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Middle Eastern recipes
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Meatballs with cherries
Sticky pomegranate chicken wings
Chermoula trout salad
Courgette & sumac shakshuka
Lamb shish with tahini yogurt
Salmon & asparagus traybake
Griddled cucumber, asparagus & feta salad
Moroccan-inspired seafood bastilla
Roast lamb with pistachio, feta & lemon stuffing
Roasted carrot & chickpea couscous with whipped vegan ‘feta’
Simple shakshuka
New potatoes with preserved lemon & almonds
Falafel stuffed with sumac onions
Roast sweet potatoes with preserved lemon & tahini yogurt drizzle
Aubergine, pepper & zaatar wraps
Sea bass with chermoula-dressed chickpeas
Moroccan-inspired sticky roast chicken traybake
Cinnamon and sesame swirls with tahini drizzle
Smoky grains with eggs & harissa butter
Iranian-style green lentil, chicken and herb soup
Martha's feta, squash & spinach pie
Spiced cauliflower and carrots with preserved lemon and tahini yogurt
Spiced lamb with homemade houmous
Spiced chickpeas and bulgur with preserved lemon dressing
Harissa chicken with chickpeas and couscous
Mary Gwynn's baked salmon with Jerseys, preserved lemon, Kalamata olives & green beans
Moroccan-style turkey meatballs with cauliflower couscous
Turkish eggs with zaatar pitta crisps
Menemen (Turkish-style omelette) with pepper and feta
Moroccan-style chicken traybake
Lebanese baba ganoush
Quick flatbreads
Duck fesenjan
Moroccan mackerel salad
Moroccan-style lamb shoulder with cherries
Turkish eggs with spinach and yogurt
Lamb meatballs & tabbouleh
Courgette baba ganoush
Coconut and lemon cupcakes
Warm chicken and preserved lemon salad
Spring greens with garlic & pine nuts
Lamb and mint koftas
Turkish delight rice pudding
Baked sea bass with potatoes, peppers & preserved lemons
Spicy fish kebabs
Charred green bean salad
Vegan 'meatballs' with chickpeas
Martha Collison's pork & apricot sausage rolls
Turkish Fish Soup
Wild salmon tagine with preserved lemons and olives
Moroccan-style filo swirl
Puy lentil salad with cumin-roasted carrots and cauliflower