INGREDIENTS
500g minced chicken
1 free-range egg, beaten
½ cup of breadcrumbs
1 tbs fish sauce
2 tsp Thai curry paste
4 spring onions, chopped
1 cup of chopped coriander
1 chilli, deseeded & chopped
Oil for shallow frying

TO SERVE
Iceberg lettuce leaves
Lime wedges
Coriander sprigs
Soy sauce mixed with sesame seeds

METHOD
Place the minced chicken, egg, breadcrumbs, fish sauce, curry paste, chilli, coriander, and spring onion in a bowl and combine.
Using a spoon, divide the mixture into 12, roll into balls, then flatten.
Transfer to a lined baking tray and chill for 15 minutes.
Heat the oil in a shallow pan over medium-high heat.
Fry the patties for two minutes on each side until golden.
Serve on a bed of lettuce with lime wedges, coriander sprigs and soy sauce.

INGREDIENTS
2 tsp extra-virgin olive oil
1 tsp salt
1 tsp black pepper
4 skinless chicken thighs
2 chopped onions
4 garlic cloves, chopped
1 cup uncooked freekeh
1 tsp ground coriander
½ tsp of smoked paprika
1 ½ cups unsalted chicken stock
¾ cup of raisins
2 lemons, one sliced and one zested
1 tsp oregano

FETA CHEESE SAUCE
¼ cup extra-virgin olive oil
¼ tsp freshly cracked pepper
1 garlic clove, chopped
1 lemon zested, peeled and cut into segments
1 tsp oregano
2 tbsp chopped fresh flat-leaf parsley
(plus extra to serve)
100g feta cheese, crumbled
1 tbsp of toasted sliced almonds

METHOD
FOR THE CHICKEN
Season the chicken, heat the oil in a large pan over a medium-high heat; add chicken and brown on all sides.
Remove the chicken and set to one side.
To the pan add the onion and sauté until softened.
Add the freekeh, coriander, paprika, and stir.
Pour in the chicken stock, add the raisins and season.
Cover, and bring to a boil, then reduce the heat and simmer for 10 minutes.
Stir in the lemon zest and oregano.
Place the chicken on the freekeh, top each piece with a lemon slice.
Cover the pan, and cook on a low heat for 5–6 minutes until the liquids absorbed.

FOR THE FETA CHEESE SAUCE
Zest and peel the lemon, removing the white pith.
Peel the membranes from each segment and dice.
Heat the oil in a pan, add the pepper, garlic, and sauté.
Stir in the lemon zest, segments, oregano and chopped parsley.
Reduce the heat, add the feta and stir into the oil until it melts.
On a serving plate, layer the freekeh add the chicken then pour over the cheese sauce.
Top with toasted almond, chopped parsley and serve.

INGREDIENTS
‎‏1 cup basmati rice ‎‏
A pinch of salt
‎‏2 tsp ghee ‎‏

FOR THE DHAL
‎‏¼ cup dhal
¼ tsp turmeric powder
‎‏½ cup chopped onions
1 tsp ginger garlic paste
‎‏2 cardamom pods
1 cinnamon stick ‎‏

FOR THE MINT YOGHURT
¼ cup mint chopped leaves
½ cup yoghurt ‎‏

OTHER INGREDIENTS
‎‏A pinch of saffron strands
‎‏1 tbsp warm water
‎‏4 tbsp rose water ‎‏

TO SERVE
1 cup of freshly chopped mint leaves
1 cup of pomegranate seeds
½ cup dried onions
8-10 fried green chillies

METHOD
FOR THE RICE
Rinse, then soak the rice for 2 hours.
Drain, then in a non-stick pan, add 500ml of water, a pinch of salt and cook on a medium heat for 8–10 minutes, stirring occasionally.
Drain any excess water, add to a bowl, stir in the ghee, and set to one side.

FOR THE DHAL
Rinse, then soak the dhal for 2 hours.
Drain, then in the same pan, add 500ml of water, turmeric and cook on a medium heat for 6–8 minutes. Drain and set to one side.
Heat the ghee in a pan, add the onion, ginger-garlic paste, cardamom, and cinnamon, sauté on a medium heat for 2 minutes.
Stir in the dry spice mix, lower the heat, then mix in the yoghurt.
Now, add the cooked dhal, season, stir then simmer over a medium heat for 2 minutes, stirring continuously.

TO ASSEMBLE
In a cup, mix the saffron with 2 tbsp warm water and set aside.
In the pan, add one-third the of rice, and spread out.
Then add a third of the dhal, spoon over a third of the mint yoghurt.
Layer the remainder of the ingredients in the same way, pour over the saffron and rose water.
Cover the pan a cook on a low heat for five minutes.
When all the liquid has evaporated, remove the pan from the heat.
Top with fresh mint, pomegranate seeds, dried onion, green chillies, and serve.

INGREDIENTS
FOR THE BASE
1 tsp of unsalted butter
1 sheet of shortcrust pastry
Greaseproof paper cut to the size of the tin
½ cup of dried kidney beans

FOR THE FILLING
250g of frozen raspberries defrosted
½ cup of caster sugar
2 tsp of cornstarch
1 cup of Vimto concentrate

FOR THE MERINGUE
4 free-range eggs whites
1 cup of caster sugar
Decorative gold dust

METHOD
Preheat the oven to 180°C degrees.
In a pan, heat the raspberries, sugar, cornstarch and Vimto on a medium-high heat for 30 minutes, stirring occasionally.
Meanwhile, grease a tart tin and line with pastry.
Trim off the excess, prick the bottom with a fork and cover with greaseproof paper.
Fill the tin with dried kidney beans and bake for 15 minutes.
Remove the tin from the oven and reduce temperature to 100ºC.
Next, in a food processor, whisk the eggs on high-speed until fluffy.
Add the sugar, a little at a time.
The eggs should look silky and smooth in texture when done.
Remove the paper from the tin and pour in the raspberry mixture.
Next, pour over the egg whites, using a fork, even out and shape into peaks.
Bake for 90 minutes, turn off the heat and allow the meringue to cool in the oven for 15 minutes.
Finally, sprinkle with gold dust and serve.

^{Main image: Rawan Yasser @UnSplash}