• Preheat the oven to 220°C (425°F).
• Heat a little of the olive oil in a frying pan over medium heat.
• Cook the onion for 5 minutes or until soft.
• Add the spinach, a handful at a time, waiting for it to wilt a little before adding more.
• Add a few pinches of salt as you go and cook until all of the spinach has just wilted.
• Remove from the heat and set aside to cool for a few minutes.
• Whisk the ricotta, feta, eggs and lemon zest together in a bowl, then fold in the spinach mixture.
• Wipe your pan clean, then place it over medium–high heat.
• Add another splash of olive oil, then add the garlic and harissa and cook for 1 minute.
• Add the lamb and cook, stirring to break it up, for about 8 minutes or until browned.
• Stir in the tomatoes, reduce the heat to low and simmer for 10 minutes.
• Remove from the heat, check the seasoning and set aside.
• Grease a 24 cm (9½ inch) spring-form tin with a little of the melted butter.
• Lay the filo pastry out on a work surface.
• Brush one sheet with melted butter and gently lay it across the tin, then press it into the base and leave the excess pastry hanging over the side.
• Repeat with the remaining pastry.
• Spoon the lamb into the pastry base, then spread the spinach mixture on top.
• Bring the pastry edges up and over the filling to make a rough lid.
• Brush the pastry with a little more melted butter and sprinkle it with the sesame seeds and nigella seeds.
• Bake the pie for 35 minutes or until the pastry is golden brown.
• Remove from the tin and serve warm or at room temperature (my preference!
• ), with tzatziki.

• Preheat the oven to 200°C (400°F).
• Put the potatoes on a baking tray.
• Add the olive oil and lemon zest, season with salt and toss to coat the potatoes.
• Bake for about 45 minutes to 1 hour or until the potatoes are cooked through and golden on the edges.
• Meanwhile, slice the fennel as thinly as you can (I use a mandolin).
• Put the salsa verde in a small jug or jar and thin it out with the lemon juice and a little olive oil, if needed, to make a dressing.
• Transfer the cooked potatoes to a platter and leave them to cool to room temperature.
• Add the fennel and broad beans to the potatoes, then drizzle the salsa verde dressing over the top.
• Serve the salad at room temperature.

• Preheat the oven to 180°C (350°F).
• Line two large baking trays with baking paper.
• Boil the kettle and put the dates in a heatproof bowl.
• Pour the boiling water over the dates and leave to soak for 5 minutes.
• Drain the dates, tip them into the bowl of a food processor and process to a purée.
• Beat the butter, brown sugar and vanilla in an electric mixer fitted with the paddle attachment for a few minutes or until pale and fluffy.
• Add the egg yolk and beat again until well combined.
• Fold in the flour, baking powder, ginger, cinnamon and date purée.
• Mix for another minute or so, until well combined.
• Roll about 1 tablespoon of the mixture into a ball.
• Roll the ball in the demerara sugar and place it on one of the trays.
• Repeat with the remaining mixture, leaving a few centimetres between each ball to allow for spreading.
• Bake for 25 minutes or until the biscuits have risen and are a pale golden colour.
• Transfer to a wire rack to cool completely, then store in an airtight container.

• Preheat the oven to 180°C (350°F).
• Grease a 23 cm (9 inch) spring-form tin and line the tin with baking paper.
• Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment and beat for 5 minutes.
• Spoon the batter into the tin and bake for about 35 minutes or until the cake is springy to the touch and a skewer inserted in the middle comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
• Serve the cake dusted with icing sugar.

• Preheat the oven to 180°C (350°F).
• Line two large baking trays with baking paper.
• Beat the butter, sugar and vanilla in an electric mixer fitted with the paddle attachment (or use a mixing bowl and wooden spoon) until pale and fluffy.
• Add the egg, scrape down the side of the bowl, then beat again until combined.
• Fold in the flour, cocoa, baking powder and salt, followed by the chocolate and the dried sour cherries.
• Roll 1 tablespoon of the mixture into a ball and place it on one of the trays.
• Repeat with the remaining mixture.
• Gently press down on each biscuit with the back of a fork to flatten it a little.
• (Pop any remaining mixture in the fridge until you’re ready to cook a second batch, if needed.
• )
• Bake for about 15 minutes or until the biscuits have risen slightly and are firm to the touch.
• Transfer to a wire rack to cool completely before storing in an airtight container.

• Preheat the oven to 170°C (340°F).
• Grease and line a 22 cm (8½ inch) square cake tin with baking paper.
• Beat the butter, sugar, orange zest and vanilla in an electric mixer fitted with the paddle attachment until pale and fluffy, about 5 minutes.
• Add the eggs, one at a time, beating well after each addition and stopping every now and then to scrape down the side of the bowl.
• Add the flour, almond meal, baking powder, salt and yoghurt or buttermilk and beat for 1 minute or until well combined.
• Transfer the batter to the cake tin and smooth the top.
• Scatter the strawberries over the top and push them into the batter a little.
• Bake the cake in the middle of the oven for 25 minutes or until risen, pale golden and almost cooked.
• About halfway through this initial cooking time, prepare the topping.
• Combine the butter, sugar, flour and cream in a saucepan.
• Cook over medium heat, stirring constantly, until the mixture starts to bubble and everything is melted into a gorgeous golden caramel.
• Take the cake out of the oven – it should be just pale golden on top and cooked enough to ‘hold up’ the caramel and nuts.
• Sprinkle the chopped pecans over the cake, then pour the caramel over the top.
• Gently spread the topping with a spatula so it covers as much of the top of the cake as possible.
• (Don’t worry if it doesn’t cover the cake entirely – it will spread further as the caramel cooks. )
• Return the cake to the oven and bake for a final 25 minutes or until the caramel is golden and the cake is cooked through.
• Set aside to cool for 5 minutes, then lightly dust with icing sugar and serve warm with cream, yoghurt or ice cream.

• Place the beans in a large saucepan of water.
• Bring to the boil over high heat, then reduce the heat to medium and cook for 40 minutes or until the beans are tender.
• Drain and set aside.
• Heat the oil in a large saucepan over medium heat.
• Add the leek, fennel, garlic, fennel seeds and pepper.
• Cook, stirring often, for 10 minutes or until the vegetables are soft and translucent.
• Add the parmesan rind, if using, beans, lemon zest and 6 cups (1. 5 litres) water.
• Bring to a simmer, reduce the heat and cook for 1 hour.
• Throw in the frozen peas, sugar snap peas and spinach and cook for 5 minutes or until just tender.
• Discard the parmesan rind.
• Serve the soup with lots of grated parmesan and a good dollop of salsa verde.

• Combine the shallot and red wine vinegar in a small bowl and soak for about 10 minutes.
• (This macerating step softens the harshness of the raw shallot – thank you to Samin Nosrat for this total gem of a tip.)
• Drain the shallot, reserving the vinegar, and place in a food processor with the remaining ingredients.
• Give a few pulses until you have a bright green slurry.
• Add a little of the vinegar, check the taste and add more if you think it needs it.
• You shouldn’t need extra salt with those anchovies and capers, but you do you!
• Store the salsa verde in a jar or an airtight container in the fridge for up to 3 days.

• Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
• Remove the sauce from the heat.
• Cover and allow to cool.
• Pour into a covered container for storage in your refrigerator.
• Keeps for a month or two.

Makes 1 cup.

• Preheat oven to 300-degrees.
• In a medium bowl combine flour and bakingsoda.
• Mix well with a wire wish and set aside.
• In a large bowl blend sugars with an electric mixer at medium speed.
• Add butter and mix to form a grainy paste.
• Scrape down sides of bowl.
• Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth.
• Add the flour mixture and apricots, and blend on low just until combined.
• Do not overmix.
• Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart.
• Bake 22-24 minutes or until cookies just begin to brown at bottom edges.
• Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula.