Matbucha | A cooked tomato dip, which comes from our dad and is best served as a mezze and eaten with bread.

slow cooked tomato dip & tuna chilli and lemon dip

Haloumi and Pistachio Salad with Fig Balsamic Dressing | A sensuous salad that tantalises the taste buds with a lively combination of textures and flavours. Soft and sweet figs contrast the salty crunch of pan-fried haloumi and pistachio nuts, all topped with a sweet and tangy balsamic fig dressing to make a striking autumn salad that can be plated individually as a dazzling starter.

Haloumi and Pistachio Salad with Fig Balsamic Dressing

Ambrosia Couscous | A hands-on retreat is the perfect opportunity to allow the creative juices to flow and I delight in encouraging the group to pool their inspiration in creating an entirely new dish with ingredients available on the day. This is one such creation that was concocted with input and suggestions from each member of a particular group, and is an example of the inspired connection that can take place when people spend time preparing food together.

Ambrosia Couscous | A hands-on retreat is the perfect opportunity to allow the creative juices to flow and I delight in encouraging the group to pool their inspiration in creating an entirely new dish with ingredients available on the day. This is one such creation that was concocted with input and suggestions from each member of a particular group, and is an example of the inspired connection that can take place when people spend time preparing food together.

Ambrosia Couscous | A hands-on retreat is the perfect opportunity to allow the creative juices to flow and I delight in encouraging the group to pool their inspiration in creating an entirely new dish with ingredients available on the day. This is one such creation that was concocted with input and suggestions from each member of a particular group, and is an example of the inspired connection that can take place when people spend time preparing food together.

Ambrosia Couscous | A hands-on retreat is the perfect opportunity to allow the creative juices to flow and I delight in encouraging the group to pool their inspiration in creating an entirely new dish with ingredients available on the day. This is one such creation that was concocted with input and suggestions from each member of a particular group, and is an example of the inspired connection that can take place when people spend time preparing food together.

Autumn Rolls | Makes approximately 12 | The sheets used to make these crispy rolls are made with flour and usually bought frozen. Do not use the rice paper sheets used for spring rolls as they cannot be fried. The dish shows some of the marked differences in cooking techniques used as we move into winter, and are always a welcome nibble on cool retreat days. Delicious with either a light dipping sauce (see p 27) or peanut and ginger sauce (see p 31).

Autumn Rolls | Makes approximately 12 | The sheets used to make these crispy rolls are made with flour and usually bought frozen. Do not use the rice paper sheets used for spring rolls as they cannot be fried. The dish shows some of the marked differences in cooking techniques used as we move into winter, and are always a welcome nibble on cool retreat days. Delicious with either a light dipping sauce (see p 27) or peanut and ginger sauce (see p 31).

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