Christmas recipes

Sumac pork belly with Flavourburst plums

1 hour 55 minutes

Christmas recipes

Red quinoa and watercress salad

11 minutes

Vegetarian recipes

Eastern style focaccia

30 minutes plus 10 minutes resting time

Brinjal recipes

Spicy tomato dip with brinjal dippers

20 minutes

Kebabs

Juicy lamb koftas on bay or lemon branches with roast tomatoes and tahini-and-yoghurt dressing

20 minutes

Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

Bread recipes

Spelt bread with beetroot hummus

35-40 minutes

Indian recipes

Saffron mango lassi

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Ingredients

500 ml Greek yoghurt
1 cup diced mango (about 3 mangoes)
1 t cumin, toasted and ground
½ t sumac (or a squeeze of lemon juice)
2 cups crushed ice
¼ t saffron, finely ground
20 g flaked almonds, toasted

Method

Blend the yoghurt, mango, cumin and sumac until smooth.

Divide the crushed ice between four glasses. Top with the mango lassi. Sprinkle with ground saffron and flaked almonds.

Cook’s note: Sumac is a wild berry that grows in the Mediterranean and in parts of the Middle East, most notably Iran. It is an essential ingredient in Arabic cooking and is preferred to lemon for its sourness and astringency. Find it at delis or substitute with a squeeze of lemon juice.

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Sumac pork belly with Flavourburst plums

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Warm “kabbouleh” salad