Type: Condiments
Dukkah
This is an Egyptian aromatic seed and nut mix that can be sprinkled over leafy salads, roasted vegetables, legume pastes such as…
Baharat
There’s an infinite number of spice blends across the region; all vary according to spice availability, local tastes and the different uses….
Yoghurt with cucumber
The combination of yoghurt and cucumber uses the cooling effect of both ingredients to refresh hearty or meaty dishes. We are happy…
Tahini sauce
It is very hard to translate the local fascination with tahini to an outsider. When we filmed a documentary for the BBC…
Asian master stock
This is the secret behind two of our signature main course meat dishes: the Twice-cooked baby chicken and the Beef brisket croquettes….
Dukkah
This is to go with the Lobster, fennel and chargrilled grapes salad but should be a store-cupboard staple. It’s fantastic to have…
Lemongrass curry paste
Roasting the shrimp in foil in the oven takes the bitter edge off the paste which can sometimes spread through a dish….
Chilli jam
We serve this with the Seared scallops but it’s a hugely versatile condiment to have around. It’s great spooned over roasted root…