Tom Sarafian

Chef Tom Sarafian shares the hummus that earned him a cult following both in restaurants and out.

Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.

Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead.

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.