i have a new cookery book and have been cooking up a storm. the book is diana henry’s a change of appetite and i love it. i have a few of her books – crazy water, pickled lemons plus the wonderful salt, sugar, smoke – and love thes way her flavours pack a punch, whether they are fresh and zingy or softer and gentle.
cooking for friends was the first reason to get stuck in and we kicked off with these red lentil and carrot kofte, topped with pomegranate and drizzled with a tahini dressing. they are perfect if you’re hosting a meal as they can be prepared in advance and are eaten at room temperature. i say that but actually mine were a bit cooler as they needed some time in the fridge to firm up a little. leftovers the next day were also delicious.
the other dishes i served, all from the book, were chicken shawarma served on on a bed of chickpea puree with flatbreads and a salsa of pomegranate, sumac and onion plus, for pudding, earl grey poached pears with greek yoghurt. i loved the chicken but need to experiment with the pears as the bergamot perfume of the earl grey was missing.