Think maximum flavour, minimum fuss: chef Sabrina Ghayour’s Middle Eastern-inspired recipes will add zing to your everyday.
Fried feta parcels with honey
I first had this dish at a beautiful hotel on the beach in Kefalonia. I was so taken by the simplicity of it. The only thing I have done differently is to cut the feta block into four pieces rather than keeping it whole, so there is more pastry to enjoy.
While the classic recipe uses walnuts, I prefer the crunch of roasted hazelnuts. I cut corners by using ready-roasted peppers in brine. Muhammara can be used as a dip, a crostini topping or a sauce served either warm or cold, making it incredibly versatile.
Pan-fried spiced prawns
When I find the really big prawns, of which you need only two or three per person, they are spectacular with a simple spice coating. I can’t resist tandoori prawns – they’re one of my all-time favourites, so this is my little nod to that spectacular dish.
Sesame & spice roasted salmon
This is a Ghayour house go-to classic – I have the spice mix ready blended in a jar. Cooking the salmon in this recipe is easy and foolproof – you don’t even need oil, as salmon is fatty by nature. Leftovers are great at room temperature for lunchboxes the next day, or perfect for flaking and adding to salads and cooked grains.
Chicken & cucumber salad with pul biber & tahini lime dressing
Salads, for me, need to have bags of flavour. This is a nod to chicken satay salads but using the Middle Eastern staples of tahini and cucumber.
Lamb & aubergine kebabs
My two favourite ingredients are combined in this twist on a charcoal-grilled classic. Just ensure your aubergine is cooked and soft to the touch. I like to serve these on flatbread or tortillas so they absorb the juices for an added treat.
Aromatic spiced beef & tomato polow with peas
One-pot cooking is the saviour of so many occasions and is just the ticket when you want to feed a hungry mob quickly and economically. While I’ve used beef, minced lamb, pork, turkey or chicken also work well. I love this served with some natural yogurt on the side.
Peanut butter & banana soft serve
Every time I buy a bunch of bananas, inevitably one or two remain uneaten and ripen too much. Once you’re tired of making banana bread, what do you do with them? Cut them into slices and pop them into the freezer, because this is one of the best ways to use them.
Now buy the book
Persiana Everyday by Sabrina Ghayour will be published by Aster on 4 August, price £26. To order a copy for £22.10 with free UK delivery until 14 August, go to mailshop.co.uk/books or call 020 3176 2937.