We can’t lay claim to this fabulous dish; it’s based on a Palestinian recipe from Joudie Kalla’s stunning book, Balaidi Palestine (Quarto UK, 2018). We’ve tweaked and played with it a bit, amping up the garlic and using a stick blender to emulsify the heck out of the dressing…

We genuinely love cooking with lentils, chickpeas, beans et al. They’re not only delish, they’re great contenders for filling, budget-friendly, delish dinners that are perfect for coping with the exhausting, ever-increasing cost of living spikes. We figured it was worth resurrecting the concept of home-made baked beans; yeha they’re cheap to buy…

Ah, quinoa. Remember the tiresome mania for quinoa? When the Western world ‘discovered’ it (despite about 7000 years of quinoa domestication) and hipsters practically snorted it for breakfast? Who can forget how the price for the poor bloody Bolivians, who rely on it as a nutrient-rich staple, went utterly bonkers? We hate food trends…

Now here’s a combo I’ll bet you never saw coming. But jeebus, is it delicious or what? And we don’t have much more to say than that... and nor is there really a recipe. It’s more a concept. You know, the vibe of the thing. “In summing up, Your Honour, it’s melon, it’s tomato, it’s feta, it’s rightness, it works, it’s the vibe..

This Syrian-Turkish dip-spread is so full of intense flavour, it’s ridiculous. It’s not hard to make but, lest you think charring and peeling capsicums is tedious, it’s their exact sweet, smoky flavours that make this so amazing. So don't be tempted to skip this step. If you have a gas cook-top, just hurl your capsicums straight on the flame whole, then turn them regularly so they char all over…

“Ooh yum, celery for dinner!” Said no-one ever. But when a mighty pert bunch costs two bucks, we’ll give the what-the-heck-do-you-do-with-bulk-celery challenge a red hot go. Soup is the most obvious solution, but if it’s hot, that’s not really a G.O.. There’s only so much celery you can eat raw, so braising strikes us as a good way to go…

Ah... Paula Wolfert. Or should we say... ah, Musa Dağdeviren. If you don’t know, Wolfert is a legendary American food writer who came to prominence thanks to her extensive knowledge of Moroccan food. Her seminal book, The Food of Morocco, reworked a decade or so ago, is essential for any keen cook; I’m sure Felicity at Cook the Books…