Fatteh with aubergines and tahini yoghurt sauce

fatteh
Although it doesn’t have the most appealing title, fatteh is a pretty special dish. The Arabic name comes from the crumbled bits of pitta bread that form the middle part of this multi-textured layered concoction. Warm spicy chickpeas beneath crispy bread and cold tangy yoghurt. It’s basically the delicious Middle Eastern chickpea dish balila with a yoghurt dip and some croutons, all in one, but there are many variations. This one adds aubergine to the chickpeas and tahini to the yoghurt. Anything goes, really.
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Roasted celeriac and potato curry

celeriac-curry
Here’s a basic vegetarian curry that doesn’t require a great deal of effort. Roasting the vegetables separately means they’re guaranteed to be cooked through when you’re ready to serve – there’s nothing worse than preparing to dish up a curry only to find that the spuds still haven’t started to break up properly in the sauce. The mild bitterness of celeriac is excellent with a nice sweet and sour chutney, but you could make this with just potatoes if you’re not convinced.
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Pastéis de bacalhau (salt fish croquettes)

pasteis
This classic Portuguese dish traditionally uses salt cod, which is pretty hard to get hold of in the UK. Generic ‘salt fish’ makes an acceptable substitute, and I’ve added a coating of panko breadcrumbs for maximum crispiness. You can make these any size you like – bigger for a main meal or smaller for tapas-style snacks. Either way, they’ll be light and fluffy inside.
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