Type: Nuts and seeds
Almond, barberry and orange brittle with aleppo chilli
This crunchy, sweet snack is dangerously moreish and a great way to use up all the nuts and seeds hanging out in…
Beyond potato salad
This is a spin on the – very retro – salad Olivieh, a mayonnaise-based potato salad with many different variations, depending on…
M.E. mac ’n’ cheese with za’atar pesto
This recipe is a Middle Eastern take on a mac ’n’ cheese thanks to the addition of cumin, a herbaceous za’atar pesto…
Burnt aubergine, tomato and tahini
This dish was born out of some leftover tomato pasta sauce, as well as a few aubergines that really needed using up….
Roasted potatoes with aïoli and buttered pine nuts
Kebab shop ‘chips with mayo’ are the inspiration for this dish, although this version is a little more involved. There’s a generous…
Smooshed carrots with coriander-pistachio pesto and pickled onions
Think big, bold colours and flavours: this dish is a good way to dress up the humble carrot in its most fantastic…
Sesame-crusted feta with black lime honey syrup
‘Everything is betta with feta,’ says Tara, voted the number one feta fan of all time, and, to be fair, she might…
Ixta’s biang biang noodles
This recipe is inspired by Xi’an Impression, one of Ixta’s favourite restaurants in north London, serving the food of the Shanxi Province…
Spicy roast potatoes with tahini and soy
There are different schools of roast potatoes. The English school, which calls for peeling, parboiling and roasting in scalding fat, is one…