Easy Middle Eastern roasted salmon recipe with pomegranate molasses, sumac, and smoked paprika. This glazed salmon marinade creates perfectly flaky fish with sweet and tangy flavours in just 30 minutes.

Try my creamy vegan coconut rice pudding inspired by traditional Indian kheer. This dairy-free dessert features cardamom, cinnamon, and coconut milk for a plant-based comfort food that you can eat for breakfast or dessert.

A fresh and simple, summery heirloom tomato salad with peach, creamy goat cheese, pickled radishes, and sumac. Ready in 15 minutes - perfect fresh side dish for entertaining.

I love a toasted bagel sandwich, so here’s my recipe for fresh homemade bagels which you can use for sandwiches or eating plain, schmeared with cream cheese.

My easy, cheat’s tiramisu recipe is so creamy and delicious! It’s eggless and uses mascarpone and whipped cream for the smooth texture, strong coffee and traditional ladyfingers for the layers.

Transform kitchen scraps into a flavourful homemade chicken stock. With turmeric and black pepper, this easy recipe is immunity boosting, reduces kitchen waste and is perfect for soups and sauces.

A traditional Middle Eastern dip made with just 2 ingredients - Greek yoghurt and salt. I love serving it with olive oil and a smattering of spices for a easy and healthy snack.

A thick, vegan hot chocolate recipe that uses ground dates, nuts and flaxseeds for a smooth, velvety texture. It’s also packed with nutrients and is perfect for enjoying by itself or with a sweet treat.

A Middle Eastern za’atar roast chicken recipe that requires minimal ingredients and prep. It’s the perfect dinner party, weeknight or meal-prep dish, coming together in one pan with roasted potatoes and beans.

A decadent baked chocolate tart recipe with a rich chocolate ganache filling. This recipe is a little tedious but so worth the effort and is an absolute treat for chocolate lovers.

These spicy, sticky Korean inspired air fryer chicken wings come together under 30 minutes using minimal ingredients. They make a perfect snack, specially when paired with a chilled beer!

The perfect use of seasonal stone fruit, this recipe combines plums with cinnamon, star anise and a splash of balsamic vinegar, served with vanilla ice cream or dollop cream for the perfect dessert.

A vibrant, Indian inspired vegetarian side dish of roasted pumpkin on a bed of creamy yoghurt, topped with a tadka of sizzling spices.

Transform overripe bananas into my delicious tahini chocolate banana bread with this easy recipe. The bread has a moist, fluffy texture with nutty tahini and rich chocolate swirls.

A Thai inspired braised pork curry with lots of lemongrass, kaffir lime leaves, turmeric and coconut milk. Make this recipe over the weekend and let it develop in flavour as you eat it during the week.

My take on the classic Hot Cross Buns, made slightly devious with dark chocolate, cinnamon, coffee and cherries. Serve these buns warm out of the oven, or toasted and slathered with butter.

I’m pretty much always up for a good sandwich, and this version with toasted sourdough, roasted red bell peppers, Chorizo, Chimichurri and fried eggs hits the spot every time.

Move over hummus, Muhamarra is the hottest dip in town! Made with roasted red bell peppers, smoked paprika and toasted walnuts, this rich, creamy dip hits all the right notes.

I eat this oatmeal every day at work and it never fails. It’s creamy, plant-based and spiced with cinnamon. With chia seeds and flax seeds for extra nutrition, it’s healthy and a great vegan meal prep breakfast.

This Middle Eastern lentil and rice recipe is comforting, warming and easy to whip up at home. It’s also vegan and comes together in just one pot using pantry staples.