Ramadan and

Sambousek (deep-fried Lebanese pastries)

Aliums

Baked rigatoni with ricotta, shallots and spinach

30 minutes

Pasta recipes

Wholewheat fusilli with green olives and herbs

20 minutes

Seafood recipes

Fish cakes with watermelon salsa

15 minutes

Chicken recipes

Butter chicken with garlic-butter flatbreads

40 minutes

Fish recipes

Salted hake, radish and caper mayo salad

5 minutes

Brunch recipes

Ultimate chicken and amasi slaw waffles

20 minutes

Cake recipes

Amasi bundt cake with crème fraiche frosting

45 minutes

Schnitzel recipes

Chicken schnitzels with frozen peas, feta and mint

25 minutes

Chickpea recipes

Rose-and-mint sherbet

By Sam Woulidge

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 4–5 hours’ chilling time

Ingredients

1 cup fresh mint, chopped (keep a few leaves aside to freeze into ice cubes)
200 g sugar
1 cup water
4 t rose-water
edible flowers and mint leaves, to freeze into ice cubes for decorative purposes
1 lemon

Method

1. Place the chopped mint into a glass bowl and set aside while you put the sugar and water into a small saucepan and bring to a boil over a high heat.
2. Once the sugar has dissolved, remove from the heat and pour the syrup over the chopped leaves and allow to steep while covered with a plate (to prevent the flavour from escaping) until it has cooled to room temperature.
3. Strain the mint syrup, discarding the leaves, and use the syrup (about 1 cup) for your sherbet. The syrup will keep for up to 3 weeks in the fridge.
4. For every glass of sherbet required, use 1 t rose-water, 2 T mint syrup and 1 cup cold water. The sherbet must be served ice-cold, so refrigerate for at least 4–5 hours. Serve with plenty of pretty ice and a slice or two of lemon.

Cook’s note: Add a splash of vodka if you like.

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