Ingredients for 6 servings

½ tsp ground cinnamon
1 tsp ground cumin
1 tsp paprika, plus extra for dusting
2 garlic cloves
2 tsp each coriander and cumin seeds
3 tbsp lemon juice
4 tbsp chopped fresh coriander
4cm/1½ in piece root ginger, finely chopped
6 tbsp clear honey
8 large sheets of filo pastry
12 shallots, quartered
75g pack dried cranberries
100g butter
140g shelled pistachios
140g whole blanched almonds
150ml/¼ pint oil
225g pack fresh spinach
400g can chickpeas, drained and rinsed
900g squash, peeled and cut into small chunks (about 2cm)
lemon wedges to serve

For the harissa yogurt sauce:

2-3 tbsp harissa paste
3 large sprigs mint, leaves chopped
6 tbsp milk
200g carton Greek yogurt

Directions

Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty – don’t let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.

Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.

In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.

Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn’t dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.

Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)

Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

Ingredients for 6-8 servings

1ltr (1 ¾pt) veg or chicken stock
2 tbsp olive oil
3 tbsp pomegranate and elderflower cordial
6 clementines, sliced lengthways
100g (3 ½oz) dried cranberries
200g (7oz) quinoa, rinsed
handful fresh coriander, chopped
handful fresh mint, chopped
handful fresh parsley, chopped

Directions

Put the quinoa and stock in a pan, bring to the boil, cover, and simmer for 30 minutes. Drain well.

To make a dressing, whisk the cordial, olive oil and some black pepper in a jug. Combine the fruit and quinoa in a serving dish. Pour over the dressing, toss to coat and then scatter over the herbs. Serve warm or at room temperature.

Ingredients for 8 servings

1 butternut squash
1 medium aubergine
1tsp cinnamon
1tsp ground coriander
1tsp paprika
1 x 200g (7oz) packet filo pastry
2 cloves garlic, crushed
2 peppers
3tbsp olive oil
5cm (2in) piece of ginger
10 shallots
75g (3oz) butter, melted
125g (4oz) peeled almonds, toasted
125g (4oz) shelled pistachios
400g (13oz) can chickpeas, drained
handful coriander, chopped

Directions

Heat the oven to Gas 4, 180°C, 350°F. Butter a 28cm (11in) loose-bottomed flan tin. Cut the shallots into wedges, deseed and dice the pumpkin, cut the peppers into strips and dice the aubergine. Mix together with the olive oil, spices and garlic, toss well, place in the oven in a roasting tin and cook for 20 minutes.

Peel and finely dice the ginger and mix in a bowl with the chickpeas, chopped coriander, toasted almonds, and pistachios. Stir this mix into the roasted vegetables when they are cooked.

Lay two sheets of filo pastry in the flan tin. Use a pastrybrush to brush with melted butter. Add two more sheets and butter. Repeat until all are used.

Add roasted vegetables, then fold over the excess pastry in generous folds and crinkle. Brush with the remaining butter and place in the oven to bake for 40 minutes. Remove from oven, carefully remove from the tin and serve.

Ingredients for 4 servings

½ teaspoon ground cinnamon
½ teaspoon ground cloves
1 chili pepper, diced
1 onion, diced
1 teaspoon ground cumin
1 teaspoon ground curcuma
1 teaspoon ground ginger
1 ½ cups chickpeas, cooked and drained
1 ½ cups P.A.N. Pre-cooked Yellow Corn Meal
1 ½ lb beef or veal, diced
2 lemons cut in 4 pieces
2 medium carrots, diced
2 zucchini, diced
Olive oil
Salt and pepper to taste
Salted water

Directions

Heat olive oil in a pot and add curcuma, cumin, ginger, cloves and cinnamon. Sauté for one minute. Add onion, chili pepper and meat. Lastly, add carrots, chickpeas, zucchini and a cup water. Cook for 4 - 6 minutes. Set aside.

Corn Couscous

Place 3 tablespoons P.A.N. Pre-cooked Yellow Corn Meal in a large bowl and add 3 tablespoons water. Turn the mixture around with your fingers, always going in the same direction and with circular motions, and form tiny balls. Repeat this step until smooth and even. Let it rest for 15 minutes until it is dry or nearly dry.

Pour water in a steam pot and heat until it boils. Place a piece of cotton cloth and pour the dry couscous on it. Cover and steam-cook for 10 minutes. Separate the couscous grains using a fork and cover again.

Repeat same procedure after 10 minutes. Then, pour the couscous in a bowl, add 2 teaspoons olive oil and separate again with a fork.

Place couscous on a tray and cover with the meat and the previously prepared sauce. Serve while hot.

Ingredients for 4-5 servings

Directions

Make the saffron water

Toast the saffron strands in a warm, but not hot, skillet for just a minute or so. Crush again.

Soak the crushed, toasted saffron strands in the hot water and store in a small jar in the refrigerator for up to a week. Pour out ¼ cup saffron water for use in this recipe and reserve the remaining ¾ cup for another use (see LC Note above). For longer storage of the saffron water, quadruple the recipe quantities above, pour the saffron water into a plastic ice cube tray, and freeze into cubes. Once they are frozen, shake out the cubes and store in a freezer bag. Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.

Make the kefta

Combine the ground lamb or beef, crème fraîche or beef suet, paprika, cumin, coriander, cinnamon, nutmeg, cayenne, salt and pepper, parsley and cilantro in a food processor and blend until a paste forms. Transfer to a bowl, cover, and refrigerate for at least 30 minute or until ready to cook. Shape the meat mixture into 24 olive-size balls and place on a plate. If you think you may not have seasoned the meatballs sufficiently with salt and pepper, pinch off a tiny bit of a meatball, sizzle it up in a skillet, and taste it. Season the meat mixture accordingly.

Make the sauce

Place an 11- or 12-inch tagine or cazuela or Dutch oven on a heat diffuser, if you have one, over medium-low heat. Add the grated onion, butter, saffron water, spices, salt, ¾ cup of the cilantro, and hot water. Slowly raise the heat and bring to a boil, then reduce the heat to medium-low, cover, and simmer gently to blend the flavors, about 10 minutes.

Add the kefta, or meatballs, to the sauce and poach, covered, for 30 minutes, turning them midway through the cooking.

Add the lemon juice to the sauce. Taste and correct the seasoning with salt and pepper. Transfer the hot pot to a wooden surface or a folded towel placed on a serving plate and garnish with the remaining ¼ cup cilantro. Spoon the kefta and sauce directly from the pot onto plates, with warm slices of toasted bread for mopping up the sauce.

Ingredients for 6 servings

½ cup chopped fresh cilantro
½ cup golden raisins
½ cup halved pitted Kalamata olives
1 tablespoon paprika
1 teaspoon lemon peel
1 large carrot, chopped
1 large onion, chopped
1 (15-ounce) can garbanzo beans (chickpeas), drained
1 ½ teaspoons ground cinnamon
1 ¾ pounds beef tenderloin, cut into 1-inch cubes
2 cups beef broth
2 garlic cloves, chopped
2 teaspoons ground cumin
3 tablespoons olive oil, divided

Directions

Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

Ingredients for 6 servings

1 bunch baby (Dutch) carrots, peeled, halved lengthwise
1 bunch coriander, chopped, plus coriander leaves, to serve
1 kg kinless firm white fish fillets, cut into 6 cm pieces
1 tbsp ground turmeric
2 red capsicums, seeded, membrane removed, sliced1 dried long red chilli, crushed
2 tbsp sweet paprika
6 garlic cloves, 3 sliced and 3 crushed
125 ml (½ cup) oil

Directions

Place chopped coriander, carrots, capsicum, chilli and sliced garlic in a large saucepan. Arrange fish pieces on top.

Mix turmeric, paprika, crushed garlic, oil and 250 ml water in a bowl and season with salt. Pour over fish.

Place saucepan over medium heat, cover and cook for 20 minutes. Remove lid and cook for a further 5 minutes. Scatter with coriander leaves, to serve.

Ingredients for 4 servings

½ tsp ground ginger
1 cinnamon stick
1 large onion, finely chopped
1 tbsp olive oil
1 tbsp runny honey
1 tsp ground cumin
1 x 400g (14oz) tin chopped tomatoes
2 garlic cloves, finely chopped
2 strips orange peel
2 tbsp coriander, roughly chopped
8 large chicken thighs or 1 x 3lb (1.35kg) chicken, jointed into 8 pieces, skinned
25g (1oz) flaked almonds, toasted
100g (4oz) dried apricots
300ml (½ pt) hot chicken stock
Large pinch saffron
Pinch dried chilli flakes

Directions

Heat the olive oil in a large casserole or saucepan that will hold all the chicken. Add the onion and garlic and cook for 5 minutes on a medium heat until soft. Add the cumin, ginger, cinnamon and chilli flakes and cook for another minute until fragrant. Add the tomatoes and honey. Stir well. Crumble the saffron into the chicken stock and add to the pan along with the orange peel. Bring everything to the boil and season with salt and a little pepper. Add the chicken pieces  and apricots to the sauce, reduce the heat to a simmer and cook, partially covered for 35-40 minutes or until the chicken is cooked through.

Sprinkle the chopped coriander and almonds over the top and serve with couscous.

Ingredients for 4 servings

1 small red onion, finely chopped
1 tbsp chopped mint
1 tsp ground coriander
500g pack minced lamb

For the sauce:

1 garlic clove, finely chopped
1 tbsp olive oil
1 tsp sugar
1-2 tsp harissa
2 tbsp toasted pine nuts
2 x 400g cans chopped tomato
200g tub Greek yogurt

Directions

Soak eight wooden skewers in water for 20 minutes, to stop them burning.

Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous.