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This stew takes the tastes of Muhammara, a Syrian roast pepper dip from Aleppo. It mixes musky sweetness from the peppers, early spces from teh cum and buttery, creamy flavours from the walnuts. Pomegranate molasses is traditionally used here to add a sweet, piquant roundness. Most larger supermarkets or ethnic shops stock it, or you can get it on Amazon. If you can't find it, you can substitute a table spoon of balsamic vinegar, honey or date syrup.

A wonderful fennel recipe that makes a perfect side dish or a main event as part of a vegetarian feast. It also keeps well in the fridge for a a couple of days after, so I always make a larger amount (eg 4 fennel bulbs) and enjoy the leftovers!You can also make the same dish by braising it in 300-500 ml of veggie broth rather than roasting it but the texture will be smoother rather than crunchy unless you first stir fry the fennel in a skillet before braising.

Fresh-tasting and hearty at the same time.Adding the halved, zested and squeezed lemons to the stew as it cooks adds a great citrusy zing. If you have leftovers, remove the lemon halves before storing, othewise the flavour will become too intense.Make sure you use high quality chickpeas, I like to soak mine when out of the can and remove the membranes before putting into stew.

Larb is a classic meat salad from Laos, also common in Thailand. This is a tasty and punchy vegan version.