RECIPES

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This blend is used in Persian cuisine. It can be used with meat, beans, and vegetables. It is a lovely aromatic blend with floral notes from the rose petals, and earthy tones from turmeric.

Delicious red lentils! Great on their own, or as a wonderful side dish.

Grilled fruit makes a lovely summer dessert - add some ice cream and it can be a fancy 'banana split' - drizzle with chocolate sauce.

Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra. The use of filé (dried and ground sassafras leaves) was a contribution of the Choctaws and, possibly, other local tribes. Sometimes there is a roux, which finds its origins in French cuisine.

Traditional Doro Wat with BERBERE - Try it with Tofu or Salmon.

This is an easy peasy chicken dish with a lot of flavour. The chicken spiced with za'atar adds a nutty, herby, sour bite to the meat, and the cumin aioli creates a lovely balance to every bite.

Thanksgiving isn't complete without pumpkin pie. This recipe is very simple and delicious.