Nourish by Spinneys: March/April 2025 by spinneysuae

March and April are marked by important occasions – the Holy month of Ramadan, Eid, Mother’s Day and Easter – each rooted in togetherness, tradition and food. In this issue, we honour these moments that matter, and the meals and ingredients that make them special.

For Ramadan, we’re focusing on nourishing suhoor and iftar recipes, from protein-packed platters to succulent lamb dishes, hydrating drinks and much more. When it comes to Eid treats – one of our naturally sweetened desserts will be the perfect indulgence.

With Mother’s Day coming up, we travelled to Oman to meet cookbook author and food influencer Dina Macki, her mother, grandmother and aunt. Their shared love for cooking has deepened their bonds, and they’ve generously shown us how to make treasured family recipes.

Once the kids have found their Easter eggs, get them into the kitchen to create our ‘eggsplosions’ – utterly over-the-top Easter eggs bursting with irresistible surprises.

And as spring unfolds, we celebrate the best of the season’s produce. During a recent visit to Spain and Morocco with our partners at Surexport, I had the pleasure of exploring strawberry and blueberry farms. There’s something magical about tasting fruit straight from the vine, sun-ripened and bursting with sweetness – a flavour you can enjoy with every bite of Spinneysfood’s premium berries.

This really is just a taste of what our bumper edition of Nourish includes.

I hope any time you spend with your family and friends, be it in the kitchen or around the table, is memorable.

Until next time

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. by

THIS MAGAZINE IS PRODUCED BY

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

CONTENT ASSISTANT DIANNA ACIBAR

CONTRIBUTORS

KATELYN ALLEGRA, EMILY BAXTER-PRIEST, MICHELLE CLEMENTS, DEVINA DIVECHA, JORDAN FARRELL, AASIYA JAGADEESH, STEPHEN PHELAN, LINDSAY TRIVERS & CASSANDRA UPTON

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.

PUBLISHED ON BEHALF OF SPINNEYS DUBAI LLC BY

Regulars

THE CUT

08 WORD OF MOUTH

New products, the latest trends, events and foodie news

10 7 OF A KIND

A roundup of our favourite Easter eggs this year

12 DRINKS

14 RESTAURANT ROUND-UP

We tried three of Dubai’s latest restaurants – one for breakfast, one for lunch and one for dinner.

16 USE IT UP

Don’t discard leftover herbs, vegetables and ClemenGold peels. Instead use them to make a fragrant paste, infused vinegar and pickled veggies

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

LOVE LOCAL

21 Meet the winners of the fifth edition of the Spinneys Local Business Incubator Programme

IN SEASON

29 Our seasonal highlights include French tomatoes, mushrooms, herbs, mangoes, raspberries and more

MEET THE PRODUCERS

38 HEART OF THE MATTER

When it comes to growing the best strawberries, good breeding is a matter of genetics, as the family business behind Surexport has proven at their farm in Southern Spain

42 HOW POP BECAME A HIT

The Spanish family company Surexport grows its blueberries in other countries to ensure year-round supply of their customers’ favourite fruit. On a visit to one such farm in Morocco, we learn what makes their Sekoya Pop® variety so special

ON THE CLOCK

45 Breakfast for dinner, or vice versa –versatile meals ideal for iftar or suhoor

Recipe features

RAMADAN KAREEM

52 POWER PLATTER

This super suhoor platter, featuring snacks made with high-protein options such as cottage cheese, authentic Greek yoghurt, organic eggs, chia seeds and high-fibre oats, will help to sustain you throughout the day’s fast

58 BREAK BREAD

Make scrumptuous toasties, filled bread pockets and more with a loaf of Warburtons Gluten Free Tiger Bloomer or Tiger Bloomer, which have the perfect balance of a thick crust with a deliciously soft interior

62 BLACK LIME

Learn more about this seasoning, which has been popular in Middle Eastern cooking for centuries for its sour, tangy and smoky notes

68 HAWAIJ

Warm, earthy and fragrant, this versatile spice blend adds complexity to sweet and savoury dishes

74 CINNAMON

Originating in Southeast Asia, cinnamon’s popularity spread across the globe for its woody and spicy flavours and its ability to enhance the illusion of sweetness in desserts

80 CRUNCH TIME

A quintessential ingredient in the likes of baklava and knafeh, and lending crunch and texture to many more dishes (Hello Dubai Fix Bar!), kataifi is an “it” ingredient for 2025

86 3 CUTS, 3 WAYS

We’ve chosen three cuts of lamb and explored three mouthwatering ways to prepare each one. Whether you prefer slow-cooked stews, sizzling grills or aromatic rice-based dishes, you’ll find these here

96 NIGHTCAPS

Consuming the likes of herbal teas, infused waters and electrolyte-packed drinks before bed promotes better sleep, improved skin health and overnight replenishment for optimal wellness

102 NATURALLY SWEET

There’s no need to give up on desserts like cheesecake, truffles, cake and more when you can make them with a variety of natural sweeteners

PANCAKE DAY

111 Take a flip around the world with these pancake recipes

MOTHER'S DAY

119 Food not only nourishes our bodies but also keeps us rooted to our heritage. Deputy editor Karen D’Souza sat down with British-born Omani-Zanzibari chef and cookbook author Dina Macki, her grandmother, mother and aunt to talk about food and how cooking together has strengthened their relationships with each other

HAPPY EASTER

124 MANGIAMO!

130 BUTTER ME UP

Easter menus just got more delicious with Lurpak’s butters and butter sprays, which add flavour and texture to appetisers, mains and desserts

LITTLE COOKS

133 Over-the-top, Easter eggsplosions that kids will have a blast making and eating

Live well

140 CLUBS, CAMPS AND CRAFTS: THE BEST ACTIVITIES FOR RAMADAN

Keeping children occupied, engaged and off iPads can be tricky at the best of times, but especially when school days are shorter. To help parents out, here are some of the coolest activities that are putting fun first this Ramadan

141 LIFE LESSONS

Rochelle Humes, the founder of My Little Coco on work-life balance, trusting your gut and her secret parenting hacks

142 EASY ESCAPE

Just over an hour’s drive from Dubai, Anantara Mina Al Arab in Ras Al Khaimah is a luxury beach resort that’s ideal for an Eid staycation

144 EMBRACING CHANGE

While menopause is a natural stage all women go through, it’s still something of a taboo topic. But a growing travel trend in ‘menopause retreats’ is offering women the opportunity to bloom and thrive before, during and after menopause. Here’s where to book...

145 RED LIGHT THERAPY

Find out more about one of 2025´s hottest wellness trends and the truth behind the tech

Give your Easter brunch an Italian flavour with three savoury dishes and a rich dessert made with ingredients available at Spinneys 119 142 111

ICED MANGO LABNEH FILO SANDWICH PAGE 103

The cut

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

doughbai’s signature manoushe with ashta, honey, pistachios and pecans

Word of mouth

New products, the latest trends and foodie news

HOME-GROWN OPENINGS

SWEET CREATIONS

This fun-filled Spinneysfood Eid Cookie Kit includes everything the kids will need to create colourful decorated cookies: pre-made gingerbread biscuits, ready-to-use icing and sparkling silver sprinkles. It’s the perfect activity for kids to get creative in the kitchen and celebrate the occasion with delicious, personalised treats of which they can be proud.

While there are many restaurants opening doors all across the UAE, there are two that opened in February that we had our eye on and were lucky enough to try. First up is Gerbou, a concept that reimagines Emiratiinspired cuisine through a modern take. We are excited about the underground pit cooking techniques.

The other spot is the second chapter of the ‘Folly’ brand with Folly Brasserie having opened at a conservatory-style setting at Address Montgomerie. In its new avatar, Folly Brasserie reimagines the much-loved concept as a refined yet inviting European brasserie.

HOP TO IT

Create a whimsical Easter centerpiece with the Spinneysfood Easter Mini Village Kit. This delightful kit includes pre-made gingerbread biscuits, colourful icing and festive sprinkles, perfect for building an edible village.

Tasting flavours

Spinneysfood Sparkling Juices have an all-new look and even a couple of new flavours. Look out for Apple & Pomegranate, Apple, Red Grape and White Grape – all made in France. Beyond refreshing drinks, these sparkling juices are perfect for adding a bubbly twist to mocktails and zero-alc beverages.

RAMADAN nights

The Holy month of Ramadan will last through March, and there are plenty of spots across the country where people – whether fasting or not – can go to experience the spirit of this period. One popular venue in Dubai is the Ramadan district in DIFC. From 8-23 March, visitors will find a range of home-grown brands showcasing culinary products, homeware and much more, along with plenty of entertainment for the whole family. Some venues that always deliver on an elegant atmosphere and delicious food with which people can break their fast are the likes of the Asateer tent at Atlantis, Al Majlis at Madinat Jumeirah and The Majlis at Dubai World Trade Centre. In addition to these, many restaurants and hotels will also be hosting iftars including the likes of Anantara Santorini Abu Dhabi Retreat and Anantara Mina Al Arab Ras Al Khaimah.

STREETS AHEAD

A smooth chocolate egg with delicious notes of caramel, Quality Street® Golden Collection Chocolate Incredible Egg also hides a bag of its iconic mixed toffees, chewy fudge and caramel inside its hollow shell.

7 of a kind

A roundup of our favourite Easter eggs this year

RAINBOW DELIGHT

Coated in 100s and 1000s sprinkles for an extra layer of fun, Chocolatier Speckle Magic Milk Chocolate Egg is made with premium couverture milk chocolate for that distinct snap when broken and creamy, mellow flavour.

CRACKING GOOD

Crafted from silky milk chocolate, Thornton’s Milk Chocolate Dinosaur Easter Egg is sure to delight little ones with its artistically carved baby dino emerging from the egg.

THE GOOD EGG

When one is not enough, Cadbury gives you the Mini Eggs Inclusions Ultimate Egg. Made with British dairy milk chocolate, this hollow egg is filled with one bag of candy-coated mini eggs.

ON THE EDGE

You can’t go wrong with honey and nougat, and Toblerone has stayed true to its winning combination with The Edgy Egg. This hollow milk chocolate egg, with four truffles inside, is crispy and crunchy, just the way we’ve always liked it.

BUNNY SURPRISE

You won’t find milk, nuts, gluten or eggs in Nomo Cookie Dough Crunch Easter Egg & Bar, but there’ll be plenty of smooth chocolate, crispy bits and a bunny with a cookie dough centre inside the egg.

SPRINKLE OF MAGIC

Handmade from Cocoba’s special milk chocolate recipe, the Jazzie Sprinkles Milk Chocolate Easter Egg has lines of sprinkles to add that extra bit of crunch everytime you take a bite.

DRINK UP

Surprise Mum with this floral and refreshing drink this Mother’s Day

Jam jar berry bramble

Tips from The Tasting Class 3 to try

On Mother’s Day, we usually give Mum flowers, but why not a drink? The jam jar bramble is a delicate, yet vibrant beverage inspired by the love and care that goes into home-made jams made by mothers everywhere. With its feminine hue and light floral notes, it’s an elegant yet easy-to-make drink, perfect for a picnic or a leisurely lunch with Mum.

This mocktail is a creative variation of the Bramble cocktail, a modern classic invented in the 1980s by London bartender Dick Bradsell. The original Bramble made with gin, lemon juice, simple syrup and blackberry liqueur poured over crushed ice was invented to champion British hedgerow berries. However, for a refreshing non-alcoholic version, we’ve given the recipe a botanical twist. Instead of gin, we use Crossips Pure Hibiscus, which brings a fiery depth and rich texture, along with floral notes for an elevated complexity. The usual syrup and blackberry liqueur are cleverly replaced with Spinneysfood Raspberry Preserve, adding natural raspberry flavour and balanced sweetness.

The beauty of the jam jar berry bramble lies in how it evolves in the glass. As the crushed ice melts, it gradually softens the flavours, keeping the drink incredibly crisp and making it increasingly thirst-quenching from start to finish. Much like the home-made jams that inspired it, this mocktail is made with simple ingredients and a whole lot of love – the perfect way to celebrate the wonderful women in our lives. Happy Mother’s Day!

JAM JAR BERRY BRAMBLE

This drink starts bold and tangy, with ﬂoral hibiscus and rich berry notes, gradually mellowing into a softer, more refreshing sip.

Prep time: 5 minutes

Serves: 1

1 tbsp Spinneysfood Raspberry Preserve

2 tbsp lemon juice

2 tbsp Crossips Pure Hibiscus

2 cups crushed ice

To serve

1 lemon

1 In a jam jar, add the raspberry preserve, lemon juice and Crossips Pure Hibiscus. Seal the lid on the jar and shake vigorously until the ingredients are well combined. 2 Fill a rock glass to the top with crushed ice and pour the mixture over the top. 3 Slice a lemon and add two slices to the glass and serve.

TOP TIP!

The type of ice used impacts the drink – bigger and smoother pieces of ice melt slowly. For this drink, you want the ice to melt fairly quickly, so it’s essential to use crushed ice.

VIRTUE CLEAN ENERGY – TROPICAL

With a zero sugar and zero calorie formula, Virtue is powered by yerba mate, a leaf packed with vitamins and minerals to keep you energised. virtuedrinks.com

WOWHYDRATE ELECTROLYTE –LIME & LEMON

This electrolyte drink also contains a variety of essential vitamins complemented by a delicious flavour.

WOWHYDRATE PROTEIN –SUMMER FRUITS

Increase your protein intake and hydration with ingredients that support your immune system and your energy. wowhydrate.ae

VEGAN

Elevate Your Experience

Morning, noon & night

1Housed in Dar Al Wasl mall is A Normal Day (AND), a bistro that takes a second look at breakfast and lunch classics and delivers a slightly reimagined take. The interiors are minimalistic and industrial, with the dishes stealthily following suit despite their inventiveness. For breakfast, we deliberately eschewed the ‘traditional’ types of poached eggs dishes and ordered the aubergine Florentine. This was a decision we did not regret. The aubergine is nestled under the medium-poached eggs and lends a smoky, slightly sweet flavour to the dish and is truly a delight. The AND shakshuka is one that you will want to mop up with bread, and a shout-out to the pesto toast which we had on the side. It’s overwhelmingly fresh, herby and zingy, and well worth breaking any low-carb diet for. The pièce de résistance is probably A Normal Day’s tiramisu. How different could it possibly be? Well, with the clever use of pistachio and matcha, paired with coffee and cocoa, this dessert is a must-order, whether you’re there for breakfast or lunch.

Dar Al Wasl is also home to doughbai where we had a refreshing meal for lunch. With a pastel-hued calming colour scheme, the restaurant also opens onto the sidewalk with seating overlooking the buzzing Al Wasl Road. Helmed by chef Wadad Zarzour and her son Ghadi Moussawi, the dishes on this menu are as fresh as you can get – the restaurant uses organic milk and dates from Sharjah, with local fish and prawns, jams from Lebanon, olive oil from Palestine, za’atar from Lebanon and Jordan, among other locally sourced ingredients. This commitment to local

We tried three of Dubai’s latest restaurants – one for breakfast, one for lunch and one for dinner

and fresh can be seen in whatever we try for lunch – from the freekeh salmon salad to the steak sando (absolutely melt-in-your-mouth), and the dips on offer. We fell in love with the chorizo and hot honey sourdough pizza –the sourdough is a particular point of pride for doughbai (‘dough’ in ‘Dubai’). It’s a popular flavour pairing in itself and with the sourdough made in-house, you’ll find it hard to stop eating the entire pie yourself. When it comes to drinks, we heartily recommend the mulberry lemonade, as well as the eponymously named tea.

Just a short way away is Wasl Vita, and it’s here that we find ourselves at MANAO for dinner. The unassuming entrance and stark interiors belie a plethora of flavours and taste profiles waiting inside. The restaurant is the brainchild of chef Abhiraj Khatwani (of Yellow Monkey fame) and his mentor Mohamad Orfali, who needs no

FROM TOP LEFT: MANAO’s interiors are minimalistic, yet impactful; the duck mochi course was a highlight in MANAO’s tasting menu; doughbai’s beautiful interiors; A Normal Day serves a range of inventive dishes for breakfast and lunch.

introduction. On the evening in question, we opted for the 11-course tasting menu, which takes us on a journey across the ingredients found in Thailand. The meaning and any story behind every dish are explained, as the courses are served in exquisite plating – and often by chef Abhiraj himself, who wears no external symbols of being the leader of the well-oiled regiment. While every dish was truly memorable, our favourites were the sticky rice roti with coconut-smoked short ribs and kaffir lime relish and the duck mochi (rice dumplings with smoked duck and hot-and-sour broth) where one bite of the juicy, moreish dumpling with one crispy side was paired with a sip of the homely broth. Ambience matters, so a shout-out to the upbeat playlist that never interferes with the entire experience.

Written by Devina Divecha ; Photography Supplied

CLOCKWISE

THE PURSUIT OF PERFECTION

Only when their tomatoes are ready to fall off the vine, do our farmers harvest them from their sun-drenched fields around Parma in Italy.

Freshly picked, the tomatoes are carefully transported to the factory where, for close to 120 years, the Mutti family has been crafting a range of the finest tomato products.

3 4 t 5

Every batch is analysed and hand tested for colour, acidity, sugar content and a number of other exacting criteria. Only the best will make the grade.

They’re washed clean and made ready for Mutti’s signature process. Nothing is added — no water, no sugars, no citric acid, just fresh tomatoes and a pinch of salt.

And within 12 hours of being plucked from the vine, our tomatoes are ready for your kitchen - as polpa, passata and paste, all with our unmistakeable just-picked flavour.

Use it up

Don’t discard leftover herbs, vegetables and ClemenGold peels. Instead, use them to make a fragrant paste, infused vinegar and pickled veggies

Leftover veggie pickles

TOP TIP!

Adjust the spice level in the veggie pickles by adding or removing chillies.

LEFTOVER VEGGIE PICKLES

A perfect way to make use of vegetables that are past their prime, these tangy Lebanese pickles are quick to prepare and full of ﬂavour. They’re an ideal accompaniment to wraps or grilled meats, or work as a snack on their own.

Prep time: 20 minutes

Cook time: 5 minutes

Makes: 1 jar

For the vegetables

2 Spinneysfood Organic Cucumbers

2 carrots

1 small turnip

5 radishes

2 Spinneysfood Capsicums

2 fresh chillies

3 garlic cloves

For the pickling liquid

500ml Spinneysfood Bottled Drinking Water

250ml Spinneysfood Organic White Grape Vinegar

2 tbsp Spinneysfood Fine Sea Salt

1 tbsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Whole Black Peppercorns

1 tsp Spinneysfood Mustard Seeds

1 Spinneysfood Bay Leaf

wh into a sterilised 1 j

1 Wash all the vegetables thoroughly. Chop the cucumbers, carrots, turnip and radishes into sticks or rounds. Slice the capsicums into strips. Halve the chillies lengthways. Peel the garlic cloves and lightly crush them. 2 In a medium-sized saucepan, combine the water, white vinegar, salt, sugar, black peppercorns, mustard seeds and bay leaf. Bring to a simmer, stirring until the salt and sugar dissolve, then remove from the heat and allow to cool slightly. Pack the vegetables, garlic and chillies tightly into a sterilised 1 litre jar. Pour the pickling

VEGAN

4 Spinneysfood Organic Cucumbers

1 apple

over th rged.

liquid over the vegetables, ensuring they are fully submerged. Seal the jar tightly and leave to cool to room temperature. Refrigerate for at least 3 days before eating to allow the flavours to develop. These pickles can be stored in the fridge for up to four weeks.

1 Wash the herbs thoroughly to remove any dirt, then pat dry and remove the stems.

temperature. Refri eating to al ckles n ol,

HERB DALAAR

Dalaar is a Persian herbal paste traditionally used to season fruit and veg such as oranges, cucumbers and greengages. It can also be used to season salads or added to marinades.

Prep time: 10 minutes

Makes: 20g

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Coriander

Handful of Spinneysfood Fresh Mint

1 tbsp Spinneysfood Fine Sea Salt

To serve

1 orange

2 Using a mortar and pestle, pound the parsley, coriander and mint together with the salt until a coarse paste forms. Alternatively, you can use a food processor to pulse the herbs and salt until well combined. 3 Transfer the paste into an airtight jar, pressing it down to remove air pockets, then refrigerate. 4 Slice the orange, cucumbers and apple. Serve the fruit along with the dalaar. 5 Store the dalaar in the fridge for up to one week, or freeze in smaller portions for future use.

CLEMENGOLD PEEL VINEGAR

Use leftover ClemenGold peels in a fragrant, zesty vinegar that can be used in dressings and marinades, or as a tangy addition to sparkling water.

Prep time: 10 minutes (plus steeping time)

Makes: 500ml Peels of 5 ClemenGolds

1 Wash the ClemenGold peels thoroughly to remove any residue then pat dry. 2 In a clean glass jar with a tight-fi tting lid, layer the peels inside and pour over the white grape vinegar until fully submerged. Add the salt and seal the jar tightly. Store in a cool, dark place for two weeks, shaking gently every few days to infuse the fl avours.

After two weeks, strain dge

the vinegar into a sterilised bottle, discarding the peels. Seal and store the vinegar in the fridge for up to six months.

Herb dalaar

ClemenGold peel vinegar

500ml Spinneysfood Organic White Grape Vinegar

tbsp Spinneysfood Fine Sea Salt

VEGAN

COOKBOOK RECOMMENDATIONS

Books

to see you through the upcoming months

For the one who loves to feed a crowd

THE RAMADAN FAMILY COOKBOOK by Anisa Karolia

Now 10 years in the business, UK-based Muslim food blogger and influencer Anisa Karolia has built a more substantial career than many flash-in-the-pan peers, with multiple awards and almost half a million followers to her name. And where many never cross over to old-fashioned publishing, Karolia’s Ramadan cookbooks have proven indispensable, this second edition focusing on shared meals with family across suhoor, iftar, Eid and beyond. Favourites include her rose and pistachio shortbread and crowd-pleasing lamb samosas.

For the culture lover ROOZA by Nadiya Hussain TV chef and author Nadiya Hussain has now fully capitalised on winning The Great British Bake Off in 2015, and her latest book is ideal for the Holy month, arranged into meal and dessert ideas for each of the 30 days of Ramadan and several decadent dishes for Eid celebrations as well. Hussain goes deep and wide in her reference points, providing valuable context on the variety of cuisines and richness of dining rituals across the Muslim world. Expect the likes of Maldivian tuna curry, date-swirled cookies from Iraq and fish biryani from Bangladesh.

For the joy of baking BAKE CLUB by Christina Tosi and Shannon Salzano Founder of well-known New York bakery Milk Bar, Christina Tosi also started an online ‘bake club’ in the early days of the Covid-19 pandemic, offering live online tutorials every afternoon that proved a calming, steadying influence for many. That enterprise now has a book attached, compiling Tosi’s many great ideas for puddings, breads and so on. With Easter approaching, there’s plenty of seasonal recipes to deploy for snacks and desserts, including Tosi’s incredible brownie cake and cinnamon buns with brown sugar.

NOT EVEN WATER

The BBC’s ongoing podcast series about Ramadan has become popular because of its fresh, generous, judgement-free approach – helping explain the Holy month to non-Muslims and guide the observant through various food-related challenges and spiritual dilemmas that come with the season. Past guests such as boxing brothers Hassan and Adam Azim and comedian Tez Ilyas have shared their own experiences of training or working while fasting and contributed to the show’s gentle but valuable myth-busting.

bbc.co.uk/sounds/series/ m0015wy6

WITH LOVE, MEGHAN

Meghan Markle, the Duchess of Sussex, invites cameras and celebrity guests and friends onto a private estate in Montecito, California for a new eight-episode series about cooking, baking, gardening and hosting tips. The Duchess’ hands-on approach in the kitchen (as well as the vegetable patch and while harvesting honey) comes as a welcome surprise. Delayed a little by the recent wildﬁres, this is the ﬁrst new content produced through her own lifestyle brand American Riviera Orchard. Available on Netflix.

Written by Stephen Phelan ; Photography Supplied

RAMADAN KAREEM

Love local

Meet the winners of the fifth edition of the Spinneys Local Business Incubator Programme

“I saw there was a gap in the market because it’s not going to be positioned as just an energy drink. This is a functional beverage. It’s the rst clean form of energy that you’re going to see in the region.”

Bahij Haloumi Co-founder

Timur El Ait

Co-founder

nooz

For many, coffee is a daily ritual. But what if this beverage could do more than just deliver that caffeine kick? That’s exactly the premise behind Nooz – a brand that is setting out to enhance coffee with clean, functional ingredients to create a jitter-free, long-lasting energy boost. Co-founders Timur El Ait and Bahij Haloumi identified a gap in the market for a coffee that delivered both great taste and longlasting energy without the crash. Drawing on his decade-long expertise in coffee, Timur developed a unique formula, which Bahij, with his background in biohacking and sports nutrition, strongly believed in. Together, they created a standout product.

Knowing that conventional coffee often led to jitters and crashes, Timur started looking for an alternative – and found it in L-theanine, a natural green tea extract known for promoting calm and focus. “This natural compound is a green tea extract and once you add it to the coffee, it eliminates jittery effects,” says Timur.

MCT oil was also included, which is an ingredient popular in the fitness community for its brain-boosting and energy-sustaining properties. Unlike traditional energy drinks loaded with sugar and artificial additives, Nooz offers a clean, functional alternative. It’s free from sugar, lactose, gluten and GMOs as well as the typical caffeine crash. Bahij, coming from a sports

background, immediately saw the potential. “When we started crunching the numbers, I saw there was a gap in the market because it’s not going to be positioned as just an energy drink. This is a functional beverage. It’s the first clean form of energy that you’re going to see in the region,” explains Bahij.

Currently offering three products – original black coffee, hazelnut and mocha – the cofounders reveal there are plans to expand these flavours, with Spanish latte on the horizon along with seasonal specials.

Nooz’s participation in the Spinneys Local Business Incubator Programme has “accelerated our brand development,” says Bahij.

COMING

because you care

Olivia Bou Antoun probably never imagined that her journey into parenthood would lead her to launch a sustainable home care brand. But during the COVID-19 lockdown in Dubai, a seed of an idea was born.“I was a mom of two young children, just six months and two years old at the time. Like everyone, I had time to slow down – and I started to check all my household products. One day, I started reading the label of my detergent, and realised I didn’t recognise any of the ingredients,” Olivia recalls.

Concerned about what chemicals were being applied to her childrens’ skin, Olivia began researching and soon discovered that many common household cleaning products contained toxic ingredients. Unable to find an alternative on the market that she was happy to use, Olivia decided to create her own.

“I started creating it in my own kitchen,” says Olivia and adds, “I used traditional French Marseille soap my grandmother used, and combined it with bicarbonate and soda ash – just three biodegradable ingredients. And after many trials, I found a recipe that worked, which was toxin-free and biodegradable.”

Encouraged by her results, Olivia launched Because You Care in March 2022, debuting her detergent at a market hosted by the Alliance Française. “People were telling me they had been searching for a product like this in the UAE for a long time.” Since then, her products have been available for purchase online, with a convenient subscription model.

But, this wasn’t enough. From the beginning, Olivia had a long-term vision. “Ever since I started this this project, I wanted to apply for the Spinneys Local Business Incubator Programme – and wanted to win. I was waiting until I felt

confident and had a strong customer base.” All her online clients, she says, were also asking when her products would be available on Spinneys’ shelves. And now, this dream will soon come to fruition.

Looking ahead, she plans to expand the product range in the household category, with plenty of ideas of where the brand can go. And the name ‘Because You Care’ perfectly describes the brand’s mission. “I wanted a name that was not limited to detergent because I knew that one day I would expand the range. That’s when I asked myself, ‘Why am I doing this? What is my mission behind this?’ My mission is to protect my children’s health because I care about them – so if you are like me, you will do the same –because you care.”

OliviaAntounBou Founder COMING

“My mission is to protect my children’s health because I care about them – so if you are like me, you will do the same – because you care.”

SOON

For Donia Elkhouli, launching Maraqah –which means ‘stocks’ or ‘broths’ in Arabic – was all about the ideal of food being more than just sustenance and related to heritage.

“Growing up, I would see the effort that my grandmothers put into their cooking… they would make their broths from scratch.”

During her maternity leave, she committed to doing the same. However, once she returned to full-time work, Donia faced a challenge: home-made broths took hours to prepare. As early as 2015, when she lived in the UK, Donia began experimenting with stock paste recipes until she found the perfect balance. By 2018, she moved to Dubai, bringing her stock paste with her and when she started blogging about her recipes, her followers wanted to know more about her broth. After organising a focus group, she knew she had a viable product.

With a background in corporate and fast-moving consumer goods (FMCG), Donia realised that if Maraqah was going to succeed, it needed to be a fully scalable business and she had to achieve a long shelf life without preservatives. So, over the next three years Donia worked on solving this problem. In July 2023, Maraqah officially launched. She says proudly, “The flavour profile is exactly the same as what you would get if you were making it at home. You don’t end up having to worry about any toxic items – that has no business being in our food.”

Her next step towards the Spinneys Local Business Incubator Programme was not as smooth as one might think. “I don’t know if anybody noticed, but I actually applied before I even started selling it – and under a different brand name,” she says. Donia didn’t get through the first time, but she used the rejection as motivation and worked on refining the product. “I took that as a challenge and decided that I’m going to perfect this,” she says. This time, Maraqah earned a spot in the programme.

She has plans for the future, like any other business owner. “If Maraqah succeeds, I’m sure there’s going to be a lot of scope to expand outside the UAE as well. I want Maraqah to be the new household name for stocks and broths in the Middle East.”

“You don’t end up having to worry about any toxic items – that has no business being in our food.”

maraqah

Donia Elkhouli Founder

COMING SOON

The concept for Project Chaiwala was born from co-founders’ Ahmed Kazim and Justin Joseph’s own experience. While working in consulting, they would often find themselves discussing their next big idea. “We would always talk about our next business after we left corporate life, and we would always chat over karak. And that’s where we thought there was a huge opportunity to create a product that was native to both the Indian and Arab community,” says Justin.

The duo’s journey began with extensive research, including a trip to India, where they spent time wandering different tea estates. By September 2018, Project Chaiwala officially launched at Cinema Akil, an independent arthouse cinema in Alserkal Avenue. Since then, Project Chaiwala has expanded across various locations and is often a staple at food festivals and markets.

While their initial focus was on physical locations, the brand has since diversified into retail. What Project Chaiwala offers is a range of products including loose-leaf tea, bottled karak and sachets for instant teas. Ahmed reveals, “This was always a stream we wanted to introduce, but the pandemic expedited that process for us.”

Project Chaiwala’s entry into the Spinneys Local Business Incubator Programme was a strategic move to ensure a strong retail presence without getting lost in a sea of international brands. “As a home-grown brand, it was very important that when we launch this product to the masses, we launch it the right way,” says Justin. He adds that Spinneys was top-of-mind for this launch because of its positioning, and the support provided as part of the incubator programme.

“The branding is inspired by the urban culture of the UAE – of how we see it. It’s about tapping into the third-culture experience that we all have growing up in Dubai.”

Ahmed Kazim Co-founder

One of the standout aspects of Project Chaiwala is its distinctive branding – bright colours, bold fonts and eye-catching graphics. Justin says, “The branding is inspired by the urban culture of the UAE – of how we see it. It’s about tapping into the third-culture experience that we all have growing up in Dubai.” With a strong foothold in the UAE, Project Chaiwala is looking beyond its borders. “The goal was always to export the brand outside the UAE,” says Ahmed. “We’re working on multiple deals to export this culture, this product and our tradition out of the UAE. And when it comes to future products, we have two additional categories that we're looking into, which are chai pods and chai concentrates.”

project chaiwala

JustinCo-founderJoseph

Hydration is a trend for 2025 and capitalising on that are co-founders of vegan, plant-based functional beverage company Shake Your Plants, Justine Dampt and Lia Coelho

Justine, a French entrepreneur and certified nutritionist, and Lia, a Portuguese brand strategist, are both on a mission to make hydration part of everyone’s wellness routine.

The duo’s journey to launching Shake Your Plants has been deeply personal. Between them, Justine reveals, they have been through seven pregnancies and heartbreaking losses, including the passing of Justine’s baby daughter at birth. This solidified their belief in the impact of environmental factors, additives and preservatives on overall health. That’s when they decided to do something about it. Their idea was born from the concept of using water – something everyone drinks daily – as the route to wellness. This led to the creation of functional, plant-based hydration powders three years ago.

What sets Shake Your Plants apart from its competitors are its formulations, which are 100 per cent natural and made from real fruit and superfoods. The Kombucha Plus line, for example, features tea that has been brewed in the mountains of Taiwan. The hydration range has been crafted from organic blueberries and coconut water and can replenish key electrolytes without the use of phosphates, to allow for people with kidney problems to use the product.

Since the duo are passionate about the environment at large, sustainability is at the core of their operations. Shake Your Plants uses ‘lost resources’, that is, ‘ugly’ fruits and vegetables that would otherwise go to waste but are full of nutritional value. They admit their packaging is an ongoing journey in sustainability but currently uses less than 1% of the plastic found in a typical single-use plastic water bottle.

The duo is extremely grateful for being selected as winners of the programme.

Justine says, “In the UAE, as a small company founder, you always look at retail with big stars in your eyes. But people don’t realise what it takes to actually enter retail. So the Spinneys Local Business Incubator Programme is a unique proposition.”

Emphasising that the process so far has been extremely smooth, the co-founders are also working on a pipeline of new products and are closing a round of investment to deploy it.

COMING SOON

Justine Dampt Co-founder

Lia Coelho Co-founder

“In the UAE, as a small company founder, you always look at retail with big stars in your eyes.”

bumblebee

The inspiration for Bumblebee – a home-grown business that supplies ready-made frozen meal plans for babies and toddlers – came from a moment in early 2020 while 27-yearold Qadreya Al Awadhi was babysitting her friend’s son just before the pandemic. She recalls turning over a jar of baby food to check the ingredients, and then realising it was produced months before the baby had even been born. “That’s when I realised there was no fresh, healthy baby food available in the market.” Eventually, she realised she had a viable business idea.

It’s important to note that her approach to baby nutrition goes beyond fresh ingredients. Each dish has been created using the expertise

Qadreya Al Awadhi Founder

of a paediatric nutritionist and a developmental specialist to ensure all the meals have the macro nutrients a child could need, and all of Bumblebee’s meals are cooked from scratch (including the sauces).

Equally, she has been committed to creating meals that are not bland, rather those that include diverse flavours and nutrients – think of pears, spinach, spices, sesame and more. “This way, we introduce the child to different flavours as well as common allergens – such as sesame – from an early age,” she says.

Bumblebee sources most of its vegetables locally, including from Qadreya’s own farm. For ingredients that don’t grow in the UAE, such as strawberries and apples, she sources from

“We introduce the child to di erent avours as well as common allergens –such as sesame – from an early age.”

international suppliers. Even the meats used in Bumblebee’s meals come from local farms.

This young Emirati entrepreneur has now launched what she claims is a world-first: baby biscuits made with bone broth. “I’m always finding ways to innovate and to try something new that hasn’t been done. I searched everywhere, but all I can find are bone broth biscuits for dogs,” she says.

For Qadreya, the journey with Bumblebee has been marked by many proud moments. One highlight was being selected for the UN Women’s programme and also appearing on Shark Tank. But if she had to pick a favourite milestone, she says, it’s qualifying for the Spinneys Local Business Incubator Programme.

good candy co.

When Rabail Ali moved to Dubai two years ago, she noticed that healthy candy alternatives were virtually non-existent. “I’m very passionate about health and fitness. So, to me this didn’t make sense. There are so many healthy products in every single category – so why not in candy? I made it my mission to really solve that pain point and that’s how Good Candy Co. came into being,” she says.

Launched online in July 2024, Good Candy Co. offers sweets that are naturally sweetened with date sugar. “I wanted to take away the guilt of consuming candy,” she says.

The brand currently offers two varieties: Fruity Bears, packed with sweet, natural flavours, and Sour Stars, for those who love a tangy twist.

Rabail Ali Founder

“When my children said they didn’t want candy from the store anymore and said they wanted my version, I knew that was the real turning point.”

But this is just the beginning: Rabail reveals that she is working on expanding its product line to include lollipops and other wholesome treats.

The journey from concept to creation was a rapid one. Within months, Rabail perfected the recipe, sourced ingredients, as well as developed the branding and packaging. She’s extremely proud of what she considers an important milestone. “When my children said they didn’t want candy from the store anymore and said they wanted my version, I knew that was the real turning point,” she says proudly.

sugar is sourced from France, the rest of the ingredients, packaging and design are all sourced locally.

Recognising the potential of the Spinneys Local Business Incubator Programme, Rabail applied in August 2024. “Spinneys is where my ideal consumer is: the mom who is looking for better options, the healthy consumer,” she says.

For aspiring food entrepreneurs, she offers simple, but crucial, advice: “Honestly, just go for your dream. Don’t overthink it. There are many people who will help you. And that’s one of the things that I want to do… if Good Candy Co. grows in the way I think it will, I want to help other food entrepreneurs. Just take the next step and doors will open.” COMING SOON

What was a critical component of her product’s ingredients was securing high-quality date sugar with the lowest possible glycemic index to prevent sugar spikes. While the date

In season

Our seasonal highlights include French tomatoes, mushrooms, herbs, mangoes, raspberries and more

Mango and black pepper ghee cake with cardamom icing

Roasted tomato and za’atar manakish

French tomatoes

ROASTED TOMATO AND ZA’ATAR MANAKISH

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

For the dough

375g Spinneysfood Whole Wheat Flour

7g dried instant yeast

1 tsp Spinneysfood Fine Sea Salt

3 tbsp Spinneysfood White Sesame Seeds

35g Spinneysfood Za’atar

For the topping

200g French tomatoes on the vine

80ml Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Peppercorns, freshly ground, to taste

To serve

250g labneh

1 Preheat the oven to 200°C, gas mark 6. Place a pizza stone or baking sheet inside to preheat.

2 Mix the dough ingredients together and knead for 8-10 minutes, or until smooth and elastic. Allow to rest for 10 minutes. 3 Meanwhile, arrange the tomatoes on a baking tray, drizzle over 2 tablespoons of the olive oil, and season with salt and pepper. Roast for 10 minutes or until blistered but not yet soft. Set aside.

4 Divide the dough into four equal portions and roll each out into a 25-30cm circle. Brush each dough round with the remaining olive oil and sprinkle over the za’atar. Place in the oven on the pizza stone for 10-15 minutes, or until golden and cooked through. Remove from the oven. 5 Top the manakish with the labneh and roasted tomatoes and serve immediately.

Mangoes

MANGO AND BLACK PEPPER GHEE CAKE WITH CARDAMOM ICING

The ghee in this cake makes the crumb tender and adds a rich, nutty ﬂavour, along with a hint of heat at the end from the black pepper.

Prep time: 25 minutes

Cook time: 1 hour

Serves: 6-8

For the cake

150g ghee

1 lime

1 ripe Indian mango

220g Spinneysfood Extra Fine Caster Sugar

2 large Spinneysfood Organic Free-Range Eggs

100g Spinneysfood Full Fat Greek Yoghurt

1 tsp Spinneysfood Ground Black Pepper

225g Spinneysfood All-Purpose Flour

1 tbsp Spinneysfood Baking Powder

For the icing

125g full-fat cream cheese

100g Spinneysfood Extra Fine Icing Sugar

1 lime

1 tsp ground cardamom

1 Preheat the oven to 160°C gas mark 3. Grease and line a 22cm x 8cm x 7cm loaf tin with baking paper. 2 Melt the ghee and set aside to cool slightly. Zest the lime. Peel the mango. Weigh out 50g and chop the rest into 1cm cubes. Purée the 50g of mango in a blender. Place the mango purée in a large bowl with the melted ghee, sugar, eggs, yoghurt, lime zest and pepper. Whisk until the ingredients are fully combined. Sprinkle 1 tablespoon of the flour over the cubed mango and toss to combine. Sieve the rest of the flour and baking powder over the wet ingredients and whisk until well combined. Fold the mango cubes into the batter. Spoon the mixture into the loaf tin and smooth the top. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. 3 Meanwhile, prepare the icing. Place the cream cheese and icing sugar in the bowl of an electric mixer and beat for 5 minutes. Scrape down the sides of the bowl. Juice the lime and add to the bowl with the cardamom before beating for a further 1 minute. 4 Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Spread the icing over the top of the cake. 5 Decorate with extra mango slices and serve.

Raspberries

RASPBERRY ROSE MA’AMOUL

Prep time: 1 hour

Cook time: 15 minutes

Makes: 16-20

For the dough

190g Spinneysfood Salted Butter

45g Spinneysfood Extra Fine Caster Sugar

40g corn starch

190g Spinneysfood All-Purpose Flour

For the filling

50g desiccated coconut

10g Spinneysfood Extra Fine Caster Sugar

1 tbsp ghee

2 tsp rose water

25g Spinneysfood White Chocolate

100g fresh raspberries

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 starch and flour and mix just until a soft dough forms. 3 To make the filling, place all the ingredients and 50g of raspberries in a food processor and blitz until a rough paste forms. Set aside. 4 Divide the dough into 20 pieces and roll into balls weighing approx. 20g each. With your thumb, make a dent in each ball then place 1 teaspoon of the filling in the indent. Press a fresh raspberry into the centre of each one. Top with approx. 5g of dough to seal. Close and roll into balls again. 5 Dust the ma’amoul moulds generously with corn starch and firmly press the dough into the mould. Place on the baking sheet and refrigerate for 30 minutes or until firm. 6 Bake for 15-20 minutes, or until golden around the edges. 7 Allow to cool completely before serving.

Herbs

CRUDITÉS WITH SABZI HUMMUS

Sabzi hummus is a vibrant twist on the classic dip, infused with fresh herbs for a fragrant and ﬂavourful snack or appetiser.

Prep time: 20 minutes

Cook time: 5 minutes

Serves: 4

For the sabzi hummus

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Dill

Handful of Spinneysfood Fresh Mint

400g Spinneysfood Hummus

For the platter

100g Spinneysfood Tenderstem Broccoli

5 Spinneysfood Snacking Cucumbers

4 Spinneysfood Snacking Seedless Peppers

8 radishes

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Dill

Handful of Spinneysfood Walnuts

150g Spinneysfood Whole Green Hojiblanca Olives in Brine

4 Spinneysfood Spring Onions

200g Spinneysfood Organic Feta Cheese

1 Wash the herbs and pat them dry. Place the hummus in a food processor along with the herbs. Blitz until smooth and vibrant. Transfer the herbed hummus to a serving bowl and place it in the centre of a large platter. 2 Bring a pot of water to a boil. Blanch the tenderstem broccoli for 2 minutes, then refresh in iced water and drain. Halve the snacking cucumbers, seedless peppers

TOP TIP!

If you don’t have a ma’amoul mould, flatten the filled dough ball slightly and use a fork to make decorative patterns on top.

Raspberry rose ma’amoul

Crudités with sabzi hummus

and radishes. Arrange the vegetables around the hummus along with the herbs, nuts, olives and spring onions. 3 Place the feta onto the platter and serve immediately. 4 The hummus can also be stored in an airtight container for 1 week.

Mushrooms

FALAFEL-BATTERED MUSHROOMS WITH TOMATO-PARSLEY SALAD

Prep time: 25 minutes

Cook time: 15 minutes

Serves: 4

1 x 400g tin Spinneysfood Organic Chickpeas

1 tsp Spinneysfood Smoked Paprika

4 tbsp Spinneysfood Ground Cumin

1 tsp Spinneysfood Dried Thyme

Half a bunch Spinneysfood Fresh Parsley

Half a bunch Spinneysfood Fresh Coriander

1 small green chilli

1 tsp Spinneysfood Fine Sea Salt

200g Spinneysfood All-Purpose Flour

50g chickpea ﬂour, plus extra for dusting 500ml soda or sparkling water

Spinneysfood Pure Sunﬂower Oil, for frying

500g mix of oyster, king oyster, shiitake, lion’s mane, chestnut or maitake mushrooms

For the salad

500g French tomatoes

1 large red capsicum

4 garlic cloves

1 tbsp Spinneysfood Smoked Paprika

1 tsp Spinneysfood Sumac

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Handful of Spinneysfood Fresh Parsley

To serve Lemon wedges

1 Drain and rinse the chickpeas. Place them in

a food processor with the smoked paprika, cumin, thyme, parsley, coriander, chilli and salt. Purée the ingredients until a smooth paste forms (add 2 tablespoons of the soda water, if necessary). Scrape down the sides as you go. Transfer to a bowl and add the fl our and chickpea fl our and stir until just combined. Slowly add in the soda water a little bit at a time, stirring as you go, so that no lumps develop. The batter is ready when it is the consistency of thin pancake batter. 2 Heat the oil in a deep pot over a medium heat. 3 Chop the mushrooms into equal-sized pieces. Dust the mushrooms with the chickpea fl our before dipping them into the batter, then drop into the hot oil. Fry until crisp and golden. 4 To make the salad, quarter the tomatoes and place them in a mixing bowl. Set aside. Quarter the capsicum, discarding the stem and seeds. Peel the garlic. Place the capsicum in a food processor with the garlic and blitz until they form a paste. Transfer to a bowl and then add smoked paprika, sumac, salt, pepper and olive oil. Mix well. Pour the dressing over the cut tomatoes and mix to cover on all sides. Chop the parsley and toss with the salad. Allow to stand for 30 minutes for the fl avours to blend well. 5 Serve the falafel-battered mushrooms with the fresh salad.

ClemenGolds

CLEMENGOLD AND ALMOND

M’HANNCHA WITH CLEMENGOLD SYRUP

M’hanncha is a popular Moroccan dessert that is shaped like a coiled snake. It consists of pastry ﬁlled with sweet almond paste. We’ve added ClemenGold zest and juice to our recipe so the citrus ﬂavour complements the nuttiness of the almonds.

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 8

For the m’hanncha

400g ground almonds

200g ghee

120g Spinneysfood Super Fine Icing Sugar

2 tsp orange blossom water

1 large Spinneysfood Organic Free-Range Egg

1 ClemenGold

1 x 375g packet of fresh ﬁlo pastry

2 tbsp Spinneysfood Extra Fine Caster Sugar

For the syrup

8 ClemenGolds

220g Spinneysfood Extra Fine Caster Sugar

1 Spinneysfood Cinnamon Stick

1 Preheat the oven to 180°C, gas mark 4. Brush a 28cm round pan with melted butter. 2 To make the fi lling, place the ground almonds in a dry pan and toast over a low heat for 6 minutes, stirring constantly. Add to a food processor with 50g of ghee, icing sugar, orange blossom water and egg. Zest and juice the ClemenGold. Add the juice into the mixture. Pulse until combined, it should be a thick marzipan-like mixture. 3 Divide the fi lling into nine pieces and roll each into a thin sausage. Chill until fi rm. Roll out the fi lo and place one sausage along the long edge of each sheet. Enclose the sausage in the fi lo, rolling up to form a cylinder. Repeat with remaining sausages and fi lo. Roll up the fi lo sheets to form a spiral shape, pressing the edges together tightly. Melt the remaining ghee and pour it over the fi lo, scatter over the caster sugar and bake for 35 minutes, or until crisp and golden. If there is excess ghee on top, you can pour it off. 4 To make the syrup, zest and juice the ClemenGolds. Combine the zest and juice with the sugar and cinnamon stick in a saucepan over a medium heat. Simmer for 5 minutes while stirring to dissolve the caster sugar. Once it has thickened, remove from the heat. 5 Pour the hot syrup over the hot spiral pastry. 6 Serve the ClemenGold and almond m’hanncha warm or at room temperature.

We work with growers around the world to bring you the freshest seasonal produce.

VEGAN

Mushrooms

Spinneysfood Fresh Herbs ClemenGolds Indian mangoes

French tomatoes

ClemenGold and almond m’hanncha with ClemenGold syrup

Falafel-battered mushrooms with tomato-parsley salad

Meet the producers

Surexport is the force behind our delicious Spanish strawberries and blueberries from Morocco

the matter HEART OF

When it comes to growing the best strawberries, good breeding is a matter of genetics, as the family business behind Surexport has proven at their farms in Southern Spain

The province of Huelva scrolls inland from the Atlantic, covering terrain scorched by heat and soaked by coastal marshes. This is the sunniest region of Spain, but the soil also benefits from having been at the bottom of the sea millions of years ago. Its abiding sand-like texture is riven by surface waters that are now relatively low in salt content.

For the growers at Alamo Farm, on the edge of Doñana National Park, these conditions mean one thing above all else: the absolute best strawberries. And for Andrés Morales Vilar and family, that particular fruit has been the story of their lives. Their company Surexport now grows other berries in other countries – including Morocco, Portugal, Mexico, Peru and soon India and China – but the family business began with the strawberries that brought Andrés’ fruit-farming parents to Huelva in the first place.

He grew up around them, and when he finished school helped to found and build the small shipping operation that has long since become a leading international name in the industry.

Today Andrés is CEO, and no less passionate about the original and ongoing mission.

“Since the very beginning we were focused on improving the offer,” he says. “Finding better growing techniques, better quality fruit and better genetics to keep developing berries that will delight our customers.” It’s a dynamic business, and berries are a bigger deal than they used to be in terms of the market, but for such a major player, Surexport still has a “grower’s soul”, as commercial manager Carmen Perez Andrade puts it.

“We still have the mindset of artisans,” she says. “We want to give our customers something different and genetics have always been the key.” In this respect, one specific variety of strawberry has become a favourite of consumers all over the world, and not least of Spinneys’ customers in Dubai. Aptly named Inspire, it’s the product of a successful breeding programme that took years to come to literal fruition.

“People might not realise how many steps are involved in the value chain,” says Surexport’s operations manager Vicente Jiménez. “It’s a complex process, from farming to consumer perception and the average time to create a commercial variety is around 10 years.” The results can be spectacular, however, as happened with Inspire. “It’s got a fantastic flavour, it’s the perfect size and colour and has a

“We still have the mindset of artisans,” she says. “We want to give our customers something di genetics have always been the key.”

good shelf life and it’s quite stable, so the quality stays high throughout the growing season,” says Vicente.

In recent years, the conventionally grown berries have also been supplemented with organics. “We see that many consumers prefer it. Obviously it makes growing more difficult because of the limitations imposed to control pests, but we still have good results.”

Demand is such that it drives the expansion of the company to other territories, where alternate growing seasons allow for year-round production on the most popular berries. Surexport’s domain now ranges from northern Spain and Holland to the depths of Peru. In some areas the family has purchased farms directly, in others they work with trusted third-party growers, but in general the aim is to bring all foreign operations in line with the impressive technical specs on display here in Huelva.

“Our factory is very highly automated to process fruit as quickly as possible, decrease the temperature as fast as we can, increase the shelf life and reach consumers in the best possible condition,” says Vicente.

“Within half an hour of harvest the fruit should be in a refrigerated truck on its way to the packing house. We put it in cold store to stop the degradation process and within three hours it’s in fast-cooling tunnels at almost zero degrees, ready for loading,” he adds.

On a visit to the farm in mid-February, Spinneys commercial produce manager Neil Gibson watches all this happen in real time. Midwinter to early spring is peak strawberry growing season on this site, explains Neil: “The days are still short, so the fruit takes longer to ripen, with sugars building up over maybe 30 days. That gives you a larger berry and really adds to the eating quality.” Like many consumers, he’s a particular fan of the Inspire variety.

“It’s absolutely one of our favourites. It looks beautiful, travels really well, it’s got the perfect finish and the perfect sweetness. The texture is ideal as well, not too crunchy not too soft.”

The berries now being picked behind him – big, bright, heart-shaped points of red against the deep blue Spanish sky – will soon be packed onto Spinneys pallets then quickly processed, labelled and flown to Dubai this evening. For those customers at the end of the supply chain, awaiting the freshest possible fruit, Neil has words of assurance: “They’ll be in Spinneys stores by tomorrow night.”

PREVIOUS SPREAD, CLOCKWISE FROM LEFT: The Inspire variety of strawberry is the result of years of genetic breeding to achieve the perfect size, colour, flavour and shelf life; midwinter to early spring is peak strawberry growing season on the Alamo Farm; the province of Huelva is the sunniest region of Spain, which, coupled with the region’s sandy soil, creates excellent growing conditions for strawberries.

IN STORES NOW

Written by Ti any Eslick & Stephen Phelan ; Photography by Camilla Hylleberg Spinneysfood Spanish Strawberries

OPPOSITE PAGE, FROM LEFT: Andrés Morales Vilar, CEO of Surexport; ripe strawberries are picked in the morning and flown to Dubai that same evening.

THIS PAGE, CLOCKWISE FROM TOP LEFT: Inspire strawberries have the perfect finish, not too crunchy and not too soft; picking is a delicate process requiring nimble fingers; from midwinter to early spring the sugars in the fruit build up, resulting in large berries with exceptional eating quality; harvested strawberries are immediately cooled down to preserve their quality; Vincente Jiménez, operations manager; Spinneysfood labels ready for the punnets; Neil Gibson, Spinneys commercial produce manager.

BECAME A HIT HOW POP

In a vast greenhouse in Agadir, Southern Morocco, fresh produce buyer Mohammed Basheer holds up one of the Sekoya Pop® blueberries grown, harvested and packed here for the Spain-based company Surexport. The berry itself looks almost as big as a cherry between Basheer’s fingers. “The Sekoya Pop® is a selected premium variety known for its large size,” he says. “It has a crisp texture and intense flavour, sweetness with a hint of tanginess. It also travels very nicely, maintaining its quality and freshness from farm to shelf.”

The market for blueberries in general, and this variety in particular, has been growing as well as the fruit itself, as more consumers adopt healthy, nutritious eating and snacking habits. “They’re perfect for putting in breakfast bowls and smoothies,” says Basheer, who also puts them in his son’s lunchbox. Now he pops this one in his mouth, too. “Amazing,” he says.

Planting blueberries (and raspberries) across nine farms here in Agadir, and many others in Northern Morocco, Peru and Mexico – with a planting programme soon to begin in India – allows Surexport to grow much further afield than the company’s original base in Huelva, Spain. As CEO Andrés Morales Vilar puts it, this strategy equates to greater “availability”.

“Sekoya Pop® has the taste and crunchiness that our customers like,” he says, “and when they like something, they want to be able to buy it always. ”While the blueberry harvest in Spain runs from March to May, and Peru has a much longer season from June or July to December, the Moroccan farms start picking as early as January, helping to ensure a year-round supply. For quality manager Zakaria Mao, part of the year is taken up with the various certifications required to comply with agreed social and environmental standards, not to mention water management. In this dry region, says Zakaria, “we are constantly looking for better agricultural practices to optimise the use of water and all our natural resources.”

Supply to the Agadir operation comes from both the ocean and from boreholes, and while the job brings fairly constant challenges, the blueberry is a fairly resilient fruit. “It’s very easy to manage the quality, compared to

OPPOSITE PAGE, FROM TOP: Blueberry plants are relatively easy to grow and manage; the white bloom on the berries are completely natural and edible.

THIS PAGE, CLOCKWISE FROM TOP LEFT: Mohammed Basheer, Spinneys fresh produce buyer; Sekoya Pop ® is a premium variety that stands out for its crisp texture and intense flavour; these blueberries are available across Spinneys stores; harvesting begins as early as January in Morocco; Sekoya Pop ® travels well, keeping its plump shape.

“THE SEKOYA POP ® IS A SELECTED PREMIUM VARIETY KNOWN FOR ITS LARGE SIZE. IT HAS A CRISP TEXTURE AND INTENSE FLAVOUR, SWEETNESS WITH A HINT OF TANGINESS. IT ALSO TRAVELS VERY NICELY, MAINTAINING ITS QUALITY AND FRESHNESS FROM FARM TO SHELF.”

raspberries. They don’t have the same issues.” Once the harvest begins, “blueberries are carefully picked at our greenhouses, collected by our refrigerated trucks and taken to our packhouse. This operation must take less than one hour from the moment the fruit is picked in our fields.”

Overseas sales manager Cristian Morales deals with all such markets outside Europe, from partners such as Spinneys in the Middle East to Southeast Asia and Canada. In his five years at Surexport he has come to think of the company as a “little-big family business” that reaches around the world but remains “focused on the final customer”.

Sekoya Pop® was developed with that customer in mind, emerging as a maximally appealing variety from the lengthy and expensive process that such breeding programmes tend to entail. “It’s such a nice variety, so nice to eat but also travels so well, arriving at the final destination in the same good shape that you see here in the crops,” says Cristian.

The berries here have a slight white bloom on them, which is perfectly natural and even edible – you can wipe it off or eat it as it comes, as Cristian does while he speaks. “Some years ago, people didn’t know much about this kind of fruit, but as society becomes more aware of the importance of how we eat, they want more and more of it. Blueberries are antioxidants with a great flavour that we sell in tubes that you can take to work or school.”

Sekoya Pop® is so good, in fact, that it makes older varieties of blueberry seem less appealing. Which begs the question, is there some new variety in the pipeline that might turn out even better? “That’s going to be difficult, honestly,” admits Cristian. “Sekoya Pop® is crunchy in ways that was quite new for blueberries, and the shelf life is amazing.”

“So the real challenge is to develop an even newer and better variety. But we like challenges, and we join the best breeding programmes. We’re testing now, and we’re on the way.”

THIS PAGE, FROM LEFT: Cristian Morales, overseas sales manager; Zakaria Mao, quality manager for Surexport in Morocco, with Mohammed Basheer.

Premium Blueberries

On the clock

Breakfast for dinner, or vice versa – versatile meals ideal for iftar or suhoor

15 MINS

MIRZA GHASEMI WITH STUFFED FLATBREAD

Mirza ghasemi is a side dish made with baked or grilled aubergines and tomatoes with eggs scrambled into it right at the end of the cooking time. It was created by a former ruler of the Gilan province in northern Iran. We’ve cut down the cooking time for this dish by using readymade shakshuka sauce and chargrilled aubergines.

Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4

4 large pita breads

4 Spinneysfood Lamb Burgers (approx. 100g each)

Spinneysfood Pure Sunﬂower Oil, for brushing

450g Pure Harvest Shakshuka

330g Pelagonia Chargrilled Aubergine

½ tsp Spinneysfood Fine Turmeric

3 large Spinneysfood Organic Free-Range Eggs

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

To serve

Spinneysfood Fresh Parsley

1 Preheat the oven to 200°C, gas mark 6. 2 Cut each pita bread open to create a pocket. Place a raw burger patty inside each pita, pressing gently to spread the meat evenly. Brush both sides of the pitas with oil. Bake the stuffed pitas in an oven for 10 minutes, or until golden and cooked through. 3 Meanwhile, heat the shakshuka sauce in a large frying pan over a medium heat. Drain and roughly chop the chargrilled aubergine. Stir the aubergine and turmeric into the shakshuka sauce and cook for 3-5 minutes until heated. 4 Lower the heat to medium. Beat the eggs and pour them into the pan. Stir constantly for 2-3 minutes until the eggs are fully set and incorporated. Season with salt and pepper. Remove from the heat and keep warm. 5 Chop the parsley and scatter over the mirza ghasemi. 6 Serve while hot alongside the stuffed pita flatbreads.

ghasemi

Mirza

with stuffed flatbread

Spinneysfood Lamb Burgers

Pelagonia Chargrilled Aubergine

Pure Harvest Shakshuka Sauce

Spinneysfood Organic Free-Range Eggs

20 MINS

KALE, SPINACH AND YOGHURT BORANI WITH POACHED EGGS

A modern twist on a classic Persian dish, this borani combines the earthy ﬂavours of spinach and kale with creamy yoghurt and a hint of saffron. Topped with poached eggs and nuts, it’s a nutritious and satisfying dish that’s perfect for brunch or a light dinner.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4

Pinch of saffron

1 tbsp hot water

1 medium onion

200g baby kale

200g Spinneysfood Organic Baby Spinach

2 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

100g ﬂaked almonds

Spinneysfood Fine Sea Salt, to taste

125g Spinneysfood Full Fat Greek Yoghurt

1 tbsp Spinneysfood Organic White Grape Vinegar

4 large Spinneysfood Organic Free-Range Eggs

Kale, spinach and yoghurt borani with poached eggs

1 Steep the saffron in the hot water and allow to stand. Peel and finely chop the onion. Roughly chop the kale and spinach. Peel and thinly slice the garlic. 2 Heat the olive oil in a large pan over a medium heat. Add the almonds and garlic slices and sauté until golden. Drain and set aside. Add the onion to the pan and sauté, stirring often, for approx. 5 minutes, until soft and golden. Add the kale and spinach to the pan and sauté for 5 minutes until softened. Transfer the greens to a sieve and press gently to remove excess liquid. Once cooled, transfer to a bowl and stir in the salt. Mix the saffron water into the yoghurt and adjust the seasoning, if needed. 3 Bring a medium-sized pot of water to a gentle simmer. Add the vinegar to the water. Crack each egg into a small bowl. Gently swirl the water to create a vortex, then carefully slide in one egg at a time. Poach for 3-4 minutes until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain on a paper towel. Repeat with the remaining eggs.

4 Spoon the saffron yoghurt onto a serving plate and top with the spinach and kale mixture. Place the poached eggs on top. Scatter over the toasted nuts and garlic. Serve immediately.

VEGGIE

15 MINS

QUICK KOSHARIINSPIRED SALAD

Traditional koshari is a popular Egyptian street food served with a garlicky tomato sauce.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

For the salad

150g ditalini or elbow pasta

1 x 400g tin brown lentils

1 x 400g tin Spinneysfood Organic Chickpeas

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

50g vermicelli noodles

100ml Spinneysfood Bottled Drinking Water

100g Spinneysfood Baby Plum Tomatoes

Handful of Spinneysfood Fresh Parsley

2 large boiled eggs (available from the deli counter)

100g Waitrose Cooks’ Ingredients Crispy Fried Onions

For the tomato vinaigrette

2 tbsp Spinneysfood Tomato Pesto

3 tbsp water

2 tbsp Spinneysfood Organic White Grape Vinegar

1 tsp Spinneysfood Ground Cumin

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

Quick koshariinspired salad

This easy salad transforms the original dish into a speedy meal, which can also be made with leftover rice for a lling meal.

1 Bring a large pot of salted water to a boil. Add the pasta and cook for 8 minutes or until al dente. Drain and set aside.

2 Drain and rinse the lentils and chickpeas. Season each well, then set aside. Heat 1 tablespoon of olive oil in a medium-sized pan over a medium heat. Add the vermicelli and toast until golden brown. Add the water and simmer until the noodles are tender, approx. 3-4 minutes. Season with salt and set aside. 3 Halve the plum tomatoes. Chop the parsley. 4 To make the vinaigrette, whisk all the ingredients together and season well.

5 Arrange the pasta, lentils and chickpeas in sections on a large serving platter. Add the tomatoes and vermicelli. Place the boiled egg halves over the salad and sprinkle over the crispy onions. Spoon over the tomato vinaigrette and scatter over the fresh parsley.

6 Serve the salad with any remaining vinaigrette on the side.

VEGGIE

20 MINS

SHEETPAN SWEET POTATO KUKU SABZI

This sheet-pan version of the Persian classic is easy to prepare for the family and perfect for suhoor or iftar. It can be reheated gently. You can customise the dish with leftover roasted vegetables or cooked meats.

Prep time: 5 minutes

Cook time: 20 minutes

Serves: 4

8 large Spinneysfood Organic Free-Range Eggs

1 bunch Spinneysfood Fresh Parsley

1 bunch Spinneysfood Fresh Coriander

1 bunch Spinneysfood Fresh Dill

1 bunch Spinneysfood Spring Onions

4 walnuts

½ tsp dried fenugreek leaves

2 tsp Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Baking Powder

¼ tsp Spinneysfood Ground Turmeric

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 tsp dried barberries (optional)

50g Spinneysfood Feta Cheese

150g roasted sweet potato from Spinneys deli

SERVE IT WITH...

Crunchy and acidic condiments such as cucumber and carrot pickles to balance out the sweetness of the sweet potatoes. Freshly baked flatbreads on the side are also the ideal accompaniment.

1 Preheat the oven to 200°C, gas mark 6. Grease a 20cm x30cm casserole dish. 2 Place the eggs in a food processor and add the parsley, coriander, dill and spring onions. Pulse until finely chopped. Add the walnuts, fenugreek, flour, baking powder, turmeric, salt and pepper, then pulse again until combined. 3 Pour the mixture into the prepared dish, spreading it evenly. Scatter over the barberries, cubed feta cheese and sweet potato. 4 Bake for 20 minutes until the kuku is puffed and set in the centre. 5 Serve warm with salad or fresh herbs, if desired.

Sheetpan sweet potato kuku sabzi

VEGGIE

15 MINS

NASI GORENG WITH CRISPY VERMICELLI EGGS

Nasi goreng is a traditional fried rice dish from Indonesia. The pre-made rice is stir-fried with meat and vegetables and gets a lot of ﬂavour from kecap manis (sweet soya sauce) and shrimp paste, which impart a delicious umami ﬂavour. It is often served topped with a fried egg.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

2 tsp Waitrose Cooks’ Ingredients Red Chilli Paste

3 shallots

2 tsp palm sugar

2 stalks fresh lemongrass

1cm piece fresh galangal

1 tsp tamarind paste

¼ tsp freshly grated nutmeg

Spinneysfood Fine Sea Salt, to taste

1 bunch Spinneysfood Spring Onions

4 tbsp Spinneysfood Pure Sunﬂower Oil

1 tbsp shrimp paste

2 tsp Thai Choice garlic paste

1 tbsp kecap manis

180g Spinneysfood Cooked Prawns

300g cooked rice from Spinneys deli

50g vermicelli noodles

4 large Spinneysfood Organic Free-Range Eggs

To serve

Spinneysfood Fresh Coriander

Pinch of Spinneysfood Chilli Flakes

1 In a food processor, blend the chilli paste, shallots, palm sugar, lemongrass, galangal, tamarind, nutmeg and salt until smooth.

Nasi goreng with crispy vermicelli eggs

Quick lentil lasagne

2 Finely chop the spring onions. Heat 2 tablespoons of the sunflower oil in a large frying pan over a medium heat. Add the spring onions, shrimp paste, garlic paste, then sauté for 1-2 minutes. Add the chilli paste mixture and sauté for 2 minutes, then add the kecap manis, prawns and rice and cook until heated through. 3 Meanwhile, make the crispy vermicelli eggs by heating the remaining sunflower oil in a small frying pan over a medium heat. Add the vermicelli noodles and fry for 1-2 minutes until golden and crisp. Make four wells in the pan, crack an egg directly into each well, and cook for 3-4 minutes until the edges are crispy and the yolk is still runny. Sprinkle with salt and chilli flakes. 4 Transfer the fried rice to a serving platter. Top with the crispy vermicelli eggs and scatter over the fresh coriander and more chilli flakes, if desired. 5 Serve while hot.

Tin

Ramadan Kareem

Moments that matter and meaningful meals

Courgette-stuffed mana’eesh

Overnight saffron chia oats

Pink radish yoghurt tzatziki

POWER PLATTER

This suhoor platter, featuring snacks made with high-protein options such as cottage cheese, authentic Greek yoghurt, organic eggs, chia seeds and high-ﬁ bre oats –will help to sustain you throughout the day’s fast

Orange, date and raspberry energy bites

Cottage cheese and spinach fatayer

TOP TIP!

To give these oats extra texture, sprinkle toasted nuts or seeds on top just before serving.

Orange, date and raspberry energy bites

Overnight saffron chia oats

Cottage cheese and spinach fatayer

OVERNIGHT SAFFRON CHIA OATS

Prep time: 10 minutes (plus chilling time)

Serves: 4

For the saffron

1 pinch saffron

1 small ice cube

For the overnight oats

180g rolled oats

300ml Spinneysfood Full Fat Fresh Milk or any alternative milk of choice

4 tbsp Spinneysfood Organic Maple Syrup

2 tbsp chia seeds

½ tsp ground cardamom

1 pinch pink Himalayan salt

To serve

100g Spinneysfood Frozen Raspberries

50g Spinneysfood Almond Nut Butter

1 Lightly crush the saffron between your fingertips and place it in a small bowl with the ice cube. Set aside at room temperature until the ice cube has completely melted. 2 In a medium-sized bowl, combine the saffron water and the rest of the overnight oats ingredients and stir well. Cover the bowl and refrigerate for at least 6 hours or up to 2 days. 3 When ready to serve, divide the mixture between four bowls. Top with crushed frozen raspberries and a tablespoon of almond butter.

COTTAGE CHEESE AND SPINACH FATAYER

For a crispier texture, bake the fatayer on a preheated pizza stone or an upside-down baking tray.

Prep time: 30 minutes (plus prooﬁng time)

Cook time: 30 minutes

Makes: 18

For the dough

80ml Spinneysfood Full Fat Fresh Milk

1 tbsp instant yeast

315g Spinneysfood All-Purpose Flour

3 tbsp Spinneysfood Fine Grain White Sugar

½ tsp Spinneysfood Fine Sea Salt

110g Spinneysfood Full Fat Greek Yoghurt, at room temperature

4 tbsp Spinneysfood Pure Sunﬂower Oil

For the filling

350g Spinneysfood Organic Baby Spinach

1 brown onion

20g Spinneysfood Raw Walnuts

Handful of Spinneysfood Fresh Parsley

1 lemon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

½ tbsp pomegranate molasses

½ tsp Spinneysfood Sumac

½ tsp baharat

120g Spinneysfood Cottage Cheese

Spinneysfood Fine Sea Salt, to taste

For brushing

1 large Spinneysfood Organic Free-Range Egg

1 tbsp Spinneysfood White Sesame Seeds

1 Place the milk in a jug and warm it in the microwave at 20-second intervals until it’s lukewarm. Stir in the yeast. In a large bowl, whisk the flour, sugar and salt together. Make a well in the centre of the dry ingredients, add the yoghurt and pour in the milk mixture and oil. Knead by hand, or in a stand mixer until a dough forms. Cover with a clean tea towel and set the dough aside to rise in a warm place for 1 hour, or until doubled in size. 2 Roughly chop the spinach. Peel and finely dice the onion. Finely chop the walnuts, then lightly toast in a dry pan over a medium heat. Finely chop the parsley. Zest and juice the lemon. 3 Heat the oil in a large pan over a medium heat. Add the onion and sauté until softened. Add the spinach, stirring occasionally until wilted. Drain any excess liquid. Add the pomegranate molasses, sumac and baharat. Stir and cook for 1 minute before removing the pan from the heat. Set aside to cool completely. Once cooled, stir in the toasted walnuts, cottage cheese, salt, lemon zest and juice. Set aside. 4 Preheat the oven to 200°C, gas mark 6. Line a oven tray with baking paper. 5 Divide the dough into 35g balls. Cover and set aside to rest for 15 minutes. Working with one ball at a time, flatten them into ½cm thick rounds. Place a heaped teaspoon of filling in the centre of each round. Brush the edges with water and fold the dough over the filling in three segments to form a Y-shape. Pinch the edges to seal. Place the prepared fatayer on the oven tray. 6 Whisk the egg and brush the fatayer with egg wash and sprinkle over the sesame seeds. 7 Place in the oven and bake for approx. 15-20 minutes, or until golden brown and crisp. 8 Serve immediately.

ORANGE, DATE AND RASPBERRY ENERGY BITES

These energy balls make a healthy snack, or even a pre- or post-workout boost.

Prep time: 15 minutes

Makes: 20

2 oranges

200g Spinneysfood Medjool Dates – seedless

200g ground almonds

2 tbsp cocoa powder

¼ tsp pink Himalayan salt

2 tbsp freeze-dried raspberry powder

1 Zest and juice the oranges. 2 Place the orange zest and juice, dates, ground almonds, cocoa powder and Himalayan salt in a food processor. Pulse on high speed until combined. 3 Scoop out approx. 1 tablespoon of the mixture at a time and roll into balls between your palms. If the mixture feels sticky, lightly dampen your hands with water. 4 Arrange the

energy bites on a tray and sieve the raspberry powder over. 5 Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.

PINK RADISH YOGHURT TZATZIKI

Grate the cucumber and radishes ahead of time, but always squeeze out excess liquid right before mixing to keep the tzatziki fresh and creamy.

Prep time: 20 minutes

Serves: 4-6

1 Spinneysfood Organic Cucumber

4 radishes

2 garlic cloves

Handful of Spinneysfood Fresh Dill

Handful of Spinneysfood Fresh Mint

½ lemon

250g Spinneysfood Full Fat Greek Yoghurt

½ tsp Spinneysfood Fine Sea Salt

2 tsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 Finely grate the cucumber and radishes and place in a clean tea towel. Gently squeeze out any excess water. Place in a medium-sized bowl. Grate the garlic. Finely chop the herbs. Zest and juice the lemon. 2 Place the garlic, herbs, lemon zest, lemon juice, yoghurt and salt in the bowl with the grated cucumber and radish. Stir well to combine. 3 Spread on a serving plate and drizzle over the olive oil.

COURGETTE-STUFFED MANA’EESH

Prep time: 45 minutes (plus prooﬁng time)

Cook time: 25 minutes

Makes: 4

For the dough

250ml warm Spinneysfood Bottled Drinking Water

1 tbsp instant yeast

360g Spinneysfood All-Purpose Flour, plus more for shaping

1 tsp Spinneysfood Fine Grain White Sugar

1 tsp Spinneysfood Fine Sea Salt

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

For the courgette filling

2 medium courgettes

1 small brown onion

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Mint

Handful of Spinneysfood Fresh Dill

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

1 large Spinneysfood Organic Free-Range Egg

60g labneh

For the topping

125ml Spinneysfood Mediterranean Extra Virgin Olive Oil

60g Spinneysfood Za’atar

For brushing

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

VEGGIE

VEGAN

Pink radish yoghurt tzatziki

Courgette-stuffed mana’eesh

1 In the bowl of a stand mixer fitted with a dough hook, combine the water and yeast. Set aside for 5 minutes or until foamy. Add the flour, sugar, salt and olive oil. Mix on medium speed until smooth and elastic, approx. 5-10 minutes. Place the dough in a lightly greased bowl, cover and set aside to proof until doubled in size, approx. 1 hour. 2 Grate the courgettes. Finely chop the onion. Finely chop the herbs. Heat the oil in a medium-sized pan over a medium heat. Sauté the onion until soft and translucent. Add the grated courgettes, stirring until the moisture has evaporated, approx. 5 minutes. Add the

herbs and season with salt and pepper. Remove from the heat and cool completely. 3 Whisk the egg and labneh together and stir through the courgette mixture. 4 Preheat the oven to 200°C, gas mark 6. Line two baking trays with baking paper. 5 Divide the dough into 8 x 75g balls. Lightly flour a clean work surface. Working with two at a time, press out each ball into a flat disc approx. 5mm thick, 15-20cm wide, spreading the dough evenly but leaving a small border around the edges. Evenly spread 1-2 tablespoons of the courgette mixture in the centre, leaving a 1cm border. Brush the edges

with water and place the second dough round on top. Pinch the edges to seal and lightly roll out to 1cm thick. Repeat this process with the remaining dough. 6 Combine the olive oil and za’atar. Place the flatbreads on the baking trays. Spread a thin layer of the za’atar mixture over each flatbread, leaving a 1cm border and brush with extra olive oil. Using a fork, poke the flat breads a few times, this will prevent them from puffing up. 7 Bake for approx. 20-25 minutes, or until the edges are golden brown and the topping is bubbling. 8 Allow the mana’eesh to cool slightly before serving.

These protein- and energy-rich products are ideal for an early morning boost.

Freakin’ Healthy Coconut Butter Bites

Munchbox Chia Choco Energy Balls

Spinneysfood Peri Peri Hummus

Graham’s Protein 25 –Peach

Biotiful Kefir Protein –Salted Caramel

Make scrumptuous toasties, ﬁ lled bread pockets and more with a loaf of Warburtons Gluten Free Tiger Bloomer or Tiger Bloomer, which have the perfect balance of a thick crust with a deliciously soft interior

Manakish toasties

Butter chicken curry bread pockets

MANAKISH TOASTIES

These manakish toasties bring all the ﬂavours of traditional manakish into a buttery, crisp sandwich that’s perfect for a quick breakfast or snack.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

120g akkawi cheese or Spinneysfood Mozzarella

100g Spinneysfood Organic Feta Cheese

8 slices Warburtons Gluten Free Tiger Bloomer or Warburtons Tiger Bloomer

2 tbsp Spinneysfood Salted Butter, softened

2 tbsp Spinneysfood White Sesame Seeds

2 tbsp Spinneysfood Za’atar

1 Grate the akkawi or mozzarella. Crumble the feta. 2 Lay out four slices of bread and

spread butter over one side of each slice. Press the sesame seeds into the buttered sides of 4 slices of bread. Divide the grated cheese and feta evenly between them, spreading it out to cover the surface. Sprinkle the za’atar over the top layer of cheese and place the remaining four slices of bread on top to form sandwiches. 3 Heat a frying pan or griddle pan over a medium-low heat. Place the sandwiches in the pan and toast for approx. 2-3 minutes per side, pressing down lightly with a spatula, until golden brown and crispy. 4 Slice the toasties and serve warm.

BUTTER CHICKEN CURRY BREAD POCKETS

To ensure the pockets don’t burst while frying, set the sealed bread pockets aside for a few minutes before

frying. This helps the edges stick together better and prevents the pockets from opening in the oil.

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4-6

For the butter chicken bread pockets

200g butter chicken curry from Spinneys deli

55g gluten-free all-purpose ﬂour

80ml Spinneysfood Bottled Drinking Water

12 slices Warburtons Gluten Free Tiger Bloomer or Warburtons Tiger Bloomer

1.8L Spinneysfood Pure Sunﬂower Oil, for deep frying

To serve

150g Spinneysfood Greek-Style Natural Yoghurt

Handful of Spinneysfood Fresh Coriander

1 tsp Spinneysfood Natural Sea Salt Flakes

VEGGIE

To make your own toasted pine nuts for the fatteh, heat 1-2 teaspoons of ghee in a pan over a medium-low heat. Add the pine nuts and stir constantly for 2-3 minutes until they turn golden brown and release a nutty aroma. Remove immediately to prevent burning.

1 Using two forks or a hand mixer, shred the chicken into the butter chicken curry. This will ensure the mixture isn’t too wet. 2 In a small bowl, mix the gluten-free flour with water until a thick, smooth paste forms. Set aside. 3 Using a rolling pin, gently roll out each slice of bread to flatten it to approx. 2cm thick. Optionally, remove the crusts for a more uniform shape. This helps make the bread more pliable and easier to seal. Place a teaspoonful of butter chicken curry in the centre of six slices of bread. Using your fingertip, spread the flour paste around the filling. Place another slice of bread over it. Using a star cookie cutter, cut out a star-shaped pocket. Alternatively, use whatever cookie cutter you have or cut it into a square. Press the edges down firmly, crimping the edges with a fork if need be to seal completely. 4 In a deep pan, heat the oil to 180°C. If you don’t have a thermometer, test the oil by dropping a small piece of bread in – if it sizzles and turns golden quickly, it’s ready. 5 Carefully lower the bread pockets into the hot oil and fry for approx. 2 minutes on each side, or until golden brown and crispy. Remove from the oil and drain on a paper towels. 6 Serve with yoghurt, coriander leaves and a sprinkle of salt.

CHAI-SPICED HONEY BUTTER TOAST

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

For the toast

8 slices Warburtons Gluten Free Tiger Bloomer

120g Spinneysfood Salted Butter, softened

90g Spinneysfood Acacia Honey

75g Spinneysfood Light Muscovado Sugar

1 tsp Spinneysfood Fine Cinnamon

½ tsp ground cardamom

¼ tsp Spinneysfood Fine Ginger

Pinch of ground cloves

Pinch of Spinneysfood Natural Sea Salt Flakes

To serve

500ml Spinneysfood Madagascan Vanilla Beans

Ice Cream

4 tbsp Spinneysfood Organic Natural Honey, for drizzling

1 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 2 Trim off the crusts of the bread for straight edges, if desired.

3 In a small bowl, mix the butter, honey, sugar, cinnamon, cardamom, ginger, cloves and salt flakes until smooth. Using a palette knife or the back of a spoon, spread the chai-spiced honey butter generously over each slice to coat.

4 Arrange four of the slices on the lined baking tray and top them with another slice to form a stack. Bake for 8 minutes, then carefully flip each stack using tongs and bake for a further 8 minutes until golden and caramelised. Remove from the oven and cool on a wire rack for 10-15 minutes. 5 Top each toast with a scoop of ice cream and drizzle with extra honey.

FATTEH WITH CRUNCHY GOLDEN BREAD

Prep time: 15 minutes

Cook time: 10 minutes

Serves: 4

3 slices Warburtons Gluten Free Tiger Bloomer or Warburtons Tiger Bloomer

1.8L Spinneysfood Pure Sunﬂower Oil, for frying

For the yoghurt dressing

2 garlic cloves

1 lemon

400g Spinneysfood Full-Fat Greek Yoghurt

2 tbsp tahini

1 tsp Spinneysfood Fine Cumin

½ tsp Spinneysfood Fine Sea Salt

To serve

1 x 400g tin Spinneysfood Organic Chickpeas

Handful of Spinneysfood Fresh Parsley

Handful of Spinneysfood Fresh Mint

2 tbsp toasted pine nuts

50g Spinneysfood Fresh Pomegranate Jewels

1 Slice the bread into quarters. 2 In a deep pan, heat the oil to 180°C. If you don’t have a thermometer, test the oil by dropping a small piece of bread in, if it sizzles and turns golden quickly, it’s ready. 3 Working in batches, fry the bread for approx. 2 minutes on either side until evenly golden brown. Remove from the oil and drain on paper towels. Set aside to cool.

4 Mince the garlic and juice the lemon. In a bowl, place the garlic, lemon juice, yoghurt, tahini, cumin and salt. Whisk together until smooth. Adjust the seasoning, if needed. Remove from the heat immediately. 5 Drain and rinse the chickpeas. Roughly chop the parsley and mint. Arrange the chickpeas in a serving dish, top with the fried bread triangles. Drizzle over the yoghurt dressing. Top with the toasted pine nuts, pomegranate seeds and herbs.

A range of Warburtons bread is available exclusively at Spinneys stores.

VEGGIE

Warburtons Gluten Free 4 Super Soft Sliced White Rolls

Warburtons Gluten Free Tiger Bloomer

Warburtons Gluten Free 4 Soft Sliced Brioche Rolls

Warburtons Protein Power Loaf

TOP TIP!

Let the toast cool slightly before serving to allow the sugars to set for a satisfying crunch.

Fatteh with crunchy golden bread

Chai-spiced honey butter toast

BLACK LIME

tangy soursmoky history

Limes grow on small evergreen trees and are harvested when still pale green. The aromatic leaves can also be used in cooking.

Whole black lime: Use it whole in stews and soups, where it’ll impart a tangy essence as the stew or soup simmers.

Powdered black lime: Sprinkle over roasted vegetables, rice, or popcorn for a smoky-sour ﬁnish.

ADD TO

Limes are believed to have originated in Southeast Asia before they spread to the Middle East via trade routes several centuries ago. The hot desert climate of the region meant limes didn’t stay fresh for long, which led to the invention of a technique to preserve the citrus fruit’s flavour. The process involves blanching fresh limes in boiling salted water then plunging them into iced water after which they are left to dry under the sun until they’re hard and black. This concentrates their flavour – expect an aromatic, intense tangy taste with smoky, mildly fermented notes. Black lime is also known as loomi in Oman, noomi basra in Iraq and limoo amani in Iran.

UNLOCK THE FLAVOUR

Whole black limes need time to release their flavour. Pierce them with a knife or skewer before adding them to a dish. For powdered black lime, add it at the end of cooking to retain its bright, citrusy flavour. Toasting the powder briefly in oil can also enhance its smoky complexity.

GRAINS

Whole black limes work well with basmati rice or biryanis for a tangy kick.

STEWS AND SOUPS

Add to lentil soup, Persian khoresh, or Gulf-style fish stew.

VEGETABLES

Toss roasted cauliflower or eggplant with black lime powder.

MEATS

Use in marinades or dry rubs for lamb, chicken, or fish.

BLACK LIMES VS. DRIED LEMONS

perfect mixes

While black limes and dried lemons may seem similar, they differ in flavour, texture and culinary uses. Black limes are smaller, intensely tangy and slightly bitter with smoky undertones, while dried lemons are typically larger, pale yellow to brown. The latter has a less smoky flavour, gentler tanginess and milder bitterness.

Mix garlic and ginger with black lime to add even more tang

Cumin and cardamom work well with black lime in stews

Enhance black lime with chilli and turmeric for smoky, spiced dishes

SMOKED AUBERGINE AND

BLACK

LIME STEW

Char the aubergines over an open ﬂame on the grill or gas hob for extra smoky ﬂavour.

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Serves: 4

For the roasted aubergine

3-4 medium aubergines

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

For the stew

2 medium brown onions

3 garlic cloves

4 ripe Roma tomatoes

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

80g red lentils, or Spinneysfood Masoor Dal 160ml Spinneysfood Bottled Drinking Water

1 tbsp Spinneysfood Fine Cumin

1 tsp Spinneysfood Fine Turmeric

1 tsp Spinneysfood Fine Cinnamon

55g tomato paste

3 dried black limes

750ml vegetable stock

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

To serve

600g cooked rice from Spinneys deli

50g Spinneysfood Fresh Pomegranate Jewels

Handful of Spinneysfood Fresh Parsley

1 Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper and set aside.

2 Chop the aubergines into wedges. Over an open flame or grill, char the aubergine wedges for approx. 5 minutes until the edges blacken. Arrange the charred aubergine wedges on the baking tray. Drizzle the olive oil over the wedges and season with salt and pepper. Place

in the oven to roast for approx. 30 minutes turning halfway. 3 Peel and finely slice the onions. Finely slice the garlic and quarter the Roma tomatoes. Heat the olive oil in a large pan over a medium-low heat. Add the onions and sauté for approx. 15 minutes or until softened and golden. 4 In a small pot, add the lentils and water and bring to a boil. Lower the heat to a simmer and cook for approx. 10 minutes, or until tender. Drain and set aside. 5 Once the onions have browned, add the sliced garlic and stir through the dry spices, cook for 30 seconds. Add the tomato paste and tomatoes. Continue cooking for 5 minutes, or until the tomatoes begin to soften. Using a knife, pierce the black limes a few times. Add the black limes and vegetable stock to the tomato mixture and simmer for approx. 20 minutes. 6 Arrange the roasted aubergines in the sauce and adjust the seasoning. Simmer uncovered for approx. 30-40 minutes. Stir in the cooked lentils. 7 Serve with the rice, pomegranate rubies and parsley.

Recipes, food styling and photography by The Kate Tin

VEGAN

Smoked aubergine and black lime stew

Lime and loomi tart

COOK’S NOTE

Swap out the raw macadamias for Spinneysfood Roasted and Salted Macadamia Nuts for an extra nutty and toasted flavour to balance out the sweetness of the filling.

LIME AND LOOMI TART

Prep time: 40 minutes (plus chilling time)

Cook time: 20 minutes

Serves: 8

For the dried lime slices

2-3 fresh limes

For the crust

100g Spinneysfood Raw Macadamia Nuts

200g digestive biscuits

2 tbsp Spinneysfood Fine Grain White Sugar

75g Spinneysfood Salted Butter

For the filling

4 large Spinneysfood Organic Free-Range Eggs

250ml freshly squeezed lime juice

2 x 387g tin full-fat sweetened condensed milk

1 tsp black lime powder

For labneh whipped cream

160ml double cream

1 tbsp Spinneysfood Super Fine Icing Sugar

150g labneh

1 tbsp vanilla extract

To serve

Handful of Spinneysfood Edible Flowers

1 Slice the limes into thin, even rounds, approx. ½cm thick. Place the lime slices in a single layer in the air fryer basket. Avoid overlapping to ensure even drying. Set the air fryer to 50°C or the lowest temperature setting. Air fry for 1 to 2 hours, checking every 30 minutes or until the slices are completely dry and crisp. Flip the slices halfway through for even drying. Let the lime slices cool completely before storing them in an airtight container. 2 Preheat the oven to 180°C, gas mark 4. 3 Toast the nuts for 5-6 minutes until light golden. In a food processor, combine the digestive biscuits, nuts and sugar. Pulse into coarse crumbs. Melt the butter and add to the crumb mixture. Pulse once more to incorporate. Place the crust in a 25cm loose-bottomed tart tin.

Evenly press the mixture in the tart tin pressing it up the sides. 4 Place in the oven for approx. 8 minutes, or until lightly golden. Remove from the oven and set aside. 5 Separate the egg yolks from the whites. In a medium-sized bowl, combine the lime juice, condensed milk, egg yolks and black lime powder. Whisk to combine and pour over the warm crust. Place in the oven for approx. 15-20 minutes, or until the centre is just set and slightly wobbly. Remove from the oven and set aside to cool completely on a wire rack. Once cooled to room temperature, place in the refrigerator for at least 1 hour or until completely chilled. 6 In the bowl of a stand mixer fitted with a whisk attachment, whip the cream and icing sugar on medium-high speed until soft peaks form. Once at soft peak stage, fold in the labneh and vanilla extract and whisk again until stiff peaks form. Place in a piping bag with a flat nozzle attachment. 7 Pipe a wavy border around the tart. Decorate with edible flowers and the dried lime slices. Store the tart in the refrigerator for up to 3 days before serving.

VEGGIE

RAMADAN KAREEM

CHERRY

AND BLACK LIME SPRITZ

Black lime adds a citrusy tang with subtle earthy notes that balance the sweetness of the cherry in this drink.

Prep time: 20 minutes

Serves: 2

For the black lime syrup

125ml Spinneysfood Bottled Drinking Water

100g Spinneysfood Fine Grain White Sugar

1 tsp black lime powder

For the cherry spritz

70g cherries

1 lime

4 tbsp Spinneysfood Cranberry Juice

250g Spinneysfood Pure Ice Cubes

2 tbsp black lime syrup

125ml soda or sparkling water

1 In a small pot, combine the water and sugar. Bring to a simmer, stirring until the sugar has dissolved, approx. 3-5 minutes. Stir in the black lime powder and simmer the mixture for 10 minutes, or until bubbles form and the syrup has thickened to the consistency of honey. Set aside to cool.

2 Reserve four cherries and pit the remaining ones. 3 Using a peeler, peel the lime to make two strips. Juice the lime. 4 Place the pitted cherries in a cocktail shaker and muddle the cherries to release the juice. Add the cranberry juice, ice and lime juice. Shake well for 2-3 minutes. 5 Pour a tablespoon of the syrup into the bottom of two chilled glasses, or more depending on your preference. Add some more ice cubes and pour over the cherry-lime mixture until the glasses are half full. Top with soda water and decorate with two cherries and lime peel. 6 Serve immediately.

Cherry and black lime spritz

TOP TIP!

Keep the syrup refrigerated for up to 1 month.

VEGAN

ADD TO

HAWAIJ

warmearthyfragrant

MEAT AND POULTRY

Rub on chicken, lamb, or beef for a Yemeni-style roast or grill.

LEGUMES AND RICE

Add a greater depth of flavour to lentil soup, hummus, or spiced rice dishes.

BEVERAGES

Stir sweet hawaij into coffee or hot chocolate for warm, spicy notes.

ROASTED VEGETABLES

Sprinkle over carrots, cauliflower, or pumpkin before roasting for a sweet-savoury finish.

history

Bold and aromatic hawaij is a spice blend that originated in Yemen, where it has been a staple ingredient in traditional cuisine for centuries. Ancient trade routes between the Indian subcontinent, East Africa and the Middle East introduced spices such as turmeric and cumin to Arabic cultures, which eventually led to the creation of hawaij in Yemen. While variations in the blend occur across regions and households, its deep golden hue and earthy flavour with warm, citrusy notes remain unchanged. This versatile spice blend works well in savoury and sweet dishes, depending on the blend that’s used.

UNLOCK THE FLAVOUR

Gently toasting hawaij is a great way to encourage the spices in the blend to release their essential oils, thereby intensifying the flavours. Heat it in a dry pan over a medium heat for 1-2 minutes, stirring continuously, until aromatic. Adding the spice blend early on in the cooking process ensures its flavours infuse beautifully into soups, stews or rice dishes.

Sweet blend: often used in desserts and beverages, this version of the mix includes cinnamon, nutmeg and cardamom.

Savoury blend: this is the most widely used version containing cumin, turmeric and coriander, which is ideal for soups, curries and rice dishes.

HOW TO MAKE

HOME-MADE HAWAIJ SPICE

Makes: 100g

2 tbsp Spinneysfood Cumin Seeds

1 tbsp Spinneysfood Whole Black Peppercorns

1 tbsp Spinneysfood Coriander Seeds

2 tsp Spinneysfood Cardamom Pods

1 tsp Spinneysfood Cloves

2 tsp Spinneysfood Fine Turmeric

1 Toast the whole spices in a pan over a medium heat for 2-3 minutes, or until fragrant. 2 Cool completely before placing in a blender or spice grinder. Blitz to a fine powder. 3 Add the turmeric, mix well and store in an airtight container for up to three months.

perfect mixes

Enhance hawaij’s warmth with nutmeg and cinnamon

Amplify the smokiness of hawaij with paprika and cumin

Add heat to hawaij with black pepper and cayenne

HAWAIJ CHOCOLATE CHUNK COOKIES

Hawaij adds a hint of warm spicy notes to the chocolate dough which is marbled into the vanilla dough, making these cookies especially delicious.

Prep time: 45 minutes (plus chilling time)

Cook time: 20 minutes

Makes: 14 cookies

200g Spinneysfood Salted Butter

175g Spinneysfood Light Muscovado Sugar

165g Spinneysfood Fine Grain White Sugar

1 tsp vanilla extract

2 tbsp Spinneysfood Full Fat Fresh Milk

1 large Spinneysfood Organic Free-Range Egg

300g Spinneysfood All-Purpose Flour

¼ tsp Spinneysfood Baking Powder

¼ tsp bicarbonate of soda

70g Spinneysfood 60% Single Origin Peruvian

Dark Chocolate

30g cocoa powder

¼ tsp hawaij spice blend

50g slivered pistachios

1 In a small saucepan over a low heat, melt the butter and simmer until it turns a goldenbrown colour and develops a nutty aroma, approx. 5 minutes. Remove from the heat and pour into a bowl. Chill in the refrigerator until the butter is set but still soft. 2 Preheat the oven to 180°C, gas mark 4. Line two baking trays with non-stick baking paper.

3 In the bowl of an electric mixer or stand mixer fitted with a whisk, add the brown butter, brown sugar and white sugar. Cream for 8-10 minutes until the mixture is light, pale and fluffy. Add the vanilla extract, milk and egg, mixing until well incorporated. Sift together the flour, baking powder and bicarbonate of soda. Add the dry ingredients to the creamed butter mixture and mix until just combined. Chop the chocolate into chunks. Remove of the dough and fold

through the cocoa powder, hawaij spice blend and chocolate chunks. Marble the dough by dropping small portions of the chocolate dough into the vanilla dough.

4 Using an ice cream scoop, portion the dough evenly for uniform cookies. Arrange the cookie dough balls on a baking tray and chill in the refrigerator for 20 minutes. When ready to bake, arrange four dough balls on a baking tray, ensuring there’s enough space between each cookie for spreading. 5 Bake for approx. 12-15 minutes, or until the edges turn golden brown while the centre remains slightly soft. If the cookies haven’t spread enough after 5 minutes, use the back of a tablespoon to gently press the tops down. Sprinkle the pistachios over the cookies during the last 5 minutes of baking. 6 Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to three days.

VEGGIE

Hawaij chocolate chunk cookies

RAMADAN KAREEM

MANGO LASSI WITH SPICED WHIPPED COCONUT CREAM

Prep time: 15 minutes

Serves: 4

For the mango lassi

650g Spinneysfood Frozen Mango

250g Spinneysfood Full Fat Greek Yoghurt

125ml coconut milk

1 tbsp Spinneysfood Acacia Honey, to taste

½ tsp cardamom powder

¼ tsp vanilla extract

For the spiced whipped coconut cream

150ml full-fat coconut cream

150ml double cream

1 tbsp Spinneysfood Super Fine Icing Sugar

¼ tsp hawaij spice blend

1 tsp vanilla extract

1 Chill the coconut cream overnight, so that it whips up well. 2 Place the serving glasses in the freezer. 3 In the jug of a blender, add the mango, yoghurt, coconut milk, honey, cardamom powder and vanilla extract. Blitz until smooth and creamy. Adjust the consistency by adding more coconut milk

if needed. Pour the lassi into the chilled glasses, filling each approx. three-quarters full. Place in the fridge to chill while you prepare the whipped coconut topping. 4 Open the can of chilled coconut cream and scoop out the thick, solid cream. Place in a mixing bowl along with the double cream, icing sugar, hawaij spice blend and vanilla extract. Using an electric mixer or hand whisk, whip to stiff peaks. 5 Remove the lassi glasses from the fridge. Using an ice cream scoop, scoop out the whipped coconut cream and place on the mango lassi. 6 Top with a sprinkle of hawaij spice and serve.

COOK’S NOTE

Chilling coconut cream for 24 hours makes it easier to whip - meaning you’ll get the right, light and fluffy topping for your lassi. Any liquid that remains from the coconut cream can be used in smoothies or curries.

VEGGIE

Mango lassi with spiced whipped coconut cream

HAWAIJ CHICKEN SOUP

This hearty chicken soup with the warm, earthy ﬂavours of hawaij is brightened with a squeeze of lemon. It is a nourishing one-pot meal perfect for cold days.

Prep time: 20 minutes

Cook time: 1 hour

Serves: 4

For the soup

1 medium brown onion

3 garlic cloves

2 celery stalks

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

6-8 Spinneysfood Fresh Boneless Chicken Thighs

1 tbsp hawaij spice blend

1L chicken stock

1 Spinneysfood Bay Leaf

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

For the almond topping

1 tbsp ghee

150g sliced almonds

To serve

Handful of Spinneysfood Fresh Coriander

1 lemon

1 Finely dice the onion, mince the garlic and slice the celery on a diagonal. 2 In a large pot, heat the olive oil over a medium heat. Sear the chicken thighs until golden then remove from the pot. Add the onion to the same pot and sauté for approx.

TOP TIP!

Add grains such as pearl barley or farro to the soup to increase its nutrient content.

5 minutes until softened and translucent. Add the garlic, celery and hawaij spice, stirring for approx. 1 minute until fragrant. Add the chicken stock, bay leaf and season with salt and pepper. Place the chicken thighs back into the pot ensuring everything is submerged. Bring the soup to a boil, then reduce the heat to low, cover with a lid and simmer for 30 minutes, stirring occasionally. 3 Remove the cooked chicken from the pot. Using two forks, shred the meat then return it to the pot.

4 Heat the ghee in a pan. Add the sliced almonds and stir over a low heat until golden. 5 Chop the coriander and juice half the lemon. Stir the lemon juice through the soup. 6 Serve the soup topped with fresh coriander and toasted almonds. This soup can be stored in an airtight container in the fridge for up to three days.

Hawaij chicken soup

Apart from culinary purposes, cinnamon is also used as a natural antiseptic and in perfumes and beauty products.

CINNAMON history

Cinnamon is produced from the bark of a type of evergreen tree that grows in wet tropical forests. The branches of young trees are pruned every two to three years, after which the outer bark is removed revealing the inner bark which is carefully removed. It is then dried in the sun during which time it curls into quills. It is widely believed that this fragrant spice was introduced to Europe after the Portuguese came across it in Sri Lanka where the trees grew in abundance. Cinnamon also grows on the Malabar coast of India, The Seychelles, Zanzibar and Myanmar.

UNLOCK THE FLAVOUR

Aromatic and woody with spicy, citrus and floral notes, cinnamon has an almost magical way of intensifying the impression of sweetness in other ingredients. This makes it perfect for sweet bakes and desserts as well as savoury dishes where its addition draws out sweet notes. Cinnamon’s key flavour compound, cinnamaldehyde, doesn’t

dissolve in water. Therefore, it’s best to add cinnamon early in the cooking process to draw its warm, spicy notes out from its woody structure. This gives its flavours enough time to blend beautifully into the dish. Using some fat can also help distribute those flavour compounds. Steam is another excellent medium to bring forth this spice’s fragrant, warm flavour, so just make sure to bring your stew or curry to a lively boil with the lid on.

CINNAMON VS. CASSIA

There are two main varieties of cinnamon: true cinnamon, from the inner bark of the Cinnamomum verum tree; and cassia, from the Cinnamomum cassia tree.

True cinnamon grows primarily in Sri Lanka, south India, Zanzibar and The Seychelles. In contrast, cassia is mainly sourced from China, Vietnam and Indonesia.

The former has a sweeter, delicate ﬂavour with citrus notes and mild pungency, while the latter is stronger with spicy, bitter undertones and a bold aroma. True cinnamon’s texture is thin and it can be rolled into quills, while cassia is thicker, darker and harder to break apart due to its rough, thick bark.

ADD TO

FRUIT

Sugar and cinnamon complement each other. Scatter a mix of the two over fruit such as peaches, apples and pears before baking or grilling. It also enhances the flavour of banana bread, carrot cake and cherry clafoutis.

SWEET BREAD

Use it to flavour Nordic buns, Italian pantorte, or French pain d’épices.

TOMATOES AND AUBERGINES

Preparing a rich tomato sauce infused with cinnamon makes an excellent topping for baked aubergines.

RED MEAT

Add a stick or two of cinnamon to lamb tagine, Iranian khorak beef stew, or a fragrant Vietnamese beef pho noodle soup stock.

CHICKEN

Cinnamon is the main flavouring in Moroccan pastilla.

STORAGE

Ground cinnamon: this spice quickly loses it flavour in this form, so it’s best to purchase it in small quantities. Store it in an airtight container in a cool, dark spot and use within six months.

Whole cinnamon sticks: this form cinnamon can retain its flavour for as long as a year – when stored in an airtight container. Sticks that are lighter brown, thinner and more fragile tend to be of higher quality.

perfect mixes

Increase cinnamon’s warm, spicy notes with other warming spices such as ginger and nutmeg

Enhance the woody notes of cinnamon with black peppercorns and one of our favourites, allspice

Clove and star anise enhance the sweetening effect of cinnamon and will add liquorice notes to your dishes

MUSAKHAN AND CINNAMON CRINKLE PIE

This crinkle pie is a creative take on the classic Palestinian dish. It is perfect for serving as a savoury appetiser.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4

For the musakhan mixture

1 large white onion

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

3 tbsp Spinneysfood Ground Sumac

1 tbsp Spinneysfood Fine Cumin

1 tbsp Spinneysfood Ground Cinnamon

½ tsp ground allspice

2 tbsp pine nuts

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

250g Spinneysfood Shredded Roast Chicken

2 tbsp pomegranate molasses

250g ﬁlo pastry (approx. 6-7 sheets)

For the cinnamon ghee

4 tbsp ghee

2 tbsp pine nuts

1 tsp Spinneysfood Ground Cinnamon

To serve

Spinneysfood Full Fat Greek Yoghurt

Spinneysfood Fresh Parsley

Spinneysfood Ground Sumac

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

2 Finely dice the onion. Heat the oil in a large pan over a medium heat, then add the onions.

Sauté, stirring frequently, until the onions are deeply caramelised, approx. 15 minutes. Add

the spices, nuts and seasoning. Cook until toasted, then stir in the shredded chicken and pomegranate molasses before setting aside.

3 Melt the ghee in a small saucepan over a low heat. Add the pine nuts and cinnamon.

4 Lightly grease a 20cm x 30cm rectangle baking dish with ghee and lay one sheet of filo on the bottom. Spread the musakhan mixture over the filo, pressing down slightly to create an even layer. Working with one sheet of filo at a time, brush the sheet with the melted cinnamonspiced ghee then, start at one end and gather the filo to create folds. Arrange it on top of the filling, then repeat this with the remaining sheets until the top of the pie is covered. Brush with more ghee and spoon over the pine nuts.

5 Bake for 20-25 minutes, until the filo is golden and crisp. 6 Serve warm with yoghurt, chopped parsley and extra sumac.

Recipes, food styling and photography by The Kate Tin

Musakhan and cinnamon crinkle pie

Chicken tagine with cinnamon, preserved lemon and olives

Cinnamon, tahini and toasted sesame stuffed dates

TOP TIP!

Coat these stuffed dates in melted dark chocolate for a more decadent treat.

CHICKEN TAGINE WITH CINNAMON, PRESERVED LEMON AND OLIVES

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4

1 tsp Spinneysfood Ground Cinnamon

1 tsp Spinneysfood Ground Ginger

1 tsp Spinneysfood Ground Cumin

1 tsp Spinneysfood Ground Paprika

Good pinch of saffron threads

¼ tsp Spinneysfood Ground Black Pepper

¼ tsp Spinneysfood Fine Sea Salt

8 Spinneysfood Boneless Chicken Thighs

2 brown onions

1 garlic clove

1 bunch Spinneysfood Fresh Parsley

1 bunch Spinneysfood Fresh Coriander

2 Spinneysfood Cinnamon Sticks

750ml Spinneysfood Bottled Drinking Water

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

30g Spinneysfood Unsalted Butter Juice of 1 lemon

3 small preserved lemons 100g pitted green olives

1 Mix together the cinnamon, ginger, cumin, paprika, saffron, pepper and a little sea salt in a large pot. Add the chicken thighs and mix well. 2 Finely chop the onions, garlic and herbs. Add these to the pot along with the cinnamon sticks and water. Bring to a boil over a medium-high heat. Add the oil and butter. Cover the pan and simmer for 30 minutes, or until the chicken thighs are cooked and the broth is concentrated and reduced by about a quarter. 3 Squeeze in the lemon juice. Halve the preserved lemons and add them to the pot along with olives. Simmer for a further 10 minutes. Adjust the seasoning, if necessary. 4 Serve hot with Moroccan bread or couscous on the side.

CINNAMON, TAHINI AND TOASTED SESAME STUFFED DATES

Prep time: 10 minutes

Cook time: 5 minutes

Makes: 12

200g Spinneysfood Khodri or Medjool Dates

2 tbsp Spinneysfood White Sesame Seeds, plus extra for decorating

35g desiccated coconut or ground almonds, plus extra for decorating

86g white chocolate

4 tbsp tahini

1 tsp Spinneysfood Ground Cinnamon

Pinch of Spinneysfood Fine Sea Salt

2 tbsp slivered pistachios, for decorating

1 Slice each date lengthways and remove the pits, creating a small pocket. 2 Toast the sesame seeds and desiccated coconut in a dry pan over a low heat until golden brown. 3 Place the white chocolate in a bowl and melt it in the microwave until smooth. Add the sesame seeds, coconut, tahini, cinnamon and salt to the chocolate and mix well. 4 Add a teaspoon of the mixture inside each date, then press them into the toasted sesame seeds, coconut and pistachios. Place on a

VEGGIE

lined tray and refrigerate for 30 minutes. 5 Store in an airtight container for up to 3 months.

CINNAMON AND VANILLA BEAN KARAK

Prep time: 5 minutes

Cook time: 5 minutes

Serves: 2

100ml Spinneysfood Bottled Drinking Water

2 Spinneysfood Cinnamon Sticks

3 Spinneysfood Cardamom Pods

1 vanilla bean

2 tsp Waitrose Assam Loose Leaf Tea

2 tsp date syrup

200ml Spinneysfood Full Fat Fresh Milk

1 Place the water, cinnamon sticks, cardamom pods and split vanilla bean in a small saucepan and bring to a boil. Add the tea and date syrup and boil for 1 minute. Add the milk and bring back to a boil. 2 Remove the pan from the heat when the milk is about to boil over. Allow the milk to settle, then return to the heat. Let the milk almost boil over again and remove from the heat. Repeat again. 3 Strain and pour the karak from high up into two cups to aerate it. 4 Serve immediately.

CINNAMON AND ROSE TUSHA SHINNI

Tusha shinni is a traditional halwa from the Indian subcontinent where it is made in Bangladesh and the southern parts of the Indian state of Assam. It is a rich dessert with fragrant notes of cinnamon and rose and has a delicious crunch from nuts.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

For the halwa

500ml Spinneysfood Bottled Drinking Water

200g Spinneysfood Fine Grain White Sugar

2 Spinneysfood Cinnamon Sticks

1 tsp rose water

3 tbsp ﬂaked almonds, plus extra for serving 200g ghee

120g Spinneysfood All-Purpose Flour

2 tbsp golden raisins (optional)

Pinch of Spinneysfood Fine Sea Salt

To serve

Waitrose Cooks’ Ingredients White Chocolate Stars, Dried rose buds

1 Combine the water, sugar and cinnamon sticks in a small pot. Bring this mixture to a boil, stirring constantly until the sugar dissolves. Simmer for 5 minutes before taking it off the heat. Add the rose water and set aside to infuse. 2 In a separate pan, toast the almonds and set aside. Melt the ghee over a medium heat, then add the flour. Stir continuously, cooking until the flour begins to turn golden and develops a nutty aroma, approx. 8-10 minutes. Stir in the raisins, almonds and salt. 3 Slowly pour the warm syrup into the flour mixture, stirring vigorously to prevent lumps. Once combined, cook for a further 2-3 minutes until thickened. 4 Transfer to bowls and top with flaked almonds, white chocolate stars and rose buds. 5 Serve while warm.

Cinnamon and vanilla bean karak

VEGGIE

Cinnamon and rose tusha shinni

VEGGIE

CRUNCH time

A quintessential ingredient in the likes of baklava and knafeh, and lending crunch and texture to many more dishes (Hello Dubai Fix Bar!), kataiﬁ is an “it” ingredient for 2025

Kataifi-crusted fried halloumi with mint-yoghurt dip

THE CARDAMOM, COCONUT AND KATAIFI ROLLS ARE AN ELEGANT DESSERT WITH A FRAGRANT FILLING OF COCONUT

COMPLEMENTED BY THE WARM FLAVOUR OF CARDAMOM, ENCASED IN CRISP KATAIFI PASTRY, WHICH IS FINISHED WITH A DRIZZLE OF SPICED SYRUP.

KATAIFI-CRUSTED FRIED HALLOUMI WITH MINT-YOGHURT DIP

A spin on the cheesy, crunchy knafeh; this is an easy halloumi steak coated in kataiﬁ and sesame seeds for a nutty ﬁnish.

Prep time: 30 minutes

Cook time: 15 minutes

Serves: 4

For the halloumi

400g Spinneysfood Halloumi-Style Grill Cheese

100g kataiﬁ pastry

1 large Spinneysfood Organic Free-Range Egg

4 tbsp Spinneysfood White Sesame Seeds

2L Spinneysfood Pure Sunﬂower Oil, for frying

For the yoghurt dip

2 tbsp Spinneysfood Fresh Mint

1 lemon

250g Spinneysfood Full Fat Greek Yoghurt Spinneysfood Fine Sea Salt, to taste Spinneysfood Black Pepper, freshly ground, to taste

1 Slice the halloumi horizontally through the centre to create two thin rectangular steaks. Chop the kataifi pastry into small strands and spread out on a flat plate. Whisk the egg in a bowl. Dip the halloumi steaks into the egg then shake off the excess. Coat the halloumi in the chopped kataifi ensuring the halloumi is fully covered. Sprinkle over the sesame seeds. 2 Heat the oil to 180°C. Line a cooling rack with paper towels. 3 Once the oil is hot, carefully add the coated halloumi and fry for 3 minutes per side, until golden and crispy. Remove from the pan and drain on the paper towels. Collect any remaining floating kataifi strands and sesame seeds from the oil and place on kitchen paper towels, to use as a topping for extra crunch. 4 Finely chop the mint leaves and place in a bowl. Juice the lemon into the bowl and add the yoghurt, salt and pepper. Mix until fully combined. 5 Serve the crispy kataifi-crusted halloumi with the mint-yoghurt dip.

KATAIFI APPLE TARTE TATIN

This twist on the classic tarte tatin features thinly sliced apples arranged in a buttery caramel with a crispy kataiﬁ pastry base.

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 8

For the filling

4 Red Fuji Apples

1 lemon

50g Spinneysfood Extra Fine Caster Sugar

1 tbsp corn ﬂour

¼ tsp Spinneysfood Fine Sea Salt

100g ghee

150g kataiﬁ pastry

For the caramel

1 vanilla bean

85g Spinneysfood Fine Grain White Sugar

2 tbsp Spinneysfood Bottled Drinking Water

25g Spinneysfood Salted Butter

To serve

200g Spinneysfood Madagascan Vanilla Beans Ice Cream

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

2 Using a mandolin, thinly slice the apples keeping the skin on. Place the slices in a bowl of water and squeeze in the lemon juice to prevent them from browning. 3 Combine the caster sugar, corn flour and salt in a bowl. Set aside. Split the vanilla bean lengthways and scrape out the seeds for later. 4 In a round 25cm ovenproof pan, combine the sugar and water for the caramel. Cook without stirring until the sugar dissolves and turns a deep amber colour. Remove from the heat, whisk in the butter and vanilla seeds, then spread the caramel evenly across the base of the pan. 5 Arrange the apple slices neatly over the caramel, overlapping them slightly in a circular pattern. Sprinkle the sugar mixture between the layers until all the apples are used. 6 Melt the ghee in a small saucepan. Add the pastry to the bowl and toss with the melted ghee to evenly coat it. Gently lay the kataifi pastry over the apples, pressing down firmly to cover the entire surface. 7 Bake for 25-30 minutes, or until the kataifi is golden and crispy and the apples are caramelised. Remove from the oven and allow to cool for a few minutes. Carefully invert the tart onto a large serving plate, allowing the caramel to spread over the apples. 8 Serve the tarte tatin while warm with a couple of scoops of vanilla ice cream.

CARDAMOM, COCONUT AND KATAIFI ROLLS

Prep time: 30 minutes

Cook time: 30 minutes

Makes: 14 rolls

For the sweet spice syrup

150g Spinneysfood Fine Grain White Sugar

100ml Spinneysfood Bottled Drinking Water

1 Spinneysfood Cinnamon Stick

2–3 whole cloves

1 tsp ground cardamom

1 lemon

1 tbsp Spinneysfood Organic Natural Honey

For the filling

100g coconut powder

2 tbsp Spinneysfood Organic Natural Honey

1 tsp cardamom powder

Pinch of Spinneysfood Fine Sea Salt

1 large Spinneysfood Organic Free-Range Egg

200g kataiﬁ pastry

75g Spinneysfood Salted Butter

To serve

2 tbsp pistachios slivers

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

2 In a small saucepan, combine the sugar, water, cinnamon stick, cloves and cardamom. Bring to a boil over a medium heat, stirring until the sugar has dissolved. Reduce the heat and let it simmer for 5-8 minutes until the syrup thickens slightly. Juice the lemon and add it in with the honey then remove from the heat and set aside to cool. 3 In a mixing bowl, combine the coconut powder, honey, cardamom, salt and egg. Stir together until well combined. The mixture should resemble wet sand and clump together when pressed. 4 Separate and gently loosen the kataifi pastry strands. Arrange the bunches in strands approx. 15cm long. Place a teaspoon of the coconut mixture at one end of the rectangle. Roll it up tightly, tucking in the edges, and place it seam-side down on a baking tray. Repeat until all the filling is used. Melt the butter and drizzle over the kataifi rolls generously. 5 Bake for 15-20 minutes or until golden and crispy. While warm, pour half of the spiced syrup over. Scatter over chopped

VEGGIE

Kataifi apple tarte tatin

Cardamom, coconut and kataifi rolls

pistachios and drizzle with extra syrup, if desired, before serving. 6 Serve warm or at room temperature.

LEMON AND RICOTTA KATAIFI FRITTERS

These crispy, golden kataiﬁ fritters are chewy and soft on the inside, topped with a warm cardamom sugar.

Prep time: 20 minutes

Cook time: 20 minutes

Makes: 6

For the fritters

2 lemons

250g Spinneysfood Ricotta

1 tsp Spinneysfood Ground Cinnamon

1 tbsp Spinneysfood Organic Natural Honey

2 large Spinneysfood Organic Free-Range Eggs

Pinch of Spinneysfood Fine Sea Salt

200g kataiﬁ pastry

4 tbsp Spinneysfood Pure Sunﬂower Oil

For the spiced sugar

50g Spinneysfood Fine Grain White Sugar

¼ tsp ground cardamom

½ tsp Spinneysfood Ground Cinnamon

1 Zest and juice one lemon. Reserve the remaining one for later. 2 In a mixing bowl, combine the lemon zest, juice, ricotta cheese, cinnamon, honey, eggs and salt. Roughly chop the kataifi pastry into strands, leaving some texture, and fold it into the batter, ensuring the pastry is evenly coated. 3 Preheat the oil in a frying pan over a medium heat. 4 Using a large ice cream scoop, drop balls of batter carefully into the hot oil. Fry for 3-4 minutes on each side, or until golden and crispy. 5 Combine the sugar, cardamom and cinnamon in a bowl. 6 Remove the fritters from the oil and drain on paper towels. While they are still warm, zest the second lemon over and sprinkle over the spiced sugar. Add a squeeze of lemon over the top, if desired. 7 Serve the lemon and ricotta kataifi fritters warm or at room temperature.

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Lemon and ricotta kataifi fritters

3 CUTS, 3 WAYS

Rose harissa and apricot roasted leg of lamb with crispy saffron couscous

COOK’S NOTE

Always bring the marinated and/or refrigerated lamb back to room temperature before cooking to ensure even cooking and a tender result.

Roasted laban lamb leg with Afghani vermicelli rice

LEG OF LAMB

ROSE HARISSA AND APRICOT ROASTED LEG OF LAMB WITH CRISPY SAFFRON COUSCOUS

Prep time: 30 minutes

Cook time: 4 hours

Serves: 6

For the leg of lamb

2 large brown onions

2 Roma tomatoes

1 Spinneysfood Red Capsicum

1 Spinneysfood Orange Capsicum

16 Spinneysfood Dried Apricots

1 Spinneysfood Cinnamon Stick

4 tbsp Belazu Rose Harissa Paste

2 tbsp tomato paste

2 tbsp Spinneysfood Organic Natural Honey

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2kg leg of lamb, bone-in

300ml Spinneysfood Bottled Drinking Water

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

For the saffron couscous

Large pinch of saffron threads

300ml boiling Spinneysfood Bottled Drinking Water

300g couscous

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

To serve

Handful of Spinneysfood Fresh Coriander

1 Preheat the oven to 150°C, gas mark 2.

2 Quarter the onions, halve the tomatoes and capsicums and lay them in a large roasting tin. Scatter over the apricots and add the cinnamon stick. 3 Combine the rose harissa, tomato paste, honey and olive oil. Rub this mixture all over the lamb, ensuring it’s well coated. Lay the lamb leg on top of the vegetables. Pour in the water and season with salt and black pepper. Cover tightly with aluminium foil and roast for three hours. After 3 hours, uncover the lamb, baste it with the pan juices and return to the oven for 30 minutes to brown. Remove from the oven, cover loosely with foil, and let rest for 20 minutes. 4 Meanwhile, make the saffron couscous. Dissolve the saffron in the boiling water with a large pinch of salt. Place the couscous in a large non-stick frying pan and pour over the saffron water. Cover and let sit for 10 minutes. Remove the lid and let the couscous cool completely. Don’t fluff it with a fork. 5 Before serving, place the non-stick frying pan over a medium heat and drizzle the olive oil around the sides of the couscous. It should sizzle. Reduce the heat to low, cover with a lid and cook for 10-12 minutes, or until the bottom forms a golden crust. Remove from the heat and invert onto a serving plate. 6 Place the leg of lamb on top of the couscous and arrange the apricots and vegetables around. Serve with fresh coriander on the side.

ROASTED LABAN LAMB LEG WITH AFGHANI VERMICELLI RICE

Prep time: 30 minutes (plus overnight marination time)

Cook time: 3 hours

Serves: 6-8

For the lamb

½ bunch Spinneysfood Fresh Coriander

¼ bunch Spinneysfood Fresh Mint

4 garlic cloves

30g Spinneysfood Unsalted Butter

1kg Spinneysfood Full Fat Greek Yoghurt

1 tsp corn starch

1 tsp Spinneysfood Fine Sea Salt

1 leg of lamb

200g red onions

200g shallots

For the vermicelli rice

500g long-grain rice

2L Spinneysfood Bottled Drinking Water

1 tbsp Spinneysfood Fine Sea Salt

4 tbsp Spinneysfood Pure Sunﬂower Oil

250g vermicelli

200g Spinneysfood Fine Grain White Sugar

Good pinch of saffron threads

40g slivered pistachios

40g slivered almonds

To serve

Spinneysfood Fresh Pomegranate Jewels

1 Chop the herbs and mince the garlic. Melt the butter in a large saucepan over a medium heat. Add the herbs and garlic, then sauté for 1 minute or until the herbs have wilted. 2 Whisk the yoghurt and corn starch together in a large, heavy saucepan. Bring to a boil over a medium heat, stirring constantly until thick. Add the herb-garlic mixture, then set the sauce aside to cool completely. Once cooled, pour into a large zip-top bag, add the salt and lamb and seal well. Make sure the lamb is covered completely and then refrigerate overnight to marinate. 3 Preheat the oven to 180°C, gas mark 4. 4 Transfer the lamb and the marinade to a large roasting dish. Peel and halve the onions and shallots and place them around the lamb. Cover the dish with aluminium foil and roast for 2 hours, then remove the foil and roast for a further 30 minutes until golden and brown. 5 Meanwhile, wash the rice then soak it in lightly salted water for 30 minutes. Drain the soaked rice. Pour 1½ litres of water into a large pot and bring to a boil over a medium-high heat. Add the salt and rice and boil for 3 minutes. Drain the rice. Wrap the lid of the pot with a clean kitchen towel, place it over the pot and set aside. Heat the oil in a frying pan over a medium heat. Add the vermicelli and sauté for a few minutes, stirring all the time, until lightly browned. Take off the heat. Add the sugar to a medium-sized saucepan and add 225ml of water. Place over a medium-high heat and bring to a bubble until you have a thin syrup. Add the

fried vermicelli, saffron, pistachios and almonds. Place a metal sieve or colander in the sink. Put a large spoonful of the reserved rice into the sieve and add a large spoonful of the vermicelli and nut mixture. Continue building the layers until you finish both the reserved rice and the vermicellinut mixture (reserve some for garnishing). Most of the syrup will drain away. 6 When ready to serve, flip the vermicelli rice out onto a plate. Top with the reserved vermicelli-nut mixture and scatter over pomegranate rubies. 7 Serve the leg of lamb with the remaining sauce, onions and vermicelli rice on the side.

BIRYANI BUTTERFLIED LEG OF LAMB

Butterﬂying the leg of the lamb ensures the meat cooks more evenly and increases the surface area into which the marinade can penetrate.

Prep time: 30 minutes (plus marination time)

Cook time: 1 hour 30 minutes

Serves: 6

For the biryani lamb

2 tbsp Spinneysfood Ground Coriander

1½ tsp Spinneysfood Ground Cumin

1 tsp Spinneysfood Ground Turmeric

1 tsp Spinneysfood Ground Cinnamon

1½ tsp Spinneysfood Garam Masala

1 tsp ground cardamom

1 tsp Spinneysfood Chilli Powder

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

3 garlic cloves

1 lemon

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1½kg deboned leg of lamb

To serve

200g Spinneysfood Full Fat Greek Yoghurt

Handful of Spinneysfood Fresh Mint

Lime pickle

1 In a small bowl, combine the dry spices and seasoning. Mince the garlic, juice the lemon and add to the spices along with the olive oil to form a marinade. 2 To butterfly the leg of lamb, place it on a clean cutting board with the fat side down. Look for the natural seams in the meat. These seams will guide you in flattening the lamb evenly. Using a sharp knife, start at the thickest part of the lamb. Slice horizontally through the meat, about halfway down, stopping just before cutting all the way through. Open the lamb like a book. Continue cutting into thicker parts of the meat to even out the overall thickness. Be careful not to cut all the way through – aim for a single flat layer. Cover the butterflied lamb with a sheet of cling film or parchment paper. Using a meat mallet or rolling pin, gently pound any uneven areas until the lamb is an even thickness, approx. 2-3cm thick. 3 Rub the marinade all over the butterflied lamb, ensuring it’s well coated. Cover and marinate in the fridge for at least 1 hour or overnight for more flavour. 4 Preheat the grill to a

Biryani butterflied leg of lamb

medium-high heat. 5 Place the marinated lamb on the grill, cooking for 25-30 minutes on each side, or until it reaches your desired doneness (62°C for medium well). Let the lamb rest under a sheet of aluminium foil for 10 minutes before slicing.

6 Serve the sliced biryani lamb with yoghurt, fresh mint, lime pickle and parathas.

LAMB SHOULDER

SAUDI ROASTED LAMB SHOULDER WITH FRAGRANT RICE

Prep time: 40 minutes (plus marination time)

Cook time: 2 hours

Serves: 6-8

For the lamb

3 garlic cloves

400g Spinneysfood Full Fat Greek Yoghurt

2 pinches of saffron threads

1 tsp Spinneysfood Fine Sea Salt

2kg lamb shoulder on the bone

500ml Spinneysfood Bottled Drinking Water

For the fragrant rice

500g Spinneysfood Basmati Rice

1 brown onion

1 lemon

3 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Waitrose Cooks’ Ingredients Galangal Paste

½ tsp ground cardamom

½ tsp Spinneysfood Ground Coriander

¼ tsp Spinneysfood Ground Cinnamon

5 whole cloves

Spinneysfood Ground Black Pepper, to taste

500ml Spinneysfood Bottled Drinking Water

1½ tbsp rose water

To serve

40g sliced almonds

2 tbsp pine nuts

1 lemon

1 Peel and crush the garlic. Add the garlic to a large zip-top bag with the yoghurt, half the saffron and salt. Place the lamb shoulder in the bag, seal it and massage it to ensure the lamb is well coated in the marinade. Marinate in the refrigerator for at least 2 hours or, ideally, overnight. 2 When ready to roast the lamb remove it from the fridge 30 minutes beforehand so it comes down to room temperature. Preheat the oven to 180°C, gas mark 4. 3 Place the

Saudi roasted lamb shoulder with fragrant rice

shoulder in a large roasting tray. Pour the saffron-yoghurt marinade over the lamb, ensuring it is well coated. Add the water to the bottom of the tray, cover the lamb with aluminium foil. Roast for 1 hour and 30 minutes. 4 Meanwhile, make the fragrant rice. Soak the basmati rice for 30 minutes, then drain. Dice the onion finely and juice the lemon. Heat the olive oil in a pot and sauté the onion until it browns. Add the galangal paste and dry spices, cook for 1 minute, then add the rice. Stir constantly, ensuring the rice is coated with the spices, and toast for 5 minutes. 5 Remove the lamb from the oven and pour the pan juices into a jug to measure 500ml; top with water as needed. Add this liquid to the rice, ensuring the rice is fully covered. Return the lamb to the oven uncovered to brown for the last 20 minutes. 6 Bring the rice to a boil, reduce the heat to low, cover and simmer for 10-15 minutes. Finish the rice with lemon juice and rose water. Cover with the lid and let the rice sit for 5 minutes. 7 Toast the nuts on a baking tray in the oven 180°C until golden brown – approx. 5 minutes. 8 Transfer the rice to a large serving platter, place the lamb shoulder in the centre and scatter over the toasted almonds, pine nuts and rose buds, if

COOK’S NOTE

For optimal flavour, marinate lamb shoulder with herbs and spices at least 2 hours before cooking. For extra depth, marinate overnight in the fridge.

Lamb satay skewers

Slow-roasted pulled lamb shoulder with melting aubergine

desired. 9 Serve the dish with lemon wedges on the side.

LAMB SATAY SKEWERS

Prep time: 20 minutes (plus overnight marination time)

Cook time: 20 minutes

Serves: 4

For the skewers

800g boneless lamb shoulder

2 garlic cloves

2 tbsp soya sauce

½ tsp Spinneysfood Chilli Flakes

1 lime

For the peanut sauce

2 shallots

1 red chilli

1 garlic clove

1 lime

1 tbsp peanut oil

1 tbsp tomato paste

150g Spinneysfood Smooth Peanut Butter

1 tsp soya sauce

1 tsp palm sugar

250ml Spinneysfood Bottled Drinking Water

To serve

Spinneysfood Fresh Coriander

Roasted peanuts

TOP TIP!

For a succulent and flavourful dish, shred the lamb with two forks while it is warm and mix it with the pan juices.

1 Chop the lamb shoulder into bite-sized cubes and place them in a large zip-top bag. Crush the garlic cloves and place them in a small bowl along with the soya sauce, chilli flakes and lime juice. Mix well then pour the mixture into the zip-top bag. Seal well, then shake the bag to ensure the lamb cubes are coated. Refrigerate overnight to marinate. 2 To make the peanut sauce, peel and finely chop the shallots, chilli and garlic. Juice the lime. Heat the peanut oil in a small saucepan. Sauté the shallots, chilli and garlic until softened and golden, then add the remaining ingredients. Simmer gently for 5 minutes. 3 Prepare a charcoal fire in an outdoor barbecue or preheat a griddle pan to high heat. 4 Thread the lamb cubes onto metal skewers, then grill or barbecue for 3 minutes on each side, or until the meat is done to your liking. 5 Scatter a few roasted peanuts over the sauce and serve along with the hot skewers and fresh coriander.

SLOW-ROASTED PULLED LAMB SHOULDER WITH MELTING AUBERGINE

Prep time: 40 minutes

Cook time: 5 hours 20 minutes

Serves: 6-8

2kg large aubergines

4 tsp Spinneysfood Fine Sea Salt

2 tsp Spinneysfood Ground Cumin

2 tsp Spinneysfood Ground Coriander

1 tsp Spinneysfood Ground Cinnamon

1 tsp smoked paprika

½ tsp Spinneysfood Ground Black Pepper

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

2½kg lamb shoulder, bone-in

3 garlic cloves

1 brown onion

1 lemon

Handful of Spinneysfood Fresh Parsley, plus extra for serving

Handful of Spinneysfood Fresh Coriander

1 x 400g tin Spinneysfood Whole Peeled Italian Tomatoes

300ml Spinneysfood Bottled Drinking Water

1L Spinneysfood Pure Sunﬂower Oil, for deep-frying

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

2 Slice the aubergines into 1cm-thick slices and sprinkle with 2 teaspoons of salt. Allow them to sweat. 3 Meanwhile, combine the remaining salt, dry spices and olive oil in a bowl to form a paste. Rub this paste all over the lamb shoulder and set aside at room temperature for 30 minutes. 4 Peel the garlic cloves, quarter the onion, halve the lemon and roughly chop the herbs. Scatter them in a large roasting dish. Add the tinned tomatoes and water. Place the lamb in the dish, cover tightly with aluminium foil and roast for 4½ hours. 5 Meanwhile, make the melting aubergine. Heat the oil in a large

Cumin-crusted lamb rack with roasted tomatoes and baked hummus

pot. Rinse the salt from the aubergine slices and pat them dry with kitchen paper towels. Fry the slices in batches until golden and crisp. Drain well on kitchen paper towels. Set aside. 6 After 4½ hours, remove the lamb from the oven and add the fried aubergine to the dish. Increase the oven temperature to 200°C, gas mark 6. Return the lamb to the oven and roast for a further 30 minutes until the lamb is golden and crisp. Let it rest for 20 minutes before shredding it with two forks. 7 Scatter over some fresh parsley and serve while warm.

RACK OF LAMB

CUMIN-CRUSTED

LAMB RACK

WITH ROASTED TOMATOES AND BAKED HUMMUS

Prep time: 25 minutes

Cook time: 35 minutes

Serves: 4

For the lamb rack

2 garlic cloves

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Ground Cumin

1½ tsp Spinneysfood Cumin Seeds

1 tsp smoked paprika

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

2 tbsp Dijon mustard

1kg French-trimmed lamb rack (8 bones)

For the blistered tomatoes

250g Spinneysfood Organic British Cherry Vine Tomatoes

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1 tsp Spinneysfood Dried Oregano

Spinneysfood Fine Sea Salt, to taste

For the baked hummus

400g Spinneysfood Hummus of choice

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

To serve

Handful of Spinneysfood Fresh Parsley

1 Preheat the oven to 200°C, gas mark 6. Line a large baking tray with baking paper. 2 Mince the garlic and place it into a small bowl. Add the olive oil, dry spices, seasoning and mustard and mix together. Brush the lamb evenly with the marinade. Place it on the roasting tray. 3 Add the cherry tomatoes to the same tray, drizzle with olive oil, sprinkle over the oregano and season with salt. 4 Transfer the hummus to a small ovenproof dish, drizzle over with olive oil and place it on the same tray. 5 Place the tray in the oven and roast the lamb for 20-25 minutes, or until a thermometer inserted into the middle of the lamb reads 62°C for medium well. Remove the lamb from the oven, cover loosely

with aluminium foil and let it rest for 10 minutes.

6 Once the lamb has rested, slice it in half and serve with the baked hummus, blistered tomatoes and fresh parsley.

LAMB RACK CHOPS WITH VIMTO-POMEGRANATE GLAZE

Prep time: 20 minutes

Cook time: 40 minutes

Serves: 4

For the glaze

½ tsp Spinneysfood Ground Cumin

½ tsp Spinneysfood Ground Cinnamon

½ tsp Spinneysfood Fennel Seeds

½ tsp Spinneysfood Ground Coriander

1 Spinneysfood Cinnamon Stick

4 cloves

50ml Vimto cordial

50ml pomegranate molasses

50ml Spinneysfood Organic Raw Unﬁltered Apple

Cider Vinegar

50g Spinneysfood Light Muscovado Sugar

1 tsp Spinneysfood Fine Sea Salt

¼ tsp Spinneysfood Ground Black Pepper

1 French-trimmed lamb rack (8-bone)

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

Lamb rack chops with Vimto-pomegranate glaze

Za’atar butter pan-fried lamb chops with fennel-orange salad

To serve

Spinneysfood Fresh Pomegranate Jewels

1 Preheat the oven to 220°C, gas mark 8. Line a large roasting tray with baking paper.

2 To make the glaze, heat a large pan over a medium heat and add the dry spices. Toast for 2 minutes or until fragrant, then add the Vimto cordial, pomegranate molasses, apple cider vinegar, sugar, salt and pepper. Simmer for 5 minutes until thickened and glossy. Set aside.

3 Using a sharp knife, chop the lamb rack into 4 double chops (each chop should have two bones). Coat with the olive oil then season well with salt and pepper. Arrange the chops on the lined roasting tray and place in the oven for 12-16 minutes, or until the thickest part of the chops registers 43°C. Remove the lamb from the oven and let it rest until the temperature stops rising and it begins to fall, approx. 5-10 minutes. Brush the lamb chops on all sides with the glaze. 4 Increase the oven temperature to the highest grill setting and preheat for 5 minutes. 5 Return the lamb to the top rack of the oven. Grill until a thermometer inserted in the thickest portion of the chops registers 50°C, approx. 5 minutes. Keep basting the lamb, turning every few minutes, until the temperature reaches 63°C or medium well. The chops should be glossy and caramelised. Remove the lamb from the

oven and allow it to rest for 5 minutes so the juices redistribute before serving. 6 Scatter fresh pomegranate seeds over the chops and serve with the extra glaze and a side of green beans, if desired.

ZA’ATAR BUTTER PAN-FRIED LAMB CHOPS WITH FENNELORANGE SALAD

Pan-frying the lamb chops individually gives each chop a crispy exterior and a tender, juicy centre.

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4

For the lamb chops

2 garlic cloves

1 lemon

1 tsp Spinneysfood Ground Cumin

½ tsp Spinneysfood Ground Coriander

2 tbsp Spinneysfood Za’atar, plus extra for serving

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

8 lamb chops

2 tbsp Spinneysfood Salted Butter

For the fennel-orange salad

1 large fennel bulb

Handful of Spinneysfood Fresh Parsley

2 oranges

1 lemon

2 tbsp Spinneysfood White Condiment 1 tsp wholegrain mustard

1 Crush the garlic and juice the lemon. Mix the spices and seasoning to make a dry rub. Place the lamb chops in a large zip-top bag with the dry rub and seal it. Shake to coat the lamb chops in the blend. Set the bag aside for 15-20 minutes, allowing the chops to absorb the marinade. 2 Heat a large frying pan over a medium-high heat. Place the chops in the pan and cook for 4 minutes on each side until golden brown. Add the butter, garlic and lemon juice to the pan at the last minute of cooking, spooning it over the chops. Remove the lamb chops from the heat and let them rest for 5 minutes. 3 Meanwhile, make the fennel-orange salad. Using a mandolin, thinly slice the fennel bulb and place it in a large bowl of cold water, while you prepare the other ingredients. Roughly chop the parsley. Peel and segment the oranges. Juice the lemon and combine it with the remaining dressing ingredients in a bowl to make a simple vinaigrette. Transfer the fennel to a serving bowl and add the orange segments and herbs. Pour over the dressing and toss gently. 4 Spoon the remaining pan juices over the lamb chops and serve while hot alongside the fennel and orange salad.

nightcaps

Consuming the likes of herbal teas, infused waters and electrolyte-packed drinks before bed promotes better sleep, improved skin health and overnight replenishment for optimal wellness

Rose water and lemon electrolyte fizz

Iced date, aloe vera and peppermint tea

Pomegranate and orange punch

The iced date and peppermint tea combines the natural sweetness of dates with the calming properties of peppermint and chamomile.

ROSE WATER AND LEMON ELECTROLYTE FIZZ

This is a hydrating drink that supports skin health, hydration and promotes relaxation with its soothing ﬂoral and citrus tea blend.

Prep time: 15 minutes

Serves: 2

250ml Spinneysfood Bottled Drinking Water

1 bag Twinings Superblends Sleep Tea

1 tsp Spinneysfood Acacia Honey

1 lemon

125g Spinneysfood Pure Ice Cubes

1 tsp rose water

320ml Cocoﬂy Sparkling Coconut Water

1 tbsp dried rose petals

1 Boil the water then steep the teabag in it for 5 minutes. Remove the bag and stir in the honey, then cool the mixture in the fridge. 2 Slice the lemon in half, then thinly slice one half to get two slices. Set them aside. Juice the remaining portions of lemon. 3 Divide the ice between two glasses and top each with a slice of lemon.

4 In a jug, add the lemon juice, rose water and tea. Stir until well combined. Divide the mixture between the glasses, approx. of the way. Top with the sparkling coconut water and decorate with a few edible rose petals.

5 Serve immediately.

ICED DATE AND PEPPERMINT TEA

Prep time: 30 minutes

Serves: 2

500ml Spinneysfood Bottled Drinking Water

3 bags Spinneysfood Peppermint Infusion Tea

1 tsp date syrup

125g Spinneysfood Pure Ice Cubes, plus extra for serving

1 lemon

To serve

1 tsp Spinneysfood Chamomile Infusion Tea

1 Boil the water and pour it over 2 peppermint tea bags in a heat-proof jug. Steep for 5 minutes, then remove the bags and set the tea aside to cool. Stir in the date syrup before adding the ice. 2 Cut open the remaining teabag and spread its contents on a plate. Rub half a lemon down one side of each glass, then gently press them into the peppermint tea leaves. 3 Fill the glasses with ice cubes and pour over the iced date tea. Cut open the chamomile teabag and sprinkle chamomile flowers over both iced teas. 4 Serve immediately.

POMEGRANATE AND ORANGE PUNCH

This punch is a refreshing blend that replenishes electrolytes for sustained energy.

Prep time: 5 minutes

Serves: 2

125ml Spinneysfood Pomegranate Juice

125ml Spinneysfood Orange Juice

350ml Its Manuka Pomegranate Honey Water

1 sachet Humantra Berry Pomegranate

250g Spinneysfood Pure Ice Cubes

1 orange

50g Spinneysfood Fresh Pomegranate Jewels

1 In a large pitcher, combine the pomegranate juice, orange juice and honey water. Add the Humantra Berry Pomegranate electrolyte, stirring until the powder is fully dissolved. 2 Fill two glasses with ice cubes. 3 Slice the orange and add a couple of slices into each glass along with a few pomegranate seeds. 4 Pour the punch into the glasses and serve.

TAMARIND AND GINGER COOLER

This is a tangy, lightly spiced beverage that’s rich in antioxidants and aids digestion, making it a great choice for a soothing nightcap.

Prep time: 10 minutes

Serves: 2

250ml Spinneysfood Bottled Drinking Water

1 bag Pukka Organic Lemon, Ginger & Manuka Honey Tea

1 tbsp tamarind paste

3 tbsp Spinneysfood Organic Natural Honey

125g Spinneysfood Pure Ice Cubes, plus extra for serving

4 tbsp Barakat Fresh Ginger Shot

330ml Remedy Kombucha Ginger Lemon

2 tbsp Spinneysfood Bee Pollen

1 Boil the water then steep the teabag in it for 5 minutes. Stir in the tamarind paste and 2 tablespoons of honey while the mixture is warm then strain it for a smooth consistency. 2 Chill the mixture in a large jug with the ice cubes.

3 Add the ginger shot and kombucha and stir to combine. 4 To decorate the glasses, brush one side of the glasses with honey then press them into the bee pollen. 5 Pour the cooler into two glasses and serve with extra ice.

VEGGIE

Rite Discovery Pack Drink Mix Nature’s Own Factory Buckwheat Tea Drink

Humantra Lychee Electrolyte Supplement

Dash Raspberry-Infused Sparkling Water

Frio Sparkling Water – Coconut

VEGGIE

Tamarind and ginger cooler

Iced mango labneh filo sandwich

Naturally sweet

There’s no need to give up on desserts like cheesecake, trufﬂ es, cake and more when you can make them with a variety of natural sweeteners

ICED MANGO LABNEH FILO SANDWICH

Blooming the saffron in ice helps release its ﬂavour gradually and results in a deeper colour.

Prep time: 25 minutes (plus freezing time)

Cook time: 15 minutes

Serves: 6

For the mango labneh

½ tsp saffron threads

1 Spinneysfood Pure Ice Cube

2 ripe mangoes

1 lemon

4 tbp Spinneysfood Organic Natural Honey

½ tsp vanilla extract

450g labneh

For the filo wafers

3 tbsp Spinneysfood Salted Butter

2 tbsp Lakanto Monk Fruit Sweetener

½ tsp ground cardamom

8 sheets of ﬁlo pastry

To serve Spinneysfood Edible Flowers

1 Place the saffron threads in a small bowl along with the ice cube. Allow the ice to melt completely. 2 Line an 18cm x 24cm rectangle tray with baking paper. 3 Peel and dice the mangoes and set aside a handful for later. Zest the lemon. Add the rest of the mango, honey, vanilla extract and zest to a blender. Blitz until smooth and creamy. 4 Combine the labneh and saffron until smooth. Begin layering the tray with a few spoonfuls of the labneh, followed by a few spoonfuls of the mango purée, alternating to create a dappled mixture. Add the reserved diced mango and press down into the tray to get an even layer. Cover with another sheet of baking paper and freeze for 4-6 hours.

5 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper. 6 Melt the butter. Combine the monk fruit sweetener with the cardamom. Lay one sheet of filo pastry on a clean surface and brush it lightly with the melted butter. Sprinkle over a small amount of the spiced sweetener and place another filo sheet on top, brush with more butter, and repeat the process, layering all eight sheets. Once all the sheets are stacked, use a sharp knife to cut the filo into 6cm x 6cm squares. Transfer the filo squares to the tray and bake for 8-10 minutes, or until golden and crisp. Allow to cool completely. 7 Remove the tray from the freezer and invert it onto a board. If you struggle to remove it, dip the tray into hot water for 3 seconds and it should release. Slice the frozen mango labneh into eight equal 6cm x 6cm squares. Place one filo wafer on a serving plate, top it with a square of frozen mango labneh. Top with another filo wafer to make an ice cream sandwich. Repeat the process with the remaining frozen mango labneh and filo wafers. 8 Decorate with edible flowers and serve immediately.

NO-BAKE MAPLE PUMPKIN CHEESECAKE

Prep time: 40 minutes (plus setting time)

Cook time: 50 minutes

Serves: 8

For the home-made pumpkin purée

500g pumpkin

250ml Spinneysfood Bottled Drinking Water

4 tbsp Spinneysfood Organic Maple Syrup

For the biscuit base

150g Gullón Sugar-Free Digestive Biscuits

2 tbsp Lakanto Monk Fruit Sweetener

75g Spinneysfood Salted Butter

For the filling

350g full-fat cream cheese

125 ml Spinneysfood Organic Maple Syrup

200g home-made pumpkin purée

1 tsp vanilla extract

1 tsp Spinneysfood Ground Cinnamon

½ tsp Spinneysfood Ground Ginger

¼ tsp Spinneysfood Ground Nutmeg

250ml heavy cream

For the candied-maple topping

125ml Spinneysfood Organic Maple Syrup

2 tbsp Spinneysfood Salted Butter

Pinch of Spinneysfood Fine Sea Salt

1 Peel and slice the pumpkin into equal-sized cubes. Add to a pot with the water and maple syrup. Cover and bring to a simmer. Simmer for approx. 20-25 minutes until the water is absorbed and the pumpkin is fully cooked. Remove from the heat and allow to cool slightly, before blending to form a smooth purée. 2 To make the base, place the digestive biscuits and monk fruit sweetener in a food processor and blend until fine. Melt the butter in the microwave, then pour into the processor in a steady stream, while pulsing to form the crumb base. Press the mixture firmly into the bottom of a 22cm springform cake tin. Refrigerate for at least 30 minutes to 1 hour. 3 In the bowl of a stand mixer fitted with a paddle, beat the cream cheese and maple syrup until smooth and creamy. Add the pumpkin purée, vanilla extract and spices. Mix until well incorporated. Using an electric mixer, whip the cream to stiff peaks in a clean bowl. Gently fold half of the whipped cream into the pumpkin mixture in three additions, ensuring the filling remains light and airy. Keep the remaining whipped cream for decorations. Pour the filling over the chilled crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until firm. 4 In a small saucepan over

VEGGIE

TOP TIP!

Swap out the maple syrup in the candied maple topping with Lakanto Maple Flavored Syrup for a lower glycemic index and fewer calories.

No-bake maple pumpkin cheesecake

Arabic coffee chocolate truffles

Honey-roasted strawberries with ricotta yoghurt and strawberry granita

a medium heat, combine the maple syrup and butter. Stir until the butter melts and the mixture begins to bubble. Add a pinch of salt and cook for 3-5 minutes, stirring frequently, until the mixture thickens slightly. Remove from heat and cool for 10 minutes. 5 Once the cheesecake has set, carefully release it from the springform pan. Dollop the remaining whipped cream over the top, making a few hollows for the candied-maple topping. Pour the topping over and serve.

ARABIC COFFEE CHOCOLATE TRUFFLES

If you do not have ground Arabic coffee, use a shot of espresso and for a stronger flavour, sprinkle a pinch of coffee grounds over the top of the finished truffles.

Prep time: 20 minutes (plus chilling time)

Cook time: 5 minutes

Makes: 16

For the truffle base

280g sugar-free dark chocolate

1 tbsp Spinneysfood Salted Butter

1 tbsp date syrup (optional)

100ml double cream

1 tbsp Spinneysfood Arabic Coffee with Cardamom 60g cocoa powder

1 Finely chop the dark chocolate and add to a heatproof bowl along with the butter and date syrup. 2 In a small saucepan over a medium

heat, add the cream and coffee grounds. Bring to a gentle simmer. Strain the hot cream through a fine sieve into the bowl of chocolate. Set aside for 2 minutes to melt the chocolate. Stir until smooth and glossy. Cover the bowl with cling film and refrigerate for approx. 1-2 hours, or until firm enough to scoop. 3 Add the cocoa powder into a bowl for later. Line a tray with baking paper. 4 Using a small spoon or melon baller, scoop out portions of the chilled chocolate mixture approx. 1 tablespoon each. Roll them into balls between your palms, working quickly to prevent the chocolate from melting. Gently roll in the cocoa powder to evenly coat then place the truffles on the lined tray. 5 Return the tray to the fridge for 15-20 minutes for the truffles to firm up. 6 Serve the truffles at room temperature for the best texture and flavour. They can be stored in an airtight container in the fridge for up to one week or frozen for up to two months.

HONEY-ROASTED STRAWBERRIES WITH RICOTTA YOGHURT AND STRAWBERRY GRANITA

Roasting strawberries intensiﬁes their natural sweetness and caramelises their juices, adding a rich, ﬂavourful depth to your breakfast

Prep time: 15 minutes (plus freezing time)

Cook time: 20 minutes

Serves: 4

COOK’S NOTE

Give the roasted strawberries an extra layer of flavour by sprinkling a pinch of cinnamon or cardamom over them before roasting.

For the frozen strawberries

100g fresh strawberries

For the roasted strawberries

400g fresh strawberries

2 tbsp Spinneysfood Organic Natural Honey

1 tsp vanilla powder

For the ricotta yoghurt

1 lemon

1 vanilla bean

250g Spinneysfood Ricotta Cheese

150g Spinneysfood Full Fat Greek Yoghurt

To serve 4 fresh strawberries

1 Place the strawberries in a tray in the freezer overnight. 2 Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.

3 Hull the fresh strawberries and slice them into halves. Place them on the tray, drizzle over the honey and sprinkle over the vanilla powder then toss gently to coat. Roast in the oven for 15 minutes, stirring halfway through, until the strawberries are soft, juicy and slightly caramelised. Allow to cool to room temperature. 4 Zest the lemon and split the vanilla bean to scrape out the seeds. In a mixing bowl, whisk together the ricotta, yoghurt, lemon zest and vanilla until smooth and creamy. 5 Spoon the ricotta mixture into serving glasses and top with

VEGGIE

Honey pistachio tulumba

Cardamom, lemon and rose Persian love cake

the roasted strawberries. Remove the frozen strawberries from the freezer. Using a microplane grater or fine box grater, carefully shave the frozen strawberries into delicate flakes or shards over the roasted strawberries. Top with more fresh strawberries and serve immediately.

HONEY PISTACHIO TULUMBA

This version of the classic Turkish tulumba has a sugar-free honey syrup for a healthier yet indulgent dessert.

Prep time: 30 minutes

Cook time: 30 minutes

Makes: 20–25

For the dough

500ml Spinneysfood Bottled Drinking Water

250ml Spinneysfood Full Fat Fresh Milk

1 tbsp Lakanto Monk Fruit Sweetener or syrup

¼ tsp Spinneysfood Fine Sea Salt

80ml coconut oil

420g Spinneysfood All-Purpose Flour

4 large Spinneysfood Organic Free-Range Eggs

1 tbsp vanilla extract

2L Spinneysfood Pure Sunﬂower Oil, for frying

For the honey syrup

1 lemon

170g Spinneysfood Organic Natural Honey

1 tsp orange blossom water

To serve

80g slivered pistachios

1 Combine the water, milk, monk fruit sweetener, salt and oil in a deep saucepan over a mediumhigh heat. Bring to a boil and ensure the sweetener has dissolved. Remove the saucepan from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture comes together into a dough. Return the saucepan to a low heat and cook the dough, stirring constantly, for 30-60 seconds to remove excess moisture. 2 Transfer the dough to a mixer fitted with a paddle attachment. Allow the dough to cool to the touch before adding the eggs. With

the mixer running, add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until the dough is smooth, glossy and thick but pipeable. Transfer the dough into a piping bag fitted with a 1cm star nozzle. 3 Add the oil into a deep pan but do not preheat. Pipe 5cm pieces of the dough directly into the cold oil, using wet scissors to cut off each piece. Heat the oil over a medium heat and fry for 8 minutes or until golden on all sides, turning occasionally. Allow the oil to cool down for 15 minutes before frying the next batch. Avoid overcrowding the pan. Using a slotted spoon, remove the tulumba and place on paper towels to drain. 4 Juice the lemon. In a flat dish, combine the honey, lemon juice and orange blossom. 5 Transfer the warm tulumba into the honey syrup and roll them around to cover. Arrange on a plate and top with the slivered pistachios. Serve immediately.

CARDAMOM, LEMON AND ROSE PERSIAN LOVE CAKE

This cake has been sweetened with monk fruit sweetener, which is a natural, calorie-free sugar substitute derived from monk fruit. It lends sweetness without leading to spikes in blood sugar levels.

Prep time: 25 minutes

Cook time: 20 minutes

Serves: 8

For the love cake

150g Lakanto Monk Fruit Sweetener

3 lemons

170g Spinneysfood Salted Butter

4 tbsp coconut oil

2 tsp ground cardamom

2 tsp rose water

1 tsp vanilla extract

½ tsp Spinneysfood Fine Sea Salt

3 large Spinneysfood Organic Free-Range Eggs

145g almond ﬂour

195g Spinneysfood All-Purpose Flour

2 tsp Spinneysfood Baking Powder

125ml buttermilk or yoghurt

For the icing

300g Spinneysfood Full Fat Greek Yoghurt

130g Lakanto Monk Fruit Sweetener

½ lemon

1 tsp rose water

1 tsp raspberry powder

To serve

2 tbsp dried rose petals

1 Preheat the oven to 160°C, gas mark 3. Line two 20cm round cake tins with baking paper at the bottom and spray the sides with baking spray. 2 Place the monk fruit sweetener in the bowl of a stand mixer, then zest the lemons over it. Using your fingers, rub the zest into the sweetener until the mixture has a fragrant, sandy texture. Add the butter, oil, cardamom, rose water, vanilla extract and salt to the bowl. Using the paddle attachment, beat the mixture starting on low speed, gradually increasing to medium, until it becomes light and fluffy. Scrape down the bowl as needed to ensure even mixing. With the mixer on low, add the eggs one at a time, allowing 20-30 seconds between each addition. Continue mixing until the batter is smooth and well combined. Add the almond flour, flour and baking powder to the bowl. With the mixer on low speed, pour in the buttermilk and mix until just combined. Do not overmix as this will result in a tough cake crumb. 3 Divide the batter evenly between the two cake pans, smoothing the tops to create an even surface. Bake for approx. 15-20 minutes, or until a toothpick inserted in the centre comes out clean. Let the cakes cool in their pans for approx. 5 minutes, then transfer to a cooling rack to cool completely. 4 In a bowl, combine the yoghurt, monk fruit sweetener, the juice of half a lemon and rose water. Mix to combine before adding the raspberry powder to colour it to your liking.

5 Place one cake layer on a serving plate, spoon some icing over the top and smooth it into an even layer. Place the second cake layer on top and spread the remaining icing over it.

6 Scatter a few dried rose petals over the top and serve.

Sweeten your desserts and beverages with the variety of natural sweeteners in store.

Lakanto Maple Flavored Syrup

Lakanto Monk Fruit Sweetener – Classic

Spinneysfood Organic Maple Syrup Earth Goods Coconut Sugar

Jomara Organic Date Dyrup

VEGGIE

Pancake day

Take a flip around the world with these pancake recipes

Pancakes with maple butter sauce

USA

PANCAKES WITH MAPLE BUTTER SAUCE

These pancakes freeze well, so store an extra batch in the freezer for up to three months. When ready to eat, defrost and heat in a pan.

Prep time: 15 minutes

Cook time: 20 minutes

Makes: 12 pancakes

For the pancakes

190g Spinneysfood All-Purpose Flour

1 tbsp Spinneysfood Baking Powder

1 tsp Spinneysfood Fine Sea Salt

1 tbsp Spinneysfood Fine Grain White Sugar

3 tbsp Spinneysfood Unsalted Butter

300ml Spinneysfood Full Fat Fresh Milk

1 large Spinneysfood Organic Free-Range Egg

1 tsp vanilla extract

For the maple butter sauce

115g Spinneysfood Unsalted Butter

100g Spinneysfood Organic Maple Syrup

To serve Spinneysfood Blueberries

1 Whisk together the flour, baking powder, salt and sugar in a large mixing bowl. 2 Melt the butter, then combine it with the milk, egg and vanilla extract in a separate bowl. Whisk until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until combined.

3 Heat a non-stick pan over a medium heat. Lightly grease with cooking spray or a small amount of butter. Pour 60ml of batter into the pan for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 2 minutes, or until golden brown. Repeat with the remaining batter. Keep the cooked pancakes warm under a clean kitchen towel. 4 In a small saucepan, melt the butter over a medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, turns golden brown, and smells nutty (approx. 4-5 minutes). Remove from the heat and immediately stir in the maple syrup. Allow it to cool, then blend with a hand blender to make a smooth sauce. 5 Stack the warm pancakes on a plate. Generously drizzle over the maple butter and serve.

SOUTH KOREA

KIMCHI-JEON WITH DIPPING SAUCE

Kimchi-jeon, or kimchi pancake, is a Korean dish that’s crispy, tangy and slightly spicy. It’s easy to make and is the perfect snack, appetiser, or quick dinner.

Prep time: 10 minutes

Cook time: 10 minutes

Makes: 8

For the kimchi-jeon

1 Spinneysfood Spring Onion

100g cabbage

240g kimchi

4 tbsp kimchi liquid (from the kimchi jar)

60g Spinneysfood All-Purpose Flour

30g rice ﬂour

¼ tsp Spinneysfood Baking Powder

¼ tsp Spinneysfood Fine Sea Salt

120ml Spinneysfood Bottled Drinking Water

2 tbsp Spinneysfood Pure Sunﬂower Oil

For the dipping sauce

2 tbsp soya sauce

1 tbsp rice vinegar

1 tsp sesame oil

1 tsp Spinneysfood White Sesame Seeds

½ tsp Spinneysfood Chilli Flakes

½ tsp Spinneysfood Fine Grain White Sugar

1 Peel and finely slice the spring onion and cabbage. Chop the kimchi. Combine the kimchi, kimchi liquid, spring onion and cabbage in a large bowl. 2 Whisk the flour, rice flour, baking powder, salt and water in a medium-sized bowl to form a thick, pourable batter. Stir in the spring onion, cabbage and kimchi. 3 Heat 1 tablespoon of the oil in a large non-stick or cast-iron pan over a medium heat. Swirl the oil to coat the pan evenly. Drop spoonfuls of the batter into the pan to make small pancakes, or alternatively make a large pancake. Cook for 3-4 minutes, or until the bottom is golden brown and crisp. Flip the pancake and cook for a further 3-4 minutes, adding a little more oil around the edges, if required. Repeat with the remaining batter.

4 In a small bowl, whisk together the soya sauce, vinegar, sesame oil, sesame seeds, chilli flakes and sugar. 5 Serve the kimchi-jeon while hot with the dipping sauce on the side.

CHINA

GREEN SCALLION PANCAKES

In Shanghai, these are popular breakfast foods and street-food snacks. The toasted ﬂour paste is crucial to making sure the pancakes are ﬂaky but also chewy at the same time. It’s worth making double or even triple to stash in the freezer.

Prep time: 45 minutes (plus resting time)

Cook time: 25 minutes

Makes: 4 pancakes

For the dough

200g Spinneysfood Spring Onions

315g Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Fine Sea Salt

180ml boiling Spinneysfood Bottled Drinking Water

2 tbsp water

3 tbsp Spinneysfood Pure Sunﬂower Oil

For the filling

60g Spinneysfood All-Purpose Flour

½ Spinneysfood Fine Sea Salt

¼ tsp ﬁve-spice powder

4 tbsp Spinneysfood Pure Sunﬂower Oil

Spinneysfood Pure Sunﬂower Oil, for frying

To serve Sriracha, or sauce of your choice, for dipping

1 Trim and separate the green parts from the white parts of the spring onions. Reserve the whites for the filling. Finely slice both. Place the green parts in a large jug and pour 250ml of boiling water over them. Allow to stand for 30 seconds. Drain and refresh in iced water to cool. Drain and squeeze out excess water. Using a food processor or blender, blitz the blanched greens into a smooth paste. Set aside 4 tablespoons for the dough. 2 In a large bowl, mix the flour and salt. Gradually pour the boiling water over the flour, stirring constantly with chopsticks or a wooden spoon. Add the cool water and the spring onion paste. Knead until a shaggy dough forms. If the dough is too dry, add more cool water, a teaspoon at a time. Transfer the dough to a work surface and knead until smooth, approx. 4 minutes. Coat your hands with a little vegetable oil and lightly coat the dough ball. Place the dough in a bowl, cover with cling film, and let it rest for at least 1 hour at room temperature (or up to 24 hours in the refrigerator). 3 Mix the flour, salt and five-spice powder in a small heatproof bowl. 4 Heat the oil in a small pan over a medium heat until hot. Add the finely chopped reserved spring onion whites and stir-fry quickly. Then stir it into the flour mixture to form a smooth paste. Let it cool slightly. 5 Divide the dough into 4 equal portions (130g each). Roll each into a smooth ball. Working with one ball at a time, roll the dough into a thin rectangle (approx. 25cm x 30cm) on an oiled surface. Spread 1½ tablespoons of the filling evenly over the dough. Roll the dough tightly into a log, then coil it like a snail shell. Flatten the coil slightly and set aside. Repeat with the remaining dough balls. Let the coiled dough rounds rest for 20 minutes. 6 Heat a large nonstick or cast-iron pan over a medium heat until hot. Add 2 tablespoons of oil and heat until shimmering. Roll out one dough coil into a ½cm thick pancake, approx. 20cm wide. Place it in the pan and cover with a lid. Fry for 2-3 minutes until golden and crisp. Uncover, flip the pancake and fry for a further 2-3 minutes. Add more oil, if needed. Repeat with the remaining pancakes. 7 Serve the warm scallion pancakes with a dip of your choice.

SOUTH AFRICA

This recipe combines two quintessential South African desserts – pannekoek, were brought to South Africa by

NAARTJIE MILK TART PANNEKOEK

VEGGIE

French settlers and is are crépes; and milk tart, which is like custard pie, but is lighter and topped with cinnamon.

Prep time: 20 minutes

Cook time: 20 minutes

Makes: 24 pannekoek

For the pannekoek batter

1 large Spinneysfood Organic Free-Range Egg

275ml Spinneysfood Full Fat Fresh Milk

1 tbsp Spinneysfood Organic White Grape Vinegar

4 tbsp Spinneysfood Pure Sunﬂower Oil

150g Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Baking Powder

¼ tsp Spinneysfood Fine Sea Salt

For the milk tart filling

1 large egg yolk

2 tbsp Spinneysfood Fine Grain White Sugar

2 tbsp corn starch

¼ tsp Spinneysfood Fine Sea Salt

1 tsp vanilla extract

½ tsp Spinneysfood Fine Cinnamon, plus extra for serving 250ml Spinneysfood Full Fat Fresh Milk

1 clementine or ‘naartjie’

1 Place all the ingredients for the batter in a blender. Blitz until smooth. It should be thin and pourable; add extra milk or water, if needed. Cover the batter and let it rest for 15 minutes.

2 Meanwhile, in a large bowl whisk together the egg yolk, sugar, corn starch, salt, vanilla, cinnamon and just enough milk to form a smooth paste. Place the remaining milk in a saucepan and bring to the boil. Slowly pour the hot milk into the egg yolk paste while whisking, then return the mixture to the stove and cook it over a medium heat while stirring constantly. The filling is ready when it has a thick consistency.

3 Zest the clementine into the custard. Cover the surface with cling film and set aside to cool. Slice the clementine into wedges for serving.

4 Heat a non-stick frying pan over a medium heat and grease with cooking spray. Pour 60ml of batter into the pan, tilting the pan in a circular motion to spread it thinly and evenly. Cook for approx. 1 minute, or until the edges begin to lift and the bottom is lightly golden. Flip and cook the other side for 30 seconds. Repeat with the remaining batter. Stack the pannekoek on a plate and cover them with a clean kitchen towel to keep warm. 5 Spread a generous spoonful of the milk tart filling thinly over the surface of a pannekoek, then roll the pannekoek tightly or fold it into quarters. Repeat with the remaining pannekoek and milk tart filling. Sprinkle over some cinnamon. 6 Serve the pannekoek with the clementine wedges on the side.

MOROCCO

STUFFED MSEMMEN

These Moroccan pancakes are usually enjoyed for teatime or breakfast. Honey is a popular

Kimchi-jeon with dipping sauce

accompaniment, but we’ve put it on the inside with some roughly chopped pistachios.

Prep time: 30 minutes (plus resting time)

Cook time: 25 minutes

Makes: 2

For the dough

500g Spinneysfood All-Purpose Flour

1 tsp Spinneysfood Fine Sea Salt

1 tsp Spinneysfood Fine Grain White Sugar

300ml warm Spinneysfood Bottled Drinking Water (or more if needed)

2 tbsp Spinneysfood Pure Sunﬂower Oil

200g Spinneysfood Organic Natural Honey

150g chopped pistachios

½ tsp Spinneysfood Fine Cinnamon

1 Combine the flour, salt and sugar in a large mixing bowl. Gradually add the warm water while mixing until a soft, elastic dough forms. Knead the dough for 8-10 minutes until smooth. If the dough feels sticky, add a little oil. Cover with a damp towel and let it rest for 1 hour.

2 Combine the honey, pistachios and cinnamon in a bowl. 3 Divide the dough into 8 equal portions and roll each into a ball. Lightly grease

a clean work surface and your hands with oil. Using your fingers or the palm of your hand, flatten one ball of dough into a thin, almost transparent circle. Lightly sprinkle semolina over the surface to keep it pliable. Place approx. 2 tablespoons of the filling in the centre of the flattened dough. Fold the top and bottom edges of the dough over the filling to cover it, then fold the sides in to create a square pocket. Repeat with the remaining dough balls and filling. 4 Heat the oil in a non-stick pan over a medium heat. Cook the stuffed msemmen for approx. 2-3 minutes on either side with the lid on, or until golden and cooked through. The msemmen should be golden and crispy on the outside while soft and layered inside. 5 Serve the msemmen while still warm.

INDIA

CHEELA WITH CRISPY CURRY LEAVES AND CHUTNEY YOGHURT

Cheela is a savoury Indian pancake made with besan, which is chickpea ﬂour, and spices.

VEGGIE

Almost every culture has its own version of a pancake. This simple dish is enjoyed in countless ways, and is proof that a basic batter can tell a global story of tradition.

Naartjie milk tart pannekoek

Green scallion pancakes

Cheela with crispy curry leaves and chutney yoghurt

Mini soufflé pancakes with miso caramel sauce

Stuffed msemmen

The secret behind achieving the characteristic u y, jiggly texture for the Japanese pancakes is to make a sti meringue, so whisk the egg whites thoroughly in a squeaky clean bowl.

Prep time: 20 minutes

Cook time: 15 minutes

Makes: 2

120g chickpea ﬂour (besan)

30g rice ﬂour

¼ tsp Spinneysfood Fine Turmeric

½ tsp Spinneysfood Cumin Seeds

½ tsp Spinneysfood Red Chilli Powder

½ tsp Spinneysfood Garam Masala

¼ tsp asafoetida

180ml Spinneysfood Bottled Drinking Water

1 small brown onion

1 ripe tomato

Handful of Spinneysfood Fresh Coriander

1 green chilli (optional)

½ tsp Spinneysfood Fine Sea Salt

2 tbsp Spinneysfood Pure Sunﬂower Oil

Handful of fresh curry leaves

For the yoghurt chutney

250ml Spinneysfood Full Fat Greek Yoghurt

2 tbsp green chutney

1 In a mixing bowl, combine the chickpea flour, rice flour and dry spices. Gradually add water, whisking to form a smooth, lump-free batter. The batter should have a pourable consistency, like pancake batter. Finely chop the onion, tomato, coriander and green chilli, then stir into the batter. Let it rest for 10 minutes. 2 Heat the oil in a small pan over a medium heat. Add the curry leaves and fry for 30-40 seconds, or until crisp and aromatic. Be careful as the leaves may splutter. Remove with a slotted spoon and set aside, keeping the oil in the pan. 3 Pour a ladleful of batter into the pan and use the back

of the ladle to spread it evenly into a thin circle. Drizzle a little oil around the edges, then cook for 2-3 minutes, or until the bottom is golden and crisp. Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter, greasing the pan as needed. 4 In a small bowl, whisk the yoghurt until smooth. Stir in the green chutney. Place the cheelas on a serving plate. Top with the crispy curry leaves and serve with the yoghurt chutney on the side.

JAPAN

MINI SOUFFLÉ PANCAKES WITH MISO CARAMEL SAUCE

Prep time: 15 minutes

Cook time: 15 minutes

Makes: 16 mini pancakes

For the miso caramel

100g Spinneysfood Fine Grain White Sugar

2 tbsp water

125ml single cream

1 tbsp light miso

For the soufflé pancakes

4 large Spinneysfood Organic Free-Range Eggs

2 tbsp Spinneysfood Fine Grain White Sugar

4 tbsp Spinneysfood Full Fat Fresh Milk

6 tbsp cake ﬂour

½ tsp Spinneysfood Baking Powder

½ tsp corn starch

¼ tsp Spinneysfood Fine Sea Salt

¼ tsp ground vanilla powder

3 tbsp Spinneysfood Extra Fine Caster Sugar

To serve

Spinneysfood Super Fine Icing Sugar, for dusting

1 To make the miso caramel, combine the sugar and water in a saucepan. Bring to a boil, without stirring, and cook until it’s a deep amber red colour. Remove from heat and slowly pour in the cream, swirling the pan as you do. Add the miso and whisk to thoroughly combine. Set aside to cool. 2 To make the soufflé pancakes, separate the egg whites and yolks into two bowls. Add the granulated sugar to the yolks and whisk until smooth, light and pale. Gradually add the milk. Sift in the flour, baking powder, corn starch, salt and vanilla powder and mix until smooth. 3 Whisk the egg whites until soft peak stage, then gradually add the caster sugar and whisk until stiff peaks form. Add one-third of the meringue to the yolk mixture. Gently whisk to loosen the batter. Fold in the rest of the remaining meringue. The batter should be light and airy and hold its shape.

4 Heat a non-stick frying pan over a low heat. Spray with nonstick baking spray. Scoop the batter into the pan in tall mounds using a tablespoon measure. Sprinkle 1 teaspoon water into the pan and immediately place the lid on top for 2 minutes. Uncover, then scoop another spoonful of batter onto the top of each pancake for extra height. Add another 1 teaspoon water and place the lid on again for a further 2 minutes. Flip the pancakes over and cook on the other side for another 4-5 minutes. 5 Place the soufflé pancakes on serving plates and serve immediately, as they will deflate when cold.

6 Dust with icing sugar and serve with the miso caramel on the side.

These ready-made pancake mixes remove all the hard work involved in making them from scratch.

VEGGIE

TRY MOCHI ICE CREAM

Mother’s Day

Three generations of a family on cooking and friendship

(R-L) Dina Macki with her mother, grandmother and aunt

Ties thatbind

Food not only nourishes our bodies but also keeps us rooted to our

heritage. Deputy editor

Karen D’Souza sat down with British-born Omani-Zanzibari chef and cookbook author

Dina Macki, her grandmother, mother and aunt to talk about

food

and how cooking together has strengthened their relationships with each

other

Aheavily pregnant mother gets on a boat in the middle of the night, along with four children ranging in ages from 12 to five. She’s fleeing the only home she’s ever known with no other adult family member for support. Sounds like a tale right out of a bestseller, but it’s the true story of Dina’s grandmother, Bibi (‘bibi’ means grandmother in Swahili).

In January of 1964, the Zanzibar Revolution overthrew the Sultan of Zanzibar and his majority Arab government. Bibi, then 26 years old, had no choice but to leave her homeland along with her young family, making their way first to Mombasa, Kenya where they spent a year, then ultimately to England where they landed in April 1965.

The family, now reunited with Bibi’s husband, eventually settled down in Portsmouth, in a close-knit Omani community, gradually adapting to the weather, culture and lack of familiar ingredients. Grocery stores in England at that time were like an alien landscape, with none of the spices, fruits, vegetables and raw ingredients they’d been used to. “We didn’t get ginger and garlic, and even coconut milk was a rarity,” says Bibi, as she sits in a sunny corner of her kitchen, watching her daughters Kamila and Fatma bustle around getting lunch ready for us.

“When she first went to England, Bibi made fesenjoon with peanut butter, because cashew nuts weren’t available and in essence it’s the same thing and it works really well,” explains Dina as she stands over a simmering pot, preparing the same dish, a rich cashew and pomegranate chicken stew. Originating from northern Iran, where it is made with walnuts, the Omani fesenjoon uses ground cashew nuts along with fresh pomegranate juice and pomegranate molasses to give the dish its signature tartness.

“Even samosas were a treat in those days,” recalls Kamila, Dina’s mother, since filo pastry was unheard of, so Bibi made her own from scratch. When asked if her daughters took to cooking naturally, Bibi points to Fatma and says, “this one likes to clean, even when she was little, and Kamila tried to cook. I used to give them all tasks in the kitchen ‘chop this and cut that’.” Her eldest son would often cook for his younger siblings while Bibi and her husband were at work, and eventually Kamila and Fatma picked it up along the way. When asked if she ever cooks anything other than traditional food, Bibi shakes her head vehemently, “In England they put avocado in salad, I don’t eat that.” Fatma goes on to explain that in the 1960s they were one of the few families who were familiar with the stonefruit but ate it sweet, after Bibi mashed and mixed the pulp with evaporated milk, sugar and ice cubes until it took on an almost ice cream-like consistency.

Once Kamila was running her own household, she fed her family Omani-Zanzibari dishes as well as quintessential British food, including shepherd’s pie, which “would be full of chilli” says Dina, adding that her mother doesn’t eat anything “without chilli, lemon and salt”.

Dina, on the other hand, confesses that she “hated cooking and hated being in the kitchen” and preferred baking, but Kamila states, “I always knew you would get into cooking professionally.” It wasn’t until Dina was halfway through university that she began making Omani food. Her mother and grandmother would give her instructions over video calls, often arguing over whose method was better. “My mother doesn’t even know what a recipe is,” says Kamila, because all proportions are in her head and her hands are her weighing scales –which makes perfect sense to Bibi because she watched her mother cook in the same way.

On her part, Dina always follows a recipe, but she believes she could probably gauge the measurements for family favourites such as mandazi (triangular fried bread akin to a doughnut), which Fatma is frying for us so we can eat them hot and puffed along with a cup of tea as is tradition. While feeding people brings Dina great joy, her true passion lies in the anthropological aspects of food such as “understanding how a dish evolves overs time through trade and migration”.

In fact, her cookbook Bahari: Recipes from an Omani Kitchen and Beyond is an ode to Omani cuisine and the various cultural influences from East Africa, Iran and India that have shaped its rich palette of flavours. Kamila and Bibi helped with her research and the three of them spent many weeks cooking together in a small kitchen. “I often wonder if we would talk as much as we do, if I hadn’t started on this journey of documenting our history,” remarks Dina. “If I sat Bibi down and asked her questions about our family history, she wouldn’t have much to say whereas the process of preparing food seems to naturally trigger memories connected to our family and community’s histories.”

Their biggest lesson from their time together in the kitchen has been to respect each other’s strengths and stay in their own lanes, and “no more than two people in a kitchen at a time,” adds Dina, as we all sit down to relish a traditional Omani meal on a sunny winter afternoon in Muscat.

OPPOSITE PAGE, CLOCKWISE FROM TOP LEFT: Crushed cardamom is essential for mandazi; Bibi is an expert at making mandazi without referring to a recipe; frying mandazi; Kamila always believed Dina would end up in the culinary world; fesenjoon is a rich chicken stew; ground cashews and pomegranate molasses add to the stew’s creamy texture and tart flavours; Bibi has never wavered from cooking the food of her heritage; a comforting Omani-Zanzibari lunch.

FOLLOWING PAGE: Bibi is the heart of her family.

MANDAZI

Prep time: 25 minutes (plus prooﬁng time)

Cook time: 6-8 minutes

Makes: 24

1 x 400ml coconut milk, warm

7g fast-action dried yeast

650-700g Spinneysfood All-Purpose Flour, plus extra for dusting

200g Spinneysfood Extra Fine Caster Sugar

1 tbsp Spinneysfood Unsalted Butter

1 tbsp ground cardamom

1L Spinneysfood Pure Sunﬂower Oil, for frying

1 Pour the warm coconut milk into a bowl. Add the yeast and leave to sit for 2 minutes. 2 Add 650g of the flour into a large bowl or the bowl of a stand mixer fitted with a dough hook. Add the sugar, butter and cardamom. Add the coconut and yeast mixture and knead for 25 minutes by hand or 15 minutes in the mixer. The dough should come together into a smooth ball with no excess flour; if it’s too sticky, add another 50g of flour. 3 Cover the bowl with a sheet of cling film or a clean towel and leave to rise in a warm place for 1-2 hours until it has doubled in size. 4 Transfer the dough to a clean, well-floured surface. Divide it into six pieces. Knead each piece slightly then shape into a smooth ball. 5 Take the first ball and roll it out into a flat circle to a thickness of 1cm. Using a knife or pizza cutter, cut it into quarters, leaving you with four triangles. Repeat with the remaining balls of dough. Cover the triangles with a clean cloth and leave to rise for a further 30-45 minutes. 6 When ready to cook the mandazi, heat the oil in a large frying pan over a high heat. To test the oil, carefully drop a triangle into the oil. It should rise straight to the top and begin to puff up. Repeat with the remaining, frying them in batches to prevent overcrowding the pan. Fry for 2-4 minutes per side until evenly golden brown. They should look like they’re about to pop, and also have a white rim around the middle. 7 Transfer to a plate lined with paper towels. 8 Serve while hot with tea or chosen accompaniments.

ZANZIBARI CUMIN AND CHICKEN RICE

Prep time: 10 minutes

Cook time: 1 hour

Serves: 4-5

1 brown onion

8 Spinneysfood Cardamom Pods

4 medium potatoes

120ml Spinneysfood Pure Sunﬂower Oil

3 tbsp Spinneysfood Cumin Seeds

2 tbsp Spinneysfood Whole Black Peppercorns

2 Spinneysfood Cinnamon Sticks

6 cloves

2 tbsp garlic paste

1½kg Spinneysfood Fresh Bone-In Chicken Thighs

825ml Spinneysfood Bottled Drinking Water

1 tsp Spinneysfood Fine Sea Salt

350g basmati rice

50g raisins

1 Finely dice the onion. Crush the cardamom pods. Peel and quarter the potatoes. 2 Heat the oil in a large saucepan over a medium-high heat. Add the onion and saute for 10 minutes until translucent, then stir in all the spices and garlic paste. Saute for 2-3 minutes. 3 Add the potatoes and chicken. Fry for a further 8-10 minutes, stirring occasionally, then add the water and salt. Bring to a boil and let it bubble for 20 minutes until the chicken is mostly cooked. 4 Wash the rice then add it to the saucepan along with the raisins. Allow the water to boil again then reduce the heat to low. Securely wrap a clean tea towel around the lid of your pan to lock in the steam, then place on top and leave to cook for 30 minutes until the chicken, potatoes and rice are cooked through. 5 Plate the rice on a large serving platter and serve along with a simple salad.

FESENJOON

Prep time: 20 minutes

Cook time: 4 hours

Serves: 4

250g unsalted cashew nuts

1 medium white onion

6 tbsp Spinneysfood Pure Sunﬂower Oil

3L Spinneysfood Bottled Drinking Water

100ml pomegranate molasses

150ml fresh pomegranate juice

1½kg Spinneysfood Whole Organic Chicken, skinless and chopped into 8 pieces

1 tsp Spinneysfood Fine Turmeric

2 tbsp garlic paste

2 tsp Spinneysfood Ground Pepper

1-2 tsp Spinneysfood Fine Sea Salt

To serve

Spinneysfood Fresh Pomegranate Jewels

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

2 Spread out the cashew nuts in a baking tray and roast in the oven for 15 minutes until they have deepened in colour. Check on them after 10 minutes, and give them a shake to make sure they don’t burn. Once roasted, transfer to a food processor and blitz to form a fine crumb. Set aside. 3 Thinly slice the onion. 4 Heat the oil in a large saucepan over a medium-high heat. Add the onion and sauté for 10 minutes until translucent, then stir in the ground cashews and fry for a further 2 minutes. 5 Pour in 2 litres of water and whisk thoroughly to make sure the cashew paste doesn’t clump together. Cover with a lid and leave to simmer over a medium heat for 1 hour. 6 Once an hour has passed, check the pan. The water will have started to change colour and become slightly opaque. Keep simmering the cashew water until it deepens in colour, approximately for another hour. 7 Add the remaining water along with the pomegranate molasses and juice. Stir well to combine, then leave to simmer for a further hour. 8 Finally, add the chicken, turmeric, garlic paste, black pepper and salt. Stir then leave to cook for an additional 40 minutes until the chicken is cooked through and tender. 9 Scatter over fresh pomegranate seeds before serving.

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Easter

An Italian-inspired Easter brunch feast and buttery-based treats

Simnel millionaire’s bars

Mangiamo!

Give your Easter brunch an Italian ﬂ avour with three savoury dishes and a rich dessert made with ingredients available at Spinneys

Spaghetti al limone

SPAGHETTI AL LIMONE

Spaghetti al limone is a bright, zesty pasta dish that perfectly complements an Easter feast but also makes a quick weeknight dinner.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

400g Pastiﬁcio Di Martino Spaghetti

4 garlic cloves

1 lemon

4 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

50g Spinneysfood Grated Parmigiano Reggiano

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

Handful of Spinneysfood Parsley

1 Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, following package instructions. Reserve 250ml of pasta water before draining the spaghetti. 2 Finely slice the garlic. Zest and juice the lemon. 3 Heat the olive oil in a large pan over a medium heat. Add the garlic and sauté until fragrant and golden, approx. 2-3 minutes (be careful not to burn it). Lower the heat and stir in the lemon zest. Add the drained spaghetti to the pan and toss to coat it with garlic-infused oil. If the mixture seems dry, add a splash of the reserved pasta water. Stir in the lemon juice tossing until the pasta is glossy. 4 Remove from the heat and sprinkle the cheese over the pasta, tossing quickly to melt and coat. Season with salt and black pepper. 5 Divide the spaghetti between four plates and scatter over some finely chopped parsley and serve.

PESTO TORTA PASQUALINA

This savoury pie from Genoa is traditionally made with prescinsêua (a soft cheese) and spring greens such as chard, borage, or artichokes. It is a favourite dish for Easter Monday picnics.

Prep time: 25 minutes

Cook time: 40 minutes

Serves: 8 slices

2 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

1kg Spinneysfood Organic Baby Spinach

250g Spinneysfood Ricotta

100g Spinneysfood Grated Parmigiano Reggiano

¼ tsp freshly grated nutmeg

1-2 sprigs fresh oregano

3 tbsp Saclà Classic Pesto

5 large Spinneysfood Organic Free-Range Eggs

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Black Pepper, freshly ground, to taste

4 sheets of ﬁlo pastry

1 Preheat the oven to 180°C, gas mark 4. Grease a 22cm springform cake tin or pie dish with 1 tablespoon of the olive oil and set aside.

2 Blanch the spinach in boiling salted water for 2–3 minutes, then drain well and rinse under

cold water. Squeeze out the excess water and finely chop. In a large bowl, combine the ricotta, Parmigiano Reggiano, nutmeg, oregano, pesto, 1 egg, salt and pepper. Add the chopped spinach and mix well. 3 Line the greased tin with two sheets of filo pastry. Spread two-thirds of the filling evenly over the pastry. Using a spoon, create four small wells in the filling. Crack one whole egg into each well, then spread the remaining filling on top. Place the remaining filo pastry sheets on top, tucking in the edges. Brush with the remaining olive oil. 4 Bake for 30-35 minutes or until the pastry is golden brown and crisp. Remove from the oven and allow the pie to cool for at least 10 minutes before slicing.

5 Serve warm or at room temperature as a festive Easter centrepiece.

PESTO AND MOZZARELLA STUFFED ARANCINE

Arancine (or arancini) are golden, crispy rice balls, roughly the size of an orange. Traditionally, they are ﬁlled with Bolognese sauce, coated in breadcrumbs and deep-fried. This version swaps the classic meat ﬁlling for pesto and melted mozzarella for a fragrant and indulgent twist.

Prep time: 40 minutes (plus chilling time)

Cook time: 40 minutes

Serves: 6-8

For the risotto

1 tbsp Spinneysfood Mediterranean Extra Virgin Olive Oil

350g Riso Scotti Arborio Rice

1 garlic clove

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Pesto torta pasqualina

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750ml warm chicken or vegetable stock

Spinneysfood Fine Sea Salt, to taste

For the arancine

100g Spinneysfood All-Purpose Flour

200ml Spinneysfood Bottled Drinking Water

1 tsp Spinneysfood Fine Sea Salt

200g Panko breadcrumbs

3 tbsp Saclà Classic Pesto

150g Spinneysfood Mini Mozzarella Balls

1.8L Spinneysfood Pure Sunﬂower Oil, for frying

To serve

4 tbsp Saclà Classic Pesto

1 Heat the olive oil in a saucepan over a medium heat. Add the whole garlic clove and Arborio rice. Toast for 1-2 minutes. Gradually add the warm stock, one ladle at a time, stirring constantly until absorbed. Continue until the rice is al dente (approx. 30 minutes). Remove from the heat and spread on a tray.

Cover with cling film and refrigerate for 1 hour.

2 Prepare a breading station: make the flour paste by mixing the flour, water and salt in a medium-sized bowl; place the breadcrumbs in another bowl. 3 Using a large ice cream scoop, scoop up some of the risotto mixture then press it in with the palm of your hand. Using your thumb, make a depression in the centre of the risotto mixture, then fill it with 1 teaspoon of pesto and a mozzarella ball. Cover the filling with more risotto and then release the ice cream scoop to form a ball. Roll between your palms to even out the shape. Repeat the process with the filling and risotto.

4 Coat each ball in the flour paste followed by the breadcrumbs then place on a lined baking tray. 5 Heat the oil in a deep pan or fryer to 180°C. Fry the arancine in batches until golden and crispy, approx. 3-4 minutes per batch. Drain on paper towels. Alternatively, fry in an air-fryer for 8-10 minutes or until golden.

6 Serve warm with extra pesto sauce.

PASTIERA NAPOLETANA WITH PISTACHIO GELATO

This Neapolitan speciality is made for Easter with each region and family having its own version. Our recipe uses arborio rice, which adds a luxurious creaminess to the ﬁlling. And, of course, no Italian dessert is complete without gelato.

Prep time: 30 minutes (plus cooling and chilling time)

Cook time: 1 hour

Serves: 8-10

For the riso cotto

1 lemon

500ml Spinneysfood Fresh Full-Fat Milk

160g Riso Scotti Arborio Rice

For the filling

1 lemon

1 orange

500g Spinneysfood Ricotta

200g Spinneysfood Extra Fine Caster Sugar

50g Waitrose Cooks’ Ingredients Italian Cut Mixed Peel

3 large Spinneysfood Organic Free-Range Eggs

1 tbsp orange blossom water

1 tsp vanilla extract

½ tsp Spinneysfood Fine Cinnamon

640g Jus-Rol Shortcrust Pastry Sheets

To serve

Spinneysfood Super Fine Icing Sugar

500g Sammontano Barattolino Vanilla and Pistachio Gelato

1 Preheat the oven to 180°C, gas mark 4. Grease and line the base of a 22cm springform cake tin or a deep pie dish. 2 Using a Y-peeler, peel the lemon in one go. In a medium-sized saucepan, combine the milk, arborio rice and lemon peel. Bring to a boil over a medium-high heat. Reduce the heat to a gentle simmer and cook, stirring frequently until the rice absorbs the milk and becomes thick and creamy. Remove the lemon peel and set the rice mixture aside to cool completely. 3 Zest the lemon and orange. 4 In the bowl of a stand mixer fitted with a whisk attachment, combine the ricotta and sugar until smooth and creamy. Add the eggs, candied fruit, citrus zest, orange blossom water, vanilla extract and cinnamon. Whisk well to combine. 5 Fold the cooled rice mixture into the ricotta mixture and stir gently until fully combined. 6 Roll out one sheet of pastry and gently lift and press it into the cake tin, ensuring it covers the base and sides. Trim any excess dough, setting the scraps aside. Pour the filling into the tin and smooth the surface. 7 Roll out the remaining pastry and cut it into eight strips. Arrange four over the filling in one direction and four crossing over in the opposite direction to create a lattice pattern. 8 Bake for 50 minutes to 1 hour, or until the pastiera is golden brown and slightly puffed. Remove from the oven and cool completely. As it cools down the surface will settle. 9 Serve at room temperature, or chilled, with a dusting of icing sugar and two or three scoops of gelato.

Pesto and mozzarella stuffed arancine

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Pastiera Napoletana with pistachio gelato

TASTE OF ITALY

At Spinneys we stock a selection of Italian products from reputable suppliers. Learn more about their histories and the passion that goes into creating these items

Italy’s varied climate and terrain – ranging from the Alps to the Mediterranean coast – have fostered a remarkable array of produce, with each region boasting its own unique specialities. This abundance has inspired generations of artisans to craft culinary products, from multiple types of pasta to the intense sweetness of sun-dried tomatoes, fragrant basil pesto and the creamy indulgence of gelato.

For over 160 years, Riso Scotti has been synonymous with quality rice in Italy, a legacy that began in 1860 with Pietro Scotti in Pavia. Today, the fifth generation of the Scotti family proudly upholds this tradition, cementing their position as the country’s leading rice producer. The rice is cultivated, harvested and processed entirely in Italy, primarily within the fertile plains of the North. Riso Scotti’s commitment to quality extends to their close partnerships with select farmers, ensuring that every grain meets their exacting standards.

What truly sets Riso Scotti apart is their continued use of the traditional mola, a stone mill invented in Northern Italy around 1850. This gentle milling process, unlike modern industrial methods, delicately removes the rice husk, preserving the grain’s integrity and nutritional value. The result is a lustrous, bright Arborio rice, perfect for absorbing the flavours of your favourite ingredients and creating the rich, creamy risotto that is a hallmark of Italian cuisine.

The brand Pasta Di Martino stands for quality and innovation. Based in the historical town of Gragnano, which has a rich pasta-making tradition, this family-owned company uses only the finest 100% Italian durum wheat semolina, primarily sourced from Puglia, and pure spring water from Gragnano, to craft pasta. They use time-honoured techniques to slowly dry their pasta at low temperatures, a process that preserves the natural flavours and nutrients of the wheat. This results in pasta that cooks evenly and has a satisfyingly firm bite.

Spinneys is proud to offer two of their finest products – the Dolce & Gabbana Spaghetti

and Dolce & Gabbana Penne Rigate. Created in collaboration with Dolce & Gabbana, these special editions showcase the vibrant colours and artistic flair of the iconic fashion house, while maintaining Pasta Di Martino’s unwavering commitment to taste and texture. The Dolce & Gabbana Spaghetti, with its classic long, thin strands is perfect for twirling into creamy sauces, while the Dolce & Gabbana Penne Rigate, with its distinctive ridges and angled cuts, is ideal for holding onto richer, chunky sauces.

In 1939, Secondo Ercole and his wife Piera Campanella decided to preserve the abundance of fresh produce grown in their hometown of Asti in the Piedmont region, so they could be enjoyed all year round. This ingenuity led to the creation of Saclà, a company that has been bringing the taste of Italy to tables worldwide for decades. Saclà’s Classic Basil Pesto is a testament to tradition, capturing the essence of Ligurian cuisine.

Careful selection of ingredients, combined with time-honoured methods, results in a pesto that bursts with fresh, herbaceous notes, perfect for stirring into pasta or spreading on sandwiches. Saclà Sun-dried Tomatoes, which are intensely sweet and slightly tangy, are made with fresh Mediterranean tomatoes, grown in an area

where the hot climate and bright sunshine concentrate their flavours. They’re preserved in oil to capture their essence.

What began as a small artisanal gelato parlour in 1946 has grown into Italy’s leading industrial gelato company, which is a testament to Sammontana’s commitment to quality and innovation. They meticulously select premium raw materials and adhere to rigorous quality control processes, ensuring each batch of gelato meets their exceptionally high standards. Sammontana gelato’s velvety texture and authentic flavours have delighted generations. The iconic Sammontana Barattolino: Vanilla and Pistachio gelato, which is available at Spinneys, combines the classic creamy flavour of vanilla with the nutty richness of pistachios.

Find these products and many other Italian ingredients at Spinneys.

CLOCKWISE FROM TOP: Riso Scotti works with trusted farmers in northern Italy; time-honoured techniques are behind the premium-quality pasta produced by Pasta Di Martino; only the freshest basil is used to make Saclà’s Classic Pesto; Sammontana has invested in innovat ion since its founding.

Photography Supplied

Butter-dressed chicken

Whipped wasabi butter with bagel toast, smoked salmon and devilled eggs

Simnel millionaire’s bars

Butter me up

Easter menus are more delicious with Lurpak’s butters and butter spray, which add ﬂ avour and texture to appetisers, mains and desserts

BUTTER-DRESSED CHICKEN

In this recipe the chicken is covered with a muslin cloth soaked in butter and stock to create an incredibly tender, juicy roast with golden skin. The Lurpak Unsalted Butter ensures a rich and velvety result that elevates this dish to something truly special.

Prep time: 20 minutes

Cook time: 1 hour 30 minutes (depending on the size of the chicken)

Serves: 4-6

For the chicken

1 Spinneysfood Organic Whole Chicken (approx. 1½-2kg)

2-3 leeks

1 lemon

4 garlic cloves

4-5 fresh sage sprigs

250g Lurpak Unsalted Butter

1 tsp Spinneysfood Fine Sea Salt

1 muslin or cheesecloth (large enough to cover the chicken)

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

2 Rinse the chicken inside and out and pat it dry with paper towels. 3 Halve the leeks. Quarter the lemon and crush the garlic. Stuff the cavity with the lemon, smashed garlic and sage.

4 Melt the butter and stir in the salt. Submerge the muslin cloth in the butter ensuring it’s fully soaked. Squeeze out any excess liquid so the cloth remains damp but not dripping. 5 Arrange the leeks over the base of an over-proof pan or roasting dish. Place the chicken on top of the leeks and lay the butter-soaked muslin cloth over the chicken, completely covering the top and sides to keep it moist while its cooking. Roast for approx. 1 hour. Baste the chicken (over the cloth) every 15-20 minutes with the juices from the pan and additional melted butter. After 1 hour, carefully remove the muslin cloth to allow the skin to crisp. Continue roasting for an additional 20-30 minutes, or until the skin is golden and the internal temperature of the chicken reaches 75°C when measured in the thickest part of the thigh. 6 Remove the chicken from the oven and let it rest, uncovered, for 10-15 minutes before carving. 7 Serve with the roasted leeks and pan juices.

WHIPPED WASABI BUTTER WITH BAGEL TOAST, SMOKED SALMON AND DEVILLED EGGS

This dish combines creamy whipped wasabi butter with crispy bagel toast, silky smoked salmon and rich devilled eggs. Perfect for a brunch spread or an appetiser board.

Prep time: 20 minutes

Cook time: 10 minutes

Serves: 4

For the devilled eggs

4 large Spinneysfood Organic Free-Range Eggs

2 tbsp mayonnaise

1 tsp Dijon mustard

½ tsp Spinneysfood Smoked Paprika, plus extra for serving

½ tsp Spinneysfood Organic White Vinegar

Spinneysfood Fine Sea Salt, to taste

Spinneysfood Ground Black Pepper, to taste

For the whipped wasabi butter

½ lemon

1 tsp wasabi paste (or adjust to taste)

2cm piece fresh ginger

150g Lurpak Soft Salted Butter, room temperature

For the bagel toast

2 bagels

2 tbsp Lurpak Soft Salted Butter

For the smoked salmon

150g Spinneysfood Smoked Salmon

1 lemon

1 tbsp capers

1 Bring a pot of water to a boil. Place the eggs in the boiling water and reduce the heat to simmer for 8-10 minutes. Transfer the eggs to a bowl of ice water to cool. 2 To make the devilled eggs, peel and slice the eggs in half lengthways. Scoop the yolks into a small bowl. Mash with a fork and mix in mayonnaise, Dijon mustard, paprika, vinegar, salt and pepper until smooth. Spoon or pipe the yolk mixture back into the egg whites. Sprinkle with extra paprika, if desired. 3 Juice the lemon. Finely grate the wasabi and ginger. Place the softened

Lurpak Salted Butter in a mixing bowl or a food processor. Add the wasabi paste, lemon juice and grated ginger. Using a hand mixer or food processor, whip the butter until light, fluffy and fully combined. Adjust the amount of wasabi. Transfer to a small serving dish or ramekin and chill for 10 minutes. 4 Preheat the oven to 180°C, gas mark 4. 5 Slice the bagels into thin rounds, approx. 1cm thick. Spread each side with Lurpak Salted Butter and arrange the bagel slices on a baking tray. Bake for approx. 5-8 minutes, flipping halfway, until golden and crisp. Set aside to cool. 6 Arrange the bagel toast on a large serving board or platter. Add a mound of smoked salmon, garnishing with lemon wedges and capers. Place the devilled eggs and whipped wasabi butter alongside.

SIMNEL MILLIONAIRE’S BARS

These decadent bars combine the fruity, spiced ﬂavours of traditional Simnel cake with buttery shortbread, caramel and marzipan.

Prep time: 30 minutes

Cook time: 30 minutes (plus setting time)

Serves: 4-6

For the shortbread

1 orange

85g mixed dried fruit

50g glace cherries

110g Spinneysfood All-Purpose Flour

45g corn ﬂour

50g Spinneysfood Super Fine Icing Sugar

¼ tsp mixed spice

¼ tsp Spinneysfood Fine Sea Salt

150g Lurpak Unsalted Butter, softened

½ tsp almond extract

For layering

200g caramel treat

250g marzipan

1 Preheat the oven to 180°C, gas mark 4. Line a 20cm x 20cm with baking paper.

2 Zest the orange. Finely chop the mixed fruit and glace cherries. 3 In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, corn flour, icing sugar, mixed spice

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and salt. Mix well. Add the butter and almond extract and mix until almost combined. Add the chopped fruit and fold through until fully combined. Press the shortbread into the lined tin. Using a fork, prick the shortbread. 4 Bake for 15-20 minutes or until golden. Remove from the oven and allow the shortbread to cool. 5 Spread the caramel evenly over the top of the shortbread and return to the oven to bake for a further 10 minutes, or until the edges are golden. Remove from the oven to cool completely before placing it in the fridge to set for at least 1 hour. 6 Lightly dust a clean work surface with corn flour or icing sugar. Roll out the marzipan and cut into a 20cm x 20cm

square to fit the baking tin. Layer the marzipan over the caramel and gently press down.

7 Slice the simnel millionaire’s bar into even squares and serve.

HOT CROSS MADELEINES

A twist on traditional hot cross buns, these madeleines are buttery, fragrant and spiced to deliver classic ﬂavours. Lurpak Unsalted Butter ensures they’re rich and tender, while the butter spray adds a convenient and even coating for the ﬁnishing glaze.

Prep time: 20 minutes

Cook time: 10-12 minutes

Makes: 12 madeleines

For the madeleines

50g currants or raisins

1 orange

115g Lurpak Unsalted Butter

2 large Spinneysfood Organic Free-Range Eggs

100g Spinneysfood Extra Fine Caster Sugar

1 tsp vanilla extract

1 tsp Spinneysfood Ground Cinnamon

¼ tsp ground nutmeg

115g Spinneysfood All-Purpose Flour

½ tsp Spinneysfood Baking Powder

For the cross glaze

50g Spinneysfood Super Fine Icing Sugar

1-2 tsp Spinneysfood Bottled Drinking Water

To serve

3 tbsp Spinneysfood Acacia Honey

1 Preheat the oven to 180°C, gas mark 4. Generously spray a madeleine tray with Lurpak butter spray to ensure they release easily once baked. 2 Finely chop the currants. Zest the orange. 3 Melt the Lurpak Unsalted Butter and set aside to cool. In the bowl of a stand mixer fitted with a whisk attachment whisk the eggs, caster sugar and vanilla extract until pale and frothy, approx. 3-4 minutes. Stir the orange zest, cinnamon and nutmeg into the egg mixture. Sieve the flour and baking powder and fold into the mixture until smooth and combined. Gently fold the melted butter and chopped currants into the batter until just combined. 4 Pour the batter into a piping bag, tie the end tightly and chill in the refrigerator for 30 minutes to 1 hour. 5 Whisk the icing sugar and water together in a bowl and pour it into a small piping bag or resealable bag and snip off the tip. 6 Pipe the batter into the greased madeleine moulds, filling each cavity approx. ¾ of the way full. Bake for 10-12 minutes, or until the madeleines are golden brown and spring back when lightly pressed. Remove the madeleines from the oven and let them cool in the tray for 2-3 minutes before transferring them to a wire rack. 7 Once the madeleines have cooled to the touch, brush the honey over the madeleines and pipe a cross over each. Best served while warm. Store in an airtight container for up to three days.

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

Lurpak Soft Salted Butter

Lurpak Unsalted Butter

Lurpak Butter Spray

Lurpak Salted Butter

Hot cross madeleines

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Little cooks

Over-the-top, Easter eggspolosions that kids will have a blast making and eating

Birthday cake egg

TOP TIP!

Heat the Biscoff topping in the microwave for 30 seconds to make it easy to drizzle.

Triple honey cake golden biscoff egg

COOK’S NOTE

Slice the strawberries and sprinkle with white granulated sugar, then store in the fridge for 30 minutes to macerate them for a glossy sweet finish.

BIRTHDAY CAKE EGG

For a triple chocolate egg, swap out the Spinneysfood Birthday Cake Cookie Dough for the Spinneysfood Brownie Dough.

Prep time: 5 minutes

Chill time: 15 minutes

Serves: 4

250g Cocoba Jazzie Sprinkles Milk Chocolate Easter Egg

250g Spinneysfood Chocolate Chip Cookies

219g Spinneysfood Chewy Millionaire’s Mini Bites

2 tbsp Spinneysfood Birthday Cake Cookie Dough

Whipped cream, for topping

Hershey’s Chocolate Sauce, for drizzling

Dollar Sweets Sprinkles

1 birthday candle

1 Using a hot knife, carefully cut the chocolate egg in half horizontally. Place the two halves into small bowls with the opening facing up.

2 Crumble two cookies into the base of the egg. Alternate layers of the millionaire’s mini bites and the birthday cookie dough until the chocolate shells are full. Top with a generous swirl of whipped cream and drizzle over the chocolate sauce. Decorate with sprinkles and place a birthday candle in the centre.

3 Serve immediately.

TRIPLE HONEY CAKE GOLDEN BISCOFF EGG

Prep time: 5 minutes

Serves: 4

250g Ferrero Rocher Golden Easter Egg

2 squares Spinneysfood Honey Cake

250g Spinneysfood Honey Cake Ice Cream

2 tbsp raw honeycomb

2 tbsp Biscoff Topping

1 Carefully crack the top of the egg to remove the top third. Place the egg in a bowl to steady it while the other ingredients are being prepared.

2 Slice one honey cake square into four equal smaller squares and reserve for later. Place the remaining honey cake square into the bottom of the egg followed by three scoops of honey cake ice cream. Top with two of the honey cake squares and gently spoon over the raw honeycomb, being careful not to crush it. 3 Drizzle over the Biscoff topping and serve immediately.

Eton mess white chocolate egg

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ETON MESS WHITE CHOCOLATE EGG

Prep time: 10 minutes

Serves: 4

1 Lindt White Chocolate Easter Egg

3 Spinneysfood Spanish Strawberries

60g Waitrose Mini Eton Mess Meringues

250g Spinneysfood Greek-Style Vanilla Yoghurt

1 tbsp freeze-dried raspberries

Spinneysfood Edible Flowers, for decorating

1 Using a hot knife, halve the white chocolate egg along the seam. Place the halves in separate bowls to keep them steady. 2 Slice the strawberries. Crush the meringues, keeping some chunky. 3 Spoon some of the Greek-style

vanilla yoghurt into one eggshell half, then sprinkle over half the crushed meringues and sliced strawberries. Repeat the process with the second eggshell half. 4 Top each with the freeze-dried raspberries and decorate with a few edible flowers.

LEMON CAKE AND MANGO EGG

To make this ﬁlled Easter egg extra tangy, spoon over some lemon curd to cut through the sweetness.

Prep time: 10 minutes

Serves: 4

380g Mini Eggs Ultimate Egg

150ml double cream

269g Spinneysfood Lemon Curd Sponge Roll

150g Waitrose Lemon Curd Yogurt

200g Spinneysfood Mango Sorbet

Handful of yellow Smarties

8g Dollar Sweets Mini Flowers

To serve

1 tsp Spinneysfood Super Fine Icing Sugar (optional)

1 Using a hot knife, carefully cut the Ultimate Egg down the seam. 2 In a clean bowl, whip the double cream until soft peaks form then set aside. Slice the lemon sponge roll and place 3 slices into each half of the chocolate egg. Spoon over the lemon curd yoghurt. Add two scoops each of mango sorbet on top. Add a few dollops of whipped cream over the scoops of sorbet and scatter over the yellow smarties and yellow flowers. 3 Dust with icing sugar, if desired, and serve immediately.

Lemon cake and mango egg

VEGGIE

LITTLE COOKS

CARROT CAKE TRIFLE EGG

Prep time: 10 minutes

Serves: 4

183g Cadbury Caramilk Easter Egg

400g Spinneysfood Carrot and Walnut Cake

67g Mini Oreo Cookies

500g Dollar Sweets Ready To Roll Coloured Fondant

8g Dollar Sweets Mini Flowers

9g Dollar Sweets Mini Ladybirds

1 Using a sharp knife dipped in hot water, carefully slice the chocolate egg along the seam. 2 Slice the cake. Crush the mini Oreos to make the mud. 3 Combine the red and yellow fondant to make orange and shape into three logs. Round the tops and pinch the other end to make a carrot-like shape. Use a knife to make indents along the top to make them look more realistic. 4 Using a garlic press, push the green fondant through to make spaghetti strands for the carrot tops. Gently press them into the carrots. 5 Layer the carrot and walnut cake slices in each eggshell halve and sprinkle over the Oreo sand. 6 Place the carrots on top and decorate with the sugar flowers and ladybirds.

VEGGIE

Live well

Ramadan camps and new products for kids, where to staycation this Eid, menopause retreats and light therapy

The Royal Over Water Pool Villa at Anantara

Mina Al Arab Ras Al Khaimah Resort

Clubs, camps and crafts: the best activities for Ramadan

Keeping children occupied, engaged and off iPads can be tricky at the best of times, but especially when school days are shorter. To help parents out, here are some of the coolest activities that are putting fun first

CULTURE VULTURES

Perfect for little art enthusiasts aged two and above, Kutubna Cultural Center has loads going on this Ramadan. Kids can join painting sessions centred around different world-famous artists and learn the tricks of the trade via the likes of Yayoi Kusama (9 March), Pablo Picasso (15 March), Georgia O’Keefe (16 March) and Juan Miró (23 March). There’s also a Little Historians: Ramadan in our Lives session on 8 March and The Poetry of Islam on Tuesdays throughout Ramadan. kutubna.ae

BRILLIANT BRAINS

Pure Minds Academy at Rove Downtown and Studio One Hotel have an excellent line-up of activities running through Ramadan, perfect for budding engineers to young coders and future scientists. Running from 24-28 March, 2-4 April and 7-11 April, kids from ages 4 to 14 can dive into activities like robotics, water-based science experiments, Rubik’s Cube challenges, STEM fairy tales, designing machines, building robots and mobile apps and more. stemforkids.ae

COOKING UP A STORM

Get your kids inspired in the kitchen with the help of Osteria Mario and Shvili restaurants dotted around Dubai. Children can join free

cooking masterclasses and learn how to make their own culinary creations (from salads and pizza to milkshakes and lemonade) while letting their parents dine in peace! If they’re more art-inclined, there’s also the option to do a creative arts and crafts workshop, too. osteriamario.ae

NO ADULTS

ALLOWED

Brunch but not as you know it, because… this one’s all about the kids! Gen X has launched Dubai’s premier kids-only brunch for children aged 9-14 at UBK Funzone in JLT. Taking place on 9 and 16 March, kids can enjoy some adultfree time with unlimited food and soft drinks, and an awesome line-up of entertainment from karaoke booths and mocktail-making sessions to arcade games, foosball, giant Jenga and loads more. The perfect way to bag some serious parenting brownie points! genxdxb.com

THE ULTIMATE ENERGY BURNER

Parkour is a super-fun sport that teaches children to get from one point to another in the fastest – and safest – way possible, through running, jumping and climbing. That means scrambling up walls, leaping onto blocks and all sorts of other cool stuff. Parkour DXB’s spring camp (24-28 March and 31 March-4 April) introduces kids from ages 3 to 13 to the sport

with three-hour daily sessions, while helping build their confidence, create connections and explore creativity. parkour.ae

CELEBRATING IMAGINATION

For creative kids who love storytime, Alserkal Avenue is hosting its Interrupting Patterns programme during Ramadan (8-9 March and 15-16 March) that calls to interrupt the way we think of our own stories, looking at storytelling, poetry, music and workshops that break the rules of narrative fiction through chronology, absurd characters and fantastical imagery. With visual work, music performances, activations and workshops for kids, it promises to be a fun one. alserkal.online

A CITY RUN BY KIDS

Everyone’s favourite interactive city where learning and play collide, KidZania is hosting special activities during Ramadan for Premium Ticket holders (or as an add-on for Dhs 35). Alongside its usual roster of 40 role-playing activities, kids can take part in henna art, special arts and crafts designing a fanous and thread art. There is also a Gratitude Wall where kids can write what they’re grateful for this season, and they can also take part in distributing food boxes to visitors at iftar time. dubai.kidzania.com

Written

Emily Baxter-Priest Photography Supplied

Life

lessons

Rochelle Humes, the founder of My Little Coco sat down with us to discuss work-life balance, trusting your gut and her secret parenting hacks

From popstar to entrepreneur, Rochelle Humes has sold albums, written books, launched a successful podcast championing women in business, set up a management agency and much more. This year, she’s celebrating five years of My Little Coco, her collection of gorgeous multi-purpose products for children, which launches for the first time in the Middle East this month at Spinneys.

My top three parenting tips are... Wake up before your kids to get some time for yourself. I get up around 5.00am. Sometimes it’s a real struggle and it feels hard, but once you’re in the rhythm of it, it becomes so sacred that you don’t ever want to give it up. Don’t put pressure on yourself to have balance figured out, because balance doesn’t really exist. And then my other tip is to chop things small, as that’s how you sneak veggies into sauces.

The hardest thing about motherhood is... Having all the answers and having it all figured out. Kids have different needs at different ages and it’s hard when you’re still learning.

My secret to a happy, balanced family life is... Don’t worry about something you can’t control, because it’s going to happen anyway.

The biggest lesson parenting has taught me is… Patience. You know a different level of patience when you’re a mum.

My guilty pleasure as a mum is... As soon as the kids are in bed, that’s the time where I’m like ‘No one needs me! Everyone’s fed, everyone’s in bed, I’m not at work…’ So, I have a bath, with all my products and all the face care. That, to me, is invaluable time. It’s like my meditation.

For some ‘me time’, I… Do mat or Reformer Pilates. It’s the only time where I’m so in my body that I don’t think about anything else. How good is it that your brain just stops for a while.

As a businesswoman, presenter, author, wife and mum, it's important to... Take time for yourself, because you can’t keep filling everyone else’s cup if yours is empty. So, you’ve got to make sure that you keep topping those up, because yours is the one that gets drained.

The best piece of business advice I’ve been given is… Always know your ‘why’. Don’t doubt yourself when you walk into a room. Know your why with what you’re doing, what makes you different and why you’re doing it. But also know what you bring. Because sometimes I think we focus on what we’re incapable of, but I think it's important to focus on what you can bring and you’ll learn everything else along the way.

Being an entrepreneur has taught me… To trust my gut. To have a lot more self-belief than I had before and a different level of confidence, because I know that what I do, I do well.

My children have taught me… Not to sweat the small stuff. You see things through their eyes, and you see things with such a pure vision.

Professionally, I’m most proud of... My Little Coco. It’s my baby, and my first venture into the world of business, and I’m so proud of it.

My number one working parent hack is... I think you’ve just got to be prepared to not be great at everything. And also preparation – the way that I really make everything happen is that I really focus my time.

As a working mother, it’s important to… Not burn out, because that’s easy to do. It’s important not to get yourself to that stage.

When it comes to screen time, I’m… Not against it. I think it’s about everything in moderation. I don’t want them on it all day, but I just think it’s the way of the world. And sometimes an iPad has actually saved me, when everyone just needs a minute.

The advice I’d like to pass onto my kids is... Life is for living. If there’s an opportunity, definitely take it.

When it comes to the future, I’m… Focusing on My Little Coco, as the launch in Dubai is big for us – so more product, more momentum. And then really continuing to champion women in business. Having built my brand, it’s taught me that opportunities for women have been set in business. That there’s a lack of funding available for women in comparison to their male counterparts. It’s made me aware, and it’s made me passionate.

For more information, visit mylittlecoco.co.uk

Just over an hour’s drive from Dubai, Anantara

Mina Al Arab

in Ras Al Khaimah is a luxury beach resort that’s ideal for an Eid staycation

THE PROPERTY

Easy escape

Nestled near a mangrove forest between the ancient Hajjar mountains and the turquoise waters of the Arabian Gulf, Anantara Mina Al Arab’s picturesque setting is its main calling card. As I step into the lobby, I’m immediately enveloped in a sense of calm, thanks to the brand’s warm, classic Asian décor, high-ceiling and elegant light fixtures. After a refreshing welcome drink and a friendly chat with the staff, I’m given a quick tour of the property in a buggy en route to my weekend abode.

With 174 rooms, suites and overwater villas spread across its lush, manicured grounds, private beaches and mangroves, the resort offers plenty of space for long, quiet walks. Take one at dawn or dusk and you will be treated to a symphony of birdsong as flocks of wading birds greet and bid farewell to each day. The overwater villas offer delightful views of flamingoes, storks, herons, crabs and fish. Being relatively far from city lights also means a gorgeous night sky – on my first evening I spot Venus, Mars, Jupiter and Saturn, along with dozens of other constellations – all with my naked eye.

STAY

A nod to the Maldives, the overwater villas are sumptuously designed with spacious halls, dining areas and bedrooms. Each room is decorated in earthy tones with tasteful pops of colour from the cushions or rugs to break the monochrome. The bedroom opens out onto a wooden deck with views of the sea or mangroves. Don’t forget to take advantage of the pillow menu on offer – with options to support side, back and stomach sleepers.

The expansive bathroom features a marble drop-in bathtub next to a floor-to-ceiling window, along with an open-air shower. Here too, you are spoiled for choice with a six-option natural soap menu.

EAT

With seven food and beverage outlets on the property, every taste is catered for. The Lobby Lounge and Waves Café serve a variety of teas, (the Oriental Spice tea is a must-try), pastries

THIS SPREAD, CLOCKWISE FROM TOP: The resort’s overwater villas come with private plunge pools and views of the mangroves and Arabian Sea; enjoy award-winning fare at Mekong; certain villas have glass panels in the floor so guests can view the sealife in the water below; sea bass ceviche; chicken shumai.

choice to round off a meal. However, I’d also recommend the mango yuzu inspiration with its delectable layers of almond dacquoise, yuzu cream and mango marmalade that blend nutty, citrusy and sweet flavours.

and “the best coffee in town” according to F&B manager Navneet Sharma. The coffee in question is sourced from Mattina Roastery, an artisan coffee shop in Dubai, which prepares small batches for the resort to ensure quality, freshness, aroma and flavour.

The Anantara brand’s signature pan-Asian restaurant Mekong has already won a few awards since it opened in January 2024. Set in a standalone building by the water’s edge, Mekong has an open-plan kitchen and cosy booths surrounded by channels of flowing water, giving guests the illusion of dining on

a boat on a river. The welcome drink is a refreshing lemongrass, ginger and mixed berry concoction that tastes like a citrus-berry cake. Dishes from Thailand, Vietnam and Cambodia dominate the menu. Being a fan of dumplings, I can’t resist the Mekong boat, which is a selection of 10 chicken shumai, prawn hargao, lobster and scallop dumplings, and more. The crispy sea bass salad has lightly pickled red onions, roasted cashews for texture, crisp bite-sized pieces of fish and shredded raw papaya with a bright, zesty dressing. The classic mango sticky rice is always a great

The Mediterranean-themed Beach House opens for lunch and dinner service, as well as brunch every Saturday from 12pm-3pm with a live DJ. Don’t miss chef Leandro’s sea bass ceviche – aside from the freshness of the fish, the dressing is so delicious I am tempted to drink it straight from the bowl!

Head to Sea Breeze for breakfast. On offer is a varied and generous selection of Arabic, European, Indian and East Asian fare, along with made-to-order eggs, crêpes, waffles and gluten-free options. They also whip up a smashing cup of masala chai if you prefer one.

REST AND REJUVENATE

While breakfast in bed is a tempting option to begin the weekend, consider starting the morning greeting the sun with an hour of yin yoga at the yoga pavilion, which sets the tone for the rest of the day. Lisa, the in-house teacher, guides guests through a series of gentle stretches to awaken the body, with a long savasana at the end to ease you into your day.

You could also head to the spa for the Anantara signature massage, which blends Eastern and Western techniques.

Families will love the large pool, and the host of water sports options from kayaks to jet skis and motor yachts for hire.

This resort is a birdwatcher’s paradise. Flamingos make their way here in the winter, their pink plumage in stark contrast to the sober hues of the mangroves. Western reef herons hunt for fish in the shallow waters in the morning and evening while bee-eaters, kingfishers and Kentish plovers are easy to spot in the gardens. Birdwatching tours and kayak rides will soon be on offer.

For more information, visit anantara.com

change Embracing

THE MENOPAUSE RETREAT

Where: The Body Retreat, Dorset, England

Just an hour or so out of London will land you in green and leafy Dorset, which provides the perfect breath of fresh air for The Menopause Retreat. This comprehensive seven-day experience is aimed at busy women who are ready to reclaim the body, health and wellbeing they deserve. The retreat itself covers all aspects of women’s health through and beyond menopause thanks to a broad range of experts, personal consultations and assessments, and all sorts of activities and workshops on everything from hypnotherapy, nutrition and meal plans to at-home exercises, supplements and HRT. thebodyretreat.co.uk

VITAL MENOPAUSE

Where: Palasiet Thalasso Clinic & Hotel, Castellón, Spain

This seven-night retreat is aimed at women starting this new phase of their lives and wanting to understand what is happening, how to accept it and what to focus on to achieve a healthy, calm and fulfilling life through selfknowledge and self-care. Along with medical diagnosis and monitoring to healthy nutrition, meal plans and sports consultations, guests can

Menopause is a natural stage all women go through, yet it’s still something of a taboo topic. But a growing travel trend in ‘menopause retreats’ is offering women the opportunity to bloom and thrive before, during and after menopause.

enjoy Thalassotherapy treatments, meditation, cooking classes, massages, body scrubs and saunas. Choose a room overlooking the bay of Benicàssim to increase the feel-good vibes. palasiet.com

NO PAUSE – HOLISTIC MANAGEMENT OF MENOPAUSE

Where: Santani Wellness, Kandy, Sri Lanka

Understanding that menopause can be both a physical and emotional rollercoaster, this five-night retreat has a three-pronged approach to managing menopause. It looks at yoga and meditation to ease the mind of anxiety and uncertainty; personalised detoxification to flush out any excess hormones and bring back balance; and yogasana, massages and pampering to bring back a sense of physical comfort. While staying in one of its beautiful chalets, you’ll benefit from personalised wellness consultations including body type analysis, customised healthy meals focused on detox, group Hatha yoga sessions, Ayurvedic and Western cleansing and detox treatments, nature walks and a whole lot more. santani.com

THE BIG M: MASTERING MENOPAUSE

Where: The Retreat, Atenas, Costa Rica

With just 18 rooms, this exclusive retreat is perfect for women wanting to get away from it all and take a deep dive into menopause management in peace. Spread over seven days, The Big M helps women learn how to balance hormones, reduce stress, support

weight loss, increase muscle tone, release resentment, enhance self-empowerment, promote deep sleep and build a new homeostasis. There’s also plenty of nourishment with its holistic energising cuisine, as well as physical development through different sessions, such as kegels, resistance and strength training, and plenty of ‘me time’ inclusions, from spa therapies and self-discovery workshops to yoga and meditation. theretreatcostarica.com

MENOCHANGE RETREAT

Where: Mount Med Resort, Tirol, Austria

This high-end health resort is the perfect spot to learn more about menopause while wrapped in luxury. With both a medical and holistic approach to menopause, this sevennight MenoChange Retreat arms women for menopause with hormone testing, cell rejuvenation and treatments to relieve the onset of symptoms. From the medical side, there’s comprehensive health and hormone checkups, metabolic testing, an anti-inflammatory nutrition programme, personalised treatments, hormone rebalancing and more. On the holistic front, there’s cryotherapy, strength and body transformation training, massages, colon massage treatment, anti-ageing facials and consultations with a health concierge. Stay in a Monastery Heritage Room and max out your downtime with wholesome pursuits, such as Nordic walking, forest bathing, mountain yoga and herb hiking. mountmedresort.com

FROM LEFT: Mount Med Resort has a medical and holistic approach to menopause with comprehensive tests as well as yoga and forest bathing on offer; dive into menopause management at The Retreat with nourishing food, holistic therapies and other healing techniques.

RED LIGHT THERAPY

Find out more about one of 2025´s hottest wellness trends and the truth behind the tech

If your Instagram feed is anything like mine, it’s saturated with people strapping on strange, sci-fi-esque face masks haloed by red neon lights all in the name of beauty. Or, the healing powers of Red Light Therapy, I should say.

Red Light Therapy (RLT – also called Infrared Light Therapy) was one of the biggest wellness trends to hit the market in 2024 thanks to a rise in both popularity and availability of noninvasive at-home tech devices – from infrared face masks and wands to panels and blankets, making preventative healthcare, healing at home and ‘wellness without the wait’ ever more accessible. And guess what… The trend’s not going anywhere. With everyone from celebs to influencers to friends jumping on the RLT train, it’s the most talked about wellness trend of 2025.

A recent report by BON CHARGE – an online platform that aims to simplify wellness through a range of science-backed premium technologies –explores how RLT is redefining wellness across the US, UK, UAE and Australia, stating that the rise of RLT in the UAE is driven by a demand for sciencebacked, non-invasive solutions that fit seamlessly into modern lifestyles. “Our Global Red Light Therapy Trend Report 2025 highlights that skincare is the primary driver for RLT adoption, with 62 per cent of UAE residents dissatisfied with their skin and actively seeking results,” says Andy

Mant, CEO and co-founder of BON CHARGE. “Consumers are also increasingly prioritising non-invasive, at-home, on-the-go solutions that integrate effortlessly into daily self-care routines.”

Andy adds that the UAE also has a highly discerning consumer base that values scientific credibility. “This preference is driving growing interest in red light therapy, which stands out for its wide range of scientifically proven benefits that support holistic well-being.”

So, what exactly is Red Light Therapy, why is everyone doing it and does it really work?

“Red Light Therapy (also known as Infrared Light Therapy) is a treatment that uses infrared light wavelengths to penetrate deep into the skin tissues,” explains Harriet Middleton, Head of Beauty at DNA Health & Wellness. “The light is absorbed by the body, stimulating cells to enhance circulation, reduce inflammation, relieve pain and encourage tissue repair. We commonly use RLT across our Dubai clinics and newlyopened Abu Dhabi branch for muscle recovery, pain management, skin rejuvenation, acne and rosacea reduction and improving overall health.”

While RLT is relatively easy and painless to use – especially with this new raft of forwardthinking tech devices specifically designed to be used at home – it’s important to know the pros and cons before starting. The benefits include “reducing chronic pain by increasing blood flow

and reducing muscle tension,” says Harriet, while from a skincare perspective, “RLT has a wealth of advantages, such as including stimulating collagen production [which is what keeps skin from sagging], improving skin tone, texture and reducing signs of age. Plus, being a non-invasive treatment, it’s very safe with minimal side effects.” As for the cons, if you have sensitive skin, you may experience some mild redness or irritation, and those with certain medical conditions should always seek medical advice first, Harriet advises.

The real game-changer for RLT is that while there are many clinics that offer this therapy, much of it can be done at home, with all sorts of gadgets and gizmos entering the Red Light Therapy arena. If you’re buying an at-home device, Harriet says it’s important to ensure they are approved and reputable and to consult with a healthcare professional first.

When it comes to results, Andy and Harriet agree that consistency is key. “You need to be prepared to have a regular treatment schedule in place and expect results to be more apparent with continued use,” Harriet advises, with Andy adding, “It’s recommended to use RLT consistently for 4-12 weeks to start seeing noticeable benefits.”

Thinking of jumping on the RLT bandwagon and wondering which product to buy? Andy says, “BON CHARGE’s research revealed our Face Masks and Face Wands are the most popular among UAE users.” To meet the increasing demand for at-home wellness solutions, he’s got another tech trick up his sleeve with the upcoming launch of the Infrared PEMF Sauna Dome. “It’s a first-of-its-kind breakthrough device that combines four powerful technologies – far infrared heat, pulsed electromagnetic field therapy (PEMF), red light (660nm) and near-infrared light (850nm) –to provide a customisable, spa-quality experience at home,” Andy explains. “It’s been designed to integrate easily into modern, busy lifestyles – this product supports habit stacking by delivering targeted wellness benefits for muscle recovery, skin radiance, mental clarity and more. It’s an all-in-one sleek, science-backed device.”

So, if you’re in the mood for some holistic healing at home, you’ve got the green light from RLT. And the red light, too…

RECIPE INDEX

SNACKS, STARTERS, SOUPS, SALADS & SIDES

Crudités with sabzi hummus 31

Falafel-battered mushrooms with tomato-parsley salad 34

Quick koshari-inspired salad 48

Orange, date and raspberry energy bites 55

Pink radish yoghurt tzatziki 55

Butter chicken curry bread pockets 60

Fatteh with crunchy golden bread 60

Hawaij chicken soup 73

Cinnamon, tahini and toasted sesame stuffed dates 78

Kataifi-crusted fried halloumi with mint-yoghurt dip 82

Lamb satay skewers 92

Mandazi 122

Pesto and mozzarella stuffed arancine 125

Whipped wasabi butter with bagel toast, smoked salmon and devilled eggs 131

DRINKS

Jam jar berry bramble 12

Cherry and black lime spritz 67

Mango lassi with spiced whipped coconut cream 72

Cinnamon and vanilla bean karak 79

Rose water and lemon electrolyte fizz 100

Iced date and peppermint tea 100

Pomegranate and orange punch 100

Tamarind and ginger cooler 100

CONDIMENTS

Leftover veggie pickles 16

Herb dalaar 17

ClemenGold peel vinegar 17

Home-made hawaij spice 70

MAINS

Mirza ghasemi with stuffed flatbread 46

Nasi goreng with crispy vermicelli eggs 50

Smoked aubergine and black lime stew 64

Chicken tagine with cinnamon, preserved lemons and olives 78

Rose harissa and apricot roasted leg of lamb with crispy saffron couscous 88

Roasted laban lamb leg with Afghani vermicelli rice 88

Biryani butterflied leg of lamb 88

Saudi roasted lamb shoulder with fragrant rice 90

Slow-roasted pulled lamb shoulder with melting aubergine 92

Cumin-crusted lamb rack with roasted tomatoes and baked hummus 93 Lamb rack chops with Vimto-pomegranate glaze 93

Za’atar butter pan-fried lamb chops with fennel-orange salad 95

Zanzibari chicken pilau 122

Fesenjoon 122

Spaghetti al limone 125

Butter-dressed chicken 131

BREAKFAST

Kale, spinach and yoghurt borani with poached eggs 47

Overnight saffron chia oats

Manakish toasties

Pancakes with maple butter sauce

Kimchi-jeon with dipping sauce

Naartjie milk tart pannekoek

Stuffed msemmen

Cheela with crispy curry leaves and yoghurt chutney

Mini soufflé pancakes with miso

BAKED GOODS & DESSERTS

Roasted tomato and za’atar manakish

Mango and black pepper ghee cake with cardamom icing

Raspberry rose ma’amoul

ClemenGold and almond m’hanncha with

mana’eesh

honey butter toast

and loomi tart

chocolate chunk cookies

and cinnamon crinkle pie

and rose tusha shinni

apple tarte tatin

coconut and kataifi rolls

Lemon and ricotta kataifi fritters

Iced mango labneh filo sandwich

No-bake maple pumpkin cheesecake

coffee chocolate truffles

Honey-roasted strawberries with ricotta

and strawberry granita

pistachio tulumba

Cardamom, lemon and rose Persian

cake

Pesto torta pasqualina

Pastiera Napoletana with pistachio gelato

Simnel millionaire’s bars

cross madeleines

mess white chocolate

biscoff

Celebrate Ramadan with Premium Organic Dates

Break your fast with the finest organic dates from Saudi Arabia. Naturally sweet and rich in tradition, Jomara dates are a wholesome way to nourish and share the spirit of Ramadan.