A taste of morocco

By Sami Tamimi Serves 4 | Prep 20 mins | Cook 30 mins 2 x 400g tins of chickpeas, drained and rinsed4 tbsp olive oil, plus more for drizzling¾ tsp smoked paprika¾ tsp dried chilli flakes¾ tsp sweet pa

Originally a Persian word, which eventually became escabeche in Spain, sikbaj literally means cooking in an acidic mixture, namely vinegar. Mackerel is extensively preserved on the west coast of India

Serves 4-6Prep time 25 min, plus 45 minbrining and overnight soakingCook time 1 hour 15 min MAKE AHEAD You can make, cool and chill the stew in the fridge for up to 3 days, then gently reheat before s

SERVES 6 | PREP 40 MINCOOK 1 HR 15 MINS | EASY KÖFTE60g stale bread1 medium onion, grated1 egg, beatensmall bunch of parsley, finely chopped1 tsp ground cumin½ tsp pul biber450g 15% fat lamb mince or

Low-maintenance plates packed with punchy flavours? We’ve sorted your midweek eating schedule with these five easy-to-pull-together summer suppers

SERVES 4-6 Ingredients 2 tbsp ghee or olive oil1 tsp ajwain (carom) seeds1 large onion, chopped2 tbsp tomato paste1 tbsp ginger purée1 tbsp garlic purée2-3 green bird’s eyechillies, chopped1 tsp groun