Griddled aubergine with garlic, lemon and pomegranate seeds

One of the things I loved in Israel was the freshly squeezed pomegranate juice which was amazingly sharp and sweet at the same time. This dish carries the pomegranate seeds perfectly and is delicate, fragrant, citrus and yet smooth. The only downside is that 4 aubergines amounts to very little flesh so you’re left wanting … Continue reading

Beetroot Puree with (or without) greek yoghurt

So I have recently returned from a trip to Israel and have been inspired both by the food I ate there and by my new love, Yotam Ottolenghi, to try a few recipes from his fabulous book “Jerusalem”. I test drove this recipe recently with friends as part of a mezze starter and then recreated … Continue reading