Moorish: Vibrant recipes from the Mediterranean

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Combine the toasted hazelnuts with the breadcrumbs and chopped parsley, sprinkle the mixture over the stew and serve with rice, flatbread or potatoes.

To prepare the marinade, thoroughly blend the ingredients in a mixing bowl until the sugar dissolves. Add the prawns and work the marinade into them using your hands. Cover the bowl with clingfilm and allow to marinate at room temperature for 30 minutes. Roll the minced venison into roughly 2cm balls, to make approximately 30-32 mini meatballs. Heat a dry drying pan over a high head and once hot, add the mushrooms and stir-fry without an oil until all their liquid has been released and evaporated. To make the tomato sauce, dry-fry the cumin seeds in a large saucepan over a medium heat for 1–2 minutes until they release their aroma. Heat the oil in the pan and fry the onions until nicely browned around the edges.

Beetroot and feta lattice

Line your largest baking tray with baking paper. Mix the polenta, za’atar, garlic granules and a generous amount of salt and pepper together in a small bowl. Place the sweet potato chips on the prepared baking tray, drizzle over the olive oil and use your hands to mix until the chips are well coated in the oil. Sprinkle with the polenta mixture and toss to coat the chips evenly. Bake the sweet potato chips for 30 minutes or so, until the chips are soft in the middle and browning around the edges. Combine all the ingredients for the yogurt sauce in a small bowl, seasoning to your liking, and mix well. Her recipes and work appear on a regular basis in lifestyle, food, and grocery magazines, as well as in major newspapers and online media, and she appears on a variety of cooking shows. On a clean, floured surface, knead the dough for 5 minutes to activate the yeast and stretch the glutens within it. Allow the dough to rest for 10 minutes before kneading it again for 2 minutes. Repeat this process another 3 times and, on the second, incorporate the remaining 25ml olive oil. Return the dough to the bowl, cover it with a clean tea towel and leave it to rest for 3 hours. Once the resting period is over, the dough will have tripled in size. Ghayour teaches Persian and Middle Eastern classes at cookery schools. She has worked as a consultant on menu and product development for corporate firms, retail brands, airlines, caterers and supermarkets. [ citation needed]

To cook the lamb mince, heat a large frying pan over a high heat and drizzle in enough vegetable oil to coat the base of the pan. Fry the onion until golden brown, then add the minced lamb and mix well to break down the meat and combine it with the onion. Add the turmeric, cumin and cinnamon and mix well until the spices evenly coat the meat. Cook for 8-10 minutes until the meat is brown and cooked through, then take off the heat and set aside. Fluff the rice up with a fork and add a few extra knobs of butter. Fold in the chopped apricots, dried chopped cranberries, toasted pine nuts and pistachios. Bring a large saucepan of generously salted water to the boil, add the octopus, reduce the heat to medium-low immediately and simmer for 2 hours or, if using a whole octopus, for 3 hours. Drain and plunge the octopus into cold water.Preheat the oven to 230C/gas mark 8. Line a large baking tray with baking paper. Divide the dough into 4 equal portions and shape each into a “boat” and place on the lined tray. Cover loosely with clingfilm and leave to rest in a warm place for 45-60 minutes.