The gingeriest ginger cake

Serves 6 200g butter, softened, plus extra 5g to grease 200g dark Muscovado sugar 5 tbsp ginger syrup (from stem ginger jar) 4 eggs, lightly beaten 350g self-raising flour 8 tsp ground ginger 25g fresh ginger, peeled and coarsely grated 100g stem ginger, chopped Lemon drizzle 5 tbsp icing sugar 1 lemon, zest and juice 1. Heat the oven 180C/160C fan/gas mark 4. Cream together the 200g…

Eggplants

Aubergine, the underdog

He’s cool, he’s hip. He is Monsieur Auberge. He is the underdog of the vegetable world. Even though he looks slick and mysterious when raw and left whole, an aubergine has very little flavour in his raw state. Throw him on an open flame of a hob and within 20 minutes he is a collapsed a mess but tastes similar to what a Marlboro…

Hot hummus and sumac pita shards

I can hear you say – ‘hummus, honestly? Yawn.’ I know what you are saying but hear me out here. This is not fridge-cold supermarket stuff. This is, as my Turkish friends call it – sicak humus! This hummus is hot – literally and figuratively. And I will not apologise about the copious amounts of melted butter it gets covered in. Hot hummus, silky, sweet…

Tabbouleh with radishes

This was inspired by my friend Linda’s recipe. I am nuts about radishes and they always add an interesting texture, juiciness and pleasantly bitter notes to a salad. I used freekeh, which is a type of toasted wheat and has an ace smoky flavour. Tabbouleh is fun to play around with though. Add pomegranate seeds, torn cherry tomatoes, finely chopped cucumber. As long as there…

Preserved lemon lamb

1 large bunch of coriander, leaves and stalks~ 5 cloves of garlic, peeled 30g ginger, peeled 10 small preserved lemons, rind only 1 tbsp cumin seeds 1 tbsp coriander seeds 2 tbsp rapeseed oil 1/2 tbsp Maldon salt 1 leg of lamb (or shoulder) 200ml of lamb stock or water 1. Place the first six ingredients into a food processor and blitz to a…

Traditional Ukrainian red borsht

It is wonderful to see how much debate our green borsht video on The Guardian has generated! Just a quick explanation – a traditional Ukrainian borsht is beetroot red (even though my mum says that the colour should be dusty pink rather than bright red!). Green borshch, which is also sometimes called green shchi in Russia is a sorrel broth garnished with egg. It…

Passion fruit and mango possets

Passion fruit and mango possets and peanut butter shortbread Mango and passion fruit possets and peanut shortbread Serves  6 (70ml each) 5 passion fruits 250ml double cream 100g golden caster sugar 1 lemon, juice only ½ mango, peeled and diced a few small mint leaves for decoration Remove the passion fruit pulp with a spoon and briefly heat in a small sauce pan. Sieve it…

Quinori, chervil and sunflower seed pesto and raw sunchokes

Quinori has been a recent revelation. It is a mixture of white and red quinoa, shards of raw chickpeas and brown rice. I have created a herby sunflower seed pesto to go with it. I love combining ingredients that come from the same family – hence the raw Jerusalem artichoke slivers, that come from the sunflower family and are also called sunchokes, sunroots and…

10 Best Recipes in The Guardian Cook

This is one of the most popular cabbage recipes in Ukraine. Normally we would use white cabbage, but Savoy  adds luscious texture and colour. I add  dried barberries to lift the flavour a little, but don’t worry too much if you have trouble finding them. Golubtsi Serves 6 (makes 12 parcels) 2 tbsp rapeseed oil 1 large onion, finely diced 1 carrot, grated 1…