Nourish by Spinneys: March/April 2024

THIS MAGAZINE IS PRODUCED BY

This latest edition of Nourish magazine celebrates the essence of connection through the universal language of food. There are a number of important occasions happening in March and April around the world – including Ramadan and Easter. We’ve delved into the heart of both these significant events, showcasing traditions and flavours that enrich our lives from different cultures’ cuisines.

Turning our focus on local content, specifically, we have an interview with chef Ionel Catau from Gerbou, an Emirati supper club concept, shedding light on the culinary treasures of the region. We also sit down with Dubai’s favourite cake designer, Nadia Parekh, who shares insights into creativity, business and emerging trends in the world of confectionery. Furthermore, we take a closer look at our Spinneys Local Business Incubator Programme winners, highlighting the journeys of these ambitious entrepreneurs.

And let’s not forget our ‘Good eggs’ guide, where we explore imaginative ways to repurpose egg cartons and shells, transforming them into delightful Easter arts and crafts for the whole family to enjoy.

Until next time

by

Nourish by Spinneys brings you engaging conversations, fresh ideas and hopefully the inspiration to help you eat and live well.

Available on Spotify, Apple Podcasts and Anghami.

CEO

SUNIL KUMAR

GENERAL MANAGER OF COMMERCIAL

TOM HARVEY

GENERAL MANAGER OF MARKETING

WARWICK GIRD

CREATIVE AND CONTENT DIRECTOR

TIFFANY ESLICK tiffany.e@finefarefood.com

DEPUTY CONTENT EDITOR

KAREN D’SOUZA

DESIGNERS

COLEEN ESTOQUE, EMILY EVANS & FRANCIS GACER

DIGITAL MARKETING MANAGER

ANKIET GULABANI

DIGITAL CONTENT MANAGER

LYNN SOUBRA

SOCIAL MEDIA MANAGER

RASHA EL SALEH

PRODUCT & CAMPAIGN MANAGER

CHEENA DUDEJA

CONTENT ASSISTANT

DIANNA ACIBAR

CONTRIBUTORS

ZAHRA ABDALLA,KATELYN ALLEGRA, DEVINA DIVECHA, JORDAN FARRELL, HELEN FARMER, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY

© 2024 SPINNEYS DUBAI LLC

Spinneys Dubai LLC and the publishers regret that they cannot accept liability for error or omissions contained in this publication, howsoever caused. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without written permission.

Regulars

THE CUT

9 WORD OF MOUTH

New products, the latest trends, events and foodie news

11 7 OF A KIND

SpinneysFOOD Confectionery

13 DRINKS

14 RESTAURANT ROUND-UP

We make our way to the city’s newest restaurants that you should definitely keep an eye on

16 A TASTE OF THE EMIRATES

Chef Ionel Catau is committed to sustainability and flavour while honouring Emirati culture and traditions at Gerbou

18 LET THEM EAT CAKE

Nadia Parekh talks about applying both science and emotions to her baked creations

20 USE IT UP

Don’t discard leftover eggs. Use them to make delicious appetisers and a breakfast dish

22 READ, WATCH, LISTEN Cookbook, podcast and streaming recommendations

24 A RECIPE FOR HEALTH

With a ‘pro-food, not anti-medicine’ attitude, MasterChef winner, doctor and food writer Dr Saliha MahmoodAhmed discusses nourishing mind, body and soul

IN SEASON

27 Make the most of our tomatoes, celery, cucumbers, pineapples, courgettes, watermelons and more

LOVE LOCAL

35 Meet the winners of the fourth edition of the Spinneys Local Business Incubator Programme

ON THE CLOCK

43 Whip up quick and delicious meals for special occasions using simple ingredients

Recipe features

CONNECT. SHARE. CARE.

53 IFTAR TABLES

A nourishing spread, with staples such as rice, flatbreads, lamb and chickpeas, is essential after a day of fasting during Ramadan. Our take on the traditional dishes of the UAE, Saudi Arabia, Palestine, Morocco and Malaysia, includes empanadas with a hearty filling made from harees, harira soup, a traditional salad from Gaza, knafeh cheesecake and more

74 CHEESE THE DAY

Prepare savoury and sweet snacks, perfect for iftar, using Puck sliced and cream cheese

77 DOWN MEMORY LANE

Zahra Abdalla has fond memories of eating mantu cooked by her Afghani friend’s grandmother, who would regale them with stories of her life in Afghanistan while they made dumplings together. This flavourful dish is always prepared for special occasions or gatherings

78 FULL OF FLAVOUR

From pizza and tacos to hearty soup and roasts, these cuts of lamb are ideal for making your favourites

86 BREAD OF LIFE

Bread holds significant symbolism for both Easter and Ramadan. Inspired by traditional loaves, we’ve put together a selection of baked goods with our own twist

19

96 ELEGANT EATS

Celebrate Eid with a decadent afternoon tea featuring finger sandwiches, crispy samosas, saffron cupcakes with fluffy buttercream, soft scones topped with clotted cream and rose petal jam, ma’amoul and more

104 EASTER SUNDAES

We’ve put our spin on a classic ice-cream dessert, making it even more indulgent with chocolate eggs, Oreos, carrot cake and cream cheese

108 SUNDAY BEST

This Easter, prepare these hearty breakfast and lunch dishes with rich and silky Lurpak butter

66

LITTLE COOKS

112 GOOD EGGS

Have fun with the kids upcycling egg cartons and eggshells to create home-made Easter decorations and more

116 SOMETHING FOR EVERY BUNNY

Celebrate Easter with bunny-inspired breakfasts, cheesy snacks and cake

121 5 WAYS TO BOND WITH YOUR KIDS

Transcend language barriers and generational gaps and use play to foster creativity, nurture emotional intelligence and connect with your children in a deeper way, says Helen Farmer

SAFFRON AND DATE KHABEESA CAKE PAGE 57.

The cut

Food, restaurant and product news that we think is worthy of being on the list

– more on pages 18-19

Cake designer Nadia Parekh has a cake for every occasion

Word of mouth

New products, the latest trends, events and foodie news

HOP TO IT

FOOD FIESTA

Get ready to dine your way through the city with Dubai Food Festival from 19 April to 12 May. The 11th edition of this foodie extravaganza will include fine-dining restaurants, unmissable street-food joints and little-known gems that should be on your culinary map. The 2023 festival saw masterclasses by top chefs, guided food tours, limitededition menu and more, so there’s lots to look forward to this year. Keep a look out for details on visitdubai.com

IN

Join us at Spinneys Damac, Silicon Oasis, Motor City and Umm Suqeim from 12-4pm on 23, 24, 30 and 31 March respectively for Easter cookie decorating For those who can’t make it, pick up our SpinneysFOOD Easter Cookie Kit, which comes with ready-made biscuits and colourful icing, and SpinneysFOOD Easter DIY House Kit. Or, turn to pages 116-119 for some Easter bunny-themed dishes your little cooks will enjoy making at home.

CULINARY ENCOUNTERS

Hurry! With only two months left to experience Global Village in Dubai, indulge in a culinary adventure curated for food enthusiasts. Explore delicacies from around the world like some of our favourites including spicy tom yum noodles, mango sticky rice and crispy tempura from the Thai floating market; Bosnian kebab; luqaimat with date syrup; TikTok sensation Lavashak; and relish a refreshing glass of Moroccan mint tea.

AFTER sunset

Ramadan, The Holy month of the Islamic calendar, begins on 11 March (dependent on the sighting of the moon). To mark the occasion, hotels around the country will host iftars. Here’s our round-up of some of the best:

Raffles The Palm Dubai

Le Jardin, the resort’s buffet-style restaurant, transforms into a Ramadan emporium with live grilling stations and an extravagant buffet heaped with Arabic delicacies.

Meliá Desert Palm

Dine on classics such as ouzi and fish harra at Epicure, then end your meal on a sweet note at the live knafeh station.

Rosewood Abu Dhabi

Take in Abu Dhabi’s glittering skyline while dining on Aqua’s extensive iftar spread with culinary stations preparing fresh traditional food and refreshing drinks.

Palazzo Versace Dubai

For a family-style iftar, head to Enigma to indulge in authentic Persian fare such as sabzi khordan, home-made cheese and roasted Persian bread.

JA Lake View Hotel

Chef Vikas Khanna has created a family-style sharing iftar menu for his restaurant Kinara.

7 of a kind

A round-up of our artisanal SpinneysFOOD confectionery range

FLORAL BITES

Coated in silky milk chocolate, our Rose Flavoured Turkish Delight has a subtle floral flavour, which complements the chocolate.

EASY OPTION

The bar-shaped avatar of our Rose Flavoured Turkish Delight is convenient for days when you need a quick snack on the go.

FINE BALANCE

Bite into our Macadamia Honey Nougat to savour the buttery, nutty flavour. The crunchy texture is balanced by the silkiness of the milk chocolate.

TASTE SENSATION

A silky milk chocolate coating gives this version of our Macadamia and Cranberry Honey Nougat a touch of decadence.

CHEWY DELIGHT

Tart cranberries are the perfect foil for the sweetness of honey in our Macadamia and Cranberry Honey Nougat.

UNLIKELY DUO

The sharp and bright notes of lemon pair incredibly well with the sweetness of milk chocolate in our Lemon Flavoured Turkish Delight.

CHILDHOOD NOSTALGIA

Our Salted Caramel will bring back memories of fudgy toffees from your childhood. This treat has just the right amount of chewiness and a great balance of sweet-salty flavour.

Delicious taste, No added sugar

THE TASTEOF FUN

DRINK UP

Stay hydrated with a cooling concoction

Tips from The Tasting Class

After a long day of fasting, the body will need an ultra-hydrating drink. This cooler not only has a smooth flavour, but its ingredients offer a variety of health benefits. The organic coconut water in this drink is rich with electrolytes, vitamins and minerals to replenish the body. At the same time, the cardamon and floral notes keep the beverage in line with the traditional flavours of Ramadan. This cooler was inspired by the rose water used in traditional Arabic sweets – which makes this drink perfect for pairing with Turkish delights, muhallabiya or knafeh. It also features cardamom, which is found in everything from Arabic coffee to maqluba, and boasts anti-bacterial and digestive properties. The proportions for this recipe can easily be doubled and tripled so the whole family can enjoy a cooling drink during iftar.

3 to try

VIMTO CORDIAL

Created as a health tonic in the UK in the early 20 th century, this cordial has become one of the most popular beverages at iftars in the Middle East. It is free of artificial colours.

VIMTO FIZZY

A refreshing and sparkling fruit drink, Vimto Fizzy is made with grapes, raspberries and blackcurrants. Try it in popsicles, granitas and more.

VIMTO BLUE RASPBERRY FRUIT DRINK

A delightful blend of blueberries and raspberries, this fruity beverage is sweetened only with natural sugar. vimtoarabia.com

COCONUT AND CARDAMOM COOLER

Prep time: 10 minutes (plus steeping time)

Cook time: 5 minutes

Serves: 1

For the elderflower and cardamom syrup

10 SpinneysFOOD Whole Cardamom Pods 150ml Belvoir Farm Elderflower Cordial

For the cooler

SpinneysFOOD Ice Cubes, as required 180ml Earth’s Finest Organic King Coconut Water 4 tsp elderflower and cardamom syrup, or more for a sweeter drink

To serve

Waitrose Cook’s Ingredients Aromatic Rose Petals

1 To make the syrup, roughly crush the cardamom pods in a mortar and pestle. Place in a small pot. Add the elderflower cordial to a pan placed over a medium heat. Bring to a boil. Turn off the heat as soon as it boils. Pour the cordial over the cardamom and allow to steep overnight.

2 Remove the cardamom from the pot. Strain the syrup and store in the fridge for up to two weeks. 3 To make the cooler, fill a glass with ice cubes. Pour over the coconut water and add the syrup. Stir to combine. 4 Sprinkle over a few dried rose petals and serve.

Coconut and cardamom cooler

VEGAN

Flavours of the city

Discover the freshest culinary hotspots in the city where ingredients are paramount

1Walking into the bustling and almost cavernous space that is Bordo Mavi in Jumeirah Fishing Harbour, you’ll be forgiven for thinking you’re at a seaside town on the Mediterranean. While the décor sets the scene, it’s the sustainably sourced seafood that is the star of the show. Without further ado, we can firmly attest that diners must absolutely try the 250-year-old shrimp casserole because it will melt in your mouth and leave you wiping down the bowl with the freshly baked bread. The smoky eggplant is a fresh, cold starter, while the Bordo Mavi salad, with rocca, pomegranate molasses, tomatoes and Black Sea white cheese, has a texturally wonderful crunch through the addition of walnuts. Special mention to the desserts: it was tough to choose between the Bordo Mavi rice pudding and the hazelnut halwa, so we suggest you leave room for both. There’s also a fresh fish counter where you can pick from the catch of the day – whatever you end up picking, you’re guaranteed fresh seafood with moreish flavours. We can confirm we are definitely going back with a bigger group to tuck in.

2

A rooftop setting with lush green foliage, quirky artwork and open-air vibes, Franky’s Pizzeria is a great spot to tuck in to great Italian food. Perched right above Hawkerboi and Splendour Fields in Jumeirah Lakes Towers, this restaurant serves contemporary Neapolitan style pizza and

antipasti. It’s a fabulous setting to catch up with friends, or have some alone time with a loved one, and when it comes to food, it doesn’t disappoint either. An antipasti that we are told is a must-try for a reason, the Franky’s famous family meatballs – which comes slathered in tomato sauce and stracciatella – is worth every bite. And yes, you’ll be mopping it up with the crusty focaccia bread. It’s worth knowing that the biga for the flour comes straight from Italy and we are eager to return to try even more pizza flavours. A Dubai staple, truffle, features on the mushroom pizza, which is creamy and lives up to the hype. The diavola is also a great option for a slightly spicy kick to your palate. We’d urge you to leave room for dessert – the tiramisu is airy and is the perfect way to end a satisfying meal.

3Le Guepard in Alserkal Avenue is hosting a year-long pop-up of homegrown food and beverage concepts – and we love this idea. Café10 by Le Guepard is shining the light on various amazing locally-based chefs and restaurants throughout 2024 – every third weekend of the month. The Banh Mi Mafia pop-up was first in January, with third-generation Hong Kong restaurateur Eric Lee (behind Ugly Burger and Ugly Noodles) having created what he believes is the most authentic Vietnamese sandwich in the UAE. We tried all three – from the OG cold cuts to the garlic basil beef and the crispy miso

eggplant – and we can say that the crispy miso eggplant version was unmissable. In February, we saw Italian concept Monno by Federico Bartoli serving up its famous polpettas and truffle ravioli – well worth the visit. Next up on the roster are the likes of an iftar by Dukkan El Baba founded by chef Sahar, chef Tarek, and Salam in March and a Bageri Form pop up in April – so keep your eyes open for the upcoming schedule.

Written by Devina Divecha ; Photography Supplied

CLOCKWISE, FROM TOP LEFT: Make your way to Franky’s Pizzeria for great Italian food; the 250-year-old shrimp casserole at Bordo Mavi is a signature dish; Dukkan El Baba’s team will be part of Café10 by Le Guepard’s March line-up; Bordo Mavi is located in Jumeirah Fishing Harbour.

RAMADAN KAREEM

A taste of the Emirates

Chef Ionel Catau is committed to sustainability and flavour while honouring Emirati culture and traditions at Gerbou

Being able to taste Emirati food was previously the good fortune of those invited into the privacy of homes or finding hidden gems across the country, but over the last decade, there has been a dedicated commitment to understanding more about the cuisine of the country. A project which aims to celebrate Emirati culture, tradition and flavours is Gerbou, and ahead of its opening at Tashkeel in Nad Al Sheba, in April 2024, it has appeared on Dubai’s food scene as a supper club to offer a sneak peek into what to expect from the restaurant. The concept is a collaboration between Atelier House Hospitality and Tashkeel, and will be headed by chef Ionel Catau, with dessert and breads created by chef Sahar Parham.

This marks Ionel’s first foray in the UAE and his exploration of the country’s cuisine and

culture was filled with inspiration aplenty, with the culinary landscape of the region allowing the head chef to pay homage to its heritage and flavours. Originally from Romania, Ionel has gained culinary experience across many worldclass restaurants including those with Michelin stars to their name, such as Pensons, Hambleton Hall and Raby Hunt, among others. He knew, however, that a special opportunity had come along with Gerbou. Ionel says, “I remember my first interview [with the Gerbou team] and I knew in that moment that I really wanted this. And this is a place I could see myself in for years to come.”

Even though this is Ionel’s inaugural brush with Emirati cuisine, it’s clear to see how passionate he is about the food. He says, “Gerbou means ‘welcome to our humble abode’ in Arabic, and to me it means exactly that. We want to welcome

“Gerbou means ‘welcome to our humble abode’ in Arabic... We want to welcome our guests and send them on a journey through the nest ingredients found here in the UAE.”

our guests and send them on a journey through the finest ingredients found here in the UAE. And we also need to understand that it’s a melting pot of cultures and influences; so we take inspiration not only from Emirati culture, but also from our relationship with different areas of the Arabian Peninsula and internationally.”

Talking about food, the menu blends traditional Emirati dishes with global influences, and includes dishes like chicken machboos to tiger prawn with za’atar verde, charred local cabbage with labneh, baba ghanoush with curry leaf oil, labneh with ghaf honey and much more –and every dish tells a story. Ionel notes that the chicken machboos holds a very special place in his heart. “Not only is it a beloved dish here,” says Ionel, “but it’s in every household. It’s also very special because it was one of the dishes I did on my trial.”

He continues, “We try to use farm-to-table as much as possible, and throughout the menu, we try to minimise wastage. We always question, ‘what else can I do with this?’ We try to source as much as we can from local suppliers, not just with food but even the interior design and artwork.” An important element of Gerbou’s philosophy that is very evident, is its commitment to sustainability and community engagement. “Where we can, we showcase local artisans, suppliers and producers as much as we can – from the beautiful table made with parts of date trees, to the biodegradable chandelier, to the plants we have in the garden, and to the plates that are made here in the UAE. This matters to us… farm-to-table, sustainability, tradition.”

Ionel reveals more about what to expect when the restaurant – which will serve breakfast, lunch and dinner – opens at Tashkeel. From a gelato room (with everything made in-house) through to a fire pit and barbecue area within the expansive outdoor facilities, the opportunities to immerse in the experience are aplenty. “We have some incredible gardens with native flowers, plants and trees – including many ghaf trees, for example,” Ionel adds. “We are also very fortunate that we will do everything in-house – from pastries and sauces to dressings and our own fermentations. I do want to keep a level of secrecy, but just like with the supper club, every detail will matter at the restaurant.” He continues, “We want to be the kind of restaurant people want to come back to time and again. Another thing this restaurant will do is highlight Emirati food and traditions; they are very special and it would be amazing to spotlight them further.”

Looking ahead, Ionel envisions Gerbou as more than just a restaurant; rather, his aim for it is to be a hub where guests can immerse themselves in the essence of the UAE. He adds, “This is something that we all believe in; the UAE has an incredible larder of not only ingredients, but of artists. I was truly blown away when I first came here and still, every single day, I think, ‘Dubai, you don’t fail to surprise me.’ You always discover something new here.”

Written by Devina Divecha ; Photography Supplied

Tiger prawn with za’atar verde

Local ingredients like this cabbage feature heavily on the menu

Scan to listen to our podcast interview with chef Ionel Catau where we talk about Gerbou’s concept in detail.

Charred local cabbage with labneh

Labneh with ghaf honey

Paneer pakora with cherry salad

Let them eat

cake

Nadia Parekh talks about applying both science and emotions to her baked creations

There is a science to baking cakes, and Nadia Parekh is trained for it. She graduated a decade ago from Le Cordon Bleu in London, with a Grand Diplôme in both cuisine and pastry, and while she enjoyed the former, she excelled in the latter. Having previously studied clinical psychology, she could easily adapt to the requirement for technical exactitude. “The grammage has to be correct, the formulas have to be x, y, z,” says Nadia.

But there is also an art at play in the process, and that gets closer to the essence of her work. “I’ve been baking since I was little, and it’s always been the way I expressed myself creatively.” It was this particular artistic impulse that inspired her to build a cake-making business in Dubai (where she was born and raised to Pakistani parents), and it is this heartfelt element that her customers respond to. This past Valentine’s Day, for example, Nadia designed a cake to be set on fire, which was not merely a striking concept for social media, but also a means of being constructive with her own emotional troubles.

“I feel the best ideas come from heartbreak,” she says. “When you’re in the worst places, mentally, and you can channel them into something productive, that’s where the magic happens. So I’m lighting my cake on fire, and that’s fun, but then people tell me they relate to that feeling, to the emotion that comes through even from an Instagram reel, from the colours and graphics, the storytelling…”

Most customers who actually try her cakes tend to come back for more. “That’s where the craving comes in. But the original connection comes from emotion.” Then there is the actual business end of baking, which Nadia has had to contend with to an ever-greater degree as her customer base keeps growing. When she started Melange some six years ago, it was mainly a catering operation, but she has also identified a gap in the market for American-style stacked and decorated cakes made with intricate French

techniques and components – a particular niche that was not necessarily part of her training.

“I kind of married the two together, using the French ways of making sponges, fillings, mousses and buttercreams but assembling them in ways that aren’t very French at all, but more familiar to this market.” Working on commission, she’s as close as anyone to the cutting edge of the cake slice in terms of decorative fashions in baking.

Present trends include ribbons, bows and Japanese-influenced ikebana floral arrangements on cakes, as well as something called the Lambeth style, “a very old-fashioned British design that can look like a dainty Victorian cake, but you could also choose neon colours to pipe with and make it super-funky.” Seasonal fruits have also swung back into common usage, “stewed peach and things like that as cake fillings, which are not fun to work with because they’re not so stable and a pain to stack.”

Nadia is “self-taught” when it comes to design, her own tastes and preferences tending away from over-elaboration (“You won’t see

figurines on my cakes,” she says), and towards a more abstract expression of a given theme. “I prefer using colours, patterns, textures to convey feelings. And I don’t use fondant so I rely a lot on sugar and chocolate, which I learned to work with at Le Cordon Bleu and over years in kitchens.” That’s where she’s happiest, too, but the success of her business means spending less and less time there.

“The entrepreneur thing is not something I love,” admits Nadia, “but if I want to grow the company, no one else is going to do it. So I try to make sure I have hours in the kitchen just for my sanity. Bespoke cake designs are something I should be doing myself anyway, and customers expect it, and if you took it away from me I would be very sad.”

If Nadia has proven anything through her art, it’s that there’s scope for sadness, too, as demonstrated by a watermelon cake she recently designed to raise money for charity in Gaza – the colours corresponding to the Palestinian flag. “That’s been a heartbreak over the last six months, it’s a cause I care about deeply. You feel helpless, so you think ‘Is there anything I can do?’ Well, I can make a cake. It’s something, I guess. The least I could do.”

At the other end of the scale, there is the joy that comes of helping others tell their stories though cake designs, “and being a part of happy occasions”. “Weddings, birthdays, baby showers, all those happy times in life. I love that, and that love is what keeps me doing it. I just want to go and do my work, and I believe the rest will follow.”

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Nadia’s watermelon cake designed to raise money for charity in Gaza; quality control is important to the Dubai-based baker; Nadia works on bespoke cake designs for her customers; edible wax paper was used to create the messaging; telling stories through cake designs; lighting the ‘burn’ cake; a Lambeth-style cake; Nadia works on her cakes with extreme precision; ikebana floral arrangements are a current trend.

Use it up

Don’t discard leftover eggs. Use them to make delicious appetisers and a breakfast dish

Son-in-law eggs with sweet and sour caramel sauce

SON-IN-LAW EGGS WITH SWEET AND SOUR CARAMEL SAUCE

This dish gets its name from a popular Thai legend where a son-in-law cooks golden fried eggs, which symbolise wealth, to impress his in-laws.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

For the eggs

8 large SpinneysFOOD Organic Free-Range Eggs

30g SpinneysFOOD All-Purpose Flour

2L SpinneysFOOD Pure Sunflower Oil, for deep-frying

For the sauce

100g shallots or brown onions

60g palm sugar

1 tbsp SpinneysFOOD Pure Sunflower Oil

2 tsp tamarind paste

3 tsp fish sauce

2 tsp lime juice

1 tbsp water

To serve

Handful of SpinneysFOOD Fresh Coriander

1 tsp black sesame seeds

150g crispy onions

1 lime

1 Fill a medium-sized pot with water and bring to a gentle simmer. Carefully lower the eggs into the water and let simmer for 7 minutes (6 minutes for a runnier egg). Remove and immediately drop into ice water for 1-2 minutes until the eggs are cool enough to handle. Peel the soft-boiled eggs and ensure they are thoroughly dried with paper towels. 2 Place the flour in a plate. Roll the eggs thoroughly in the flour to create a thin coating. 3 Heat the oil in a deep-frying pan. Carefully lower the eggs into the oil and fry in batches at 180°C for approx. 2 minutes each, or until they are golden and a crust has formed. Transfer the eggs to a plate lined with paper towels. 4 Finely slice the shallots or onions. Grate the palm sugar. 5 Heat the oil in a large frying pan over a high heat. Add the shallots and sauté, stirring occasionally, for approx. 2 minutes or until softened. Stir in the palm sugar, tamarind paste, fish sauce, lime juice and water. Continue stirring for 1-2 minutes until the sugar dissolves

and the sauce becomes thick and sticky. 6 Slice the fried eggs in half and arrange them on a serving plate. 7 Chop the coriander. 8 Drizzle over the sauce. Scatter over the coriander, black sesame seeds and crispy onions. Serve the eggs with lime wedges on the side.

EGG KEBABS

This recipe is a great way to hide veggies from kids. Swap the courgette with carrot or potato.

Prep time: 15 minutes (plus freezing time)

Cook time: 15 minutes

Serves: 4

6 large SpinneysFOOD Organic Free-Range Eggs

1 large courgette

Handful of SpinneysFOOD Fresh Coriander

1 small white onion

1 tsp SpinneysFOOD Garam Masala

¼ tsp SpinneysFOOD Red Chilli Powder

3 tbsp chickpea flour

SpinneysFOOD Fine Sea Salt, to taste

1 tsp SpinneysFOOD Black Pepper, freshly ground 100ml SpinneysFOOD Bottled Drinking Water 200g breadcrumbs

2L SpinneysFOOD Pure Sunflower Oil, for frying

To serve

Handful of SpinneysFOOD Fresh Mint 150g sour cream

1 Place the eggs in a medium-sized pot and cover with cold water. Place the pot over a medium heat and bring to a boil. Cover the pot with a lid and turn off the heat. Let the eggs cook for 10 minutes. Place the eggs in a bowl of iced water and chill for 10-15 minutes. This will make it easier to peel them. Peel and set aside.

2 Grate the eggs into a large mixing bowl. Grate the courgette and squeeze out excess moisture. Finely chop the coriander. Dice the onion. Add the coriander, garam masala, chilli powder, chickpea flour, onion, salt and black pepper to the grated eggs. Mix well. 3 Gradually pour

TOP TIP!

Be gentle when flipping the pizza to maintain its shape and keep the fillings intact.

in the water as needed and knead the mixture with your hand until it’s well combined and holds together. The mixture should be moist but not overly wet. Ensure all the spices are well incorporated. 4 Shape the mixture into round kebabs, compacting them so they hold their shape. Once shaped, coat each kebab evenly with breadcrumbs, ensuring the entire surface is covered for a crisp exterior. Freeze for 30 minutes to help it retain its shape. 5 Heat the oil in a medium-sized pot over a medium heat. 6 Once hot, carefully place the kebabs in the oil. Fry, turning them occasionally, until they turn golden brown. Remove the kebabs from the oil and place them on kitchen paper towels to drain any excess oil. 7 Serve with fresh mint and sour cream.

ZANZIBAR PIZZA

Use up any leftover veggies you may have in your fridge drawer for this recipe.

Prep time: 15 minutes (plus resting time)

Cook time: 5 minutes

Serves: 2-4

For the dough

120g SpinneysFOOD All-Purpose Flour

1 tsp SpinneysFOOD Fine Sea Salt

2 tbsp SpinneysFOOD Pure Sunflower Oil

125ml SpinneysFOOD Bottled Drinking Water (or more if required)

For the fillings

1 brown onion

2 Roma tomatoes

1 SpinneysFOOD Red Capsicum

1 red chilli, optional

60g goat’s cheese

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

3 tbsp mayonnaise

3 large SpinneysFOOD Organic Free-Range Eggs

1 In a mixing bowl, combine the flour and salt. Add the oil and gradually mix in the water until the dough comes together to form a ball. It should be soft but not sticky. Cover the dough and let it rest for at least 1 hour to allow the gluten to relax, making it easier to stretch later. 2 Finely dice the onion, tomatoes, capsicum and red chilli. Crumble the goat’s cheese. 3 Once the dough has rested, tear off a small portion of the dough. Drizzle some oil on your countertop and begin stretching the dough into a large, thin disc. The dough should be stretched as thinly as possible and be nearly translucent. 4 Heat 1 teaspoon of the oil in a pan over a medium heat. 5 Carefully place the stretched dough in the pan. Start layering some of the filling beginning with the onions, followed by the tomatoes, goat’s cheese and a dollop of mayonnaise. Make a shallow well in the fillings and crack an egg into the centre. Gently scramble it a little and sprinkle over the chilli, if desired. Carefully fold the sides of the dough towards the centre, making a lip to prevent the egg from leaking out. Cook for approx. 8 minutes, or until the dough is golden brown and crispy, and the fillings are cooked through. 6 Once cooked, remove the pizza from the pan and let it cool slightly on a wire rack. Repeat the process with the remaining dough and fillings.

VEGGIE

Egg kebabs

Zanzibar pizza

VEGGIE

BOOK RECOMMENDATIONS

Whip up Southeast Asian dishes and decadent desserts

For the novice cook

NEWT: A COOKBOOK FOR ALL

by Newton Nguyen

Known to millions of followers simply as Newt, the VietnameseAmerican chef and influencer is among the first TikTok superstars to cross over into traditional print media with this cookbook spinoff from his popular videos. The core gimmick remains the same, as Newt’s recipes are all designed for his tiny mobile kitchen, with its gas-burner and plug-in toaster oven, and geared toward the novice. Chapters cover specialities like dishes that don’t require chopsticks, and range across Newt’s particular fixations, including fried chicken and bang-bang shrimp.

For the spice collector A WHISPER OF CARDAMOM

by Eleanor Ford

Ford is probably the best spice writer in the business and shows no sign of exhausting her subject. This new book presents 80 new recipes geared toward desserts, sweets and pastries, most of which make canny, subtle use of the likes of cinnamon, nutmeg and the titular cardamom – all working spectacularly well when blended with sugars and set off by the season. Tarts, custards, gingerbreads and spiced fruits abound here, all photographed in the kind of eye-popping detail that has you putting on your apron almost without thinking.

For the lover of food history and sweets

SUGARCANE: SWEET RECIPES FROM MY HALF-FILIPINO

KITCHEN by Arlyn

Osborne

As far as desserts go, Filipino cuisine is up there with American, Turkish and even French, as author Osborne knows very well from her mixed culinary heritage. The gist here is to make sweets from a compatible blend of Pacific island ingredients and Western techniques, finding especially creative uses for native fruits such as mango, guava, lemongrass and passion fruit. Between each scone or cookie recipe is a rich contextual essay on some aspect of Filipino history and culture.

PASTRY ARTS PODCAST

This is the one the pro pastry chefs listen to – and often contribute to as well. Presenter Tish Boyle is managing editor of Pastry Arts Magazine, and therefore knows exactly what questions to ask prominent bakers about their particular niche. Obviously the programme provides recipes and kitchen tips, but often, episodes cross the breadth of the industry to consider the rising generation of pastry chefs, the challenges of becoming a chocolatier and so on.

pastryartsmag.com/podcast

IS IT CAKE?

So we’re already on the third season of this oddly compelling contest based on the viral Internet meme. Each week, amateur bakers set out to create edible replicas of common or household objects (suitcases, sewing machines and so on) so lifelike as to fool the celebrity judges when set against the actual, inedible articles. Host Mikey Day has accurately described the appeal of the show as something to do with our innate human desire “to pick out ‘the disguised something’.” Netflix

Written

health A recipe for

With a ‘pro-food, not anti-medicine’ attitude, MasterChef winner, doctor and food writer Dr Saliha Mahmood-Ahmed discusses nourishing mind, body and soul

Written by Devina Divecha ; Illustration Shutterstock.com

Weaving together traditions with science and adding a flourish of foodie creativity, Dr Saliha Mahmood-Ahmed is hoping to redefine the landscape of healthy eating. From her triumph as the first doctor to clinch the BBC’s MasterChef title in 2017 to her work in gastroenterology, Dr Saliha’s outlook is all about the transformative power of food.

She thanks her family for her love affair with food, which began at an early age. She says, “I think I’ve been genetically modified to like food, it’s such an inherent part of my DNA. I didn’t realise that families didn’t cook in the same way that mine did until I went to university and saw that peoples’ eating was really poor in some aspects. I realised that there was a lot of work to be done on the population level for everyone, and I’m forever grateful that I came from a family where food is such a big deal.” She credits her mother, who worked in the UK’s National Health Service (NHS), with putting nutritious food on the table and Dr Saliha is keen to continue that tradition.

As a self-described keen home cook, she was on maternity leave with her now nine-year-old son (who was one at the time), when her husband –an ardent supporter of her work – signed her up for BBC’s MasterChef. A few weeks later, she got the call.

things for people, break it down… that good food, healthy food, gut healthy food doesn’t have to be complicated. Actually, it’s very intuitive.”

She advises people wanting to think intelligently about what they eat to first make a “frank assessment” of their diet, and importantly, to be patient. “It’s not about critique or blame. It’s about positive changes that you can put in place – and changes have to be slow. We sometimes think we have got to change things quickly. Well, if you’ve been eating in a certain way for years, it’s going to take you some time to change and your gut is going to take a little time to adapt. The path to achieving digestive health and happiness is not always going to be a straightforward one. But the overall trajectory will be really positive.” She adds, “As a gastroenterologist, it’s very rewarding to see that people don’t need to rely on extra medicines. They could use food as a very empowering tool to help themselves.” However, Dr Saliha is quick to add, “You’ve got to remember that I’m a doctor and I do prescribe medicine. I’m not anti-medicine in any way. I’m just pro-food in a very big way.”

Highlighting the medicinal properties of ingredients such as turmeric, she adds, “I also know my patients really like food solutions, because when you give someone a food solution to their problem, it’s something that they can take control of, and it really makes people feel

“It’s not about critique or blame. It’s about positive changes that you can put in place –and changes have to be slow.”

She says, “I’m glad he did that because at the time I would have just said that ‘I’m too busy, the baby’s too young.’ He sussed out that I had the potential to do much more in food than I was doing. It’s funny because when I was at medical school, we had a yearbook, and it said, ‘where do you see yourself in 10 years’ time?’ And I said, ‘probably working in a hospital, but I reckon I’ll also have a restaurant.’ I don’t have a restaurant, but it just shows that somewhere deep in me I had the seed that I will be cooking in my life.”

Pairing her love for food with her profession as a gastroenterologist, Dr Saliha is passionate about healthy eating. Commenting on the current food culture, she says, “We live in this food climate where food industry is a really big player and we’re constantly sold ultra-processed food items full of high fat, salt, sugar – and biologically we’re designed to like those food items. And yet that’s not really what our body needs to function properly.

“There is also the interplay between the modern cookery scene and ancient traditions which our cultures have taught us, then you interplay that with everything you learn on social media – some of which is wrong, some of which is right. So everybody exists in this quite confusing food culture. I really wanted to simplify

empowered. Whereas sticking people on endless medications that aren’t achieving anything isn’t any good. Then you’ve really got to question what we’re achieving.”

There is, of course, the assumption that people can find it a challenge to eat healthy while still staying on budget. Dr Saliha adds, “I’m not denying that eating healthy can be expensive because fruit and vegetables are expensive, especially when you compare it to the ultraprocessed food items. I’m not in a position here to critique people when they don’t have the funds to support healthy eating. However, there are ways of doing it.” She mentions inexpensive items like dried lentils, tinned pulses, grains and even frozen fruit and vegetables as alternatives. “The critical thing is, if you know how to cook, it really makes a difference because you can be creative with more cost-effective ingredients. You need a little bit of creativity, a bit of patience, but there are ways of achieving some degree of success.”

Armed with the desire to continue to assist people in their goal of healthy eating, Dr Saliha is working on her fourth recipe book. “Full details to be confirmed, but I can tell you that it’s on the theme of express healthy eating, so 20-minute recipes. Fast and furious but healthy cooking, let’s put it that way.”

BOOKS BY Dr Saliha

KHAZANA: A TREASURE TROVE OF INDO-PERSIAN RECIPES INSPIRED BY THE MUGHALS

“The first book that I wrote was called Khazana which means ‘a treasure trove’. I had just come off the show, MasterChef 2017, and I wanted to celebrate what it meant to be a South-Asian woman. There are recipes with 50kg of cashews; that’s just not going to work in today’s kitchen. So it was about refining and modernising the dishes and making them accessible to the 21st century kitchen, whilst at the same time preserving the heritage.”

FOODOLOGY: A FOODLOVER’S GUIDE TO DIGESTIVE HEALTH AND HAPPINESS

“I was seeing around me so many people suffering with different ailments – from bloating to constipation to feeling tired all the time to not having healthy relationships with food and not even understanding what tastes good anymore. Then, it was COVID and lots of people lost their taste and smell. The book that I wrote, Foodology, is a science reading book, which also has 50 recipes embedded within it to illustrate scientific points. It’s about making that information digestible.”

THE KITCHEN PRESCRIPTION: 101 DELICIOUS EVERYDAY RECIPES TO REVOLUTIONISE YOUR GUT HEALTH

“My latest book, which is also a Sunday Times bestseller in the UK, called The Kitchen Prescription, is really getting to the cooking. We’re talking about classic 21st century lifestyles and how we eat, and how we can optimise gut health and diversity. It’s modern, it’s to be used in your kitchen. It’s really putting some of those principles that were in Foodology into practice with illustrated recipes – a 101 of them – so a good bank for people to use at home.”

In season

Make the most of our tomatoes, celery, cucumbers, pineapples, courgettes, watermelons and more

Tomato salad with curry oil dressing

Tomatoes

TOMATO SALAD WITH CURRY OIL DRESSING

Prep time: 10 minutes

Cook time: 5 minutes

Serves: 4

For the curry oil

1 long red chilli

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp brown mustard seeds

12-15 curry leaves

For the crispy roti

2 rotis or wraps

For the curry oil dressing

1 garlic clove

1 tsp white grape vinegar

½ tsp SpinneysFOOD Fine Sea Salt

2 tbsp curry oil

For the tomato salad

450g ripe tomatoes

½ red onion

To serve

Handful of sunflower shoots, or any other microgreens

Handful of SpinneysFOOD Edible Flowers

Chopped celery salad with apple-mint dressing

1 Thinly slice the chilli. 2 Place the oil in a small saucepan over a medium-high heat. Add the mustard seeds and allow them to crackle and spit. Then add the chilli and curry leaves. Reduce the heat to low and sauté for 1 minute. Strain the oil and reserve the leaves and mustard seeds along with 2 tablespoons of the oil. 3 Heat the remaining oil in the same saucepan. 4 Roll up the roti tightly and slice thinly. Place in the hot oil and fry until crispy. Drain and set aside. 5 Grate the garlic into a small bowl. Add the vinegar, salt and reserved oil. Mix together. 6 Finely slice the tomatoes. Finely dice the onions. Arrange the sliced tomatoes on a serving platter. Top with the diced onion. Drizzle the dressing over the sliced tomatoes. 7 Scatter over the microgreens and edible flowers. Serve the salad topped with the crispy roti strips.

Celery

CHOPPED CELERY SALAD WITH APPLE-MINT DRESSING

Celery adds texture and flavour to salads, soups and mains. It also contains plenty of water making it an ideal ingredient to stay hydrated.

Prep time: 10 minutes

Serves: 4

For the apple-mint dressing

4 tbsp SpinneysFOOD Apple Juice

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp white grape vinegar

Handful of SpinneysFOOD Fresh Mint

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the celery salad

5 celery stalks with leaves

Handful of SpinneysFOOD Fresh Mint 150g watercress

1 To make the apple-mint dressing, combine all the ingredients in a bowl and set aside.

2 To prepare the celery salad, finely slice the celery stalks and roughly chop the leaves. Place in a large bowl along with the mint leaves and watercress. 3 Drizzle over the apple-mint dressing and toss to combine.

4 Serve immediately.

Cucumbers

CHILLED CUCUMBER, NOODLE AND PEANUT SALAD

Prep time: 15 minutes

Cook time: 5 minutes

Serves: 2-4

VEGAN

VEGAN

VEGAN

TOP TIP!

You can adjust the spiciness of the peanut sauce by adding more, or less, hot sauce.

Chilled cucumber, noodle and peanut salad

Pineapple, mango and chia smoothie bowls

For the peanut sauce

1 garlic clove

1 lime

2 tbsp SpinneysFOOD Smooth Peanut Butter

2 tbsp Sriracha

2 tsp SpinneysFOOD Pure Maple Syrup

1 tsp toasted sesame oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

4 tbsp water

For the salad

100g rice noodles

3-4 SpinneysFOOD Organic Cucumbers

50g roasted peanuts

Handful of SpinneysFOOD Fresh Coriander 200g shelled edamame beans

50g fried crispy onions

SpinneysFOOD Sesame Seeds

1 Mince the garlic. Juice the lime. 2 In a bowl, whisk together the peanut butter, minced garlic, Sriracha, lime juice, maple syrup, toasted sesame oil, salt and pepper. Add 4 tablespoons of water, or more for a thinner consistency, to the sauce and mix well. 3 Prepare the rice noodles according to package instructions. Drain and rinse with cold water. Place the noodles in a large bowl and toss together with the peanut sauce. Divide the dressed noodles between serving bowls. 4 Peel the cucumbers into ribbons. Roughly chop the peanuts. Chop the coriander. 5 Top the noodles with the cucumber ribbons, edamame beans, fresh coriander, peanuts, crispy onions and sesame seeds.

Pineapples & mangoes

PINEAPPLE, MANGO AND CHIA SMOOTHIE BOWL

The frozen mango and pineapple chunks are the base for a luscious smoothie bowl. These fruits are not only bursting with tropical flavour but also have a high water content, which will keep you hydrated.

Prep time: 5 minutes (plus freezing time)

Serves: 1

1 mango

½ pineapple

100g SpinneysFOOD Greek Yoghurt

50ml SpinneysFOOD Full Fat Milk

¼ tsp ground cardamom

¼ tsp SpinneysFOOD Fine Turmeric

1-3 drops rose water extract, depending on strength

To serve

½ tsp chia seeds

1 Peel and cube the mango and pineapple. Arrange the fruit on a baking tray lined with baking paper. Place in the freezer overnight.

2 When ready to serve, place the frozen fruit in a blender along with the remaining ingredients. Blitz until thick and smooth. If the mixture is too thick, add a splash of water. Add more rose water extract, if desired. 3 Pour into a small, deep bowl and sprinkle over the chia seeds.

Courgettes & lettuce

COURGETTE, FENNEL AND LETTUCE SLAW

Beyond its water content, courgettes contain essential nutrients such as vitamins A and C, and potassium.

Prep time: 15 minutes

Serves: 4

For the salad

1 large courgette (or 2 medium)

1 fennel bulb

1 Romaine lettuce head

For the vinaigrette

1 tsp SpinneysFOOD Fennel Seeds

½ tsp caraway seeds

½ lemon

½ orange

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 Using a peeler, peel the courgette into ribbons. Quarter, trim and core the fennel, reserving the fronds. Thinly slice the fennel. Shred the lettuce. Place the courgette, fennel and lettuce in a large salad bowl. 2 To make the vinaigrette, grind the seeds with a pestle and mortar. Juice the lemon and orange. Place the seeds and the citrus juice in a small bowl. Add enough of the oil to balance the acidity of the dressing. Season well. 3 Drizzle the dressing over the salad and toss to combine. Add more seasoning, if required. 4 Scatter over the reserved fennel fronds and serve.

Strawberries & watermelons

STRAWBERRY, WATERMELON AND COCONUT AGUA FRESCA

Coconut water is loaded with potassium, magnesium, sodium and calcium, making it an excellent post-workout drink since it replenishes essential vitamins and minerals.

Prep time: 10 minutes

Cook time: 10 minutes Serves: 4

200g watermelon

200g SpinneysFOOD Spanish Strawberries

1L cold coconut water

3 tbsp SpinneysFOOD Raw Sugar or sweetener of your choice

250g SpinneysFOOD Ice Cubes

1 Slice and deseed the watermelon then chop into cubes. Hull and halve the strawberries. Place in a blender along with the coconut water and sugar. Blitz until completely smooth.

2 Place the ice cubes in a jug. Pour the mixture into the jug. Adjust the sweetness, as desired. 3 Serve immediately.

We travel the world to source the freshest seasonal fruit and vegetables from producers who share our values.

G’s Organic Twin Cos Lettuce

SpinneysFOOD Organic Tomatoes on the Vine Super Sweet Pineapple

VEGAN

VEGAN

VEGGIE

Strawberry, watermelon and coconut agua fresca

Courgette, fennel and lettuce slaw

Anyone who starts a small business is shooting for the moon, but Claire Kanj took this adage more literally than most when developing her dessert concept. A lifelong fan of sweets, with a background in graphic design and event management, she envisioned “something unique that could be a trend”. Her first bright idea was to splice familiar flavours of the Gulf –dates, rose, cardamom – into a more unusual confection: marshmallow.

“People think it only comes in bags, or that it’s only for kids,” she says. Sure enough, existing brands produce pink and white cubes “that only taste sweet”. Claire’s re-imagined marshmallows, however, are sweetened with organic agave syrup, as a result most of her products are “free of gluten, dairy and egg” apart from flavours such as chocolate and Lotus Biscoff.

Working hard for a year to develop flavours and perfect the essential fluffy texture, she also realised that marshmallows are practically weightless. “You can buy a boxful and it feels empty,” says Claire. “So the idea of zero gravity came into my mind.” This in turn brought an intergalactic dimension to her concept, which quickly boosted Marsh ‘N’ Mallow into the stratosphere. Within three months of launch she was catering corporate events for Harvey Nichols and Coach with products such as chocolate and lotus Space Rocket Slabs, vanilla and strawberry Planet Tarts and Cosmic Marshmallow Ice Cream. Now the full line is beaming down to Spinneys through our incubator programme. “I love the support we’ve been getting, the professionalism and encouragement for UAE-based startups.” @marshnmallowuniverse

Claire Kanj Founder

Claire's re-imagined marshmallows, however, are sweetened with organic agave syrup, as a result most of her products are “free of gluten, dairy and egg”...

MARSH ‘N’ MALLOW

TABCHILLI

In his native Lebanon, it is common enough to give fermented goods as gifts when visiting friends and family. Even so, when Maher El Tabchy made a startup business of fermentation in the UAE, his mother advised him to ‘focus on something else’. “I just saw a gap in the market,” says Maher. “You have lots of good products here, but not a lot of probiotics.”

A lifelong fan of hot, sour flavours, Maher had plenty of experience in retail but “zero” in culinary arts when he taught himself the various techniques (dry salting, brining and combinations of both). And for all the exact science of the biotic processes at work, he says, “bringing out the flavours is more a matter of trial and error.” “Learning how to gauge the time and the temperature, that’s how you get better.”

Now that he’s cracked those secrets and shares them with others at workshops in a store that also serves as a kind of fermentation hub, colleagues and students are more inclined to call him “chef”.

Tabchilli is not quite a solo operation, but the ever-bigger batches that he outsources are all based on his own painstakingly tried and trusted recipes.

Maher’s kimchi, sauerkraut, wild brine and signature fermented chilli paste, which gives his company its name, will soon be available at Spinneys through our incubator programme. The latter remains his personal favourite, developed a decade ago before he even arrived in Dubai. “It’s my daily spread,” he says.

@tabchilli

“I just saw a gap in the market,” says Maher. “You have lots of good products here, but not a lot of probiotics.”

But the core idea of sourcing homeware from her country of birth, India, can be traced back to a childhood love of the handmade, inherited from her mother.

COMING SOON

Neeti Tandon Kashyap Founder

CURATE HOME

Some small businesses grow out of hobbies, others from a wealth of professional experience. Neeti Tandon Kashyap already had a degree in manufacturing and merchandising, and a previous career working with fashion brands and design houses across Europe and the US, when she founded Curate Home in 2020. The company was a “Covid baby”, as she calls it, conceived to supply Dubai with fresh decor at a grim time for artisans and householders.

But the core idea of sourcing homeware from her country of birth, India, can be traced back

to a childhood love of the handmade, inherited from her mother. Delhi in the 1980s was “premass-market”, she says. “You didn’t have access to branded retail products, so you went to a tailor or someone in the neighbourhood to make things for you.”

Her mother collected heritage textiles from every state in India, each one having techniques different from the others. Now Neeti’s own enterprise sources from up to 300 craftspeople and pays them directly (i.e., trades fairly) for tableware, linens, teapots, fragrances…

“There’s a great interest now in the artisanal and handmade. Sustainable too, though that’s often wrongly used as a greenwashing term. All our products are natural, organic, or biodegradable, or made with techniques passed down over generations, so it’s sustaining an ancient craft in a village.” Already a success story with high-end hotel clients and six UAE retail points, Curate Home will soon sell some of its more gift-oriented items through the Spinneys incubator programme.

@shopcuratehome

Ceri Jewell Founder

Some years ago, when she was a tired working mother in the UK, Ceri Jewell experienced a minor epiphany while sniffing a candle in a concept store. “It was a bit expensive for what I would usually buy,” says Ceri, “but it smelt amazing.”

“That candle kind of saved me, that moment of ‘me time’ it gave me at the end of the day.” She has since dedicated herself to duplicating that sense of well-being. Learning the basics of aromatherapy, she started “playing” with essential oils and parlayed that new knowledge into a small business: making natural, sustainable soya wax candles.

Her company Coppertop Candles – a reference to her distinctive red hair – moved with her to Dubai during the pandemic. “I saw a real gap in the market here for a high-quality handmade candle.” Where standard highstreet candles may be cheaper than what she’s producing at her home workshop, they’re also usually made with paraffin wax to deliver a “fragrance load” of about 2 per cent. Coppertop candles deliver a much slower-burning aromatic hit of 10 per cent from certified non-toxic, pure and blended essential oils.

Popular variations include Lemongrass, Pepper & Geranium, with each placed in a matching diffuser, and carrying its own “wellness benefit”, says Ceri. “De-stress, detox, balance …”

After making the rounds of Dubai’s markets, she’s delighted to be taking the next step to Spinneys shelves through our incubator programme. “It’s a fantastic initiative because you’re not just investing in small businesses but in the community, and in growing local talent.” @coppertop_candles_dubai

“It’s a fantastic initiative because you’re not just investing in small businesses but in the community, and in growing local talent.”

COPPERTOP CANDLES & AROMAS DUBAI

For Natalie Rose, the Spinneys Local Business Incubator Programme is as much a platform for sharing her passion as for growing her business. The enterprise began with a personal search for natural alternatives to mainstream health remedies. “I stumbled across essential oils and did a deep dive into researching them for myself,” says Natalie.

Finding different blends effective for a range of ailments, she started mixing them for friends, who in turn encouraged her to bring those products to marketing events.

Named after a term of affection from her mother, Gypsy Rose Holistic is “a hobby that became a side-business”, she says. Natalie continues to work as a behavioural therapist, mostly with children, while spending spare hours formulating natural, non-toxic oil blends. Each bottled mist or roller targets a specific health issue. “Headache”, for example, draws on oils such as rosemary and eucalyptus to “relieve tension and help with blood flow”. Her “Sleep” blend, meanwhile, uses chamomile and lavender to help regulate the nervous system.

“The effects of these oils aren’t just physiological, they can be psychological and emotional, too.” With this in mind, she designed a Zodiac range to enhance strengths and bolster weaknesses of each star sign. A Libra, say, might feel their creativity boosted by geranium and basil, while vetiver and black pepper counterbalance their occasional lack of confidence.

“I’m passionate about holistic wellness. I believe our bodies can heal themselves, with the right tools. Scaling up lets me share that with more people, and Spinneys is helping me do that.”

@gypsyroseholistic

Natalie Rose Founder

“The e ects of these oils aren’t just physiological, they can be psychological and emotional, too.”

Written by Stephen Phelan; Photography by Aasiya Jagadeesh & supplied

L-R: Co-founder Alyazi AlKhattal AlMuhairi, CEO Lee Slimming and co-founder Maha AlMansoori

“The environment, comfort and safety are all key to the brand.”

COMING SOON

COVEN

Founder Alyazi AlKhattal AlMuhairi could not put it more plainly: “Coven is a female-owned, eco-friendly sanitary product company.”

The first step in the process was getting the quality right, “We wanted to create a product that would be accepted by all women,” explains Alyazi. This meant using materials that wouldn’t cause allergies, but at the same time offered comfort and high absorbency. The sustainability of the product was equally important to the team behind Coven. They

zeroed in on bamboo fibres because “bamboo is a natually regenerative tree” and its fibres are more suitable for the UAE’s humid climate.

The core line of the business has its own simple and fully integrated logic, making and selling safe, hygienic and sustainable sanitary day pads, as well as acrylic dispensers for easy access and widespread distribution. Its range also extends to high-tech CVN-1130 vending machines with touchpads. “The environment, comfort and safety,” says Alyazi, “are all key to the brand.” But there’s a bigger mission

behind Coven, too: “Free access”. Which is to say, this business is bound up in what she calls an “Emirati social movement” with the goal of normalising menstruation as a healthy, positive fact of life, ensuring that sanitary products are readily available “in every space women are present”, and advocating for these items to be free where possible.

Joining the Spinneys family, says Alyazi, is an “awesome opportunity” to promote both the brand and its broader message.

@covenwellness

On the clock

Whip up quick and delicious meals for special occasions using simple ingredients

20 MINS

RAMADAN CHICKEN HALEEM

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the haleem

200g orange/yellow lentils

300g cooked chicken breast from Spinneys Deli

5cm piece fresh ginger

1 red chilli

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Garam Masala

1 tsp SpinneysFOOD Chilli Powder

1 x 400g tin SpinneysFOOD Whole Peeled Italian Tomatoes

750ml chicken stock

60g rolled oats

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

1 tsp SpinneysFOOD Garam Masala Powder

Handful of SpinneysFOOD Coriander

1 lemon

100g crispy fried onions

This quick version of a traditional chicken and lentil stew is perfect for a comforting and hearty dinner.

1 Wash then soak the lentils for 10 minutes. Meanwhile, shred the chicken. Finely slice the ginger. Finely chop the chilli. 2 Heat the oil in a large pot over a medium-high heat. Add the ginger and dry spices to the pot and sauté until fragrant, approx. 1 minute. Stir in the tinned tomatoes and chilli. Add in the chicken stock and bring to a boil. Add in the soaked lentils and the oats. Season to taste. Lower the heat and cook for 15-20 minutes until tender and soft. 3 Meanwhile, toast the garam masala in a dry pan over a low heat for 1-2 minutes. Roughly chop the coriander. Slice the lemon into wedges.

4 Once the haleem is cooked, increase to a high heat and add the shredded chicken breasts. Adjust the seasoning, if necessary.

5 Ladle the haleem into individual bowls and top with the fresh coriander, fried onions and garam masala. Serve with lemon wedges on the side.

Chicken haleem

MOTHER’S DAY SALMON WITH CHERMOULA SAUCE AND BLISTERED TOMATOES

Prep time: 5 minutes (plus marination time)

Cook time: 25 minutes

Serves: 2

For the salmon

2 salmon fillets, skin on (approx. 250g each)

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp smoked paprika

¼ tsp SpinneysFOOD Fine Turmeric

½ tsp SpinneysFOOD Fine Coriander

2 tbsp SpinneysFOOD Salted Butter

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the blistered tomatoes

250g SpinneysFOOD Premium Piccolo Cherry Tomatoes on The Vine

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

Handful of SpinneysFOOD Fresh Thyme

1 lemon

Salmon with chermoula sauce and blistered tomatoes

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the chermoula

Handful of SpinneysFOOD Fresh Coriander

Handful of SpinneysFOOD Fresh Parsley

1 garlic clove

1 lemon

½ tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Fine Coriander

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Crushed Chilli (optional)

SpinneysFOOD Fine Sea Salt, to taste

1 Preheat the oven to 200°C, gas mark 6. 2 Using a paper towel, pat the salmon fillets dry to absorb any excess moisture. Coat the fillets with 1 tablespoon of olive oil, leaving the remainder for the pan. Mix the spices together and spread over the fillets, avoiding the skin side. Allow to sit for 10 minutes. 3 To make the blistered tomatoes, place the tomatoes, olive oil and thyme in a roasting tray. Zest the lemon over and mix with everything. Place the tray in the oven for 15 minutes until softened and the skin has blistered. 4 To make the chermoula, finely chop the herbs, mince the garlic and juice the lemon. Combine the herbs, garlic and lemon juice with the spices, olive oil and chilli flakes. Season to taste. 5 In a large non-stick pan, heat the remaining 2 tablespoons of olive oil over a medium-high heat. Place the salmon fillets, skin side down, in the pan and sear for 5-6 minutes until golden and the skin is crispy. Add the butter and 1 tablespoon of the chermoula. Season with salt and pepper. Baste the fillets for 1-2 minutes, then flip over and cook for a further 3-4 minutes without basting to keep the skin crisp.

6 Place the fillets on a serving platter. Top with the chermoula sauce. Serve with the blistered tomatoes.

TOP TIP!

Leftover chermoula can be blended with some Parmesan and nuts to make a quick pesto.

MINS

ST. PATRICK’S DAY BEEF AND PEA POT PIE WITH SODA BREAD TOPPING

Prep time: 5 minutes

Cook time: 25 minutes

Serves: 4

For the pot pie

1 brown onion

2 carrots

2 garlic cloves

Handful of SpinneysFOOD Fresh Thyme

200g SpinneysFOOD Portobello Mushrooms

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

500g SpinneysFOOD Diced Lean Beef

2 tbsp tomato paste

3 tbsp SpinneysFOOD All-Purpose Flour

500ml beef stock

1 tbsp Worcestershire sauce

250g frozen peas

For the soda bread topping

210g SpinneysFOOD All-Purpose Flour

50g SpinneysFOOD Fine Grain White Sugar

½ tsp baking soda

½ tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Dried Thyme

60g SpinneysFOOD Salted Butter

180ml buttermilk

Beef and pea pot pie with soda bread topping

1 Preheat the oven to 200°C, gas mark 6.

2 Dice the onion and carrots. Mince the garlic. Pick the thyme leaves. Slice the mushrooms. 3 Heat the oil in a casserole over a medium-high heat. Sear the beef on all sides until golden. In the same pot, add the onions, carrots, mushrooms, garlic and thyme. Sauté for 5 minutes or until softened. Stir in the tomato paste then whisk in the flour to make a roux. Stir in the stock and Worcestershire sauce, stirring to scrape the bottom. Bring to a simmer for approx. 10 minutes. 4 To make the soda bread topping, combine the flour, sugar, baking soda, salt and thyme in a large bowl. Dice the butter and add it to the bowl along with the buttermilk. Using a butter knife, cut in the butter until a shaggy dough forms. Transfer to a floured surface. Roll out to a 2-3cm thickness. Using a round cookie cutter, cut out rounds. 5 Place the round pieces of dough on top of the beef mixture. Place the casserole in the oven for approx. 10-15 minutes, or until golden on top.

6 Serve while hot.

COOK’S NOTE

For the soda bread topping, ensure the butter is cold before cutting it into the flour mixture. Cold butter creates steam pockets as it melts in the oven, resulting in a light and airy texture.

20 MINS

NOWRUZ KUKU SABZI

Kuku sabzi, or baked Persian herb omelette, is a traditional Iranian dish that is served during Nowruz (Persian New Year). This flavourful omelette is loaded with herbs, which symbolise renewal, while the eggs represent fertility.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 6

SERVE IT WITH...

Try it with our Spinneys Kitchen quinoa, feta and pomegranate salad , or with your choice of radishes, pickles, feta, warmed flatbread and mast-o khiar.

For the kuku sabzi

1 large leek

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Coriander

Handful of SpinneysFOOD Fresh Dill

4 large SpinneysFOOD Organic Free-Range Eggs

1 tsp baking powder

1 tsp ground fenugreek

½ tsp SpinneysFOOD Fine Turmeric

SpinneysFOOD Fine Sea Salt, to taste

65g dried cranberries or barberries

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

50g SpinneysFOOD Fresh Pomegranate Jewels

Handful of SpinneysFOOD Fine Coriander

Handful of SpinneysFOOD Fresh Dill

Handful of SpinneysFOOD Fresh Parsley

1 Preheat the oven to 200°C, gas mark

6. 2 Finely chop the leek and herbs. In a large bowl, whisk the eggs together. Add the baking powder, fenugreek, turmeric and salt. Fold in the chopped herbs, leeks and dried cranberries. 3 Heat the olive oil in a 20cm oven-proof pan over a medium heat. Add the herb-egg mixture and stir constantly for the first 5 minutes. Make sure it’s evenly distributed in the pan, then cover with a lid and cook undisturbed until the bottom and edges are just set, approx. 5-10 minutes.

4 Remove the lid and transfer to the oven. Bake for a further 5 minutes, or until the top is golden and the middle is set through.

5 Serve topped with pomegranate rubies and chopped fresh herbs.

Kuku sabzi

EASTER LAMB CHOPS WITH ROSEMARY PESTO AND SPICED-EGG POTATO SALAD

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

For the spiced-egg potato salad 2 boiled eggs from Spinneys Deli

Handful of SpinneysFOOD Fresh Dill

1 lemon

300g Essential Waitrose Potato Salad

½ tsp smoked paprika

½ tsp SpinneysFOOD Cajun Seasoning

For the rosemary pesto

Handful of SpinneysFOOD Fresh Rosemary

Handful of SpinneysFOOD Fresh Parsley

30g SpinneysFOOD Grated Parmigiano Reggiano

20g SpinneysFOOD Walnuts

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the lamb chops

1 tsp SpinneysFOOD Dried Mint

1 tsp SpinneysFOOD Fine Coriander

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

8 lamb loin chops

2 tbsp SpinneysFOOD Salted Butter

Handful of SpinneysFOOD Fresh Thyme

Lamb chops with rosemary pesto and spiced-egg potato salad

1 Roughly dice the boiled eggs and place them in a medium-sized bowl. 2 Finely chop the dill. Zest and juice the lemon. Add the dill, lemon zest and juice, potato salad, paprika and seasoning to the bowl. Toss to combine. 3 In a food processor or blender, combine all the rosemary pesto ingredients. Blitz until they come together. Alternatively, if you don’t have a blender, finely chop all the ingredients by hand and mix together.

4 Combine the dried mint, coriander, salt and pepper in a bowl. Place the lamb chops in a large dish and coat them with the spice mix. 5 Place a large non-stick or cast-iron pan over a high heat. Once hot, sear the lamb chops on both sides for 4-6 minutes until golden with a nice crust. Add the butter and thyme sprigs to the pan. Baste the chops for a further 2 minutes, or until cooked to your liking. Remove from the heat and let them rest for 5 minutes before serving.

6 Serve the lamb chops with the spiced-egg potato salad and rosemary pesto.

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Gather around the table this Ramadan and Easter

Knafeh-style mozzarella cigars with hot honey

IFTAR tables

A nourishing spread, with staples such as rice, fl atbreads, lamb and chickpeas, is essential after a day of fasting during Ramadan. Our take on the traditional dishes of the UAE, Saudi Arabia, Palestine, Morocco and Malaysia, includes empanadas with a hearty fi lling made from harees, harira soup, a traditional salad from Gaza, knafeh cheesecake and more

Lamb and prune harees empanadas

Cardamom and date luqaimat

UAE

LAMB AND PRUNE HAREES EMPANADAS

Harees is a warm, comforting dish with a porridgelike consistency that is usually prepared for special occasions and especially during the Holy Month of Ramadan. It is made with wheat, meat (it could be lamb or chicken) and seasoned with spices such as cinnamon and black pepper. We’ve taken this classic and turned it into a hearty filling for flaky empanadas.

Prep time: 30 minutes (plus overnight soaking time)

Cook time: 1 hour 30 minutes

Makes: 12 empanadas

For the harees

100g cracked wheat (harees wheat) or bulgur wheat

300g SpinneysFOOD Australian Diced Lamb SpinneysFOOD Fine Sea Salt, to taste

1 SpinneysFOOD Cinnamon Stick

500ml hot SpinneysFOOD Bottled Drinking Water

For the filling

1 large brown onion

2 garlic cloves

50g SpinneysFOOD Prunes

2 tsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the empanadas

1 sheet of store-bought puff pastry, thawed

1 SpinneysFOOD Organic Free-Range Egg, for the egg wash

To serve

Handful of SpinneysFOOD Fresh Coriander

100g labneh

Fish machboos

Saffron and date khabeesa cake

Saffron and date khabeesa cake

1 Soak the wheat overnight in ample water, then drain. If using bulgur wheat, there’s no need to soak. 2 Place a large, heavy-bottomed pot or harees pot over a medium heat. Combine the wheat with the lamb, salt and cinnamon stick. Add enough hot water to cover the mixture by approx. 5cm. Cover the pot with a damp cloth or aluminium foil, then tightly seal with a lid. Bring to a boil, then reduce the heat. Simmer on low for approx. 1 hour, stirring occasionally to skim off any froth or fat from the surface. Once the wheat is tender and most of the water is absorbed, remove from the heat and allow to cool. If needed, add 250ml of boiling water if all the water is absorbed, or ladle out excess water if there’s too much remaining once the wheat is cooked. 3 Using a fork, shred any large pieces of meat. 4 Transfer the harees mixture to a food processor. Blend until the mixture reaches a slightly elastic, paste-like consistency. Add salted boiling water to thin out the mixture, if necessary. Adjust the seasoning, if required. Set aside. 5 Finely chop the onion. Mince the garlic. Chop the prunes. Heat the oil in a pan over a medium heat. Sauté the onion and garlic until softened, approx. 5 minutes. Add the prunes along with salt and pepper. Sauté for a further 5 minutes. Add the onion-prune mixture to the harees and stir to combine. 6 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper. 7 Roll out the puff pastry sheets. Using a round cutter, cut out circles. Spoon a generous amount of the harees filling onto one half of each pastry circle. Fold the pastry over the filling to create a half-moon shape. Seal the edges by pressing with a fork. Place the empanadas on the baking tray. Lightly beat the egg then brush the tops of the pastry with the egg wash for a golden finish. 8 Bake for approx. 15-20 minutes, or until the empanadas are golden brown and crispy. 9 Serve with fresh coriander and labneh on the side.

FISH MACHBOOS

Machboos is often served for iftar, the meal that breaks the fast during the Holy Month of Ramadan. It is a hearty dish made with basmati rice flavoured with a medley of aromatic spices.

Prep time: 20 minutes (plus soaking time)

Cook time: 40 minutes

Serves: 4

For the spice mix

1 tsp SpinneysFOOD Fine Cumin

1 tsp SpinneysFOOD Fine Coriander

1 tsp SpinneysFOOD Fine Turmeric

1 tsp SpinneysFOOD Fine Cinnamon

1 tsp ground black lime (loomi)

1 tsp SpinneysFOOD Fine Black Pepper

1 tsp ground cardamom

1 tsp ground cloves

1 tsp SpinneysFOOD Fine Paprika

1 tsp SpinneysFOOD Chilli Powder (or adjust to taste)

1 tsp SpinneysFOOD Fine Sea Salt

For the machboos

200g basmati rice

3 small whole fish, cleaned and scaled

2 large brown onions

3 ripe tomatoes

2 garlic cloves

4 tbsp SpinneysFOOD Pure Sunflower Oil

2 tbsp tomato paste

1L vegetable stock

Handful of SpinneysFOOD Fresh Coriander Handful of SpinneysFOOD Fresh Mint

1 In a small bowl, combine all the spices and salt. 2 Rinse the rice until it runs clear then soak in cold water for approx. 30 minutes.

3 Rub each fish with a portion of the spice mix. Set aside to marinate for at least 15 minutes.

4 Finely slice the onions. Chop the tomatoes. Mince the garlic. 5 In a large pot, heat the oil over a medium heat. Fry the fish on either side until slightly golden, but not cooked through. Remove from the pot and set aside. 6 To the same pot, add the onions and sauté until golden brown. Add the garlic and sauté for 1 minute. Stir in the tomatoes and tomato paste. Cook until the tomatoes break down and the mixture thickens. Add the remaining spice mix to the pot. Stir well to coat the onions and tomatoes with the spices.

7 Drain the rice and add it to the pot. Gently mix the rice with the onion-tomato mixture. Pour in the stock, ensuring it covers the rice, and bring the mixture to a boil. Reduce the heat to low. Cover the pot and let it simmer for approx. 15-20 minutes, or until the rice is partially cooked.

8 Place the fish on top of the rice and seal the pot with a lid and cook for a further 10 minutes, or until the rice and fish are cooked through. Adjust the seasoning, if necessary. 9 Meanwhile, chop the herbs. 10 Allow the machboos to rest for a few minutes before fluffing the rice with a fork. Scatter over the herbs and serve immediately.

CARDAMOM AND DATE LUQAIMAT

An irresistible sweet made from balls of yeast leavened dough that are fried until crisp and golden then drizzled with date syrup and sprinkled with sesame seeds.

Prep time: 20 minutes (plus chilling time)

Cook time: 10 minutes

Makes: 24

For the luqaimat

340g SpinneysFOOD All-Purpose Flour

170g milk powder

1 tsp instant yeast

1 tsp corn flour

½ tsp ground cardamom

¼ tsp SpinneysFOOD Fine Sea Salt

300ml warm SpinneysFOOD Bottled Drinking Water

12 SpinneysFOOD Seedless Khodri Dates

2L SpinneysFOOD Pure Sunflower Oil, for frying

To serve

3 tbsp date syrup or SpinneysFOOD Honey

2 tsp SpinneysFOOD White Sesame Seeds

1 Mix the flour, milk powder, instant yeast, corn flour, cardamom and salt in a large bowl. Gradually add the warm water to the dry mixture, combining to form a soft and sticky dough. Add more or less water, as needed. 2 Refrigerate for 1 hour. 3 Halve the dates. 4 Place the oil in a large pot or deep frying pan and heat to 160°C.

5 Using a teaspoon, scoop out a small amount of dough. Press a date halve into the dough and cover it completely with the dough. Repeat the process with the remaining dough and date halves. Fry the luqaimat, in batches, until golden then drain on kitchen paper towels. 6 Drizzle over date syrup or honey, sprinkle with sesame seeds and serve while still hot.

SAFFRON AND DATE KHABEESA CAKE

Khabeesa is a dessert that’s one of the most traditional foods of the UAE. Typically made for Eid festivities, it is made from toasted flour combined with ghee, which is then blended into a rich caramelised sugar mixture.

Prep time: 15 minutes

Cook time: 30-45 minutes

Serves: 8

For the saffron

1 tsp saffron strands

2 tbsp warm milk

For the khabeesa cake

240ml ghee (clarified butter)

150g SpinneysFOOD Seedless Khodri Dates

200g semolina

120g SpinneysFOOD All-Purpose Flour

200g SpinneysFOOD Extra Fine Caster Sugar

1 tsp baking powder

1 tsp ground cardamom

240ml SpinneysFOOD Full-Fat Milk

240ml SpinneysFOOD Bottled Drinking Water

To serve

1 sheet gold leaf

2 tbsp SpinneysFOOD Super Fine Icing Sugar

1 Soak the saffron strands in warm milk and set aside for at least 30 minutes. 2 Preheat the oven to 180°C, gas mark 4. Grease a 22cm cake tin with baking spray. 3 Melt the ghee. Finely chop the dates. 4 In a large mixing bowl, combine the semolina, flour, sugar, baking powder and ground cardamom. While mixing, gradually add the milk, water and ghee to the dry ingredients. Mix well to form a smooth liquidy batter. Stir in the chopped dates and saffron-infused milk. Mix until evenly distributed. Pour the batter into the greased cake tin, spreading it evenly. 5 Bake for approx. 30-40 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely in the pan while the ghee seeps in. 6 Once cooled, remove it from the pan and place on a serving plate or cake stand. 7 Decorate the top of the cake with the gold leaf and a dusting of icing sugar.

Pistachio and sesame chebakia

Harira with dukkah

Chicken pastilla with dried apricots

HARIRA WITH DUKKAH

Top this hearty and flavourful tomato-based Moroccan soup with dukkah, which imparts a warm, nutty flavour with a hint of heat from black pepper.

Prep time: 15 minutes

Cook time: 35 minutes

Serves: 4

For the harira soup

1 brown onion

2 garlic cloves

1 carrot

1 celery stalk

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Cumin

1 tsp SpinneysFOOD Fine Coriander

1 tsp SpinneysFOOD Fine Turmeric

1 tsp smoked paprika

180g red lentils

1 x 400g tin SpinneysFOOD Chick Peas

1 x 400g tin SpinneysFOOD Whole Peeled Italian

Tomatoes

1½L vegetable stock

50g broken vermicelli

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

2 tbsp dukkah

SpinneysFOOD White Sesame Seeds

Handful of SpinneysFOOD Fresh Coriander

1 Finely dice the onion. Mince the garlic cloves. Finely dice the carrot. Finely slice the celery.

2 In a large pot, heat the oil over a medium heat. Add the onion and garlic and sauté until softened. Add the carrot and celery and continue to cook for a few minutes until vegetables start to soften. Stir in the cumin, coriander, turmeric and smoked paprika. Cook for 1 minute until the spices are fragrant.

3 Drain and rinse the lentils and chickpeas. Add them to the pot along with the tinned tomatoes and stock. Bring the soup to a boil, then reduce the heat and let it simmer for approx. 15-20 minutes. Add in the vermicelli and cook for a further 5-6 minutes, or until cooked. Season with salt and pepper. 4 Ladle the soup into bowls. Sprinkle over the dukkah and sesame seeds. Top with fresh coriander and serve.

CHICKEN PASTILLA WITH DRIED APRICOTS

Pastilla is a flaky pie filled with shredded chicken flavoured with staple Moroccan spices such as cinnamon, cumin and turmeric. The addition of dried apricots gives this pie a sweet-savoury flavour profile.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 6

2 brown onions

2 garlic cloves

2 tbsp SpinneysFOOD Pure Sunflower Oil

2 tsp SpinneysFOOD Fine Cinnamon

2 tsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Fine Coriander

1 tsp SpinneysFOOD Fine Turmeric ½ tsp SpinneysFOOD Fennel Seeds 200ml chicken stock

SpinneysFOOD Fine Sea Salt, to taste

1 tbsp clear honey

50g ground almonds

500g ready-cooked chicken fillets 1 lemon

Handful of SpinneysFOOD Fresh Parsley

85g SpinneysFOOD Dried Apricots

270g pack filo pastry 75g ghee

To serve

1 tbsp SpinneysFOOD Super Fine Icing Sugar ½ tsp SpinneysFOOD Fine Cinnamon

1 Finely slice the onions. Crush the garlic cloves. 2 Heat 1 tablespoon of the oil in a large casserole. Sauté the onion and garlic for approx. 5 minutes, or until soft. Add the spices and stir for approx. 30 seconds until aromatic. Pour in the chicken stock and season. Cover with a lid and leave to simmer for approx. 15 minutes. Add the honey and almonds to the mixture and simmer until thickened. Turn off the heat. 3 Using two forks, finely shred the chicken. Zest and juice the lemon. Finely chop the parsley. Add the shredded chicken to the casserole. Stir in the lemon zest and juice, apricots and parsley. Leave to cool. It can be chilled for up to two days. 4 Preheat the oven to 200°C, gas mark 6, with a baking tray on the middle shelf. 5 Unwrap the pastry, keeping any you’re not working with under a damp tea towel so it doesn’t dry out. 6 Melt the ghee. Grease a 22-23cm springform or loose-bottomed round tin with some of the melted ghee. Line the tin with a sheet of pastry and brush with the ghee. Place another sheet of pastry in the tin and brush it with more ghee. Repeat this process until you’ve lined the tin with 6 filo sheets. Patch up any holes or thin patches with another sheet of pastry brushed with ghee. 7 Spoon in the chilled chicken mixture and pat down evenly. Place another 4 sheets of filo pastry on top, brushing each layer with melted ghee, tucking them down to enclose the filling. Brush the top with a little more ghee. 8 Bake on the heated baking tray for approx. 20-30 minutes, or until crisp and golden brown. Leave to cool for approx. 30 minutes. 9 When ready to serve, mix the icing sugar and cinnamon together, then dust over the pastilla.

PISTACHIO AND SESAME CHEBAKIA

These fragrant Moroccan sesame cookies are shaped like roses and soaked in hot orange blossom honey.

Prep time: 45 minutes (plus resting time)

Cook time: 15 minutes

Makes: approx. 24 cookies

For the cookies

240g SpinneysFOOD All-Purpose Flour

115g ground pistachios

55g SpinneysFOOD White Sesame Seeds

½ tsp SpinneysFOOD Fine Cinnamon

Pinch of SpinneysFOOD Fine Sea Salt

40g SpinneysFOOD Pure Sunflower Oil

55g SpinneysFOOD Salted Butter, melted

2-3 tbsp orange blossom water

100ml SpinneysFOOD Bottled Drinking Water

2L SpinneysFOOD Pure Sunflower Oil, for frying

For the honey

680g SpinneysFOOD Orange Blossom Honey

2 tbsp orange blossom water

50g pistachio slivers

1 In a large bowl, combine the flour, ground pistachios, sesame seeds, cinnamon and salt. Make a well in the centre of the dry ingredients and add the oil, melted butter, orange blossom water and water. Mix the ingredients to form a dough. Transfer the dough to a lightly floured surface and knead until it becomes smooth. Cover the dough with cling film and let it rest for at least 30 minutes. 2 On a floured surface, roll out the dough until 3mm thick. Cut the dough into rectangles approx. 7cm x 9cm. Create four evenly spaced vertical cuts in each rectangle, nearly extending the entire length and leaving approx. ½cm border. This will result in five strips. Take one rectangle of dough and weave your middle finger through alternating strips, allowing the dough to drape over your finger. Pinch together the corners of the dough hanging over your finger tip with your left hand to form the centre. While securing the pinched corners with your left hand, gently guide the strips of dough off your right finger, delicately turning them inside-out around the pinched centre. Seal the opposite corners once the dough is inverted, forming a flower shape. Place the folded dough on a lined baking tray. Repeat the process with the remaining rectangles. 3 Combine any dough scraps into a mound then place it in a resealable bag to rest for a while before rolling it out again. Cover the tray of raw chebakia with a towel until ready to fry. 4 In a deep pan, heat the oil for frying. 5 Meanwhile, add the honey to a large pot over a medium-high heat until it just starts to boil. Add the orange blossom water then remove it from the heat. 6 Fry the chebakia in batches until they turn golden brown. Using a slotted spoon or strainer, carefully transfer the cookies from the oil to the hot honey. Press down gently to immerse them in the hot honey, allowing them to soak for approx. 3-4 minutes. They will take on a luxurious, glossy amber hue while absorbing the honey. 7 Sprinkle over the pistachio slivers and serve. Store in an airtight container for 3-4 days.

PALESTINE

Maftoul

Ghazawi salad

Orange blossom knafeh cheesecake

Sfeeha yafawiyeh

TOP TIP!

Each dough ball needs about 1½ to 2 teaspoons of oil to roll it out.

Sfeeha yafawiyeh

MAFTOUL

Maftoul, a staple ingredient in Palestinian cuisine, is similar to couscous but it has bigger grains, a nutty flavour and chewy texture. It is made from bulgur wheat that is boiled, dried in the sun, then hand-rolled in whole wheat flour, steamed and finally sun-dried again. Maftoul is highly absorbent so it can easily be cooked in flavourful stocks or stews and served as a nutritious side dish with vegetables, chicken or lamb.

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4-6

For the chicken

1 whole chicken

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

SpinneysFOOD Black Pepper, freshly ground, to taste

2 white onions

For the spice blend

1 tsp SpinneysFOOD Fine Cumin

1 tsp SpinneysFOOD Fine Coriander

1 tsp ground fennel

1 tsp SpinneysFOOD Fine Cinnamon

For the maftoul

150g maftoul (pearl couscous)

450ml chicken stock

1 tsp SpinneysFOOD Fine Sea Salt

3 garlic cloves

2 tbsp SpinneysFOOD Unsalted Butter

1 x 400g tin SpinneysFOOD Organic Chickpeas

To serve

Handful of SpinneysFOOD Fresh Parsley

1 lemon

1 Preheat the oven to 200°C, gas mark 6.

2 Chop the chicken into four or eight pieces.

3 In a small bowl, combine all the spices for the spice blend. 4 Massage the chicken pieces with olive oil, ensuring they are well-coated, and then sprinkle with half the spice blend, ½ teaspoon of salt and a generous amount of freshly ground pepper to enhance the spices. 5 Peel and chop the onion into wedges. Arrange the wedges on a rimmed baking tray or roasting dish. Place the chicken pieces on top of the onions and place in the oven. Roast for approx. 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy. 6 To make the maftoul, place the grains in a medium-sized pot with a lid. Add 310ml of the chicken stock and salt. Bring to a boil, then simmer covered for 20 minutes until the maftoul is soft and cooked through. Mince the garlic cloves. Melt the butter in a large frying pan over a medium-low heat. Add the garlic and sauté the garlic along with the remaining spice mixture for approx. 2 minutes or until fragrant. Add in the chickpeas, remaining salt and chicken stock. Stir and simmer for approx. 5 minutes to warm through. Add the chickpea mixture to the the cooked maftoul and mix to combine. Adjust the

seasoning, if necessary. Add a splash of water or stock to achieve your desired consistency.

7 Place the the roasted chicken and charred onions over the chickpea and maftoul mixture. Scatter over roughly chopped parsley. Serve with lemon wedges on the side.

SFEEHA YAFAWIYEH

Originating in the Palestinian city of Jaffa, these pinwheel meat pies are made from a thin dough filled with minced lamb or beef traditionally flavoured with sumac and onions.

Prep time: 30 minutes (plus resting time)

Cook time: 50 minutes

Makes: 6 pies

For the dough

240g SpinneysFOOD All-Purpose Flour

1 tsp SpinneysFOOD Fine Sea Salt

2 tbsp SpinneysFOOD Pure Sunflower Oil

180ml SpinneysFOOD Bottled Drinking Water

For the meat filling

1 medium red onion

1 garlic clove

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

80g toasted pine nuts

340g SpinneysFOOD Grass-Fed Lean Beef Mince

1 tsp seven spice

1 tsp SpinneysFOOD Fine Coriander

1 tsp onion powder

½ tsp SpinneysFOOD Black Pepper, freshly ground

Ghazawi salad

¼ tsp SpinneysFOOD Fine Cumin

½ tsp SpinneysFOOD Fine Cinnamon

1 tbsp sumac

½ tsp SpinneysFOOD Fine Sea Salt

To serve

Sumac

Pine nuts

1 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper. 2 In the bowl of a stand mixer fitted with a hook attachment, add in the flour, salt, oil and water. Knead until a soft dough forms. Add an extra 1-2 tablespoons of oil to the dough, if needed,

to prevent the dough from being too sticky. Divide the dough into 6 balls. Place on a lightly floured surface, cover with a sheet of cling film and leave to rest for a minimum of 1 hour.

3 Finely dice the onion. Mince the garlic clove. Heat 2 tablespoons of the oil in a medium-sized pan over a medium heat. Once hot, add in the pine nuts and fry for approx. 2 minutes, or until golden and toasted. Remove from the oil and set aside. In the same pan, sauté the onion for approx. 5 minutes or until fragrant. Add the garlic and sauté for 1 minute. Add in the mince and break it apart. Add in all the spices and salt. Cook for a further 10-15 minutes, until browned. Add in the pine nuts and remove from

the heat. Allow the filling to cool completely.

4 Drizzle the remaining oil on a clean work surface. Place one portion of dough in the oil and flip it around so the top and bottom are oiled. Spread the dough around with your hand until the dough is almost see-through, approx. 1mm thick. Place some filling along the length of the bottom end of the pastry then roll it over into a sausage. Tuck in the end piece before coiling it around to form a spiral. Repeat with the remaining portions of dough. Place the spirals on the baking tray. Bake for approx. 2530 minutes or until golden brown. Allow to cool for 15 minutes before serving. 5 Sprinkle over sumac and pine nuts.

GHAZAWI SALAD

This salad, also known as Daggah Ghazzawieh, is made from simple ingredients. Pounding the dill seeds unleashes their aroma which complements the tanginess of the tomatoes to create a flavourful side.

Prep time: 20 minutes

Serves: 4

1 tsp dill seeds

½ tsp SpinneysFOOD Fine Sea Salt

1 white onion

1 serrano chilli

4 ripe beefsteak tomatoes

1 lemon

ORANGE BLOSSOM KNAFEH CHEESECAKE

Widely believed to have originated in the city of Nablus in Palestine, knafeh is made with shredded filo dough and sweet, stretchy cheese. It is soaked in sweet syrup. This cheesecake has been inspired by knafeh.

Prep time: 20 minutes (plus chilling time)

Cook time: 1 hour

Serves: 8

For the knafeh base

300g knafeh dough

180g SpinneysFOOD Salted Butter

For the cheesecake filling

1 orange

500g cream cheese, room temperature

200g SpinneysFOOD Fine Grain White Sugar

3 large SpinneysFOOD Organic Free-Range Eggs

250g SpinneysFOOD Greek Yoghurt

1 tbsp orange blossom water

1 tsp vanilla extract

To serve

100g chopped pistachios

20g dried rose petals

Orange blossom honey

Handful of SpinneysFOOD Fresh Dill

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 In a large pestle and mortar (or a zibdiya, a Gazan clay bowl, if you have one), crush the dill seeds and salt until it becomes a powder consistency. 2 Finely dice the onion. Chop the chilli. Dice the tomatoes. Juice the lemon. Place the onion and chilli in a large bowl. Add in the crushed dill seeds and salt. Mash until incorporated, but not mushy. Add the tomatoes and fresh dill and continue mashing until combined. Add the lemon juice and olive oil and mix with a spoon. Adjust the salt, if required. 3 Serve with Arabic bread.

1 Preheat the oven to 180°C, gas mark 4. Grease a 22cm springform cake tin with cooking spray. 2 Roughly chop the knafeh dough. Melt the butter. In a large bowl, mix the knafeh dough with melted butter until well combined. Set aside approx. 80g of the knafeh-butter mixture. Firmly press the remaining mixture into the cake tin. Bake the knafeh base for approx. 25-30 minutes, or until golden brown. Remove from the oven and set aside to cool. 3 Meanwhile, make the filling. Zest the orange. Place the cream cheese and sugar in a stand mixer and beat until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the yoghurt, orange blossom water, orange zest and vanilla extract until the filling is smooth. Pour the cream cheese filling over the cooled knafeh base in the springform pan. Smooth the top with a spatula and tap the pan on the counter to remove any air bubbles. 4 To prepare a water bath, wrap the bottom of the tin in cling film followed by aluminium foil. Place it in a deep tray. Place the tray in the oven and fill the tray halfway with boiling water. Lower the oven temperature to 160°C, gas mark 3. Bake for approx. 45-50 minutes, or until the centre is set but slightly wobbly. Leave in the oven with the door slightly ajar to allow the cheesecake to come to room temperature. Remove from the oven then refrigerate it for at least 4 hours or overnight. 5 When ready to serve, run a knife around the edge of the springform pan to loosen the cheesecake, then release the sides. Spread the remaining knafeh mixture over the top of the cooled cake. Scatter over the pistachios and rose petals. Drizzle with honey. Slice and serve.

Orange blossom knafeh cheesecake

SAUDI ARABIA

Stuffed matazeez with roasted vegetable sauce

STUFFED MATAZEEZ WITH ROASTED VEGETABLE SAUCE

Matazeez is a traditional Saudi dish consisting of flat dumplings cooked in a rich meat and vegetable stew. This is a modern version of an age-old recipe.

Prep time: 15 minutes (plus resting time)

Cook time: 1 hour

Serves: 4

For the dough

160g SpinneysFOOD All-Purpose Flour

½ tsp SpinneysFOOD Fine Sea Salt

90ml warm SpinneysFOOD Bottled Drinking Water

For the roasted vegetable sauce

2 courgettes

2 medium aubergines

1 small pumpkin

1 x 400g tin SpinneysFOOD Whole Peeled Italian

Tomatoes

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

½ tsp SpinneysFOOD Fine Sea Salt

For the filling

2 brown onions

3 carrots

1 small red chilli

3 dried black limes (loomi)

4 tbsp ghee

1kg SpinneysFOOD Australian Diced Lamb

1 tbsp tomato paste

4 beefsteak tomatoes

¼ tsp SpinneysFOOD Black Pepper, freshly ground

¼ tsp SpinneysFOOD Dried Coriander

¼ tsp SpinneysFOOD Fine Cinnamon

¼ tsp ground cardamom

500ml SpinneysFOOD Bottled Drinking Water

SpinneysFOOD Fine Sea Salt, to taste

To serve

Handful of SpinneysFOOD Fresh Coriander

1 Preheat the oven to 200°C, gas mark 6.

2 To make the dough, sieve the flour into a large bowl. Add the salt and warm water. Stir in with a fork. Once combined, knead until it forms a smooth ball. Cover and rest for 30 minutes. 3 Slice the courgettes and aubergine. Peel and slice the pumpkin. In a roasting dish, combine the vegetables. Drizzle over the olive oil and season with salt. Roast for 30-40 minutes, or until tender and slightly caramelised. 4 To make filling, slice the onions and carrots. Finely slice the chilli. Crush the loomi. Heat the ghee in a medium-sized pot. Sauté the onion and carrot in ghee until golden. Add the lamb, loomi and red chilli. Mix well and cook until the meat starts to brown. Add the tomato paste to the meat mixture and

cook for 10 minutes on a low heat. Dice the tomatoes and add to the pot along with the pepper, coriander, cinnamon and cardamom. Add enough water to cover the meat halfway and place a lid on the pot. Cook for approx. 45-50 minutes, or until the meat is tender and most of the liquid has evaporated. Remove from the heat and cool completely. 5 Once cooled, transfer the mixture to a food processor and blitz until the meat is shredded. 6 Place a large saucepan over a medium heat. Add in the roasted vegetables along with the tinned tomatoes. Cover and cook until the vegetables are well cooked. Using an immersion blender, blitz the sauce but leave a few chunky bits.

7 Roll the dough out on a clean surface. Using a cookie cutter, cut the dough into 5cm circles. Place a teaspoon of the filling in the centre of a circle then top with another circle, sealing with some water to make a dumpling. Repeat with the remaining dough and filling. 8 Carefully place the dumplings in the vegetable sauce. Add a little bit of water, cover and steam for 10 minutes. 9 Scatter over some fresh coriander and serve while hot.

SHORBA HAB

Shorba or soup is reguarly served during Ramadan in Saudi Arabia. Traditionally, it’s made with oats, but this version is made with pearl barley. Preparing this soup with lamb on the bones makes it even more flavourful.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 6

1 brown onion

500g lamb meat with bones

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 tbsp SpinneysFOOD Pure Sunflower Oil

3 garlic cloves

1 tsp SpinneysFOOD Cumin Seeds

2 cloves

3 juniper berries

1 SpinneysFOOD Cinnamon Stick

1 tbsp tomato paste

1L vegetable stock

200g pearl barley

3 ripe tomatoes

1 tsp SpinneysFOOD Fine Sea Salt

To serve

Handful of SpinneysFOOD Fresh Coriander Tamees or flatbread of choice

1 Finely slice the onion. 2 Season the lamb with salt and pepper. Place a pressure cooker on a medium heat and add the oil. Place the lamb in

the cooker and sear on all sides until golden. Remove the lamb from the cooker. 3 Add the onions to the cooker and sauté until soft and translucent, approx. 10 minutes. 4 Crush the garlic and add to the pot along with the cumin seeds, cloves, juniper berries and cinnamon. Add the tomato paste and cook for 2 minutes. Deglaze with the stock. Add the lamb back in along with the pearl barley. 5 Dice the tomatoes and add to the pot along with the salt. 6 Bring to a boil, then secure the lid of the cooker and pressure cook for 30 minutes. Slowly release the pressure before removing the lid. 7 Top with roughly chopped coriander. Serve hot with flatbreads on the side.

CREAMY SALEEG ‘RISOTTO’ WITH ROASTED CHICKEN AND BAHARAT-SPICED GHEE

Saleeg is made with white rice cooked in a creamy stock, similar to risotto. We’ve paired it with roast chicken and topped it with baharat-spiced ghee for a flavourful meal.

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4

For saleeg ‘risotto’

200g Egyptian rice, rinsed (paella rice)

125ml SpinneysFOOD Full Fat Milk

500ml chicken stock

125ml heavy cream

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Fine White Pepper, to taste

For the baharat ghee

125ml clarified butter (ghee)

1 tsp baharat spice blend (a mix of black pepper, cumin, coriander, cinnamon, cloves and cardamom)

To serve

1 whole roasted chicken with salt and pepper from Spinneys Deli, cut into 4-8 pieces

Handful of SpinneysFOOD Fresh Parsley

1 Rinse the Egyptian rice under running water.

2 In a large pot, combine the rice, milk, chicken stock and heavy cream. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until the rice is cooked and the mixture is creamy. This will take approx. 30-40 minutes.

3 In a small saucepan, heat the ghee over a low heat. Add the baharat spice and let it infuse into the ghee. Set aside and keep warm. 4 Once the rice is creamy and cooked, season with salt and white pepper. 5 Spoon the creamy saleeg ‘risotto’ into bowls. Top with pieces of roast chicken. Drizzle over the baharat-spiced ghee. 6 Scatter over fresh parsley and serve.

MAKE ME...

Sesame and black lime barbari page 88.

Shorba hab

Creamy saleeg ‘risotto’ with roasted chicken and baharat-spiced ghee

Spicy beef serunding wraps

MALAYSIA

SPICY BEEF SERUNDING WRAPS

Beef serunding, also known as serunding daging in Malay, is a traditional Malaysian dish made from shredded beef. It is commonly enjoyed as a snack or condiment, often served with rice or as a topping for various dishes.

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

For the beef serunding

300g beef chuck

2 shallots

3 garlic cloves

2 red chillies

1 lemongrass stalk

2 tsp SpinneysFOOD Pure Sunflower Oil

1 tbsp tamarind paste

2 tbsp palm sugar or SpinneysFOOD Unrefined Sugar

1 tsp SpinneysFOOD Fine Coriander

1 tsp SpinneysFOOD Fine Cumin SpinneysFOOD Fine Sea Salt, to taste

For the sambal oelek mayonnaise

1-2 tsp sambal oelek

4 tbsp mayonnaise

To serve

100g desiccated coconut

4 tortillas or flatbreads

1 small SpinneysFOOD Organic Cucumber

2 baby gem lettuce heads

1 Place the beef in a pressure cooker and cover with water. Pressure cook for 30 minutes. Once cool, drain the water. Lightly pound the beef to break up the grain. Using two forks, shred the meat. 2 Finely slice the shallots. Mince the garlic. Finely chop the chilli and lemongrass.

3 In a dry pan, toast the desiccated coconut over a medium heat until golden brown. Set aside. 4 In the same pan, heat a little oil. Sauté the shallots, garlic, red chillies and lemongrass until fragrant. Add the shredded beef to the pan and stir well to combine with the aromatics. In a small bowl, mix the tamarind paste, palm sugar, spices and salt. Add this mixture to the beef, stirring to coat evenly. Continue cooking until the beef is well coated and slightly crispy. Adjust the seasoning, if required. 5 Combine

the sambal oelek mayonnaise ingredients together. 6 To assemble the wraps, warm the tortillas or flatbreads in a pan. Spread a generous amount of the mayonnaise on the tortillas. Place a generous portion of the spicy beef serunding in the centre of each tortilla. Using a peeler, peel the cucumber into ribbons and shred the lettuce. Top the beef mixture with the cucumber ribbons, shredded lettuce and desiccated coconut. 7 Fold up into a wrap and serve immediately.

PANDAN AND COCONUT ROTI JALA

Roti jala, a lacy net-like pancake, gets a delightful twist with the infusion of flavourful pandan and coconut milk. These rotis are perfect for serving with curries, or eaten on their own as a snack.

Prep time: 5 minutes (plus resting time)

Cook time: 20 minutes

Serves: 4

250g SpinneysFOOD All-Purpose Flour

½ tsp SpinneysFOOD Fine Sea Salt

250ml coconut milk

250ml SpinneysFOOD Bottled Drinking Water

3 large SpinneysFOOD Organic Free-Range Eggs

½ tsp pandan extract, optional

SpinneysFOOD Pure Sunflower Oil, for greasing

1 In a large mixing bowl, combine the flour and salt. In a separate bowl, whisk together the coconut milk, water, eggs and pandan extract until well combined. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to form a smooth batter. Ensure there are no lumps. Let the batter rest for approx. 15-20 minutes to allow it to slightly thicken.

2 Heat a roti jala pan or a large non-stick pan over a medium heat. Using a brush or paper towel, lightly grease the pan with cooking oil. Pour a ladleful of the batter into a roti jala cup or a squeezy bottle with a large hole. Make lacy patterns by moving the cup or squeeze bottle in circular motions over the pan. Cook until the edges start to lift and the bottom is lightly golden. 3 Fold the roti jala into a square or roll it up. Repeat the process with the remaining batter. 4 Serve the pandan and coconut roti jala warm with your favourite curry.

Adjust the quantity of pandan extract to achieve a stronger or more subtle pandan flavour in the roti

TOP TIP!

jala.

Pandan and coconut roti jala

BUBUR LAMBUK

Bubur lambuk is a flavourful and hearty rice porridge that is often prepared during Ramadan. It is prepared with a variety of spices and ingredients, creating a comforting and nourishing dish.

Prep time: 20 minutes (plus soaking time)

Cook time: 50 minutes

Serves: 4

200g basmati rice

200g chicken breast

2 lemongrass stalks

5cm piece fresh ginger

3 garlic cloves

1 large brown onion

2 tbsp SpinneysFOOD Pure Sunflower Oil

1 SpinneysFOOD Cinnamon Stick

3 SpinneysFOOD Cardamom Pods

3 cloves

1 star anise

1L SpinneysFOOD Bottled Drinking Water

250ml coconut milk

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the crispy onion

1 large brown onion

500ml SpinneysFOOD Pure Sunflower Oil

½ tsp SpinneysFOOD Fine Sea Salt

To serve

Handful of SpinneysFOOD Fresh Coriander

1 Rinse the rice until the water runs clear then soak in cold water for 30 minutes. 2 Dice the chicken. Bruise the lemongrass. Finely slice and julienne the ginger. Mince the garlic. Finely dice the onion. 3 Heat the oil in a large pot over a medium-sized heat. Add the cinnamon stick, cardamom pods, cloves and star anise. Sauté for a minute until fragrant. Add the ginger, garlic and onion. Sauté until the onions are translucent. Add the diced chicken to the pot and cook until it turns brown. Drain the soaked rice and add it to the pot. Stir well to coat the rice with the spices. Pour in the water and coconut milk. Add the lemongrass stalks and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for approx. 30-40 minutes, or until the rice is fully cooked and the porridge has a creamy consistency. 4 Meanwhile, finely slice the onion. Heat the oil in a small pot. Fry the onion until golden and crisp. This can be done in batches. Season with the salt. 5 Remove the lemongrass stalks, cinnamon stick, cardamom pods, cloves and star anise from the porridge. 6 Serve the bubur lambuk hot, topped with fresh coriander leaves and crispy onion.

Bubur lambuk

Cheese

the day

Prepare savoury and sweet snacks, perfect for iftar, using Puck sliced and cream cheese

Cream cheese stuffed atayef

CREAM CHEESE STUFFED ATAYEF

Prep time: 40 minutes

Cook time: 14 minutes

Serves: 6

For the atayef pancakes

120g SpinneysFOOD All-Purpose Flour 90g fine semolina

2 tbsp SpinneysFOOD Fine Grain White Sugar

½ tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Baking Powder

½ tsp instant yeast

250ml SpinneysFOOD Bottled Drinking Water

120ml SpinneysFOOD Full-Fat Milk

2 tsp pure vanilla extract

For the cheese filling

100g SpinneysFOOD Walnuts

1 tsp SpinneysFOOD Fine Cinnamon 250g Puck Cream Cheese, at room temperature 100g SpinneysFOOD Greek Yoghurt

SpinneysFOOD Pure Sunflower Oil, for frying

To serve

SpinneysFOOD Super Fine Icing Sugar Dried rose petals

1 Combine the flour, semolina, sugar, salt, baking powder and yeast in a mediumsized bowl. In a separate bowl, combine the water, milk and vanilla extract. Whisk the wet ingredients into the dry ingredients. A few lumps in the mixture is fine. Place a tea towel over the bowl and set aside at room temperature to proof for 30 minutes. 2 Chop the walnuts and place in a small bowl. Add in the cinnamon, cream cheese and yoghurt. Stir to combine. Transfer to a piping bag fitted with a straight nozzle and set aside. 3 Heat some of the oil in a non-stick pan over a medium-high heat. Pour 2 tablespoons of the mixture into the pan to make 1 atayef. As it cooks, bubbles will form on the surface. Continue to cook without flipping until the bubbles dry out and the surface isn’t shiny. If there are no bubbles, the batter is too thick and you might need to add a touch of water to thin it out. Transfer the atayef to a clean tea towel. Repeat this process until all the batter has been used. Cover the atayef to prevent them from drying out and cracking. 4 While still warm, pinch the sides of the atayef together to form a cone shape. Place in the air fryer at 180°C for 8-10 minutes, or until golden. This may have to be done in batches. Remove from the air fryer and set aside to cool for 5 minutes. 5 Pipe the filling into the atayef cones. Arrange the filled atayef cones on a serving platter. 6 Dust with icing sugar, scatter over dried rose petals and serve.

KNAFEH-STYLE MOZZARELLA CIGARS WITH HOT HONEY

Prep time: 1 hour

Cook time: 40 minutes

Makes: 24 cigars

For the knafeh

500g fresh knafeh (kataifi pastry)

2 x 150g Puck Mozzarella Cheese Slices 340g melted ghee

For the hot honey

300g SpinneysFOOD Organic Natural Honey

½ tsp SpinneysFOOD Kashmiri Chilli

½ tsp SpinneysFOOD Crushed Chilli

1 tsp orange blossom water

To serve

20g pistachio slivers

1 Grease a 35cm x 20cm baking dish.

Knafeh-style mozzarella cigars with hot honey

2 Work with small pieces of the knafeh (cover the rest with a damp tea towel). Using kitchen scissors, cut strands measuring 5cm x 12cm

wide to form a rectangle. Remove 1cm from the rectangle and lay it across the other so it forms a ‘T’ shape. Roll up 1 slice of mozzarella cheese and place at the T-section of the pastry along the length of the 1cm piece of pastry. Fold in the ends and roll over the length of the pastry to form a cigar. Place the roll, seam-side down, in the greased baking dish. Repeat until all the pastry and cheese slices have been used up. Allow to stand at room temperature so the pastry dries out, approx. 30 minutes.

3 Meanwhile, preheat the oven to 200˚C, gas mark 6. 4 Pour the melted ghee all over the knafeh-style rolls, until they’re saturated. 5 Bake for approx. 35-40 minutes, or until the knafeh is golden brown in colour. Remove from the oven. 6 Using tongs, transfer the rolls to kitchen paper towels to drain the excess ghee. 7 To make the hot honey, combine all the ingredients in a medium-sized pot over a medium heat. Stir until hot then remove from the heat. 8 While the knafeh-style rolls are still hot, place on a serving platter and pour over the hot honey. Allow the syrup to soak into the rolls. Sprinkle over the pistachio slivers and serve.

VEGGIE

VEGGIE

BROCCOLI, SPINACH AND GOUDA BOREK

Prep time: 20 minutes

Cook time: 45 minutes

Serves: 6

For the filling

1 medium-size white onion

250g broccoli

200g cavalo nero or spinach

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

¼ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Pepper, freshly ground

For the yoghurt wash

3 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

125ml SpinneysFOOD Full-Fat Milk

1 large SpinneysFOOD Organic Free-Range Egg

2 tbsp SpinneysFOOD Greek Yoghurt

½ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Pepper, freshly ground

300g (12 slices) Puck Gouda Slices

For the layers

12 filo pastry sheets, thawed overnight in the fridge 25g SpinneysFOOD Salted Butter

2 tbsp SpinneysFOOD White Sesame Seeds

½ tsp Nigella seeds (optional)

1 Finely dice the onion. Finely chop the broccoli. Remove the rib from the cavalo nero or spinach and roughly chop. 2 Heat the olive oil in a large pan over a medium heat. Add in the onion and sauté until soft and translucent approx. 4-5 minutes. Add the cavalo nero and season with the salt and pepper. Sauté, tossing every few minutes, until the greens wilt, approx. 5 minutes. Remove from the heat and set aside to cool.

3 Preheat the oven to 180°C, gas mark 4.

4 Place all the ingredients for the yoghurt wash in a bowl. Whisk together to combine. 5 Place the filo pastry on a clean work surface. Cover with a damp tea towel to prevent it from drying out. Line a flat baking tray with baking paper. Place a sheet of filo over. Lightly brush the

TOP TIP!

For an extra cheesy borek, arrange two layers of Gouda in each log instead of just one layer.

surface of the pastry with the yoghurt wash, then place another sheet of filo on top and brush with the yoghurt wash. Repeat this process until you have 4 layers, but do not brush the top of the fourth layer. 6 Arrange the Gouda slices along the bottom edge of the pastry. Spread 1∕3 of the filling over the Gouda. Roll the pastry over to form a tight-fitting log. Repeat this process to make 3 logs. Place one log on the lined tray and roll into a spiral. Connect the second log to the

first by gently stuffing the ends inside each other using the yoghurt wash to seal. Continue forming the spiral. The sides should just touch. 7 Melt the butter. Brush a 26cm cast-iron pan generously with the butter. Transfer the borek from the tray into the pan by sliding it in. Brush the top with the remaining butter. Sprinkle over the sesame and nigella seeds. 8 Bake for approx. 40 minutes, or until golden. 9 Remove from the oven and allow to cool slightly before slicing into wedges.

Broccoli, spinach and Gouda borek

Puck Gouda Cheese Slices

Puck Cubed Feta

Find

a selection of Puck slices and cream cheese

VEGGIE

Down memory lane

Zahra Abdalla has fond memories of eating mantu cooked by her Afghani friend’s grandmother, who would regale them with stories of her life in Afghanistan while they made dumplings together. This flavourful dish is always prepared for special occasions or gatherings

AFGHANI MANTU

Prep time: 25 minutes (plus soaking time)

Cook time: 40 minutes

Serves: 6

For the tomato and split pea sauce

60g split peas

1 large red onion

Photography by TheKateTin.com

1 garlic clove

1 tbsp SpinneysFOOD Pure Sunflower Oil

125g tomato paste

1 tbsp white vinegar

½ tsp SpinneysFOOD Fine Turmeric

1 tsp SpinneysFOOD Fine Coriander

1 tsp SpinneysFOOD Fine Cumin

¼ tsp SpinneysFOOD Chilli Powder

1 tsp SpinneysFOOD Fine Black Pepper

SpinneysFOOD Fine Sea Salt, to taste

250ml SpinneysFOOD Bottled Drinking Water

For the dough

360g SpinneysFOOD All-Purpose Flour

1 tsp SpinneysFOOD Pure Sunflower Oil

2 tsp SpinneysFOOD Fine Sea Salt

190ml SpinneysFOOD Bottled Drinking Water (or more if required)

For the meat filling

1 large red onion

Handful of SpinneysFOOD Fresh Parsley

1 green chilli

2 tbsp SpinneysFOOD Pure Sunflower Oil

500g SpinneysFOOD Free-Range Mince Lamb or Beef

1 tbsp SpinneysFOOD Fine Coriander

1 tbsp SpinneysFOOD Fine Cumin

1 tsp SpinneysFOOD Paprika

¼ tsp SpinneysFOOD Chilli Powder

1 tsp SpinneysFOOD Black Pepper, freshly ground

1 tsp SpinneysFOOD Fine Sea Salt

For the yoghurt dressing

1 lemon

2 garlic cloves

375g yoghurt

125g labneh

1 tbsp lemon juice

tsp SpinneysFOOD Dried Dill

tsp dried mint

SpinneysFOOD Fine Sea Salt, to taste

To serve

SpinneysFOOD Fine Paprika

Handful of SpinneysFOOD Fresh Coriander

1 Rinse and soak the split peas for 1 hour.

2 To make the dough, in a stand mixer bowl fitted with the dough attachment, combine the flour, oil and salt. Gradually pour in the water while mixing until a firm dough forms. Continue to knead in a stand mixer or by hand for 5-7 minutes. Divide the dough into four portions. Roll each portion into a ball and cover with cling film. Allow to rest for 30 minutes. 3 For the meat filling, finely chop the onion, parsley and green chilli. In a medium-sized pan, heat the oil then fry the minced lamb until browned. Season with the coriander powder, cumin powder, paprika, chilli powder, black pepper and salt. Remove from the heat and let the mixture cool a bit. Mix in the onion, parsley and green chilli.

4 On a lightly floured surface, thinly roll out each each ball of dough. Using a pizza cutter or sharp knife, divide into 5cm squares. Spoon the meat mixture onto each square. Bring the opposite corners together and seal the edges. 5 To steam the dumplings, oil the base of a steam pot. Arrange the dumplings on the steam rack, making sure they don’t touch each other. Steam for 10-15 minutes, or until cooked through. 6 To parcook the split peas, place in a pot and cover with water. Bring to a boil, then reduce to a medium simmer, cooking until the peas are tender, approx. 20-25 minutes. Drain and set aside. 7 Finely dice the onion. Mince the garlic. Heat the oil in a saucepan over a medium heat. Sauté the onions until translucent. Add the garlic and fry until fragrant. Stir in the tomato paste, vinegar, turmeric powder, coriander powder, cumin powder, chilli powder, black pepper and salt. Add the split peas and 250ml of water. Allow it to simmer for an additional 15 minutes until the excess liquid reduces. 8 To make the yoghurt mixture, zest the lemon and mince the garlic. Combine the yoghurt, labneh, lemon juice, lemon zest, garlic, dill and mint in a bowl. Season to taste and set aside. 9 When ready to serve, arrange the steamed mantu on a platter. Pour over the tomato and spilt pea sauce then top with the yogurt sauce. Sprinkle over paprika and chopped fresh coriander.

FULL OF

From pizza and tacos to hearty soup and roasts, these cuts of lamb are ideal for making your favourites

FLAVOUR

Lamb shoulder tacos

Roasted leg of lamb with za’atar and pomegranate glaze

LAMB SHOULDER TACOS

The slow cooking method used in this recipe allows the lamb to cook gently, breaking down the tough connective tissues and allowing the aromatic flavours from the garlic, mint and spices to infuse the meat.

Prep time: 10 minutes (plus pickling time)

Cook time: 2 hours

Serves: 6

For the lamb

1½kg lamb shoulder, bone-in

2 garlic cloves

Handful of SpinneysFOOD Fresh Mint

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Fine Coriander

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the quick pickled red onions

1 small red onion

250ml white vinegar

125ml SpinneysFOOD Bottled Drinking Water

70g SpinneysFOOD Extra Fine Caster Sugar

1 tbsp SpinneysFOOD Fine Sea Salt

For the mint-yoghurt sauce

Handful of SpinneysFOOD Fresh Mint

TOP TIP!

Add 2 tablespoons of sultanas or raisins to the filling before baking for a pop of sweetness.

Minty lamb and feta stuffed aubergines

1 lemon

250g SpinneysFOOD Greek Yoghurt SpinneysFOOD Fine Sea Salt, to taste

For the tacos

12 small corn or flour tortillas

2 baby gem lettuce heads

Handful of SpinneysFOOD Fresh Coriander

1 Preheat the oven to 160°C, gas mark 3.

2 Place the lamb shoulder in a roasting pan, or on a baking tray. 3 Crush the garlic. Chop the mint. In a bowl, mix the olive oil, garlic, mint, spices, salt and pepper. Rub the mixture over the lamb shoulder, ensuring an even coating. Cover the roasting pan with aluminium foil. Place the lamb in the oven for approx. 3-4 hours, or until the meat is tender and easily falls off the bone. 4 Meanwhile, prepare the pickled onions. Peel and finely slice the onion. In a small bowl, combine the vinegar, water, sugar and salt. Stir until the sugar dissolves. Add in the onions and set aside for at least 30 minutes to pickle. 5 To make the mint-yoghurt sauce, finely chop the mint leaves and juice the lemon. Combine the Greek yoghurt, mint, lemon juice and salt in a bowl. Refrigerate until ready to use. 6 Once the lamb is done, remove it from the oven and let it rest for 15-20 minutes. Using

two forks, shred the lamb, discarding any bones or excess fat. 7 Warm the tortillas in a dry pan or microwave according to package instructions. Finely shred the lettuce. Roughly chop the coriander. 8 To assemble the tacos, generously spread mint-yoghurt sauce on the tortillas, top with shredded lettuce, shredded lamb and pickled red onions. Scatter over fresh coriander and serve immediately.

ROASTED LEG OF LAMB WITH ZA’ATAR AND POMEGRANATE GLAZE

Serve slices of roasted lamb in warm pita bread or flatbread topped with a dollop of creamy tzatziki sauce and fresh pomegranate.

Prep time: 10 minutes (plus marination time)

Cook time: 3 hours

Serves: 8

For the lamb

1 whole lamb leg, bone-in (approx. 1.8-2.3kg)

2 garlic cloves

2 lemons

3 tbsp SpinneysFOOD Za’atar

2 tbsp SpinneysFOOD Mediterrnean Extra Virgin Olive Oil

1 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground

TOP TIP!

Place the riblets in the fridge overnight to marinate for extra flavour and tenderness.

For the pomegranate glaze

250ml SpinneysFOOD Pomegranate Juice

4 tbsp SpinneysFOOD Balsamic Vinegar of Modena

4 tbsp SpinneysFOOD Organic Natural Honey

1 tsp Dijon mustard

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

Handful of SpinneysFOOD Fresh Coriander

1 Remove the leg of lamb from the fridge to come to room temperature. 2 Preheat the oven to 180°C, gas mark 4. Line a roasting pan with baking paper. 3 Crush the garlic. Juice one lemon and halve the other. In a small bowl, mix the za’atar, garlic, olive oil, lemon juice, salt and pepper together to create a paste. 4 Place the lamb leg in the roasting pan. Rub the spice blend all over the lamb, ensuring it’s well coated. Allow to marinate for at least 30 minutes. Place the lemon halves in the roasting pan. Place the pan in the oven and roast for approx. 1½-2 hours, or until the internal temperature reaches your desired level of doneness (60°C). Baste the lamb with its juices every 30 minutes. If the exterior begins to brown too quickly, cover the lamb loosely with aluminium foil. Once cooked to your liking, remove the lamb from the oven

and let it rest for 15-20 minutes before carving.

5 In a small saucepan, combine pomegranate juice, balsamic vinegar, honey, Dijon mustard, salt and pepper. Bring the mixture to a simmer over a medium heat, stirring occasionally. Allow the glaze to simmer and thicken, approx. 10-15 minutes, or until it coats the back of a spoon. Remove the glaze from the heat and let it cool slightly. 6 Carve the roasted leg of lamb into slices and arrange on a serving platter. Drizzle the warm pomegranate glaze over the slices. Scatter over fresh coriander and serve.

MINTY LAMB AND FETA STUFFED AUBERGINES

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

For the stuffed aubergines

30g quinoa

2 large aubergines

SpinneysFOOD Fine Sea Salt, as required

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 brown onion

2 garlic cloves

Handful of SpinneysFOOD Fresh Mint

150g SpinneysFOOD Feta Cheese

1 lemon

500g SpinneysFOOD Australian Lamb Mince

SpinneysFOOD Black Pepper, freshly ground, to taste

For the herby lemon dressing

2 lemons

Handful of SpinneysFOOD Fresh Parsley

Handful of SpinneysFOOD Fresh Mint

120ml SpinneysFOOD Mediterranean Extra Virgin Olive Oil

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

Handful of SpinneysFOOD Fresh Parsley

1 Preheat the oven to 180°c, gas mark 4. Line a baking tray with baking paper. 2 Cook the quinoa according to package instructions and set aside. 3 Slice the aubergines in half lengthways. Score and sprinkle generously with salt to draw out the moisture. Set aside for 20 minutes. Once the moisture has come to the surface, pat dry with a paper towel and place in a roasting dish. Drizzle over the olive oil. Roast flat side down for approx. 10-15 minutes or until just soft enough to remove the flesh but still retain their shape. Cool slightly before scooping out the flesh, leaving approx. ½cm border in the aubergine to help it retain

Lamb and lentil soup with Easter greens

Grilled lamb riblets with tahini sauce

Make sure to bring your lamb to room temperature before cooking as this ensures it cooks evenly, and develops a delicious crust and a tender and juicy texture.

its shape. 4 Finely dice the onion. Mince the garlic cloves. Finely chop the mint. Crumble the feta. Zest the lemon. In a large bowl combine the aubergine flesh, lamb mince, cooked quinoa, onion, garlic, olive oil, mint leaves, feta, lemon zest, salt and pepper. Mix the ingredients well to form the stuffing. 5 Place the aubergine halves on the baking tray. Fill each half with the stuffing then bake for approx. 20 minutes, or until cooked through and browned on top. 6 To make the dressing, juice the lemons and finely chop the herbs. Place all the ingredients in a bowl and whisk together. 7 Transfer the stuffed aubergines to serving plates. Finely chop the parsley and sprinkle over. Drizzle over the dressing and serve.

GRILLED LAMB RIBLETS WITH TAHINI SAUCE

Prep time: 15 minutes (plus marination time)

Cook time: 20 minutes

Serves: 4

For the lamb riblets

4 garlic cloves

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

1 tbsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Fine Paprika

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste 1½kg lamb riblets

For the tahini sauce

80g tahini

4 tbsp lemon juice

2 tbsp SpinneysFOOD Organic Natural Honey

2 tbsp soya sauce

2 tbsp water (adjust for desired consistency)

To serve

1 tsp SpinneysFOOD White Sesame Seeds

Handful of SpinneysFOOD Fresh Coriander

1 Preheat the oven grill setting to 180°C, gas mark 4. 2 Mince the garlic. In a bowl, combine olive oil, garlic, cumin, paprika, salt and pepper. Coat the lamb riblets with the marinade, ensuring they are well covered. Set aside to marinate for at least 30 minutes. 3 In a separate bowl, whisk together tahini, lemon juice, honey,

soya sauce and water until smooth. Adjust the water quantity to achieve the desired drizzle consistency. Set aside. 4 Grill the marinated lamb riblets in the oven for approx. 20-30 minutes, turning occasionally, until they are cooked to your preferred level of doneness and have a nice char. 5 Remove the riblets from the grill and place them on a serving platter. Drizzle over the tahini sauce. Scatter over a few sesame seeds and coriander. 6 Serve immediately.

LAMB AND LENTIL SOUP WITH EASTER GREENS

Serve with a squeeze of fresh lemon juice.

Prep time: 20 minutes

Cook time: 30-40 minutes

Serves: 6

For the soup

1 large brown onion

2 carrots

3 celery stalks

2 garlic cloves

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

500g SpinneysFOOD Australian Diced Lamb Cubes

3 tbsp tomato paste

2L chicken or vegetable stock

250g dried green or brown lentils

2 SpinneysFOOD Bay Leaves

2 tsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Fine Coriander

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the Easter greens

250g mixed Easter greens (such as spinach, Swiss chard, or kale)

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tbsp lemon juice

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

To serve

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil Handful of SpinneysFOOD Fresh Parsley

1 Finely chop the onion. Dice the carrots and celery stalks. Mince the garlic. 2 Heat the olive oil in a large pot over a medium heat. Add the lamb cubes to the pot and brown on all sides,

then remove from the pan and set aside. 3 In the same pot, sauté the onion, carrots, celery and garlic until softened. Add the tomato paste and cook for 2 minutes before adding the chicken stock. 4 Rinse the lentils. 5 Return the browned lamb to the pot. Add in the lentils, bay leaves, cumin, coriander, salt and pepper. Stir to combine and bring the soup to a boil. Reduce the heat and let it simmer, partially covered, for approx. 30-40 minutes, until the lamb and lentils are tender. 6 Rinse and chop the greens. In a clean pan, heat the olive oil. Add the Easter greens and sauté until wilted. Drizzle over the lemon juice and season with salt and pepper. Set aside. 7 Once the soup is ready, discard the bay leaves and adjust the seasoning, if required. Ladle the hot soup into bowls and drizzle over a little olive oil and top with some fresh parsley.

LAMB SHANK TAGINE WITH FRESH APRICOTS

To speed up the cooking process, place the shanks in a pressure cooker and cook for approx. 30 minutes or until tender.

Prep time: 30 minutes

Cook time: 3-4 hours

Serves: 4

For the lamb

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 lamb shanks (approx. 400g each)

1 tsp SpinneysFOOD Fine Sea Salt

For the tagine

2 brown onions

2 garlic cloves

1 tbsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Fine Coriander

1 tsp ground cardamon

½ tsp ground cloves

2 SpinneysFOOD Cinnamon Sticks

1 tsp SpinneysFOOD Fine Sea Salt

1 tsp SpinneysFOOD Black Pepper, freshly ground

1½ tbsp tomato paste

3L chicken or vegetable stock

2 x 400g tin SpinneysFOOD Whole Peeled Italian Tomatoes

250g fresh apricots

60g dried apricots

60g almonds

2 tbsp SpinneysFOOD Organic Natural Honey

Lamb shawarma flatbread pizzas

Lamb shank tagine with fresh apricots

To serve

250g couscous

Handful of SpinneysFOOD Fresh Coriander

1 Preheat the oven to 180°C, gas mark 4.

2 In a large oven-safe pot or tagine, heat the olive oil over a medium heat. Place the lamb shanks in the pot and season with the salt. Sear the lamb shanks on all sides until browned then remove from the pot. Leave the pan as is.

3 Finely chop the onions. Mince the garlic. Add the chopped onions to the pot and sauté until softened. Add the garlic and cook for 1 minute. Stir in the cumin, coriander, cardamon, cloves, cinnamon sticks, salt and pepper. Add the tomato paste and cook for 2 minutes.

4 Pour in the stock and deglaze the pan. Add the seared lamb shanks and tinned tomatoes to the pot until the shanks are partially submerged. Bring the liquid to a simmer. Cover the pot or tagine with a lid or aluminium foil and transfer it to the oven. Bake for 2½-3 hours, or 30 minutes in a pressure cooker, until the lamb is tender and easily pulls away from the bone.

5 Meanwhile, halve and pit the fresh apricots. Chop the dried apricots. Lightly toast the almonds in a pan over a medium heat. 6 During the last 15 minutes of cooking, add the fresh and dried apricots and toasted almonds to the pot. Drizzle over the honey. Continue baking until the apricots are soft. Remove from the oven and let it rest for a few minutes. 7 Prepare the couscous according to package instructions. Chop the coriander.

8 Serve the lamb shanks topped with fresh coriander and couscous on the side.

LAMB SHAWARMA FLATBREAD PIZZAS

Prep time: 35 minutes (plus marination time)

Cook time: 20-30 minutes

Serves: 4

For the lamb shawarma

1 garlic clove

60g SpinneysFOOD Greek Yoghurt

1 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Fine Coriander

1 tsp smoked paprika

1 tsp SpinneysFOOD Fine Turmeric SpinneysFOOD Fine Sea Salt, to taste SpinneysFOOD Black Pepper, freshly ground, to taste 500g SpinneysFOOD Australian Lamb Rump

For the flatbread pizza

1 red onion

60g SpinneysFOOD Feta

4 flatbreads

250ml SpinneysFOOD Hummus

Handful of SpinneysFOOD Fresh Mint

1 Mince the garlic then place in a mediumsized bowl. Add in the yoghurt, olive oil, spices, salt and pepper. Mix well. Place the lamb in the marinade and set aside for 30 minutes or overnight. 2 Place a grill pan over a mediumhigh heat. Place the lamb rump on the hot grill. Cook for approx. 10-15 minutes, or until done to your liking. Remove from the heat and set aside. 3 Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.

4 Finely slice the onion. Crumble the feta. Place the flatbreads on the baking tray. Generously spread the hummus over each one, then top with the onion slices and crumbled feta. 5 Bake for 10-12 minutes, or until the edges of the flatbreads turn golden and the toppings are heated through. 6 Meanwhile, slice the lamb rump. 7 Top the pizzas with the lamb slices and scatter over fresh mint. 8 Serve while hot.

SAFFRON AND PISTACHIO LAMB SKEWERS

Using a sharp knife, make a few shallow cuts on the surface of the lamb cubes before coating them with the marinade. These cuts create pockets for the marinade to penetrate the meat, making the skewers more flavourful.

Prep time: 20 minutes (plus marination time)

Cook time: 20-25 minutes

Serves: 4

For the saffron infusion

6-8 saffron threads

1 tbsp warm water

For the lamb skewers

1 garlic clove

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

2 tsp SpinneysFOOD Fine Cumin

2 tsp SpinneysFOOD Fine Coriander

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

800g SpinneysFOOD Australian Diced Lamb Cubes

2 red onions

To serve

80g slivered pistachios

Handful of SpinneysFOOD Fresh Mint

1 To make the saffron infusion, gently crush the saffron threads in your fingers then place in a small bowl with the warm water. Set aside for 30 minutes or overnight. 2 Mince the garlic. 3 To make the skewers, combine the olive oil, cumin, coriander, saffron infusion, garlic, salt and pepper in a large bowl. Place the lamb cubes in the marinade, ensuring each piece is thoroughly covered. Cover the bowl and refrigerate for at least 2 hours or overnight. 4 Before cooking, remove the marinated lamb from the fridge to allow it to come to room temperature, approx. 30 minutes. 5 Preheat the grill or oven to 180°C, gas mark 4. 6 Chop the onions into wedges, then separate the layers. Thread the lamb cubes onto skewers, alternating with the red onion. Grill the skewers for approx. 10-15 minutes, turning them occasionally until the lamb reaches your desired level of doneness. 7 When ready to serve, arrange the saffron and lamb skewers on a platter, scatter over the pistachios and fresh mint leaves.

We source free-range and grass-fed lamb from trusted Australian producer Thomas Foods International.

SpinneysFOOD

Australian Diced Lamb

SpinneysFOOD

Lamb Rump

Saffron and pistachio lamb skewers

BREAD OF

Biscoff babka buns

Bread holds signifi cant symbolism for both Easter and Ramadan.

Inspired by traditional loaves, we’ve put together a selection of baked goods with our own twist

TOP TIP!

This bread can be made a week in advance, divided into pieces and frozen. Take as much as you need, thaw and heat in the oven.

Sesame and black lime barbari

BISCOFF BABKA BUNS

Emerging from the shtetls of Poland in the early 19th century, the first babkas were made with leftover chellah dough and swirled with jam or cinnamon, the braided shape said to symbolise the tight bond of those orthodox communities. The traditional form has survived and evolved through the intervening centuries, and one particular New York bakery helped to revive the babka as a popular treat about a decade ago, with new aficionados adding all sorts of fillings – including the especially delicious Lotus Biscoff spread.

Prep time: 10 minutes

Cook time: 20 minutes

Makes: 8

For the babka buns

500g bread flour, plus extra for dusting

2 tbsp SpinneysFOOD Extra Fine Caster Sugar

1 tsp SpinneysFOOD Fine Sea Salt

7g instant yeast

1 tsp vanilla extract

275ml SpinneysFOOD Full-Fat Milk

75g SpinneysFOOD Salted Butter

2 large SpinneysFOOD Organic Free-Range Eggs

250g Lotus Biscoff spread

¼ tsp SpinneysFOOD Natural Sea Salt Flakes

For the glaze

75g SpinneysFOOD Extra Fine Caster Sugar

75ml SpinneysFOOD Bottled Drinking Water

1 tsp vanilla extract

1 To make the dough, combine the flour, sugar, salt and yeast in a large bowl. Combine the vanilla, milk and butter in a small saucepan set over a low heat. Allow the butter to melt completely, then set aside to cool until lukewarm. Gradually add the milk mixture and 1 egg to the flour mixture and mix to form a shaggy dough (you may not need all the liquid). Knead until the dough is smooth and elastic, approx. 10-15 minutes. Place the dough in an oiled bowl. Cover with cling film and allow to rise for approx. 1 hour, or until doubled in size. 2 Place the dough on a lightly floured work surface and roll it out into a rectangle, approx. 40cm x 60cm. Spread the Biscoff spread over half of the dough and sprinkle over the sea salt flakes. Fold the uncovered dough over the filling and gently press together. Using a sharp knife or a pizza cutter, cut into thin strips between 2cm-2½cm thick. 3 Twist each strand of dough a few times then, gripping one end between your thumb and forefingers, coil the dough around the fingers to form a bun shape, finishing by folding the end of the dough over and under. 4 Place each bun on a baking tray lined with baking paper, leaving 5cm of space between each bun. Cover the tray lightly with a sheet of cling film and set aside until risen and puffy (approx. 45 minutes-1 hour). 5 Preheat the oven to 190°C, gas mark 5. 6 When ready to bake, beat the remaining egg

Red grape and walnut pide with goat’s cheese

and brush over the buns. Bake for 20 minutes or until golden brown. 7 To make the glaze, boil the sugar and water in a saucepan for a couple of minutes. Remove from the heat and add the vanilla extract. 8 While the buns are still hot from the oven, generously brush over the glaze. 9 Once cool, store in a sealed container for up to three days.

SESAME AND BLACK LIME BARBARI

There’s a certain science behind this unusually thick

yeast-leavened flatbread, originally formulated by the Barbari tribe of Iran’s mountainous Khorasan region. Its filling, energy-giving density makes it a popular option for suhoor during Ramadan, while the pretzel-like surface colour and texture comes from amino acids reacting with sugars during baking – a chemical process known as ‘Maillard reaction’. Sesame is a common traditional topping, and we’ve added black lime for an extra citric bite.

Prep time: 20 minutes (plus proofing time)

Cook time: 30 minutes

Makes: 1 large loaf

VEGAN

VEGGIE

10g instant yeast

1 tsp SpinneysFOOD Fine Grain White Sugar 540g bread flour, plus extra for dusting

1½ tsp SpinneysFOOD Fine Sea Salt

250ml lukewarm SpinneysFOOD Bottled Drinking Water (more if needed)

For the paste

2 tbsp cake flour

2 tsp bicarbonate of soda

2 tsp SpinneysFOOD Pure Sunflower Oil

375ml SpinneysFOOD Bottled Drinking Water

Bezar-spiced regag

For the topping

1 black lime or black lemon

1½ tsp SpinneysFOOD Natural Sea Salt Flakes

1 tbsp nigella seeds

2 tsp SpinneysFOOD White Sesame Seeds

1 Place the yeast, sugar, flour and salt in the bowl of a stand mixer and mix well. Gradually add the warm water until a soft dough forms. Increase the speed to medium and continue to mix until a smooth dough forms – the dough will still be sticky and stick to the bottom of the bowl. This should take approx. 5 minutes. Transfer the dough to a clean work surface and knead the dough, dusting with additional flour to prevent sticking, for approx. 5 minutes until smooth and elastic. 2 Transfer to an oiled bowl and cover with cling film. Place in a warm spot and allow the dough to double in size over the next hour. 3 To make the paste, combine the cake flour, bicarbonate of soda, oil and water in a saucepan. Whisk over a medium heat until the mixture has thickened slightly. Remove from the heat and allow to cool. 4 Meanwhile, preheat the oven to 220°C, gas mark 7. Place a pizza stone or a baking tray in the oven to heat for 20 minutes. 5 Knock the risen dough back and divide into two. On a floured surface, work the

dough into a rectangle shape, approx. 5cm thick. With wet fingers, create ridges in the dough (lengthways, being careful not to pierce the bottom of the dough). Brush the dough with the cooked paste. 6 To make the topping, finely grind the black lime. Combine the salt, nigella seeds, sesame seeds and black lime powder in a bowl. Scatter the mixture over the dough.

7 Carefully transfer the dough from the counter to the pizza stone or baking tray, and bake for 10-12 minutes until crisp and golden.

RED GRAPE AND WALNUT PIDE WITH GOAT’S CHEESE

In the Turkish language and culture, pide has become something of an umbrella term for quite divergent forms of bread, the main variations being rounded with a golden crust (similar to barbari) and long with folded edges and an open face. The latter is sometimes called ‘patty’, or even ‘Turkish pizza’, forming a boatlike delivery system for meats, cheeses, vegetables and so on. In our recipe, grapes and walnut add extra textural contrast to the pide’s progression from crisp crust to soft interior.

Prep time: 30 minutes (plus proofing time)

Cook time: 15 minutes

Serves: 4-6

VEGGIE

Chocolate hazelnut and candied orange colomba

Lemon and almond tsoureki

For the dough

400g white bread flour

¼ tsp SpinneysFOOD Fine Sea Salt, to taste

1 tsp instant yeast

1 tsp SpinneysFOOD Fine Grain White Sugar

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

300ml lukewarm SpinneysFOOD Bottled Drinking Water

For the filling

200g goat’s cheese

100g SpinneysFOOD Seedless Red Grapes

100g SpinneysFOOD Walnuts

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

To serve

SpinneysFOOD Fresh Pomegranate Jewels

1 To make the dough, add the flour and salt to a large bowl and mix well. In a separate bowl, mix the yeast, sugar and olive oil with the lukewarm water. Leave for a minute or so. Create a hole in the middle of the flour and gradually add the liquid, mixing until you have a dough. Tip the dough onto a floured surface. Knead for a few minutes until the dough is springy. Transfer back to the bowl. Cover with a damp cloth for approx. 1 hour. The dough should have doubled in size. Tip out onto a floured chopping board and knead again to knock back. 2 Preheat the oven to 200°C, gas mark 6. 3 Divide the dough into 4 even-sized balls. Roll out into long oval shapes. Pinch the dough at each end so you are making an oval shape. 4 Slice the goat’s cheese and arrange it in the centre of each pide, leaving a space around the edges. Arrange the grapes and walnuts over the goat’s cheese. Drizzle over the olive oil. Fold the edges up and over the filling a little. 5 Lightly oil a large baking tray. Carefully transfer each pide onto it. Bake for 15 minutes, until the crust is cooked and a little golden. Remove from the oven and allow to cool a little. 6 Serve topped with pomegranate rubies.

BEZAR-SPICED REGAG

Anyone who was born in the Gulf region, or visited for more than a night, is likely well familiar with regag: that wafer-thin, pan-cooked wholewheat bread often served for breakfast and especially common during Ramadan. In the old days it might constitute the bulk of a full meal when dunked in yoghurt but these days it’s more of an accompaniment, often torn up and added to stews for iftar or suhoor meals and communal family feasts, or wrapped around kebabs at streetfood stalls.

Prep time: 10 minutes (plus proofing time)

Cook time: 40 minutes

Makes: 10-15 breads

For the regag

400g cake flour

450ml SpinneysFOOD Bottled Drinking Water

1 tsp SpinneysFOOD Fine Sea Salt

For the topping

4 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

4 tbsp bezar spice

To serve

SpinneysFOOD Hummus

1 To make the regag, mix all ingredients in a large bowl until it forms a soft sticky dough. Cover and allow it to stand for 1 hour. 2 Heat a large non-stick pan over a high heat. 3 Tear off a piece of the dough and drop it into the ungreased pan. Using a palette knife or bench scraper, carefully spread the dough over the surface to create a thin layer. Remove the excess dough and discard. Allow to cook until the edges start curling and turn golden brown. Remove from the heat and set aside. Repeat the process with the remaining dough. 4 Brush the regag with the olive oil and sprinkle over the bezar spice. 5 Serve while hot with hummus, labneh or muhammara.

CHOCOLATE HAZELNUT AND CANDIED ORANGE COLOMBA

As devout Italian Catholics end the long season of fasting that precedes the Easter holiday, they are known to look forward to the colomba – a doveshaped, cake-like bread representing the totemic bird of peace, love and renewal. Numerous origin stories go deep into the distant past of Lombardy, variously proposing it was first baked as an offering to barbarians, a blessing from an Irish saint, as an edible omen fed to soldiers before battle. Our own variation plays up the inherently sweet and desserty features of the traditional recipe.

Prep time: 40 minutes (plus proofing time)

Cook time: 35 minutes

Makes: 1 loaf

For the biga (overnight starter)

120g SpinneysFOOD All-Purpose Flour

125ml SpinneysFOOD Bottled Drinking Water

tsp instant yeast

For the colomba

270g ‘00’ flour

1¼ tsp SpinneysFOOD Fine Sea Salt

1 tbsp instant yeast

70g SpinneysFOOD Fine Grain White Sugar

60g SpinneysFOOD Salted Butter, at room temperature

2 large SpinneysFOOD Organic Free-Range Eggs

1 large egg yolk

½ tsp orange extract or orange blossom water

1 orange

75g candied citrus rind

170g chocolate hazelnut spread, as needed

For the topping

1 large egg white

3 tbsp ground almonds

2 tbsp SpinneysFOOD Fine Grain White Sugar

2 tbsp hazelnuts

2 tbsp coarse sparkling sugar or pearl sugar

1 To prepare the biga, combine the ingredients in a large bowl the night before you want to make the bread. Cover the bowl and leave it at room temperature for up to 15 hours.

2 The following day, combine the bubbly starter with all the colomba ingredients, except the orange, candied citrus rind and chocolate hazelnut spread. Mix to combine, scraping down the sides if necessary. Once combined, knead for approx. 12 minutes at a medium speed, stopping the mixer every 3 minutes to scrape the bottom and sides of the bowl. The dough should become elastic and glossy. It should start leaving the bottom and sides of the bowl, though it won’t form a smooth ball.

3 Zest the orange. Knead the zest and candied citrus rind into the dough. 4 Divide the dough into two pieces, with one slightly larger than the other. On a clean surface, roll each into a rough rectangle approx. 25cm long. Evenly spread the chocolate hazelnut spread over each rectangle and roll them up to form a log. Place the smaller log on top of the larger one, forming a cross shape. Cover the shaped dough with a tea towel or lightly greased cling film and set it aside to rise until it’s puffy – this will take approx. 1-2 hours, depending on the type of yeast you’ve used. 5 Towards the end of the rising time, preheat the oven to 180°C, gas mark 4. 6 Make the topping by mixing the egg white, ground almonds and sugar. Chop the hazelnuts. Gently brush the egg white mixture all over the dough until it’s well covered. Sprinkle over the chopped hazelnuts, followed by the sugar. 7 Bake the loaf for 15 minutes, then reduce the oven heat to 170°C, gas mark 3, and bake for a further 20 minutes. Place a sheet of aluminium foil over the bread for the final 10 minutes of baking. The finished loaf will be golden brown and an instant-read thermometer inserted into the centre should register approx 88°C. 8 Remove the bread from the oven, and carefully slide it onto a rack to cool. Thinly slice and serve.

LEMON AND ALMOND TSOUREKI

Easter is vital to the Orthodox Catholic tradition of Greece and its world-spanning diaspora, and tsoureki bread is essential to the associated feast, both as a symbol of the faith and a form of sustenance for believers. Custom dictates that home bakers knead the dough on the Thursday before Easter, twisting it into the characteristic braided shape that may be derived from

VEGGIE

VEGAN

an even older pagan practice of warding evil spirits away from staple foods. Brushing the flour with egg adds a brioche-like veneer, while nuts, seeds, orange zest and mahlab (cherry pits ground into spice) give the finished bread a refreshing springtime flavour.

Prep time: 30 minutes (plus proofing time)

Cook time: 1 hour

Makes: 1 large loaf

For the starter

180g SpinneysFOOD All-Purpose Flour

250ml lukewarm SpinneysFOOD Bottled Drinking Water

4 tsp instant yeast

For the tsoureki

60g SpinneysFOOD Salted Butter

1 lemon

400g SpinneysFOOD All-Purpose Flour

100g SpinneysFOOD Fine Grain White Sugar

2 tbsp milk powder

2 tsp SpinneysFOOD Fine Sea Salt

1 tsp ground mahlep or almond extract

½ tsp mastika (mastic) crystals or ground aniseed

4 large SpinneysFOOD Organic Free-Range Eggs

50g flaked almonds, for sprinkling

1 To prepare the starter, combine the flour, water and yeast in a large bowl. Allow it to stand in a warm place until doubled in size, approx. 1 hour. 2 Melt the butter and set aside to cool. Zest the lemon into a large bowl. Add in the flour, sugar, milk powder, salt and spices. 3 Add 3 of the eggs and cooled melted butter to the yeast mixture, then add it to the flour mixture to form a soft, slightly sticky dough. Knead for 8-10 minutes or until smooth and elastic. 4 Place the dough in a lightly greased bowl. Cover with cling film and allow it to rise in a warm place for 30 minutes. Refrigerate for approx. 8 to 12 hours, or overnight. 5 Knead the dough gently to knock out the air. Divide the dough into three pieces and roll each into 40cm strips. Pinch the ends of the strips together at one end. Braid the three strips of dough to form a loaf. Tuck the ends underneath the loaf. Place the braided dough on a baking tray lined with baking paper. Cover the bread with lightly greased cling film and set aside to rise at room temperature for 2-2½ hours. 6 Preheat the oven to 180°C, gas mark 4. 7 Lightly beat the remaining egg. Brush it over the braided dough. Sprinkle over the flaked almonds. 8 Bake the bread for 5060 minutes, or until the internal temperature of the loaf reaches 87°C. To prevent the loaf

from over-browning, place a sheet of aluminium foil over the bread (make sure it’s not touching the bread) for the final 30 minutes of baking. Remove the bread from the oven and turn it out of the pan onto a rack. 9 Allow the bread to cool completely before serving.

HOT CROSS CHELSEA BUNS

Almost 1,000 years after this English Easter delicacy was allegedly invented by Christian monk Brother Thomas Rodcliffe at St Albans Abbey in 1361 (who fed them to the poor) any kid born in the UK today is likely to have the old nursery rhyme about hot cross buns sung to them at bedtime. By now a British supermarket staple sold in many variations, their signature cross marks them out as an Easter fixture, baked on Good Friday in particular and still superstitiously invested with arcane powers of protection against many forms of disaster, from kitchen fires to shipwrecks.

Prep time: 20 minutes (plus proofing time)

Cook time: 25 minutes

Makes: 12 buns

For the buns

500g bread flour

1 tsp SpinneysFOOD Fine Sea Salt

60g SpinneysFOOD Salted Butter

10g instant dried yeast

30g SpinneysFOOD Extra Fine Caster Sugar

200ml SpinneysFOOD Full-Fat Milk

1 large SpinneysFOOD Organic Free-Range Egg

For the filling and topping

100g SpinneysFOOD Salted Butter

50g SpinneysFOOD Raw Sugar

120g sultanas, raisins or a mix

40g apple purée

½ tbsp SpinneysFOOD Fine Cinnamon

¼ tsp ground allspice

¼ tsp freshly grated nutmeg

¼ tsp ground mace

Pinch of ground cloves

Pinch of SpinneysFOOD Fine Coriander

Pinch of SpinneysFOOD Fine Ginger

For the topping

60g SpinneysFOOD Organic Natural Honey

120g SpinneysFOOD Super Fine Icing Sugar

3 tbsp SpinneysFOOD Bottled Drinking Water

1 In a large bowl, combine the flour and salt. Rub in the butter and yeast. Stir in the caster sugar. Gently heat the milk until lukewarm. Beat the egg. Create a well in the middle of the flour

mixture then pour in the lukewarm milk and beaten egg. Mix until a soft dough forms. 2 Transfer to a floured surface. Knead the dough until it becomes smooth and elastic. Shape it into a round and place it in a large oiled bowl. Cover the bowl with a sheet of oiled cling film. Allow it to rest in a warm place for 1-1½ hours, or until it doubles in size and the dough feels puffy. 3 To make the filling, cream the butter

VEGGIE

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and sugar together in a clean bowl. In another bowl, combine the sultanas, raisins, apple purée and spices. 4 Lightly grease a 20cm x 30cm roasting tin. 5 Tip the proofed dough out on a clean surface and gently punch it down to release the air. Knead for an additional 2-3 minutes until it’s smooth. Roll out the dough into a 30cm square. Spread the butter-sugar mixture evenly over the dough. Fold it in half and roll it

out again into a 30cm square. Spread the fruit mixture evenly, then roll up the dough with the seam facing down. 6 Cut the rolled dough into 12 pieces. Arrange them, cut side up, in the roasting tin. Make sure the pieces are touching. Cover the tin with oiled cling film or a proving bag and allow it to rise for approx. 30 minutes.

7 Meanwhile, preheat the oven to 220°C, gas mark 7. 8 Bake the buns for 25 minutes. After

15 minutes, loosely cover the buns with a sheet of aluminium foil to prevent them from overbrowning. 9 Warm the honey in the microwave for 20 seconds then brush over the buns to glaze them. 10 In a small bowl, mix the icing sugar with the water to form a paste. Place the icing mixture into a piping bag and pipe across each bun to form the cross shape. 11 Serve the hot cross buns while warm.

Hot cross Chelsea buns

COOK’S NOTE

To ensure the cupcakes bake evenly, use an ice cream scoop or a tablespoon when dividing the batter between the cupcake moulds.

Saffron and almond milk mini cupcakes

Elegant EATS

Celebrate Eid with a decadent afternoon tea featuring fi nger sandwiches, crispy samosas, saffron cupcakes with fl uffy buttercream, soft scones topped with clotted cream and rose petal jam, ma’amoul and more

SAFFRON AND ALMOND MILK MINI CUPCAKES

Prep time: 20 minutes

Cook time: 15 minutes

Makes: 24 mini cupcakes

For the saffron infusion

4 tbsp almond milk

½ tsp saffron strands

For the cupcakes

120g SpinneysFOOD All-Purpose Flour

60g ground almonds

1 tsp SpinneysFOOD Baking Powder

115g SpinneysFOOD Salted Butter, softened 100g SpinneysFOOD Fine Grain White Sugar

2 large SpinneysFOOD Organic Free-Range Eggs

1 tsp almond extract

125ml almond milk

For the saffron buttercream

400g Betty Crocker Vanilla Buttercream Style Icing

To decorate

1 tsp saffron

Gold leaf

1 Heat the almond milk in a small bowl in the microwave until warmed through. Add in the saffron strands and set aside for 15 minutes to thoroughly infuse. 2 Preheat the oven to 180°C, gas mark 4. Line a 24-hole mini cupcake tin or 12-hole cupcake tin with paper liners. 3 In a bowl, whisk together the flour, ground almonds and baking powder. In another bowl, cream together the softened butter and sugar. Add the eggs one at a time, beating well after each addition until light and fluffy. Stir in 2 tbsp of the saffron-infused milk and all the almond extract. Gradually add the dry ingredients, alternating with the milk. Mix until just combined. 4 Spoon the batter into the cupcake liners. Bake for 15 minutes or until a toothpick inserted comes out clean. Allow the mini cupcakes to cool completely on a wire rack. 5 In a medium-sized bowl, place the remaining saffron milk along with the buttercream icing in a bowl. Whisk at a high speed until smooth. Place in a piping bag fitted with a star nozzle and pipe the cupcakes as desired. 6 Finish each cupcake with a small pinch of saffron and gold leaf.

BAKLAVA YOGHURT PARFAITS

Prep time: 20 minutes

Cook time: 30 minutes

Serves: 4

50g SpinneysFOOD Salted Butter

4 sheets filo pastry

50g chopped nuts of your choice

1 tsp SpinneysFOOD Fine Cinnamon

1 tbsp SpinneysFOOD White Sesame Seeds, plus extra for serving

100g SpinneysFOOD Orange Blossom Honey, plus extra for serving

200g SpinneysFOOD Plain Granola

1 orange

250ml double cream

250ml SpinneysFOOD Greek Yoghurt 2 tbsp orange blossom water

To serve

SpinneysFOOD Fresh Pomegranate Jewels

1 Preheat the oven to 180°C, gas mark 4. Refrigerate 8 small glasses or cups. 2 Melt the butter. 3 Lay the filo pastry sheets on a clean surface. Brush evenly with the melted butter. Lay the sheets on top of each other. Sprinkle over the nuts, cinnamon, sesame seeds and half the honey. 4 Bake for 10 minutes, or until golden brown. Allow to cool completely. 5 In a bowl, crush 2 baked filo sheets and combine with the granola. Set aside.

6 Whip the cream until soft peaks form. Zest the orange. Fold the yoghurt, remaining honey, zest and orange blossom water into the cream.

7 Place a spoonful of the baklava granola into the bottom of each cup. Top with the yoghurt mixture followed by a drizzle of honey and a few pomegranate rubies. Decorate with a couple of shards of filo pastry and serve.

LAMB, PINE NUT AND RAISIN SAMOSAS

Prep time: 20 minutes

Cook time: 30 minutes

Makes: 15 samosas

250g SpinneysFOOD Free-Range Lamb Mince

2 garlic cloves

4cm piece fresh ginger

1 tbsp SpinneysFOOD Biryani Spice Mix

½ tsp SpinneysFOOD Fine Sea Salt

125g All-purpose Potatoes

Handful of pine nuts

Handful of raisins

Large handful of SpinneysFOOD Fresh Coriander 160g ready-made samosa or spring roll pastry

1 large SpinneysFOOD Organic Free-Range Egg, beaten SpinneysFOOD Pure Sunflower Oil, for frying

1 In a large pan over a high heat, fry the lamb mince for approx. 5 minutes, until browned.

2 Mince the garlic. Finely grate the ginger. Add the garlic, ginger, biryani spice mix and salt to the pan. Cover and cook over a medium heat for 15 minutes, stirring occasionally until the moisture has been absorbed. 3 Peel and dice the potatoes into ½cm cubes. 4 Add the potatoes, pine nuts and raisins to the mixture. Cook for a further 10 minutes over a low heat until the potatoes are cooked through. If the potatoes start to stick to the pan, add a splash of water. Remove the pan from the heat and allow the mixture to cool completely.

5 Chop the coriander and stir it into the mince

mixture. You can refrigerate the mixture for a day or two until you’re ready to make the samosas. 6 To assemble the samosas, cut the spring roll pastry in half diagonally to form triangles. Add a portion of the lamb mixture to the centre of each triangle. Brush the edges with a little beaten egg. Fold the flat edges over the filling to create triangular shapes and press the rounded ends together firmly. 7 Heat approx. 1cm of oil in a large frying pan over a medium-high heat. 8 Shallow fry the samosas in batches for 1-2 minutes on each side until golden brown and heated through. Drain on kitchen paper towels. 9 Serve while hot.

ZA’ATAR, CUCUMBER AND FETA FINGER SANDWICHES

Make a large batch of the feta filling and serve it as a dip alongside crisps or crackers.

Prep time: 15 minutes

Serves: 4

1 SpinneysFOOD Organic Cucumber

8 slices SpinneysFOOD Whole Wheat Bread

For the feta filling

225g SpinneysFOOD Feta

Handful of SpinneysFOOD Fresh Mint leaves

120g SpinneysFOOD Greek Yoghurt

1½ tbsp SpinneysFOOD Za’atar

1 Thinly slice the cucumber. 2 Crumble the feta cheese. Chop the mint leaves. In a small bowl, combine the feta, mint, yoghurt and za’atar.

3 Lay out the slices of bread. Spread a generous layer of the feta filling on each slice. On every alternate slice of bread, layer the cucumber slices. Top with another slice of bread. 4 Trim the crusts and cut each sandwich into finger-sized pieces. 5 Arrange the za’atar, cucumber and feta finger sandwiches on a platter and serve.

DATE AND WALNUT SCONES

Prep time: 10 minutes

Cook time: 20 minutes

Makes: 6-8

For the scones

525g SpinneysFOOD Self-Raising Flour

2 tsp baking powder

100g SpinneysFOOD Extra Fine Caster Sugar

80g SpinneysFOOD Salted Butter, cold

100g SpinneysFOOD Medjool Dates

100g SpinneysFOOD Walnuts

250ml camel milk, plus extra for brushing

To serve

250g clotted cream

200g rose petal jam

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper. 2 In a large Recipes, food styling and photography by TheKateTin.com

Instead of frying the samosas, you can brush them with a little oil then bake them in an oven preheated to 180°C, gas mark 4, for 15 minutes.

Za’atar, cucumber and feta finger sandwiches

Baklava yoghurt parfaits

Lamb, pine nut and raisin samosas

Date and walnut scones

To ensure your ma’amoul come out with beautifully de ned patterns, make sure to dust the moulds generously with either icing sugar or corn starch before pressing the dough into them.

Coffee and pecan nut ma’amoul

Pistachio Madeleines

Mint and cherry iced tea

bowl, sift the flour, baking powder and sugar. Cube the butter. Using your fingertips, rub the butter into the dry mixture until it resembles coarse breadcrumbs. Make a well in the centre of the mixture. 3 Pit and chop the dates. Chop the walnuts. 4 Add the camel milk, dates and half the chopped walnuts to the well. Using a knife, cut the milk into the dry ingredients until a rough dough forms – be careful not to overwork it. 5 Dust a surface with flour. Transfer the rough dough to the floured surface and shape it into a rough round. Using a 5cm-round cookie cutter, cut out rounds and place them on the lined baking sheet. Brush each round the extra camel milk. Sprinkle over the remaining walnuts.

6 Bake for 15-20 minutes or until golden.

7 Allow to cool slightly then serve with the clotted cream and rose petal jam.

COFFEE AND PECAN NUT MA’AMOUL

Prep time: 25 minutes (plus chilling time)

Cook time: 15 minutes

Makes: 36

For the ma’amoul

375g SpinneysFOOD Salted Butter, softened

90g SpinneysFOOD Extra Fine Caster Sugar

75g corn flour, plus extra for dusting

380g SpinneysFOOD All-Purpose Flour

For the coffee and date filling

30g SpinneysFOOD Medjool Dates

15g ghee or SpinneysFOOD Unsalted Butter

35g 70% dark chocolate

50g pecan nuts

7g SpinneysFOOD Extra Fine Caster Sugar

1 tsp SpinneysFOOD Organic Natural Honey

1 tsp SpinneysFOOD Fine Cinnamon

2 tsp finely ground coffee (adjust to taste)

50g SpinneysFOOD Super Fine Icing Sugar

1 Preheat the oven to 180°C, gas mark 4. Line a baking sheet with baking paper. 2 Cream the butter and sugar until light and fluffy, approx. 8-10 minutes. Add the corn flour and flour and mix until a soft dough forms. Cover and set

aside. 3 To make the filling, pit and chop the dates. Melt the ghee or butter. Chop the dark chocolate. Place the nuts, dates, sugar, honey, ghee or melted butter, cinnamon, dark chocolate and finely ground coffee in a food processor. Blend until a rough paste forms. 4 Divide the dough into 36 pieces and roll into balls, each weighing approx. 25g. With your thumb, make a dent in each dough ball and fill with ½ teaspoon of the filling. Top with approx. 5g of dough to seal. Close and roll into a ball again. 5 Dust the ma’amoul moulds with icing sugar or corn starch and press the dough into the mould firmly. Unmould the ma’amoul by tapping it slightly on the surface. Alternatively, flatten the dough ball slightly and make some marks with a fork in a decorative way to identify each flavour with a different pattern. 6 Place the raw ma’amoul on the lined baking sheet. Refrigerate for 30 minutes or until firm. 7 Bake for 10-15 minutes, or until golden around the edges. Allow the cookies to cool thoroughly. 8 Store in an airtight container for up to three days.

PISTACHIO MADELEINES

You will need a Madeleine tin for this recipe if you want the characteristic shape, but you can also use any other shallow metal mould.

Prep time: 10 minutes (plus chilling time)

Cook time: 8 minutes

Makes: 12

60g SpinneysFOOD Salted Butter

20g SpinneysFOOD Organic Natural Honey

1 large SpinneysFOOD Organic Free-Range Egg, at room temperature

30g SpinneysFOOD Extra Fine Caster Sugar 50g cake flour

1 tsp SpinneysFOOD Baking Powder

30g pistachio powder

50g slivered pistachios

200g white baking chocolate

1 Melt the butter. Combine 50g of the butter with the honey. Set the mixture aside to cool. Reserve the remaining 10g of butter to grease the moulds.

2 In a large bowl, whisk the egg and sugar until

very pale and fluffy (reaching the ribbon stage where the mixture leaves a trail when you draw a figure 8 in the bowl). Add the butter-honey mixture to the egg mixture and whisk quickly. Sift in the flour and baking powder. Gently fold to form a smooth batter. Add the pistachio powder to the batter and fold until well incorporated.

3 Place the Madeleine batter in a piping bag and refrigerate for at least 2 hours, preferably overnight. This step is essential for achieving the classic Madeleine bump. 4 Preheat the oven to 200°C, gas mark 6. Generously brush the madeleine moulds with the remaining melted butter. 5 Pipe the Madeleine mixture into each mould, filling them ¾ of the way. Sprinkle over the slivered pistachios. 6 Bake for 6-8 minutes, or until the Madeleines are golden and have that trademark bump. Allow to cool. 7 Clean the Madeleine moulds well. 8 Melt the white chocolate. Spoon a teaspoonful of melted white chocolate into each mould and spread evenly. Gently push the madeleines back into their moulds. Refrigerate until just set then unmould. 9 Serve at room temperature.

MINT AND CHERRY ICED TEA

Prepare a large batch of this drink and store in the fridge to drink throughout the week.

Prep time: 5 minutes (plus chilling time)

Brewing time: 5 minutes

Serves: 4

4 SpinneysFOOD Mint Tea Bags

3 tbsp SpinneysFOOD Fine Grain White Sugar

1L boiling SpinneysFOOD Bottled Drinking Water

500ml cherry or cranberry juice

250g SpinneysFOOD Ice Cubes

To serve

150g cherries

SpinneysFOOD Fresh Mint

1 Place the tea bags and sugar in a large jug. Pour the boiling water over the tea bags.

2 Allow it to steep for 5 minutes then refrigerate until needed. 3 When ready to serve, top up the juice, ice, cherries and mint leaves.

HilalFul Moon Star Medium LED Light

Gold Eid Mubarak Cupcake Toppers

HilalFul Aqsa Brass Antique Lantern

HilalFul Hilal & Star Golden Threads Light

HilalFul Ramadan Kareem Lantern Stand

Easter SUNDAES

We’ve put our spin on a classic ice-cream dessert, making it even more indulgent with chocolate eggs, Oreos, carrot cake and cream cheese

EASTER EGG NEST SUNDAES

This sundae is meant to resemble a bird’s nest so it can be as messy as you want to be.

Prep time: 10 minutes (plus setting time)

Cook time: 5 minutes

Serves: 4

2L SpinneysFOOD Pure Sunflower Oil

220g rice vermicelli noodles

120g milk chocolate

For the sundaes

1L pistachio ice cream

12-24 pretzel sticks

100g chocolate sauce

200g mini speckled eggs

3-4 Cadbury Flake Chocolate Bars

1 Heat the sunflower oil in a large pot over a medium-high heat. Fry the noodles in batches, until golden brown, and place on a plate lined with kitchen paper towels to absorb excess oil. 2 Melt the milk chocolate in a microwave-safe bowl in 30-second intervals for up to 1½ minutes, stirring in between, until completely smooth and melted. 3 Place the cooked vermicelli into the bowl of chocolate.

Using your hands, gently toss the vermicelli with the chocolate until it is completely coated in chocolate. 4 Flip over a muffin tin and wrap cling film around a mould. Take some of the vermicelli mixture and gently press it around the cup to create a nest-like shape. Repeat with the remaining vermicelli mixture. Refrigerate until the nests have set and are firm, approx. 30 minutes. 5 Place the chocolate vermicelli nests on plates. Place 2 scoops of pistachio ice cream in each nest. Place 2-4 pretzel sticks in the ice cream then top with chocolate sauce, speckled eggs and crumbled chocolate bars.

6 Serve immediately.

Easter egg nest sundae

VEGGIE

Recipes, food styling and photography by

TheKateTin.com

BUNNY GARDEN SUNDAES

Add as many edible flowers to the pots as you like to make them look even more realistic.

Prep time: 30 minutes (plus setting time)

Serves: 4

For the fondant carrots

60g SpinneysFOOD Super Fine Icing Sugar

200g orange fondant

50g green fondant

For the sundaes

128g packet Oreos

1L chocolate ice cream

4 small terracotta pots

To serve

Handful of SpinneysFOOD Edible Flowers Fondant carrots

VEGGIE

1 Dust a work surface with powdered sugar to prevent sticking. 2 Take a portion of orange fondant and roll it into a smooth ball. Shape one end into a cone, gently tapering it to resemble a carrot. For a realistic touch, use a

toothpick or the back of a knife to create small vertical lines along the length of the carrot. This mimics the texture of a real carrot.

3 Take a tiny amount of green fondant and roll it into a thin snake-like shape. Flatten one end of the green fondant to create the carrot top. You can also cut small fringes to mimic the feathery carrot greens. Make a small indentation at the broader end of the carrot using the toothpick. Gently press the flattened end of the green fondant into the indentation, securing the carrot top in place. 4 Allow the fondant carrots to set for a few hours or overnight until they firm up. 5 Remove the cream filling from the Oreos. Place the cookies in a resealable bag. Remove the air from the bag and seal. Using a rolling pin or glass, crush the cookies. 6 When ready to serve, divide the ice cream between the terracotta pots. Top with the crushed Oreos, edible flowers and fondant carrots.

CARROT CAKE SUNDAES

Prep time: 15 minutes

Serves: 4

VEGGIE

For the whipped cream cheese

250ml cream cheese

2 tsp SpinneysFOOD Full Fat Milk

50g SpinneysFOOD Super Fine Icing Sugar

1 tsp vanilla extract

For the sundaes

100g toasted walnuts

400g SpinneysFOOD Carrot and Walnut Cake

4 large hollow Easter egg halves

1L caramel ice cream

150ml caramel sauce

10-12 maraschino cherries

1 Using a hand mixer or stand mixer, whip the cream cheese, milk, icing sugar and vanilla extract to soft peaks. Place the mixture in a piping bag fitted with a star nozzle.

2 Roughly chop the walnuts. 3 To make the sundaes, divide the carrot and walnut cake between the Easter egg halves. Place 2 scoops of caramel ice cream in each egg half. Pipe the whipped cream cheese over the ice cream. Scatter over the chopped nuts followed by a small dollop of caramel sauce. Top with maraschino cherries and serve immediately.

Bunny garden sundae

TOP TIP!

Load the sundaes with any topping your heart desires.

Carrot cake sundae

S UNDAY BEST

This Easter, prepare these hearty breakfast and lunch dishes with rich and silky Lurpak butter

Spring vegetables topped chickpea socca with green goddess dressing

SPRING VEGETABLES TOPPED CHICKPEA SOCCA WITH GREEN GODDESS DRESSING

Prep time: 10 minutes (plus resting time)

Cook time: 35 minutes

Serves: 4

For the socca

90g gram or chickpea flour

250ml SpinneysFOOD Bottled Drinking Water

2 tbsp Lurpak Unsalted Butter

½ tsp SpinneysFOOD Fine Sea Salt

¼ tsp SpinneysFOOD Black Pepper, freshly ground

½ tsp SpinneysFOOD Fine Cumin

For the green goddess dressing

235g SpinneysFOOD Greek Yoghurt

60g mayonnaise

Handful of SpinneysFOOD Fresh Parsley

Handful of chives

Handful of SpinneysFOOD Fresh Dill

1 tbsp lemon juice

1 garlic clove

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the courgettes

3 courgettes

Lurpak Roasting Spray

½ tsp SpinneysFOOD Fine Sea Salt

For the toppings

Handful of microgreens

Handful of SpinneysFOOD Edible Flowers

30g TruBite Salad Sprinkle Roasted Seeds with a Kick 1 lemon

1 In a medium-sized mixing bowl, combine the gram flour, water, butter, salt, pepper and cumin until a smooth batter forms. Allow the mixture to rest for at least 30 minutes. 2 Meanwhile, in a blender or food processor, blitz together the yoghurt, mayonnaise, fresh herbs, lemon juice, garlic, salt and pepper until creamy. Set aside.

3 Wash and slice the courgettes into rounds.

4 Place a non-stick pan over a medium heat. Generously spray with Lurpak Roasting Spray. Add the courgette to the pan and season with salt. Cook until golden and tender, approx. 2-3 minutes per side. Set aside. 5 Preheat the oven to 220°C, gas mark 8. Place a cast-iron pan over a medium-high heat then grease with Lurpak Roasting Spray. 6 Pour the batter into the pan and bake for 15-20 minutes until set. During the last 5 minutes of baking, remove the socca from the oven and spray the surface generously with Lurpak Roasting Spray for a golden finish. Return to the oven for an additional 5 minutes until the socca is crisp around the edges and golden. Once baked, carefully transfer the socca from the pan to a serving plate using a spatula.

7 Top with the green goddess dressing, courgette rounds, microgreens, edible flowers and roasted seeds. Serve with lemon wedges on the side.

Salmon and leek pie with buttery sage crust

SALMON AND LEEK PIE WITH BUTTERY SAGE CRUST

Before making the pastry dough, chill both the butter and the flour in the refrigerator for approx. 15-20 minutes. This will ensure that the butter remains cold and solid during the mixing process, which is crucial for achieving a flaky crust.

Prep time: 20 minutes (plus resting time)

Cook time: 1 hour 30 minutes

Serves: 4-6

For the pie shell

300g SpinneysFOOD All-Purpose Flour

145g Lurpak Unsalted Butter

½ tsp SpinneysFOOD Fine Sea Salt

1 large egg yolk

2-3 tbsp iced water

Handful of SpinneysFOOD Fresh Sage sprigs and leaves

Handful of SpinneysFOOD Fresh Thyme

For the filling

5 large leeks

Handful of SpinneysFOOD Fresh Dill

1 lemon

2 tbsp SpinneysFOOD Mediterranean Extra Virgin Olive Oil

250g cream cheese, softened

500ml heavy cream

2 tbsp wholegrain mustard

4 large SpinneysFOOD Organic Free-Range Eggs

4 large egg yolks

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

150g SpinneysFOOD Emmental Cheese

400g salmon fillet, skin removed

To serve

100g SpinneysFOOD Greek Yoghurt

Handful of SpinneysFOOD Fresh Mint

1 Preheat the oven to 180°C, gas mark 4. Generously grease a 24cm loose-bottomed cake tin with Lurpak Roasting Spray. 2 In a food processor, combine the flour, butter and salt until the mixture resembles fine breadcrumbs. With the motor running, gradually add the egg yolk and enough iced water until a smooth dough forms. Remove the dough from the processor, lightly knead it and shape into a disc. Wrap the dough in cling film and refrigerate for approx. 30 minutes. 3 On a lightly floured surface, roll out the dough to approx. 3mm thick. Press the sage and thyme leaves around the dough. Lift the sheet of paper with the dough on it and transfer it to the tin. Carefully lift away the paper and line the tin with the pastry, trimming any excess. Fill the lined tin with weights or rice to blind-bake for

approx. 15 minutes. Remove the paper and weights and return to the oven for a further 5 minutes. Remove the pastry shell from the oven and set aside. Lower the oven temperature to 160°C, gas mark 2. 4 Finely chop the leeks and dill. Zest the lemon. 5 Heat the olive oil in a large frying pan over a medium heat. Add the leeks, dill and lemon zest. Cover and cook for 5 minutes until softened. Remove the lid and continue to cook, stirring occasionally, for approx. 15 minutes until the leeks are golden and caramelised. Allow to cool slightly. 6 Roughly chop the block of cream cheese and place it in a large bowl. Add in the heavy cream, mustard, eggs, egg yolks, salt and black pepper. Whisk to combine. 7 Grate the Emmental cheese. Cut

the salmon into bite-size cubes. Stir the grated cheese and salmon into the leek mixture. Once combined, pour the filling into the pre-baked tart case. 8 Bake for approx. 40-45 minutes until set and golden. Let it rest for 10 minutes, then remove the pie from the tin and transfer it to a serving plate. 9 Top with the yoghurt and mint leaves before slicing and serving.

LEMON-GARLIC BUTTER FRIED ASPARAGUS WITH BUTTER-TOASTED ALMONDS

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

For the lemon-garlic butter

60g Lurpak Unsalted Butter

2 garlic cloves

1 lemon

2 tbsp fresh lemon juice

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

For the butter-toasted almonds

2 tbsp Lurpak Unsalted Butter

80g almonds

SpinneysFOOD Fine Sea Salt, to taste

For the asparagus

250g SpinneysFOOD Asparagus

SpinneysFOOD Fine Sea Salt, to taste

SpinneysFOOD Black Pepper, freshly ground, to taste

1 In a small pot, gently melt the butter over a medium heat. Mince the garlic and add it to the melted butter. Sauté for approx. 1-2 minutes until fragrant. Zest and juice the lemon, adding both to the pot. Season with salt and pepper. Set aside but keep the mixture warm. 2 In a separate cast-iron or non-stick pan, melt the butter over a medium heat. Add the almonds and sauté, stirring frequently, until they turn a golden brown and become fragrant, approx. 4-5 minutes. Season the almonds with salt. Remove from the heat and set aside. 3 Meanwhile, trim the woody ends of asparagus then chop each into three pieces. Heat a large pan over a medium-high heat. Add a teaspoon of the lemon-garlic butter to the pan and swirl it around to coat the bottom of the pan. Place the trimmed asparagus to the pan in a single layer. Season with salt and pepper. Sauté the asparagus, turning it occasionally, until it becomes crisptender and develops a light golden-brown colour, approx. 5-10 minutes. Once cooked, transfer the asparagus to a serving dish.

4 Drizzle some of the warm lemon-garlic butter over the cooked asparagus. Scatter over the butter-toasted almonds. Serve immediately.

Lurpak Salted Butter with Garlic

Lurpak Salted Butter

Lurpak Unsalted Butter

Lurpak Roasting Spray

We stock a range of Lurpak butter and cooking sprays, suitable for a variety of cooking techniques.

Lurpak Light Salted Butter

Lemon-garlic butter fried asparagus with butter-toasted almonds

VEGGIE

cooks

GOOD eggs

Have fun with the kids upcycling egg cartons and eggshells to create home-made Easter decorations and more

Eggshell painting

Dippy eggs

Egg carton flower wreath

Egg carton seed

Egg carton decorations

Use the egg whites and yolks from the eggshell painting to make a frittata or omelettes

EGGSHELL PAINTING

Prep time: 15 minutes

Makes: 8

8 large SpinneysFOOD Organic Free-Range Eggs

Equipment required

2-4 paint brushes

Various colours of non-toxic paint

1 Using a needle, pierce both ends of the eggshell. Move the needle around in the egg to break up the egg white and yolk. Hold the egg over a bowl and blow into the opening at one end to force the egg white and yolk out of the shell. 2 Gently rinse off the shell with cold water and set aside to allow it to dry completely. 3 Once completely dry, give your kids paint brushes and non-toxic paints and let them paint the eggshells.

EGG CARTON DECORATIONS

Prep time: 20 minutes

Equipment required

2 empty egg cartons

Scissors

Red feathers

Paintbrush

Craft glue

Googly eyes

Red and yellow construction paper

1 Cut out the ‘chicken’ shape by maintaining one of the peaks of the carton and cutting around one egg holder (this will hold the eggs and form the body). 2 Glue red feathers onto the backside of the egg carton to form the chicken’s tail feathers. Trim the feathers to the desired length. 3 Using

a paintbrush and craft glue, attach googly eyes near the top of the egg carton peak. 4 Cut two small triangles from the yellow construction paper to create the beak and glue it just below the eyes. Cut two circles from the red construction paper to form the wattles. Cut 3 triangles from red construction paper and place them along the back of the chicken head to form the comb of the chicken. 5 Once all the components are securely attached and the glue has dried, your egg carton chicken is ready to strut its stuff.

DIPPY EGGS

These eggs are a fun breakfast option for kids. Apart from baby veggies and toast soldiers, they can also dip small pieces of sausage into the soft-boiled eggs.

Prep time: 10 minutes

Cook time: 5 minutes

Serves: 2

1 thick slice SpinneysFOOD Wholemeal Bread

1 tbsp SpinneysFOOD Salted Butter

2 tbsp mixed seeds, such as sunflower, chia, sesame and pumpkin

2 large SpinneysFOOD Organic Free-Range Eggs

To serve

Baby veggies, for dipping

1 Toast the bread and remove the crusts. 2 Spread the butter on one side of the bread and slice it into 1½cm-wide fingers. 3 Sprinkle the seeds over the buttered side of the toasts. 4 To cook the eggs, place them in a pot of boiling water and add a pinch of salt. Boil the eggs for 4-5 minutes, or until cooked to your liking. Lift the eggs out of the water and place in egg cups. 5 Cut the top off the shells and serve the eggs with the crunchy toast soldiers and baby veggies.

EGG CARTON SEED STARTERS

Prep time: 5 minutes

Leftover egg cartons

Leftover eggshells

500g-1kg potting soil

1 packet of seeds (we used sunflower seeds)

1 Use the egg carton as a mini greenhouse for seed starters. 2 Place leftover shells in each carton holder. Fill the shells with potting soil, then plant the seeds and lightly water. 3 Leave in a warm area with bright indirect light for a few days. 4 Once the seeds sprout, transplant the seedlings into the garden or larger pots.

EGG CARTON FLOWER WREATH

Prep time: 20 minutes

1 round paper plate

Leftover egg cartons

Craft glue

1 Using a small plate, draw a circle in the centre of the paper plate. Cut out the centre to form a ring, which will form the base of the wreath. 2 Using a sharp pair of scissors, cut out the individual egg cups and cones from the egg carton. Shape the cones into flowers by making a cut at each corner then bend the pieces of cardboard outward to create petals. Trim the edges to give them a curved shape. Shape the cups into flowers by making small cuts around the edges then bend them outwards. You can make smaller petals by creating more cuts. Play with the colours and types of flowers as you go. 3 Using the craft glue, stick the flowers onto the cardboard ring. Set the wreath aside to dry.

All our SpinneysFOOD Eggs come from The Nest Box Egg Company in Ireland. Its hens roam free and are fed on a nutrient-rich diet SpinneysFOOD 6

NATURAL EGG DYEING WITH FRUITS AND VEGETABLES

Create vibrant colours by boiling eggs with ingredients such as beets for pink, turmeric for yellow and red cabbage for blue. Kids can experiment with various combinations for varied hues.

Prep time: 5 minutes (plus overnight soaking time)

Cook time: 20 minutes (per dye batch)

Makes: 8

1 large beetroot

½ red cabbage

8 large SpinneysFOOD Organic Free-Range Eggs

2 tbsp SpinneysFOOD Fine Turmeric

200g spinach or 1 bunch SpinneysFOOD Fresh Parsley

2L SpinneysFOOD Bottled Drinking Water

PROTECT the colour

Once the dyed eggs are completely dry, gently rub them with vegetable oil to prevent the colour from changing. However, some colours such as the pink, may change after a few days.

2 tbsp white grape vinegar ½ tsp bicarbonate of soda

1 Dice the beetroot. Thinly slice the cabbage.

2 Place the eggs in a medium-sized pot and cover with cold water. Bring to a boil, then place a lid on the pot and turn off the heat. Let the eggs cook for 10 minutes. 3 Place the eggs in a bowl of iced water and chill for 10-15 minutes. Ensure they are completely cooled before dyeing.

4 For each dye colour, place 500ml of water into a pan along with the food item (e.g., beetroots, red cabbage, turmeric, spinach or parsley). Bring the mixture to a boil, then let it simmer for 20 minutes. Strain and cool completely. Once the dyed water is cool, add 2 teaspoons of vinegar to each natural dye,

except for the cabbage liquid. Add ½ teaspoon of bicarbonate of soda to the cabbage liquid to make it an alkaline mixture. 5 Gently drop the eggs into the natural dye of your choice, ensuring they are completely submerged. Let the eggs soak overnight in the fridge. The longer they sit, the more brilliant the colour will be.

6 Place a clean kitchen towel on the counter. Carefully remove the eggs from the dye and place them on the towel. Allow them to air dry. Avoid rubbing them with the towel as it can smudge the colour. If you want to dip the egg again to get a darker hue or combine colours to create different shades, you can do that after the eggs have dried. 7 Dyed Easter eggs will last in the fridge for 4-5 days. Their colour may change, but they will taste the same on the inside.

SOMETHING bunny

FOR EVERY

Bunny ear-shaped cheese twists

Easter pancakes

Celebrate Easter with bunny-inspired breakfasts, cheesy snacks and cake

BUNNY EAR-SHAPED CHEESE TWISTS

Prep time: 15 minutes (plus chilling time)

Cook time: 15 minutes

Serves: 4-6

For the cheese twists

1 sheet store-bought puff pastry (320g)

2-3 tbsp wholegrain or Dijon mustard

1 tsp smoked paprika

200g SpinneysFOOD Grated Cheddar Cheese

1 large SpinneysFOOD Organic Free-Range Egg, beaten (for the egg wash)

For the smoky cream cheese

85g cream cheese, room temperature

2 tbsp SpinneysFOOD Salted Butter, room temperature ½ tsp smoked paprika

Pinch of SpinneysFOOD Fine Sea Salt 50g SpinneysFOOD Grated Cheddar Cheese

1 Preheat the oven to 200°C, gas mark 6. Line 2 baking trays with baking paper. 2 On a clean surface, lay out the puff pastry sheet. Over one half, evenly spread the mustard, dust with the paprika powder and evenly sprinkle over the grated Cheddar. Fold the other half of the puff pastry over the cheese-covered half to create a rectangle. Gently roll the pastry with a rolling pin to press the layers together. Using a sharp knife, cut the puff pastry sheet in half horizontally, creating 2 rectangles measuring 25cm x 12½cm each. Cut each

TOP TIP!

Get creative with additional toppings like shredded coconut for bunny fur, or a drizzle of SpinneysFOOD Pure Maple Syrup for extra sweetness.

rectangle horizontally into 8 long strips.

3 Arrange one strip on a prepared baking tray, placing it on its side in a U shape to expose the cheese filling. Twist the ends of the strip around themselves twice, keeping the loop at the bottom. Arrange the ends of the strips so they split away from the top of the twist in a V shape, forming bunny ears. Repeat the process with the remaining strips. Place 8 twists on each tray. Refrigerate the bunny twists for at least 15 minutes, or up to 30 minutes. 4 Bake the bunny ear cheese twists, for approx. 10-15 minutes. Remove from the oven and allow to cool. 5 Place the cream cheese, butter, paprika and salt in a bowl. Using a spatula, combine until smooth. Fold in the cheese and place in a piping bag. Cut off the tip of the piping

VEGGIE

bag and pipe on to the cheese twists. 6 Serve immediately. These cheese twists can be stored in a resealable container up to three days.

EASTER PANCAKES

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 4

For the pancakes

1 box Betty Crocker Pancake Mix

SpinneysFOOD Bottled Drinking Water, as required for the pancake mix

2 tbsp SpinneysFOOD Salted Butter

To serve

8 strawberries

2 bananas

2 carrots

8 blueberries

1 Prepare the pancake batter as per package instructions. 2 Heat 1 tablespoon of butter in a non-stick pan over a medium heat. Add 2 tablespoons of the pancake mix to the pan at a time. When bubbles form, flip to cook the other side. Repeat until all the batter is cooked.

3 Place one pancake on a plate. Slice another pancake in half to form the ears and place them under the first pancake. Using a cookie cutter or shot glass, cut out two circles from another pancake. Place them side by side on top of the first pancake to form the cheeks. 4 Hull 4 strawberries, then thinly slice. Slice the bananas into rounds. Shred the carrot. 5 Place four strawberry slices on each ear. Place two banana rounds topped with a blueberry each above the cheeks to create the eyes. Slice off the bottoms of two strawberries to form the nose and mouth. Add the shredded carrots to create whiskers. Repeat the assembly steps for all servings.

BUNNY CAKE

Prep time: 30 minutes (plus freezing time)

Cook time: 40 minutes

Serves: 8-10

LITTLE COOKS

For the cake

1 box Betty Crocker Supreme Vanilla Cake Mix

For the bunny

400g Betty Crocker Vanilla Buttercream-Style Icing 1 large marshmallow

100g desiccated coconut

6 chocolate chips

For the grass

80g desiccated coconut

Green liquid food colour

12 fondant flowers

Equipment

2 pink cardboard papers (for the ears) Toothpicks, optional

1 Preheat the oven to 180°C, gas mark 4. Grease a 1½L ovenproof bowl (20cm across the top) with butter (do not use cooking spray). Dust it with flour. Lightly grease 3 muffin cups in a regular-size muffin tin. 2 Prepare the cake according to package instructions. Pour the cake batter into 3 muffin cups, filling twothirds of each cup. Pour the remaining batter into the prepared bowl. Bake the cupcakes for 14-16 minutes. Bake the cake for approx. 30-40 minutes, or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes. Remove the cupcakes from the tin and cake from the bowl. Place on wire racks to cool completely, approx. 2 hours. Slice off the rounded tops of the cupcakes and cake.

3 Place the bowl cake on a tray, cut side down. Spread 75g of the buttercream icing over the cake. Using icing, stick the cupcakes to the bowl cake to make the paws and tail. Use toothpicks, if necessary, to stick the cupcakes to the cake. 4 Slice the marshmallow in half and place each piece, cut side down, on top of the paws to make the paw pads. 5 Spread a thin layer of icing over the side and top of the cake to seal in crumbs. Freeze the cake for 30-45 minutes to set the icing. 6 Spread the remaining icing over the cake. 7 Sprinkle the desiccated coconut over and press gently to adhere. Press 3 chocolate chips into each

We have a range of Easter

paw. 8 To make the grass, add the coconut to a resealable ziptop bag. Add in the green food colour to tint the coconut to the desired shade. Shake the bag to evenly distribute the colour.

9 Place the green coconut grass around the bunny. Arrange the flowers around the bunny.

10 Cut out bunny ears from pink paper. Wrap cling film around the ends that will be inserted into the cake. Insert the ears into the cake.

11 Remove the ears and toothpicks, if using, before serving. Store the bunny cake loosely covered at room temperature.

BUNNY SIDE UP

For an extra touch of whimsy, consider adding a bed of fresh greens on the plate to complement the sunny-sideup bunny eggs.

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 4

4 slices of seeded bread

8 beef or chicken bacon

4 large SpinneysFOOD Organic Free-Range Eggs

8 black olives (or blueberries)

24 SpinneysFOOD Chives

1 Place the bread in a toaster. Once toasted, place on a flat surface. Using a bunny-shaped cookie cutter, cut out bunny shaped toasts.

2 Fry the bacon in a cold pan over a medium heat until crispy, approx. 10-15 minutes.

3 Heat a non-stick pan over a medium heat. Crack an egg into the pan, making sure to drop the yolk towards one edge of the white. Allow it to cook sunny-side-up. Cook until the egg white is set, but the yolk remains runny. Optionally, cover the pan briefly to help set the egg white. 4 Place the sunny-side-up egg on a plate. Position the bacon slices as bunny ears under the egg. Using two black olives or blueberries, create the eyes on the egg. Arrange 6 chives as whiskers on either side of the egg yolk nose. Repeat the process with the remaining eggs. 5 Serve the sunny-side-up bunny eggs immediately while the eggs are still warm.

decorations and baking tins in store.

Wilton Whimsical

Easter Cookie Cutter Set

Lindt Gold Bunny

Wilton Bunny Cake Pan

Wilton Bunny Ears Cupcake Toppers

Thorntons Chocolate Happy Bunny

bunny-inspired treats,

VEGGIE

VEGGIE

VEGGIE

Bunny cake

Bunny side up

5 WAYS TO BOND WITH YOUR KIDS

Transcend language barriers and generational gaps and use play to foster creativity, nurture emotional intelligence and connect with your children in a deeper way, says Helen Farmer

1 MAKE A MESS

Grab some paintbrushes, unleash your inner Picasso and let the colours flow. Engaging in art activities with your kids (luckily) isn’t just about creating aesthetically pleasing masterpieces; it’s about unlocking their imagination and fostering self-expression. According to a study published in the American Journal of Play, artistic endeavours can promote cognitive development, enhance problem-solving skills and provide a safe space for emotional exploration. If you need inspiration, check out one of my favourite Instagram accounts, @andrea.nelson.art, who shows you how to have fun with watercolours (hint: it doesn’t matter if it goes ‘wrong’).

2 YOGA

In a world buzzing with constant stimulation, introducing your children to yoga can be a game-changer. Whether it’s striking a tree pose or practising mindful breathing, yoga cultivates a sense of calm and presence, and it can be kid-friendly and silly, too. Research published in the Journal of Child & Family Studies suggests that yoga can improve children’s attention spans, reduce stress and anxiety and enhance their overall well-being. There are loads of resources online like Cosmic Kids, where movement is based around their favourite TV show or movie, while some studios around town, like Samadhi, offer family classes. Ohmmmmm….

3 BUILD A BOND

Who knew tiny plastic bricks could hold the key to hours of joy and bonding? LEGO isn’t just a toy; it’s a platform for creativity, problem-solving, and collaborative play. Studies have shown that construction play, like building with LEGO, promotes spatial reasoning, fine motor skills and teamwork. So, roll up your sleeves, dive into the LEGO bin and let your imaginations run wild together.

I suggest making up games like ‘how many shapes you can make with six bricks’, take turns finding and building if you’re working on a set, or using an app like BrickIt to help you make sense of the mess – it scans what you have and offers up ideas. Genius.

4 VIDEO GAMES

I know. I KNOW. We’re supposed to be getting kids off devices, but contrary to popular belief, video games can be more than just mindless entertainment; they can be a tool for meaningful connection. This is the world they’re living in, for entertainment, creativity and socialising. Co-op games offer an opportunity for parents and children to work together towards a common goal, fostering communication and teamwork. Moreover, research published in the Journal of Youth & Adolescence suggests that strategic video games can improve cognitive skills, such as problem-solving and spatial awareness. My kids love teaching me something, and this is a great

way to let them do that, because the last time I played was Sonic the Hedgehog circa 1995, and let me tell you, things have changed…

5 CAMPING

Escape the craziness of city life and immerse yourself in the serene beauty of the great outdoors, whether it’s mountains or desert dunes. Camping in the UAE isn’t just about pitching a tent and roasting marshmallows; it’s about disconnecting from screens and reconnecting with nature – and each other. Numerous studies highlight the numerous benefits of outdoor play, including improved physical health, reduced stress levels and enhanced family relationships.

Of course, you can go it alone, or for your first time I would recommend reaching out to the experts at Sand Sherpa or Arabian Adventures, who can help with the cooking and, yes, toilets.

DON’T MISS

Listen out for Farmer’s Kitchen on Dubai Eye103.8FM in collaboration with Spinneys. It airs from 2-5pm on Fridays.

RECIPE INDEX

STARTERS, SOUPS,

SIDES

DOUBLE THE VITAMIN C FOR 2X FASTER DARK SPOT REDUCTION4

DAY SERUM

Correct dark spots3

30X Vitamin C2

NIGHT SERUM