Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.
Honey and saffron roasted pears with spiced yoghurt
This simple dessert can be eaten warm, cold or at room temperature, and you could do far worse than serve the leftovers for breakfast.
Red lentil soup with yoghurt and coriander
A lentil soup that's inspired by shorbat adas, a dish often served during Ramadan, does wonders when you're in need of a little nourishment.
Greek lamb chops with braised silverbeet, feta and oregano
Silverbeet and currants braised in wine make for a sweet-and-sour combination that's the perfect foil for the richness of lamb.
Braised pork and fennel sausages with lentils and rosemary
Sausages and lentils are a surefire route to winter comfort.
Tagliatelle with pumpkin, pancetta, chilli and sage
You've tried pumpkin and sage stuffed pastas; why not take that same flavour combination and translate it into a midweek-friendly tagliatelle?
Turkish cracked wheat salad
This salad is supremely versatile: serve it with roasted lamb shoulder or grilled vegetables, or perhaps with flatbread alongside our Hwayej-spiced chicken.
Hawayej-spiced chicken thigh cutlets
Game up your midweek standby of tray-baked chicken with a heady spice mix from Yemen, featuring caraway seeds, cumin, cardamom and more.
Fried chicken burger with smoky mayo, cos and pickles
Made with garlic mayo and lots of pickles, this burger is a slam-dunk in the flavour stakes.
Toum with quick za’atar flatbread and haloumi
Not familiar with toum? Don't worry - one scoop of this dip and you won't be able to forget its luxurious texture and heady garlic notes.