sabrina ghayour

Chef Sabrina Ghayour treats us to her version of the classic Turkish breakfast dish, Menemen. A delicious combination of eggs, onions and red peppers, this bold, full of flavour recipe is gluten-free and perfect for sharing with family or friends

Menemen, The full Turkish

olives 75 grams, pitted

tomatoes 2-3, diced

cucumber 1/2, diced

oregano 2 tsp

olive oil

onion 1, thinly sliced

red pepper 1,

tomatoes 3, diced

butter 25 grams

eggs 6, beaten

Try our vibrant turmeric-fried rice. This colourful recipe is packed with punchy flavour and super simple to make. Plus, it comes in under 300 calories per serving

Turmeric-fried veggie rice

vegetable oil 2 tbsp, plus a little to fry the eggs

chestnut mushrooms 250 grams, sliced

ginger 75 grams, finely grated

turmeric 2 thumb-sized pieces,

red chillies 2, seeded and finely chopped

garlic 4 fat cloves, thinly sliced

kaffir lime leaves 4, shredded

brussels sprouts 8, thinly sliced

ready-cooked basmati rice 350 grams, chilled

eggs 6 medium

spring onions 4, thinly sliced

carrots 2 medium,

coriander a small bunch, finely chopped

sriracha or sweet chilli sauce

Slow cooked, low cal and packed full of the soul-warming flavours of Persia, this recipe from Sabrina Ghayour is the perfect solution to the chilly winter months

Slow-cooked pork, apricot and tamarind stew

vegetable oil

onions 2 large, diced

pork shoulder 800 grams, diced into chunks roughly about 4cm

coriander 2 heaped tsp

cinnamon 1 heaped tsp

turmeric 1 heaped tsp

tamarind sauce

honey 3 tbsp

apricots 200 grams

coriander a small bunch, roughly chopped

almonds 50 grams, toasted

This might not be the version you’d get from a restaurant but it’s full of flavour. It has that comforting warmth you crave when you come home and want something delicious yet simple to put together

Dan dan (ish) noodles

pork mince

garlic,

tbsp sesame oil

tbsp toban jiang chilli bean paste, (see notes below)

tbsp chiu chow chilli oil, (see notes below)

fine green beans,

dried egg noodles

tbsp tahini

spring onions, thinly sliced

sesame seeds

Dry-fry the pork mince in a wok or deep frying pan over a high heat for 5 minutes, breaking it down with the side of a spoon. Before it’s fully cooked, add the garlic, five-spice, sichuan pepper and sesame oil, and stir well. Keep moving the mince around for 5 minutes so it begins to crisp up but doesn’t stick. Add the chilli bean paste and chilli oil, and mix well, before adding the green beans and stir-frying for a few minutes to soften.

Cook the noodles following pack instructions, then drain, reserving the water, and set aside.

Add 300ml of the noodle water to the pork mixture, stir well, add the tahini and stir well again. Simmer until the mixture forms a saucy consistency (add a splash of lukewarm water to loosen, if needed).

To serve, plate the noodles and pour the pork mixture over them. Garnish with spring onions and toasted sesame seeds.

Shepherd’s pie is an institution but for something a little different this spicy version hits the spot, delivering all the comfort with a little kick of harissa

Kofte shepherd’s pie

1kg floury potatoes (such as Maris Piper)

butter

whole milk

lamb mince

flat-leaf parsley, finely chopped

tbsp garlic granules

tsp turmeric

onions, 1 grated, 1 finely chopped

cumin seeds

carrot,

tsp plain flour

rose harissa

tbsp gravy granules

Boil the potatoes in their skins for 30-35 minutes (depending on size) or until cooked through. Allow to cool, then peel, discarding the skins, and mash with the butter, milk and plenty of seasoning.

Put the lamb, parsley, garlic and turmeric into a mixing bowl. Drain off any excess moisture from the grated onion and add it to the bowl, with lots of seasoning. Using clean hands, pummel the mixture together, working the meat until it’s broken down and all the onion and seasoning are evenly combined. Roll the mixture into 40 tiny meatballs, each about 2-3cm wide.

Heat the oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan over a medium heat and cook the meatballs, in batches, until browned all over, then scoop out into a large oven dish.

In the same pan, begin to soften the finely chopped onion and, once translucent, add the cumin seeds and carrot, and cook for 10-15 minutes or until nicely caramelised. Add 1-2 tbsp of just-boiled water to the pan to deglaze it. Tip in the flour, mix well, then add the harissa and stir again. Dissolve the gravy granules in 500ml boiling water, then add it to the pan and stir for a minute or so until thickened slightly.

Pour the mixture over the meatballs, then spoon over the mash, and fork over until evenly covered. Bake for 30 minutes or until golden and crisp on top.

Take a look at these savoury pancakes, made with sweetcorn, salty feta and spring onion. They're quick, easy and packed with flavour, and the addition of bacon and maple syrup gives these pancakes an extra touch of luxury.

Sweetcorn, feta and spring onion pancakes

corn

feta, crumbled

coriander,

eggs, medium

milk

plain flour

tsp baking powder

tsp dried chilli flakes, optional

oil,

honey sauce

bacon

Mix the corn, spring onions, feta, coriander, eggs, milk, flour, baking powder and chilli (if using) in a bowl and season with salt and pepper.

Heat a large frying pan over a medium heat with a splash of oil and spoon heaped tbsps of mixture into the pan. Fry in batches for 2-3 minutes on each side until golden brown. Keep warm in a low oven while you cook the rest of the pancakes.

Add a drizzle of honey, maple syrup or chilli sauce and serve with bacon.

This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

Black & white rice salad with cumin-roasted butternut squash

butternut

tbsp cumin seeds

basmati & wild rice

dried cranberries

pomegranate seeds

hazelnuts

dill leaves and stalks finely chopped

parsley

onion

feta

orange

tbsp clear honey

4-5 tbsp sherry vinegar

Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously – use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.

Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.

Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.

Top 7 sabrina ghayour recipes from across the web

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Top Tags

Menemen, The full Turkish

Turmeric-fried veggie rice

Slow-cooked pork, apricot and tamar...

Dan dan (ish) noodles

Kofte shepherd’s pie

Sweetcorn, feta and spring onion pa...

Black & white rice salad with cumin...

Top 7 sabrina ghayour recipes from across the web

The most viewed sabrina ghayour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Menemen, The full Turkish

Turmeric-fried veggie rice

Slow-cooked pork, apricot and tamar...

Dan dan (ish) noodles

Kofte shepherd’s pie

Sweetcorn, feta and spring onion pa...

Black & white rice salad with cumin...

The most viewed sabrina ghayour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine