This is one of my lazy day choices. It's one of my husband's favourites and the hardest part is chopping up the tomatoes the rest requires me crushing some garlic and taking the frozen pastry out of the freezer (yes, I'm cheating but this is a lazy day recipe and frozen puff pastry is often dairy-free). Tomatoes are looking particularly appealing at the moment so they must be in season here in the UAE. I bought a 2 kilo box yesterday on special offer so I'm going crazy on the

Summer is here! But unfortunately for us over here in Dubai, Summer is not something to be celebrated really. It means the beginning of 40°C+ and up to 100% humidity. But don't worry, it only lasts for, what? 5 months? Which brings us on to why I'm posting a recipe for my husbands all time favourite soup. Gazpacho. It's a cold soup (initially an odd sensation) and is in our opinion simply delicious. Plus, it's time to celebrate the tomato, they're delicious right now. A lot o

This is probably the best dal I've ever made and possibly even tasted? (that could be a lie, I could be high on dal right now). This is just the perfect thickness, it's creamy, healthy, rich and because it uses red lentils it cooks up in 15 minutes. So you can definitely have this on the table within 30 minutes of walking through the door. I buy frozen paratha (not healthy but surprisingly dairy-free) for a real treat or serve it with brown rice and a salad. We chucked some b

Crispy smashed garlic? Check. Crispy salty capers? Check. Crispy smokey butter-beans? Check. Ready in 10-15 minutes? Check. This is such a perfect, quick and easy side dish. It doesn't have any sauce so you need it to be accompanying something with a little moisture. i think it would be great on a baked sweet potato and just perfect on a table of mezzes. NUTRITIONAL OVERVIEW BUTTER BEANS (or LIMA BEANS) are and excellent source of molybdenum which is sort of an unknown nutrit

Every vegan needs a spread in the fridge and in our house it's usually sesame hummus, cashew boursin or this. This takes a little longer than hummus because you need to cook the aubergine but the steps thereafter are pretty similar and just as simple. The idea is to burn the aubergine so the skins are black and blistered but the inside is soft and mushy. The blackened skin gives that mouthwatering smokey flavour. Unfortunately in the photos below you don't see the black skins

This is one of my all time favourite Arabic dishes. I love love love it. I could probably eat it every week but can you believe I only just tried to make it myself for the first time last week?! Shock horror! I've always depended on my Egyptian mother-in-law to supply me with my fix. In my head it was far more complicated and time consuming than it really is. I am now kicking myself that this hasn't been on my go to list for a hassle free, CHEAP and nutritious dinner. M'jadar