Traditionally, this popular dish from southern India is made with a rice and lentil batter that can be time-consuming to prepare. This bread uttapam, on the other hand, is easy to make and quick to cook, not to mention it tastes delicious.
The pie crust is made with olive oil and wholemeal flour, resulting in a nutty flavour that anchors the vegetables in this pie.
Kibbeh nayeh is typically made of raw lamb or beef mince but this version combines Japanese & Lebanese tastes by using salmon. If you wish to make this in larger quantities (and feed that enormous family!), it’s best to process in batches and keep each batch in the freezer while you do the next.
A simple line-up of ingredients with a luxurious outcome. So luxurious, this risotto is traditionally served at weddings in Greece.
The yoghurt dough base can be made ahead and kept in the fridge for up to a week.
This rice is cooked with a heap of spices, which gives it its 'dirty' look and name.
You know that liquid that comes with canned chickpeas? It turns into an emulsifier and foaming agent when whipped for long enough, making it an excellent egg white substitute in vegan baking. Known as “aquafaba” (Latin for “bean water”), the liquid can be used in nougat, macarons and these deliciously easy meringues.
If you're a fan of mousses and silken puddings, you'll love this aromatic chilled dessert. It can be made ahead of time, which is handy for entertaining.
This recipe is not only egg-free but also vegan! This is a fun recipe where you get to drizzle the icing all over everything, so have your inner child or your actual child at the ready.
Loukoumades are like Greek doughnuts: little, golden, deep-fried puffs that are drizzled generously with a honey and spice-infused syrup - with the addition of sesame seeds for texture and flavour.
The subcontinent’s favourite ice cream, kulfi is cleansing, cooling and invigorating. It is flavoured with beautiful spices from its Persian origins, and can also contain fruit such as mango or banana.
Mark Olive adds his signature twist to the classic Levantine sweet, baklava, with the use of macadamia nuts and lemon aspen syrup.
This pizza has flavor on top of flavor! Pesto, red sauce and a melty mozz sauce on top. Plus, cherry tomatoes that roast right into it (use multicolored ones if you can find them) and fresh basil leaves to complete your entire world.
Substituting a biscuit crumb for a macadamia and date one gives a nutty crust base for the rich caramel and chocolate layers.
Not only is this banana bread recipe gluten free, but it's vegan too.