Senegalese Ngalakh with Millet, Baobab and Peanut
A layered Senegalese dessert with soaked millet as the base and a baobab, peanut and water cream.
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Ethiopian Beef Tibs
Tender beef pieces sautéed with onion, tomato, paprika, chili, and ghee; commonly served with injera.
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Jamaican Ackee with Saltfish
Canned ackee and saltfish are cooked with onion, peppers, tomato, and spices in this Jamaican dish, often served for breakfast.
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Turkish Menemen
Eggs cooked with tomatoes, green pepper, and onion in olive oil until tender and juicy.
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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
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Mushroom and spinach scramble
A simple scramble of mushrooms, spinach, and eggs for four.
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Crunchy Cabbage and Cucumber Salad
A fresh salad of finely cut cabbage and sliced cucumber, dressed with olive oil, vinegar, and salt. Serves 4.
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Griddled Meagre with Olives
Griddled meagre steaks served with a vinaigrette of tomato, olives, capers and basil.
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Pasta with Mushrooms and Basil
Long pasta with sautéed mushrooms, a creamy sauce and fresh basil, finished with Parmesan.
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White Bean Salad with Fresh Cheese
Cooked white beans with tomato and fresh cheese, dressed with oil, vinegar, salt, and oregano.
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Spinach Scramble
A creamy scramble of fresh spinach, garlic, eggs, and a hint of cayenne, ready in about 15 minutes.
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Crunchy Spinach and Cucumber Salad
A fresh spinach and cucumber salad with a yogurt, dill, and pistachio dressing.
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Chocolate and Lemon Cake
Lemon cake with a dark chocolate topping, made with yogurt and lemon zest.
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Crunchy White Bean Salad with Cucumber
Tender white beans with crunchy cucumber, red onion, parsley and feta, dressed with olive oil and sherry vinegar.
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Smooth Beetroot and Apple Soup
A vegetarian beetroot and apple soup for 4 servings, cooked with vegetable stock and blended until smooth.
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Scrambled Eggs with Peas and Spinach
A simple scramble of spinach and peas with garlic and eggs, serving four.
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Dry Squid and Artichoke Rice
Bomba rice cooked in a paella pan with squid, artichokes, tomato, paprika, and fish stock.
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Stewed chickpeas with spinach
A vegetarian stew of cooked chickpeas and spinach, seasoned with sweet paprika and cumin.
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Sweet Potato and Leek Spanish Omelette
A Spanish-style omelette with sweet potato and leek, cooked until the egg is set.
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