Clik here to view.
Peppermint humbugsPeppermint humbugs
You will need a heatproof silicon baking mat. If toffee starts to harden before you can shape it, place in oven preheated to 120C to soften.
View ArticleClik here to view.
Indian milk sweet (Kalakand burfi)Indian milk sweet (Kalakand burfi)
Chilling time 3 hoursUsing a fork, mash cottage cheese to a rough paste, then combine with milk powder. Slowly stir in condensed milk until combined.Heat oil in a saucepan over medium heat, then add...
View ArticleClik here to view.
Smoky pulled pork and slawSmoky pulled pork and slaw
This dish of tender shredded pork is seriously rewarding. You may want to cook it overnight, or start it in the morning so it’s ready in time for dinner. It doesn’t take too long to set up and the...
View ArticleClik here to view.
Chilli fish stewChilli fish stew
This is a really easy and brilliant fish stew that’s perfect for any occasion from a quick supper to a party or even Christmas if you aren’t into a traditional roast. Add lobster or prawns to make it...
View ArticleClik here to view.
Really easy chocolate cake with chilli, salt and tequilaReally easy chocolate...
This chocolate cake is unbelievably easy to make. It came about through a bungled attempt by one of my chefs to make a cake. Mumbled, distracted instructions produced an unorthodox technique which gave...
View ArticleClik here to view.
Divorced eggsDivorced eggs
Huevos divorciados is a common Mexican breakfast dish and is basically jazzy fried eggs. It’s so named because the eggs are served with two conflicting sauces: one red and spicy and the other green and...
View ArticleClik here to view.
Grilled fish with hot fruit and clove salsaGrilled fish with hot fruit and...
This simple, fresh salsa brings a bit of zing to lovely grilled fish like red snapper, sardines or mackerel. Perhaps my favourite fish, mackerel is super cheap, but it needs to be really fresh for...
View ArticleClik here to view.
Green peppercorn prawnsGreen peppercorn prawns
This is a version of the amazing Kampot green pepper crab we had in Cambodia. It is one of my all-time favourite dishes. This variation with prawns works well as it’s hard to get soft-shell crabs. Thai...
View ArticleClik here to view.
Cinnamon and coconut fish curryCinnamon and coconut fish curry
This recipe, from my Dock Kitchen Cookbook, is based on the classic Keralan fish moilee. It’s a bit time consuming because you have to make your own coconut milk, but is worth it. Homemade coconut milk...
View ArticleClik here to view.
Ricotta and cinnamon breakfast hotcakesRicotta and cinnamon breakfast hotcakes
Fluffy ricotta hotcakes are a perfect breakfast whatever the weather. You’ll be hugely popular if you whip these pancakes up for brunch one Sunday.
View ArticleClik here to view.
Pork and pea pastizziPork and pea pastizzi
Shane infuses Malta’s signature dish with some of his own flair by filling the traditional pide-dough pastizzi with a six-hour slow-braised pork filling.
View ArticleClik here to view.
Rabbit stew with smashed potato salad (stuffat tal-fenek)Rabbit stew with...
With recipes passed down from generation to generation, Shane draws inspiration for his rabbit stew from a childhood favourite taught to him by his grandfather. This recipe requires the use of a...
View ArticleClik here to view.
Booza fun ice-creamBooza fun ice-cream
Shane’s combination of Lebanese booza ice-cream with fried moghrabieh, dehydrated strawberry, sumac and pop rocks, is a contemporary nod to a traditional favourite. It’s something for the kid in all of...
View ArticleClik here to view.
Duck awarma with smoked hummusDuck awarma with smoked hummus
This is a Lebanese-style spiced duck confit with baby white figs. You’ll need some wood smoking chips and a smoker box for this recipe (see note). The smoking step can be omitted for a less smoky but...
View ArticleClik here to view.
Lamb and kishk kibbehLamb and kishk kibbeh
Shane makes a traditional kibbeh, using techniques and shortcuts learned from his travels. This version requires the use of a mincer but in a pinch you could buy minced lamb instead.
View ArticleClik here to view.
Arak-cured kingfishArak-cured kingfish
This sashimi-style cured kingfish is infused with Lebanese arak, fresh za´atar and star anise, inspired by the Bekka Valley – the home of mezze. The smoky spring onion and Aleppo pepper dressing raise...
View ArticleClik here to view.
Areesh and carob lady fingersAreesh and carob lady fingers
A decadent and totally delicious dessert, there’s nothing quite so satisfying as the crunch of fried brik pastry giving way to molten, chocolate-flavoured ricotta. The halva ice-cream takes the dish...
View ArticleClik here to view.
Halva ice-creamHalva ice-cream
Chilling time: 2 hoursLevel of difficulty: easySeason: All year round To make the halva ice-cream, I would normally prepare the anglaise (custard) in the restaurant using a Thermomix. To do so, place...
View ArticleClik here to view.
Grilled haloumi saladGrilled haloumi salad
Good-quality haloumi is the key to making this simple dish sing. Have everything ready before you cook the haloumi as this dish is best eaten fresh off the chargrill.
View ArticleClik here to view.
Spiced burghul salad with labna (kamoune banadoura)Spiced burghul salad with...
Light, fresh and packed with flavour, this vegetarian dish can be knocked up in a matter of minutes. Serve as a stand-alone entrée or as part of a shared meal.
View Article