Quick & delicious

Get maximum flavour with the minimum of fuss thanks to these moreish recipes from Sabrina Ghayour’s latest book Persiana Everyday

FRIED FETA PARCELS WITH HONEY See page 167 for recipe

LEMON, CORIANDER SEED & CHILLI CHICKEN See page 167 for recipe

IDEAL HOME TOP TIP Cut back on waste by freezing chopped bananas and using them in this recipe, or to make smoothies or banana bread

PEANUT BUTTER & BANANA SOFT-SERVE See opposite page for recipe

Find these recipes and more in Persiana Everyday by Sabrina Ghayour, (£26, Aster)

Fried feta parcels with honey

SERVES 2 READY IN 15 MIN

● Vegetable oil, for frying ● 200g block of feta cheese, cut into quarters ● 1 sheet of filo pastry (about 480 x 250mm), cut into quarters ● 2 heaped tablespoons clear honey

1 Heat a frying pan over a medium heat, pour in about 1cm vegetable oil and bring to frying temperature (the oil must not be too hot: add a little piece of filo pastry – if it bubbles gently the oil is hot enough, if it sizzles aggressively the oil is too hot).

2 Line a plate with a double layer of kitchen paper. Wrap each rectangle of feta in a piece of filo and use a little oil or water to seal the seam on the underside.

3 Gently lay the parcels in the hot oil, seam-side down, and fry them for a couple of minutes until you see the pastry on the underside turn golden and bubble up a little. Then very carefully turn the parcels over and fry the other side until crisp and golden brown.

4 Remove from the pan with a slotted spoon and transfer to the paper-lined plate to drain, then serve on a plate drizzled with the honey.

Lemon, coriander seed & chilli chicken

SERVES 4-6 READY IN 25 MIN

● 650g boneless, skinless chicken breasts (about 4 medium breasts) ● 1 unwaxed lemon ● 3tbsp clear honey, plus extra for drizzling ● 1tbsp coriander seeds ● Vegetable oil ● 1/2tsp chilli flakes, plus extra for garnish ● 4 fat garlic cloves, very thinly sliced ● 10g butter

1 Split each chicken breast lengthways down the middle, then thinly slice into strips. Set aside.

2 Using a vegetable peeler, cut strips of peel from the lemon, then very thinly slice the peel into matchsticks and set aside. Squeeze the juice from the lemo