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Beirut lamb pizzaBeirut lamb pizza
This is comfort food at its finest: Lebanese street food prepared using traditional techniques with modern dude-food flair. You’ll need a mincer for this recipe. In a pinch, buy minced lamb and blend...
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Stuffed Armenian chicken wingsStuffed Armenian chicken wings
Dude-food done Beirut street-style: deboned chicken wings stuffed with spiced beef sausage in a cornflake crumb, deep-fried until golden. Try to eat just one!
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Sour cherry barbecue sauceSour cherry barbecue sauce
Level of difficulty: easySeason: All year roundTo make the sour cherry barbecue sauce, combine all the ingredients, except the puréed cherries, in a medium saucepan. Bring the mixture to the boil,...
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Falafel burgersFalafel burgers
Flavoursome Beirut-style falafel balls served as funky finger food. Prepare the falafels ahead of time, then simply cook when ready to serve. The pickled vegetables will keep for one week in the...
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Boat smuggler’s fish stewBoat smuggler’s fish stew
This is an Iranian version of surf and turf, elevated in true Shane Delia style. This tamarind and pork belly stew with prawn mousse stuffed red mullet is rich, fragrant and beautifully spiced.
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Shiraz eggplant pickleShiraz eggplant pickle
This Iranian-style eggplant pickle, from Shiraz in south-west Iran, uses cabernet sauvignon vinegar. It’s best to prepare this pickle the day before you want to eat it. Use sterilised jars to store the...
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Pomegranate-roasted pork bellyPomegranate-roasted pork belly
Inspired by the pomegranates of Yazd, Shane’s eight-hour slow-roasted pork belly with pomegranate is dark, sticky and beautifully balanced against a lively salad of purslane laced with barberries and...
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Slow-roasted lamb with jewelled yoghurtSlow-roasted lamb with jewelled yoghurt
Rubbed in garlic, anchovies and sabaht baharat, then slow-roasted for 12 hours, this lamb is intensely flavoured and meltingly tender. Keep an eye on the lamb in the final stage of cooking, as the skin...
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Roast peaches and basil ice-creamRoast peaches and basil ice-cream
This is the perfect summer dish for when peaches are at their sweetest. Heady with saffron and grounded by a spiced basil ice-cream, the freeze-dried yoghurt and pomegranate foam adds just enough tang...
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Duck dizzi – two waysDuck dizzi – two ways
Shane gives a modernist touch to a classic Tehrani dish, fusing Middle Eastern and Asian flavours in a rice noodle soup, followed by a Middle Eastern-style sang choy bow.
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Deep-fried pastry with saffron sugar syrup (saffron zoolbia)Deep-fried pastry...
This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The...
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Saffron zoolbia (deep-fried pastry with saffron sugar syrup)Saffron zoolbia...
This simple yet addictive deep-fried Persian dessert works equally well with any kind of sugar syrup. I use saffron, but you could try rosewater, orange blossom or your own blend of flavours. The...
View ArticleChicken chilli and rice
Heat the oil in a cast-iron casserole dish over a medium-high heat. Add the onion and sauté for around 8 minutes until tender. Add the garlic and chicken and cook for around 5 minutes, stirring...
View ArticleJambalaya
Bring the stock to the boil, add the prawns and simmer for 2–3 minutes then remove from the stock and put both to one side.Brown the chorizo in a hot, deep-sided pan then remove. Fry the onion, garlic,...
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Coconut milk caramel balls (Shuku shuku)Coconut milk caramel balls (Shuku shuku)
Standing time 15 minutesPreheat oven to 220C. To open fresh coconut, if using, pierce a hole in the soft eye, then roast for 25 minutes or until coconut opens. Grate flesh. Place sugar in a large...
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Indian chicken kormaIndian chicken korma
Level of difficulty easySeason All year roundCook SunRice basmati rice as per pack instructions.Combine the garlic, ginger and water in a food processor or blender and mix to a creamy, smooth...
View ArticleOven-roasted lamb rump with potato fondant and a trio of mushrooms
Restaurant: Les SaveursChef: Olivier Guyard-MulkerrinFront-of-house: Sheila Guyard-MulkerrinThe Blue Kitchen menu:Pan-fried scallops with pea puree, minted mussel velouté and crispy streaky Denhay...
View ArticleGilt head bream fillet on chive mash with samphire and a langoustine sauce
Restaurant: Les SaveursChef: Olivier Guyard-MulkerrinFront-of-house: Sheila Guyard-MulkerrinThe Blue Kitchen menu:Pan-fried scallops with pea puree, minted mussel velouté and crispy streaky Denhay...
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