• Tomato and pomegranate salad with black lime onions.
    Tomato Pomegranate Salad with Black Lime Onions
  • A close-up of Korean green onion salad in a white bowl with a pair of wooden chopsticks
    Korean Green Onion Salad (Pa Muchim)
  • Hot honey roasted Brussels sprouts on a ceramic serving plate viewed from above next to a jar of hot honey.
    Hot Honey Brussels Sprouts
  • A golden spoon with a bite of silken tofu with soy-based spicy dressing.
    Silken Tofu With Spicy Soy Dressing
  • A close-up of mast-o khiar in small ceramic bowl topped with dried rose petals.
    Mast-O Khiar (Persian Cucumber and Yoghurt Dip)
  • Roasted cauliflower florets on top of creamy tahini sauce with pomegranate, flaked almonds and fresh parsley on a serving plate.
    Roasted Cauliflower With Tahini Sauce
  • Tahini salad made from tomato, cucumber, red onion and parley with a lemon tahini sauce topped with Aleppo pepper flakes.
    Tomato Cucumber Tahini Salad
  • Mayak eggs in a ceramic bowl with one egg sliced in half to show the jammy egg centre.
    Mayak Eggs (Korean Marinated Egg Recipe)
  • Red potato salad with dill and a creamy dressing in a serving bowl with silver spoon.
    Red Potato Salad With Dill
  • Harissa roasted carrots with chopped pistachios and a dollop of dill yoghurt in a brown ceramic serving plate.
    Harissa Roasted Carrots
  • Chopped kale salad with tahini dressing, red onions and toasted hazelnuts.
    Kale Salad With Tahini Dressing
  • Close-up of harissa roasted cauliflower.
    Harissa Roasted Cauliflower
  • Close-up of red sumac onions in a small bowl.
    Sumac Onions (Marinated Red Onion Salad)
  • Roasted pink oyster mushrooms in a ceramic bowl with a golden serving spoon. The pink oyster mushrooms lose their pink colour during cooking and turn a golden brown colour.
    Roasted Pink Oyster Mushrooms
  • A fresh Arabic chopped salad on a serving plate with a silver spoon, viewed from above.
    Arabic Chopped Salad (Salata Arabieh)
  • Top down close-up of a ceramic bowl with white rice topped with Korean braised tofu, sesame seeds and green onion.
    Spicy Korean Braised Tofu (Dubu Jorim)
  • A bowl of Korean sesame broccoli banchan with sesame seeds and a sesame oil dressing.
    Korean Sesame Broccoli Salad
  • Top down view of a bowl of lemon hummus without garlic drizzled with harissa oil and served with cucumber slices and pita triangles.
    Lemony Hummus Without Garlic (3 Ways)
  • Korean cucumber salad in a ceramic bowl with a chopstick picking up a cucumber slice, coated in spicy gochugaru dressing.
    Spicy Korean Cucumber Salad (Oi Muchim)
  • Side view of a heaped plate of no-egg, no-mayo potato salad.
    Herbed Potato Salad (No Egg, No Mayo)
  • Artichoke salad with goat cheese and a lime yoghurt dressing in a ceramic bowl.
    Artichoke Salad with Goat’s Cheese & Lime Yoghurt
  • A portion of bulgur wheat salad with tahini herb dressing in a ceramic bowl with gold cutlery.
    Bulgur Wheat Salad with Tahini Herb Dressing
  • Close-up of kale quinoa salad with chickpeas and avocado and a preserved lemon dressing.
    Kale Quinoa Salad with Chickpeas & Avocado
  • Roasted red pepper sauce with white beans in a serving bowl with toppings and a silver vintage serving spoon
    Roasted Red Pepper Sauce with White Beans
  • Charred broccolini (tenderstem broccoli) with preserved lemon marinade.
    Charred Broccolini with Preserved Lemon
  • Barley pilaf with rose harissa, tomatoes, olives and baby spinach.
    Barley Pilaf with Rose Harissa, Tomatoes & Olives