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Eight Things To Do with that Whacking Great Bag of Za’atar You’ve Just Bought

You know how it goes: an ingredient is all the rage, you can’t turn a supplement page without it glaring you in the face, you went to a dinner party last weekend where the (irritatingly talented) hostess used it to great effect, and now you’ve bought some. But there’s, like, loads of it. This week’s…

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Barbecued Barberry Mullet

A supper for 4, from this month’s newsletter. So you don’t feel left out. OK—so you don’t have to barbecue the fish. And you don’t have to use mullet. But the dish would otherwise have been called ‘cooked barberry fish’. Which doesn’t really sound very appetising. We use grey mullet: it responds beautifully as its…

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