The book celebrates vibrant, flavoursome food with strong Middle Eastern and Mediterranean influences. The recipes support a cook-from-scratch philosophy, guided by the intuitive prompting of seasonality, solid flavourings and visual appeal – from vegan to vegetarian, soulful soups, slow food and simple suppers to pantry staples that make everyday meals easy and effortless. The book aims at a balanced way to cook and eat, rather than exclusions and restrictive classifications.
It is a modern interpretation of how to eat well with bold ingredients such as za’tar, harissa, chermoula and ancient grains. Pantry staples are put to work in dishes such as Shawarma chicken and spelt pilaf with zhoug yoghurt, Harrisa lentil shakshuka with foaming sesame butter and Curly kale soup with freekeh and parmesan. The popular Cake Friday and Dessert chapters feature swoon-worthy bakes and posh puddings to impress.