Latest Recipes

This creamy tahini sauce is bright with lemon, gently pungent with garlic, and lifted by fresh parsley and a hint of cumin. Smooth, nutty, and versatile, it works equally well as a dip, drizzle, or dressing.

This hummus is creamy, nutty, and bright with lemon, with a silky texture that feels far richer than its simple ingredients suggest. A finish of olive oil, paprika, parsley, and whole chickpeas gives it the classic Lebanese presentation and a beautiful contrast of flavor and texture.

This miso ramen is rich, savoury, and deeply comforting, with a full-bodied broth layered with sweet miso, garlic, ginger, and sesame. Tender chashu pork, sweetcorn, butter, bean sprouts, nori, and jammy soft egg make each bowl taste luxurious and satisfying.

This salmon comes out glossy, savory-sweet, and deeply flavorful, with a caramelised miso top and tender, flaky center. Sesame and spring onion add a fresh, nutty finish that makes the dish feel polished with very little effort.

This risotto di farro is creamy yet pleasantly chewy, with deep earthy flavor from porcini and wild mushrooms. Butter, Parmigiano-Reggiano, and a small drizzle of truffle oil give it a luxurious finish without overpowering the grain's natural nuttiness.

This Dinkelsuppe is warming, hearty, and deeply comforting, with tender pearled spelt in a lightly smoky broth full of sweet root vegetables and slices of sausage. The leek and parsley keep it fresh, while the celeriac gives the soup an earthy, classic German character.

Kisir is a bright, tangy, herb-packed bulgur salad with deep tomato richness and a gentle sweet-sour note from pomegranate molasses. The texture is light yet satisfying, with tender grains, crisp vegetables, and plenty of fresh parsley and mint in every bite.

Tabbouleh is a bright, refreshing herb salad with a lively balance of lemon, olive oil, juicy tomato, and cooling mint. This version is light, fresh, and true to the Lebanese style, where parsley takes center stage and bulgur adds just a subtle nutty bite.

Freekeh bil Lahmeh is a deeply aromatic pilaf of smoky green wheat simmered with spiced lamb, sweet caramelised onions, and hot stock until tender and fluffy. Finished with toasted almonds and fresh parsley, it is savory, warmly spiced, and elegant enough for a classic dinner table.

This Lebanese freekeh soup is hearty, smoky, and gently spiced, with tender chicken and a broth that becomes naturally lush as the grain cooks. Toasted pine nuts and fresh parsley add richness and brightness, while a squeeze of lemon lifts the whole bowl.

This Farro Bowl is hearty, bright, and satisfying, with chewy grains, caramelized roasted vegetables, salty feta, and a creamy lemon tahini drizzle. It is a balanced beginner-friendly meal that tastes fresh and substantial without feeling heavy.

This farro salad is fresh, summery, and deeply satisfying, with chewy grains, sweet roasted cherry tomatoes, creamy mozzarella, and fragrant basil. A bright lemon dressing ties everything together, making it perfect for a light lunch or easy warm-weather supper.

This Highland Venison Stew is rich, savoury, and deeply warming, with tender chunks of venison simmered in a dark, glossy broth. Sweet carrots, earthy turnip, and potatoes round out the dish, while thyme and stout give it a distinctly robust character.

This Tuscan-style farro soup is hearty, savory, and deeply comforting, with chewy grains, creamy borlotti beans, sweet tomato, and the aromatic lift of rosemary. Pancetta enriches the broth without overpowering it, creating a balanced, rustic bowl that feels both simple and luxurious.

This elegant game dish brings together quickly seared venison and a deep, velvety red wine sauce scented with juniper, thyme, and bacon. Sweet chestnuts soften the wild character of the meat and make the plate feel unmistakably classic and luxurious.

This plated Rehbraten brings together tender, rosy venison loin, a glossy juniper-scented pan sauce, sweet-sour braised red cabbage, and soft potato dumplings. The result is elegant and deeply savory, with clean game flavors lifted by wine, herbs, and a touch of acidity.

Conejo al Ajillo is a rustic, aromatic dish of rabbit browned in olive oil and gently simmered with whole garlic cloves, white wine, and herbs. The finished sauce is light but intensely savory, with sweet softened garlic and smoky paprika giving the meat deep, classic flavor.

This classic braise produces tender rabbit in a glossy, savory sauce scented with rosemary, garlic, and white wine. Tomatoes and black olives give the dish brightness and depth, while a brief final reduction keeps the flavors concentrated and elegant.

Tender rabbit is gently braised, then coated in a silky sauce of white wine, Dijon mustard, and cream. The finished dish is savoury, lightly tangy, and deeply aromatic, with sweet shallots and thyme rounding out the richness.

Pate de Coing is a smooth, jewel-toned quince paste with a concentrated fruity flavor and gentle citrus brightness. Firm enough to slice yet tender on the palate, it is a classic sweet accompaniment for a cheese board.

Membrillo is a firm, jewel-toned quince paste with a floral aroma, gentle tartness, and deep honeyed sweetness. This quick home version sets into a smooth, sliceable preserve that is elegant on a snack board and just as good spread on toast or crackers.

Khoresht Beh is a fragrant lamb and quince stew with a delicate saffron glow, warm spice, and a gentle sweet-sour finish. The lamb turns tender in a glossy onion-rich sauce while the quince becomes soft, aromatic, and lightly caramelized. It is elegant, comforting, and especially good with plain steamed rice.

This yuzu sake sorbet is bright, fragrant, and delicately boozy, with a clean citrus snap and a gentle warmth from fresh ginger. Its texture is light and crystalline, making it an elegant, refreshing finish to a meal.

This small-format yuzu tart balances a crisp, buttery shell with a vivid, silky citrus curd. The filling is bright, fragrant, and gently rich, with the distinctive floral bitterness of yuzu lifting every bite.