over. Remove to a plate and set aside to cool. Once cool enough to touch, hold the charred corn cobs upright on a chopping board using tongs and carefully slice off the sweetcorn kernels using a sharp knife.

2 Heat the remaining oil and the butter in the same frying pan over a medium heat and once melted, stir in the ginger, garlic and the white parts of the spring onions. Cook for 2-3 mins until fragrant and softened, before stirring through the brown crabmeat, charred corn, coconut cream, a pinch of the lime zest and a splash of the juice. Remove from the heat and stir through the white crabmeat and green parts of the spring onions. Season to taste and serve spooned on top of the buttered sourdough toast with the coriander scattered over.

Joining our Chef's Network means becoming a cherished member of our culinary community. By signing up, you gain access to exclusive benefits, including invitations to special events, exciting product launches and more. Whether you're a seasoned chef, a budding culinary enthusiast, or a restaurateur, our network offers opportunities to connect with like-minded individuals and stay updated on the latest happenings in the world of gastronomy.

Visit theprochefme.com/chefs-network/

Discover it Marrows

Barney Desmazery showcases an under-used seasonal gem

We’ve got a long-standing tradition of growing marrows in this country, but people often don’t know how to cook them. I’ve been asked what to do with marrows more than any other vegetable over the years. A marrow is, quite simply, a large courgette. As a colleague at BBC Gardeners’ World told me, “If you leave a courgette on the plant too long, it becomes a marrow, and if you pick a marrow early, it’s a courgette.” Simple as that.

Like courgettes, marrows have a subtle flavour that benefit from bold companions. Think garlic, chilli, smoky bacon, warm spices, citrus or punchy herbs like rosemary and thyme. Roast it in wedges, stuff it and bake it, cut it into chunks for stews, or try frying slices until golden and crisp.

For the best flavour, the smaller the marrow the better, ideally no longer than your forearm. Forget the showstopping enormous ones – they tend to be watery, bitter and only really suitable for chutney (but great chutney nonetheless).

Marrows have a juiciness that reminds me of cucumber or melon – fresh and mild but surprisingly satisfying when cooked well. They’re cheap, filling and underused – and once you know how to cook it, you might wonder why you ever overlooked it.

Quick idea

Thyme-roasted marrow

 Heat the oven to 220C/200C fan/gas 7. Cut a medium marrow (about 1kg) into chunky wedges or large cubes, scooping out any seedy core if needed. Toss with 2 tbsp olive oil, a few thyme sprigs, salt and pepper in a sturdy roasting tin. Roast for 40 mins, turning once or twice, until soft, golden and slightly caramelised. Serve warm with grilled meats, sausages or spooned over grains.

Marrow soup

SERVES 6 PREP 15 mins

COOK 35 mins EASY V

1 tbsp vegetable oil

2 onions, roughly chopped

250g potatoes, roughly chopped

1 marrow (about 750g), peeled, deseeded and roughly chopped (see tip, below)

1-2 tbsp curry powder, to taste

500ml vegetable or chicken stock

400g can butter beans, drained 400ml can light coconut milk

small handful of coriander leaves

1 Heat the oil in a large pan over a medium heat and fry the onions with a pinch of salt for 6-8 mins until softened. Add the potatoes and cook for 2 mins more, then tip in the marrow and curry powder. Cook for 1 min. Pour in the stock,

butter beans and most of the coconut milk (reserving a few tablespoons). Bring to the boil, then reduce the heat to medium-low and simmer for 20 mins until all the vegetables are tender.

2 Remove from the heat and leave to cool slightly, then transfer to a blender and blitz until smooth. Return the soup to the pan and warm through over a low heat, then spoon into bowls. Drizzle with the reserved coconut milk and scatter over the coriander leaves.

If the skin of the marrow isn’t too tough, there’s no need to peel it.

STEP UP YOUR NEW

Fine-tune your next al fresco spread with tips from chef Josh Katz

Salad secrets revealed

For me, a good salad is never just about throwing a few leaves in a bowl. I’m always thinking about what’s going to make it interesting: how it looks, how it eats and how the flavours balance each other out. I want sweet, sour, salty, fresh, crunchy, soft – all of it. Some salads are made to be properly mixed, like a rice salad, so you can have a bit of everything in every bite: grains, nuts, herbs, dried fruit, dressing. But, when I’m working with roasted veg or softer ingredients, I like to build it up in layers. It just looks better – you can see everything you’ve put in and texturally, every mouthful’s a bit different.

In summer, I lean on soft herbs a lot. Sometimes I’ll leave the leaves whole so they act like salad leaves themselves; other times, I’ll give them a quick, rough chop if they need to blend through smaller grains. One of my favourites is ridiculously simple: a big bowl of picked soft herbs, finely sliced onion, a few pomegranate seeds scattered over and a sharp dressing. It’s light, fresh and full of colour – exactly what you want in summer.

CITRUS VS VINEGAR

Acidity is essential to my cooking: it brings everything alive, balances flavours and cuts through richness. Whether I reach for lemon or vinegar depends on the dish. Lemons are easily in my top five most-used ingredients as they bring freshness and sharpness –perfect for tahini sauces, hummus or rice salad. Vinegar brings more depth and sweetness – I’ll often use sherry vinegar for dressing grilled leeks, for example. Sometimes I use both to get the balance right. But, whichever I use, acidity is always in there, as it makes food sing.

Learn to cook like a pro with top tips from Chef Akmal Anuar

Micro skills

As chefs, we tend to sharpen our knives regularly to work faster and more efficiently. At home, our knives are usually the cheaper ones that are often blunt or just not as effective. I recommend always having a medium-sized paring knife around. It’s super useful for many things. Also, buy a sharpening steel. This comes in handy and is easy to use. Personally, I like to have my knives super sharp, it gives me great pleasure to work when it is this way.

Mirin. We use mirin for sweetening as a substitute for sugar. It also adds umami to a dish.

THE ONE

We asked Chef Akmal Anuar what’s the one…

Dish that changed your life?

Vichyssoise with lobster at Atelier Robuchon Paris in 2008.

Sustainable local ingredient we should use more? Swiss chard.

Kitchen gadget you can’t live without. The charcoal griller or Hibachi grill.

CAPONATA

Prep this Italian classic ahead of time and serve as a celebration of in-season summer ingredients

recipe BARNEY DESMAZERY photograph MELISSA REYNOLDS-JAMES

Next level sweet & sour aubergine (caponata)

This dish proves that just a few humble ingredients can become something extraordinary with a little bit of love. Caponata is Sicily’s tangy answer to ratatouille – a glossy aubergine stew that balances sweet, sour and salty in every bite. I’ve tweaked the classic, keeping all the hallmarks but refining the method, resulting in soft, caramelised veg and a velvety sauce. Serve it at room temperature as a starter, for drinks nibbles, or as a side dish.

SERVES 4-6 PREP 20 mins plus standing and cooling COOK 30 mins

EASY V

2 large or 3 small aubergines, diced into small chunks

200ml olive oil, or as needed

1 garlic clove (use this for the crostini first, if making)

4 celery sticks, leaves picked and roughly shredded, sticks chopped into small pieces

1 onion, finely chopped

pinch of chilli flakes (optional)

1 tbsp golden caster sugar

1 tbsp tomato purée

2 tbsp red wine vinegar (ensure vegan, if needed)

400g can finely chopped tomatoes (or use passata-style)

1 tbsp capers, roughly chopped

large handful of pitted green olives, roughly chopped

small handful of basil leaves, leaves picked and roughly torn, stalks tied together

2 tbsp toasted pine nuts

For the crostini (optional)

1 small baguette or ciabatta loaf, sliced into 1cm-thick rounds

1 Tip the aubergine chunks into a colander, season generously with salt, then toss to coat. Sit the colander in the sink or over a bowl, then put a saucer or small plate on top and weigh it down with a few cans (this will help extract excess moisture, so you’ll need less oil when frying). Leave to stand for at least 30 mins or up to 1 hr.

2 Pat the aubergine dry using kitchen paper, then heat 3-4 tbsp of the olive oil in a large frying pan over a medium-high heat. Fry the aubergine in two batches for a few minutes until golden and soft, adding more oil as needed so the pan is never dry. Tip the cooked aubergine into a bowl and set aside.

3 For the crostini, heat the oven to 200C/180C fan/gas 6. Arrange the baguette slices on a baking tray in a single layer, then drizzle generously with some of the olive oil. Bake for 12-15 mins, flipping over halfway through, until golden and crisp. While still warm, rub the garlic clove over the slices. Cool to room temperature. The crostini can be made a day ahead and stored in an airtight container. Meanwhile, heat another drizzle of oil in the pan used

for the aubergine and fry the chopped celery for about 6 mins, or until it starts to soften. Scatter in the onion and cook for 8-10 mins more until soft and golden. FInely chop the garlic clove you used for the crostini, and scatter this in along with the chilli flakes, if using. Cook for another minute, then add the sugar and tomato purée. Cook for 2 mins, then add the vinegar and bubble for 10-15 mins until thickened and reduced.

4 Stir in the canned tomatoes and bring to a simmer, then tip in the aubergines, capers, olives and the bunched basil stalks. Simmer for 10 mins more, stirring occasionally until thick, rich and glossy. Turn off the heat and stir through another 1 tbsp olive oil, then taste and adjust the seasoning – you want a balance of sweet and sour flavours, with a salty hit from the olives and capers. Cool to room temperature before removing and discarding the basil stalks. Stir through most of the torn basil. Will keep chilled for three days, or if serving the next day, leave in an airtight container at room temperature. (Caponata is best served at room temperature.)

5 To serve, scatter over the toasted pine nuts, shredded celery leaves and the remaining basil. Serve with the crostini, if you like.

THREE SEASONS

Caponata should be sweet, sour and salty, so don’t skimp on the sugar and vinegar.

OLIVE OIL

Don’t be afraid of the amount of olive oil either – it may seem like a lot, but it enriches the sauce and provides flavour.

SALTING

Though not essential, salting the aubergine means you can use less oil to fry it. It also helps it soften more quickly and seasons the final dish.

TOMATO TYPES

With plenty of chunky ingredients, you don’t need extra texture from

the tomatoes, so we’ve chosen smoother finely chopped ones.

GO NUTS

Pine nuts are optional, but they bring crunch and richness to the dish.

GO BIG ON BASIL

ALL THE CELERY

Celery leaves work as a kind of finishing herb that doubles up on flavour. Plus, it prevents waste.

MAKE AHEAD

To infuse plenty of herb flavour throughout (and reduce waste) we used the basil stalks to impart flavour in the sauce.

Caponata improves in

flavour when made a day or two ahead. Add the garnishes just before serving.

HOW TO SERVE

Caponata can be used as a side dish or served on bruschetta. Or, offer it as a casual sharing starter with crostini, as we’ve done here.

How to make mealtimes family

Create something special for the kids this weekend with these colourful and affordable ideas that’ll even tempt picky eaters recipes ANNA GLOVER photographs MYLES NEW

Raspberry ripple funfetti pancakes

Kids will love scattering their favourite sprinkles over these pancakes. The larger the sprinkles are, the less likely they are to bleed into the pancake batter. For younger children, you can use freeze-dried strawberries or raspberry pieces instead.

SERVES 4 PREP 15 mins

COOK 15 mins EASY V

300g self-raising flour

1 tsp baking powder

2 eggs

300ml milk

1 tsp vanilla extract

1 tbsp butter

4 tsp multicoloured sprinkles (check the label to ensure vegetarian if needed)

For the topping

100g raspberries (fresh or frozen and defrosted)

1 tbsp icing sugar

100g natural yogurt

1 Put the flour and baking powder in a large bowl, whisk briefly, then add the eggs, milk and vanilla. Whisk to a smooth batter.

2 Melt 1 tsp of the butter in a non-stick frying pan over a medium heat, and swirl around to coat the base of the pan. Add spoonfuls of batter to the pan to make small pancakes, leaving a gap between each one to give them room to rise. Once the edges are set and bubbles begin to form on the surface, about 1-2 mins, add a few sprinkles to each one so they stick to the uncooked batter. Flip and cook for 20-30 seconds until just set and turning golden. (Don’t mix the sprinkles directly into the batter as the colours will bleed too much before cooking.)

3 Mash the raspberries and icing sugar together in a small bowl. Swirl in the yogurt until rippled. Stack the pancakes on plates, then top with a dollop of the raspberry yogurt.

GOOD TO KNOW calcium

Strawberry smoothie & banana milkshake ice lollies

Make good use of soft fruit or overripe bananas in these colourful lollies. You don’t need to buy reusable lolly moulds if you want to keep the cost down – small yogurt tubs or large ice cube trays will work, too.

MAKES 8-10 PREP 10 mins plus 3 hrs 30 mins freezing NO COOK EASY V ❄

400g natural yogurt

4 tbsp honey

200g strawberries, hulled 1 banana, chopped ½ tsp vanilla extract

small pinch of turmeric (optional)

1 Put half the yogurt and honey in a blender along with the strawberries and whizz until smooth. Scrape into a jug, then pour into the ice lolly moulds. Give them a good tap on the work surface to remove any bubbles. Freeze for 30 mins.

2 Put the remaining yogurt and honey in a blender with the banana, vanilla and some turmeric for colour, if you like, and whizz until smooth. Tip in to a jug, then pour over the top of the strawberry layer. Freeze for 3 hrs until completely solid. Run the bases under warm water to remove from the moulds if they’re tricky to get out.

Movie night snack trays

A grazing board is an easy way to make a meal a bit more fun and special for a weekend treat. These easily adaptable snack trays are great to share with the whole family as everyone can pick their own selections. Be sure to serve a mix of fruits, vegetables and treats for a good balance, too.

SERVES 4 PREP 15 mins

COOK 5 mins EASY

1-2 bags sweet or salty popcorn (or a mix)

few handfuls of tortilla chips few handfuls of pretzels or other treats like banana chips

small handfuls of fruit – we used apple slices, grapes and strawberries

small handfuls of crudités – we used cucumber, carrot and pepper

200g soured cream & chive dip

200g salsa dip

For the pizza toasts

2 tsp olive oil

4 slices bread

4 tbsp pizza sauce

50g grated mozzarella

8 slices pepperoni

2 tbsp frozen sweetcorn, sliced olives, capers or sliced peppers pinch of dried oregano or chilli flakes (optional)

1 Arrange four small trays or boards, or one large tray with lots of different bowls for the different snacks. Fill a few with popcorn, tortilla chips and pretzels. Put your chosen fruit, veg sticks, dips and other treats onto the boards, leaving some space for the pizza toasts.

2 Heat the grill to high. Lightly oil the bread, then toast both sides for about 2 mins. Spoon over the pizza sauce, spreading to the sides. Scatter over the mozzarella.

3 Scatter over any toppings you like, such as pepperoni, sweetcorn, olives, capers or sliced peppers. Add a pinch of dried oregano or chilli, if you like, then grill for 3-5 mins until golden and bubbling. Cut the pizzas into slices and add to the trays.

Kitty paw brioche buns

Breadmaking is a great indoor activity for little ones – it’s fun punching back the dough and rolling it out. We call these kitty paws, but you can swap it to bear, dog or panda paws, depending on your child’s favourite animal. This dough is easy for children to work with – it’s enriched with butter and eggs for flavour, but it’s not too wet or hard to roll out. It’s ideal for breakfast with chia seed jams (lower in sugar, so better for little ones), or any other toast toppers your family might like.

MAKES 8 PREP 30 mins plus at least 1 hr 45 mins proving COOK 20 mins EASY V

200ml whole milk

50g salted butter

500g strong white bread flour

5g fine sea salt

50g golden caster sugar

7g sachet fast-action yeast

3 eggs, 1 beaten to glaze

1 Warm the milk and butter together in a jug in the microwave, or in a small pan over a low heat, until the butter has melted and the milk is just warm.

2 Tip the bread flour into the bowl of a stand mixer, then add the salt and sugar on one side and the yeast on another. Whisk briefly with the dough hook, then add the milk and butter mixture and 2 of the eggs, and knead on a low speed for 6-8 mins until soft, smooth and elastic. You can also do this in a bowl by making a well in the middle, adding the milk and 2 eggs, then bringing it together and kneading the dough on a work surface until smooth. Try not to add more flour, just fold the sticky dough over itself, scraping down your hands every so often. A dough scraper is a great tool for kids to use when making breads and doughs.

Place in a bowl, cover with a clean tea towel and leave to prove for 1-2 hrs until doubled in size.

3 Knock back the dough, then cut into 12 balls. Form eight of the balls into neat rounds, then place on a large baking sheet lined with baking parchment. Cut each of the remaining balls into eight small pieces to form 32 small balls of dough. Use some of the beaten egg to stick four small balls on each of the larger ones so they look like paws. Leave to prove for another 45 mins to puff up again.

4 Heat the oven to 190C/170C fan/ gas 5. Brush the buns with more egg, then cook for 20-25 mins until golden and puffed up. Leave to cool a little before eating.

Breakfast cake

How exciting – cake for breakfast! We’ve lightened up a classic traybake and filled it with fruit to make a fun family breakfast. Make the cake the day before for easy assembly in the morning.

SERVES 8-10 PREP 20 mins plus cooling COOK 35 mins EASY V

2 ripe bananas

185g golden caster sugar

125ml sunflower oil

4 eggs

1 tsp vanilla extract or bean paste

225g self-raising flour

100g blueberries

For the decoration

150g frozen mixed berries

1 tbsp maple syrup edible flowers (optional) For the icing

250g thick Greek strained yogurt

1 tbsp maple syrup

1 Heat the oven to 190C/170C fan/ gas 5 and line a 20 x 25cm cake tin with baking parchment.

2 Mash the bananas in a large bowl with a fork, then stir in the sugar, oil, eggs and vanilla. Fold in the flour until no lumps of flour remain. Fold in the blueberries, then scrape the mixture into the prepared tin and smooth over the top. Bake for 30-35 mins until golden brown and the middle springs back when pressed. Leave to cool completely before assembling.

3 For the decoration, warm the mixed berries and maple syrup in a small pan until soft and juicy. Strain the berries, set them aside, then pour the juice back into the pan. Simmer for a few minutes until thickened slightly. Set aside to cool.

4 For the icing, mix the yogurt with the syrup, then dollop over the cooled cake. Children can help with this step, smoothing over the topping with a spatula or spoon.

5 Drizzle the cooled berry sauce over the yogurt, and ripple with a spoon. Spoon over the mixed berries, then top with edible flowers to serve.

Showcase your offerings with an exclusive pre-roll commercial that plays before expert videos. The video content will be interrelated with the brand, and clients can sponsor culinary skill videos, kids’ recipes, meal inspiration, baking clips, and plenty more. For more information, email info@cpimediagroup.com

The Complete Guide to Fortified Children’s Nutrition

From brightly coloured cereal boxes to yoghurts and juices promising added goodness, fortified foods are hard to miss on supermarket shelves. These products are often enriched with vitamins and minerals, but what does that really mean, and do children actually need these foods? Here’s what you need to know

Walk down any supermarket aisle and you will find yoghurts with added vitamin D, cereals with iron, and drinks with calcium - these are fortified foods. Fortification simply means boosting a food’s nutrient content during manufacturing. Sometimes nutrients are replaced after being lost in processing (as with flour enriched with B vitamins), while in other cases, extra vitamins or minerals are added to improve overall nutrition. Common examples include breakfast cereals fortified with iron and folate, plant milks fortified with calcium and vitamin D, yoghurts or spreads with added vitamin D, and juices marketed as a source of calcium.

Why are children’s foods fortified?

Children’s bodies are in a constant state of growth and development, placing high demands on their nutrition. A 2023 study

in Abu Dhabi found that 58 per cent of children and teens have low vitamin D levels. This is a significant concern, as vitamin D is fundamental for bone health and the immune system. Beyond vitamin D, a range of other nutrients are crucial. Iron supports energy and cognitive function, calcium is essential for developing strong bones and teeth, and iodine and folate are vital for growth and metabolism. For picky eaters or those on restrictive diets, getting enough of these nutrients can be difficult.

“Fortification is effective for correcting specific deficiencies (e.g. iron) and remains valuable where deficiencies are common, but it’s not a substitute for a whole, diverse diet. The best outcomes for growth, immunity, and long-term disease risk come when fortification is paired with dietary diversity and minimally processed foods,” says Janani Satchithanantham, Head Clinical Dietitian, Department of Nutrition & Dietetics, Aster Hospital – Al Qusais.

What’s really inside?

Not all fortified foods are created equal. Added vitamins don’t automatically make a product healthy, many are still loaded with sugar, salt, or saturated fat, which can outweigh any potential benefits. Here, Janani Satchithanantham shares essential advice on how to read labels wisely:

Added sugars: Many fortified foods (cereals, flavoured milks, snack bars) contain 5-10g of sugar per serving - that’s nearly 1–2 teaspoons. Excess sugar leads to insulin resistance, childhood obesity, and dental caries, outweighing the benefit of added vitamins. Watch for words like sucrose, glucose, corn syrup, maltodextrin, fructose.

High sodium: Crackers, instant noodles and soups fortified with iron or vitamins often carry excess sodium, increasing long-term risk of hypertension and kidney strain in children. More than 140mg sodium per serving in a child’s product is considered high.

Artificial additives and colours: Brightly coloured childrens’ foods often contain artificial dyes (tartrazine, Red 40, etc.) and preservatives (sodium benzoate, BHA/BHT). These may be linked to hyperactivity, attention issues, and gut microbiome disruption. Avoid products with artificial flavour, artificial colour and E-numbers.

Refined carbs: Breakfast cereals or biscuits may be fortified but made from refined flour with very little fibre. This causes sugar spikes and hunger pangs despite the fortification. Choose whole grain (wheat, oats, millet) instead of refined flour.

SMART FOOD HABITS FOR KIDS

There’s growing evidence that frequent consumption of fortified, often sweetened foods can shape children’s taste preferences and affect their willingness to eat naturally nutrient-rich foods. Many fortified foods marketed to children are sweetened to improve taste and acceptance. While these products help prevent nutrient deficiencies, research suggests they may influence long-term eating behaviours. Here are practical tips for parents:

Balance fortified foods with real foods: Pair a fortified snack with fruit, nuts, or vegetables, since early and frequent exposure to sweetened foods can train children to prefer sugary tastes over naturally less sweet options like vegetables and whole grains. This preference can also reduce their acceptance of nutrient-rich vegetables such as spinach, broccoli, or kale, which often contain naturally bitter compounds, making them less appealing to children accustomed to sweet, fortified foods. To counter this, it’s important to introduce vegetables early and repeatedly, as repeated exposure increases acceptance even if the foods are initially rejected.

Model healthy eating: Children’s taste preferences are influenced by what they see adults consuming.

Fortification vs. Enrichment

When talking about adding nutrients to food, it’s important to understand the difference between enrichment and fortification. Enrichment refers to the process of adding back nutrients that were lost during the processing of a food. For example, when wheat is milled into white flour, B vitamins and iron are removed, so manufacturers add them back to create enriched flour.

Fortification, on the other hand, involves adding nutrients to a food that were not naturally there in the first place. A classic example of fortification is milk with added vitamin D, or orange juice fortified with calcium, a practice done to help prevent widespread nutrient deficiencies in the population.

Janani Satchithanantham, Head Clinical Dietitian, Department of Nutrition & Dietetics, Aster Hospital – Al Qusais

Are there specific groups of children like picky eaters, those with restricted diets, or kids in low-nutrient regions, who benefit more from fortified foods than others? Research shows fortified foods play an especially important role for certain groups of children. Picky eaters or those with restricted diets (e.g., vegetarian/ vegan, food allergies, sensory feeding issues) often miss out on iron, vitamin B12, vitamin D, and zinc. Fortified foods can help close these gaps and prevent deficiencies. Children in low- and middle-income regions where diets are dominated by starchy staples also benefit significantly. Studies show iron-or multiple micro nutrient–fortified foods reduce anaemia and improve micronutrient status in these populations. Fortified foods are not a “shortcut to health” for all children, but they are important where dietary diversity is limited. When used thoughtfully, fortification can bridge nutritional gaps and support healthy growth, immunity, and cognitive development in these high-risk groups.

Which fortifications in children’s foods are most bioavailable, and how can parents optimise absorption through meal combinations? Certain forms of nutrients are more bioavailable than others. For instance, iron in the form of

ferrous sulfate is more readily absorbed than ferric forms. Similarly, zinc from zinc sulfate is more bioavailable compared to zinc oxide. These differences are significant when considering the efficacy of fortification strategies. Parents can enhance nutrient absorption by combining foods strategically. For instance, pairing iron-rich foods like leafy greens with vitamin C-rich foods such as lemon can improve iron absorption. Consuming calciumrich foods like cheese which is a rich source of calcium with vitamin D-rich foods like egg (yolk has vitamin D) can enhance calcium absorption. Additionally, fat-soluble vitamins including healthy fats in meals can aid the absorption of fat-soluble vitamins A, D, E and K.

With children consuming fortified products daily, what are the risks of exceeding safe limits for vitamins and minerals?

Fortified foods are valuable for preventing deficiencies, but moderation and careful tracking are essential to avoid exceeding safe nutrient levels in children. Vitamins like A and D, and minerals like iron, can accumulate in the body if taken in excess, potentially leading to toxicity. Parents can track fortified food intake safely by checking labels to monitor the amount of each nutrient per serving, especially if their child consumes multiple fortified products, and by knowing the recommended daily allowances (RDA) to compare intake against age-appropriate guidelines. It’s also important to limit supplements if needed, avoiding additional multivitamins when a child is already consuming fortified foods regularly, and to consult a pediatrician - particularly if the child is on fortified formulas, cereals, and/or multivitamins simultaneously.

What to eat if you’re trying to conceive

Dr Chintal Patel explains which foods can boost your fertility and what to avoid

Chintal is a long-serving GP for the NHS as well as a food content creator, cookbook author and our regular contributor. She has a passion for nutrition and lifestyle medicine, and aims to help people approach cooking and eating in a way that supports overall wellbeing. @drchintalskitchen

Fertility is the ability to conceive and support a healthy pregnancy, and while it’s affected by many factors, such as age, genetics and overall lifestyle, nutrition is an important factor – and one you’re able to influence easily. A balanced diet can support hormone regulation, menstrual health, egg and sperm quality, as well as reduce inflammation, all of which play important roles in reproductive health for both women and men. Key nutrients like folate, omega-3 fatty acids, antioxidants and a Mediterranean-style diet have been linked with improved fertility. While no diet guarantees conception, here are some suggestions to help give your body the best possible chance.

Foods to include in your diet

• Leafy greens like spinach, kale and chard are rich in folate, iron and antioxidants. These nutrients support hormonal balance. Folate is particularly important as it’s essential for creating new cells, such as red blood cells. Try blending leafy greens into sauces to add a boost of nutrition.

• Berries such as blueberries, raspberries, and strawberries are rich in antioxidants like vitamin C and anthocyanins. These compounds help protect reproductive cells from oxidative stress, a process where unstable molecules called free radicals damage cells, including eggs and sperm. Frozen berries are just as good as fresh, available all year round and often a lot cheaper.

• Oily fish, nuts and seeds such as salmon, mackerel, and sardines, as well as almonds, walnuts, flaxseeds, and chia seeds, are good sources of omega-3 fatty acids and zinc. Omega-3s help reduce inflammation and promote healthy blood flow to the reproductive organs. They also support the development of a healthy baby by aiding in brain and eye development. Additionally, nuts and seeds provide essential nutrients like zinc and selenium, which are important for sperm quality and ovulation.

• Wholegrains like quinoa, brown rice, and oats are high in fibre, B vitamins and iron. They help stabilise blood sugar levels, supporting hormone balance and regular ovulation. Try to make simple switches to brown rice and wholemeal pasta first and slowly add in a larger variety of wholegrains.

Foods to limit

Ultra-processed foods which can often be high in trans fats and refined sugar, which negatively impacts hormone regulation and ovulation. Try to cook from scratch as much as possible.

Reduce caffeine & avoid alcohol Limiting caffeine to around 200 mg a day—about two cups of instant coffee—is recommended when trying to conceive. Remember that caffeine is also found in cola, energy drinks, and chocolate. Switching to caffeine-free alternatives and avoiding alcohol can support fertility.

Unpasteurised dairy products like soft cheese or unpasteurised milk should be avoided because they can contain a harmful bacteria called listeria. This can cause an infection called listeriosis which can lead to miscarriage or still birth. Always read labels and opt for pasteurised dairy products.

What else can I do?

• Folic acid or folate is particularly important for women trying to conceive to help prevent neural tube defects in the fetus, such as spina bifida. It can be difficult to get the recommended amount through diet alone, so a common guideline is to take around 400 mcg of folic acid daily when trying to conceive and during the first 12 weeks of pregnancy. This dose may be higher if there are other medical considerations.

• Stop smoking Smoking has been shown in studies to be linked to reduced semen quality and reduced fertility in women.

• Reduce stress Studies show that high stress levels can cause menstrual irregularities and fertility issues. Try to practice meditation or mindfulness exercises daily.

5-a-day noodle salad with citrus ginger dressing

This salad packs all your five-aday portions into one meal, along with over 10 plant points. You can swap the trout for salmon or any other oily fish, or use pan-fried tofu or tempeh for a vegan option.

SERVES 4 as a main or 8-10 as a side PREP 15 mins COOK 20 mins EASY

320g edamame beans (fresh or frozen)

1 tsp rapeseed oil

200g kale, tough stalks removed and finely chopped

75g wholemeal rice noodles

320g carrots, finely sliced

320g purple cabbage, finely sliced or shredded

320g red and orange peppers, sliced

6 spring onions, finely sliced

30g coriander, finely chopped

4 x 140g trout fillets

For the dressing

200ml orange juice

4 tbsp peanut butter

75ml lime juice (about 2 limes)

2 tsp finely chopped ginger

2 tbsp reduced-salt soy sauce

1-2 red chillies, chopped (optional)

1 Put the edamame in a microwavesafe bowl with 2 tbsps water, cover, and microwave for 6 mins. Set aside. Heat half the oil in a pan over a medium heat, add the kale and cook for 2-3 mins to soften. Set aside.

2 Tip the noodles into a bowl, pour over boiling water, cover and leave for 4 mins. Drain and leave to cool.

3 Put the vegetables and coriander in a large bowl with the edamame, then add the cooled noodles.

4 Whisk all the ingredients for the dressing together in a bowl to create a smooth, runny consistency. Pour the dressing over the salad and mix. Keep chilled until ready to serve.

5 Brush a non-stick pan with the remaining oil and heat over a medium-high heat. Add the trout fillets and pan-fry for 4 mins on each side, or until the fish turns opaque and is cooked through. Serve with the noodle salad

All of your five-a-day in one serving 10+ plant points for variety

High in fibre, omega-3, folate, iron

1 oily fish portion for the week

Carrots

High in beta carotene and one of your 5-a-day

Orange

& lime juice

High in vitamin C, an antioxidant that helps protect reproductive cells

Spring onions

High in flavonoids and sulphur compounds that have antioxidant properties and are anti-inflammatory

Kale

High in iron, vitamin C and folate – important for DNA synthesis

Ginger Contains anti-inflammatory and antioxidant properties that may help to regulate menstruation

Wholemeal noodles

Source of dietary fibre that helps regulate cholesterol and blood sugar levels

Trout fillets

High in omega-3 – may improve egg and sperm quality

Red cabbage

High in anthocyanins, protect reproductive cells from damage

Peanut butter

Source of healthy fats, protein and vitamin E

Edamame

Contain phytoestrogens that may support hormonal balance

Contain vitamin C, carotenoids and polyphenols, which help reduce inflammation in the body

Stylist AMY KINNEAR

Peppers

lifestyle Gourmet

The Culinary Escape

Fairmont The Palm sits at the intersection of city energy and island calm, close enough to Dubai’s landmarks yet tucked away on the shoreline of Palm Jumeirah. The Marina skyline glimmers in the distance while the Arabian Gulf stretches wide in front of you, a reminder that here you get both sides of Dubai.

The arrival makes its impression quickly. The lobby opens up with Arabicinspired arches, warm light and a steady flow of guests that feels welcoming rather than hurried. From there, your time can take many directions, whether you choose to spend hours at the spa, relax by the pool or explore the hotel’s restaurants, which cover everything

from casual bites to fine dining. It is an escape that works just as well for a weekend with friends as it does for a family holiday or a quiet solo retreat.

Accommodation

We checked into the Arabian-inspired Fairmont Heritage Room, a cosy room dressed in cool sea mist tones with elegant Arabic accents. The space focuses on ease of comfort featuring a kingsize bed, a mini sofa, and a four-seater dining table, perfect for relaxing or entertaining.

The private balcony offers stunning views of the outdoor pools and the Palm West Beach stretch, with faint music drifting from the beach clubs on Palm

Jumeirah. With ample closet space and a bathroom that includes both a bathtub and a rain shower, the room has everything you need for a relaxing stay.

Culinary highlights

For a late lunch, we headed to Bask Beach Club, a place built for golden-hour lounging and lazy meals that stretch until the evening. From our cabana, we browsed the menu and started with the Avocado and feta cheese salad, a refreshing mix of leafy greens, fresh herbs, cucumber, edamame beans, radish, and pistachios that balanced creamy feta.

Next came the Pepperoni pizza, simple yet satisfying, with rich beef

pepperoni, gooey mozzarella, and a tangy tomato base. For dessert, the Burnt “Bask” cheesecake brought a unique take. It is a creamy, slightly caramelised cheesecake crowned with Lotus Biscoff crumble, salted caramel, and orange confit, served with popping candy for a playful surprise.

Later, for dinner, we made our way to Frevo, a celebration of Brazilian cuisine. The premium churrascaria experience brought the energy of southern Brazil alive, with skilled servers carving succulent meats tableside. We tried a selection of signature dishes including chicken hearts, spiced beef, short ribs, lobster tail with truffle Hollandaise, and tiger prawns with garlic and smoked bell pepper recoto sauce. Each cooked to perfection.

For those keen to explore further, the menu also features an extensive spread of other meats and seafood including beef sausage, chicken drumsticks, barbecue chicken wings, herb-marinated lamb leg, lamb chops with mint jelly, and multiple cuts of beef including Picanha and Wagyu. Sides such as garlic rice, black bean stew, and potato mash complemented the mains, while sauces like chimichurri, handcrafted barbecue, and dedo de moça vinaigrette rounded out the experience. Mini churros stuffed with dulce de leche and creamy Brazilian pudim flan offered a sweet finish.

The next morning, we enjoyed a breakfast at Flow Kitchen, where a generous buffet showcased a variety of culinary delights. Fresh juices, tea, and coffee were available to start the day,

alongside succulent chicken sausages, baked beans, vegetable dumplings, roasted potatoes, scrambled eggs, a cheese and breads station, and a selection of salads and pastries. For those who prefer it, there is also a non-halal section offering sausages and bacon.

Facilities

Beyond its restaurants, Fairmont The Palm offers a range of facilities keeping relaxation, recreation, and convenience in mind. The hotel sits on its own private stretch of beach, perfect for sunbathing or a stroll along the water. Guests can take a dip in any of the eight swimming pools, including an adults-only pool, or stay active at the fully equipped gym. Serenity – The Art of Well Being offers a variety of treatments for relaxation, while families can enjoy the Kids Club and splash park. The Early Arrival Leisure Lounge provides a comfortable space for guests arriving before check-in, and practical amenities include a 24hour front desk, free valet parking, and a shuttle service.

Before checking out, I treated myself to the 90-minute Senses of Dubai spa experience. It began with a relaxing body massage, followed by a gentle body scrub that was wrapped to let the ingredients soak in. A calming head massage and a refreshing shower to rinse off the scrub prepared me for the final touch, a soothing massage with rosemary oil that left my skin soft and my mind completely relaxed. I ended my session in the relaxation room with a cup of warm tea, the perfect close to my stay.

Book now

From AED1,040 per night for the Fairmont Heritage Room. Visit fairmont.com/en/ hotels/dubai/fairmont-the-palm.html.

Fabulous prizes, from dining vouchers to gourmet goodies, up for grabs

WIN A PREMIUM BRUNCH FOR TWO AT CHALCO’S

CANTINA, WORTH AED500

Late nights just got a whole lot tastier. Celebrate the weekend at Chalco’s Cantina with El Pachangón, Dubai’s newest Mexican late-night brunch, every Friday from 10 PM to 1 AM. Feast on unlimited tacos, sizzling mains, and sumptuous sides crafted by Chef Alonso. Pair it all with free-flowing drinks, from sparkling grape to handcrafted concoctions, while live music and a buzzing crowd keep the fiesta going.

WIN A COMBO CARD FROM CINNAMOOD, WORTH AED500

Sweet tooth calling? Answer it with a CINNAMOOD combo card and enjoy a drink and bun up to four times a month. From oozy, freshly baked buns to perfectly crafted drinks, every visit is a step closer to delicious treats. Whether it’s your morning pick-me-up or an afternoon treat, this is one sugar rush you’ll want on repeat.

WIN A SATURDAY BRUNCH FOR FOUR AT ERNST BIERGARTEN, WORTH AED2,000

Celebrate Oktoberfest in true Bavarian style with a hearty brunch buffet and free-flowing drinks. Enjoy Bavarian classics alongside soft drinks, bottled and draft hops, house spirits, plus red, white and sparkling grape. Gather your friends for a festive afternoon filled with good food and an incredible atmosphere!

WIN A DINING VOUCHER FOR MEKONG’S SUNDAY BRUNCH, WORTH AED500

Ready for a flavour-packed Sunday? Indulge in Mekong’s brunch, where Asian classics meet creative twists, inspired by the river’s journey from the Tibetan Plateau to Southeast Asia. Think vibrant, familystyle platters bursting with colour and spice, perfect for sharing. It’s a feast that’s as much about the company as it is about the cuisine.

Snacks are a universal love language, and Pret’s making it easier to say and show it. Win a curated hamper, packed with Pret’s feel-good favourites. From wholesome snacks to cold-pressed juices, all beautifully bundled and ready to share. It’s the perfect excuse for a picnic, a thank-you, or even a treat-yourself moment. WIN DINING VOUCHER FOR MR TOAD’S, WORTH AED500

Good food and great company? Count us in! Win a dining voucher at your nearest Mr. Toad’s and enjoy classic pub favourites from burgers and curries to sausage & mash, with ice-cold drinks and pints on tap. A feast you won’t want to miss.

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.