upside-down orange, almond & semolina cake
Buttery, almondy, zesty and pretty.
gingered cranberry chutney
Every year, I make cranberry sauce slightly differently, but the one thing I have to have in it is ginger.
braised celery
Once you’ve used the stalks in stuffing or soup or stock, oven-braise the hearts for an amazing side dish.
persian fresh herb platter
The setup is casual: fistfuls of herbs plus walnuts, radishes, and feta with spice-soaked oil that you roll up in flatbread.