A bright, fiery green schug made from fresh parsley, coriander, green chillies, garlic and warming spices, loosened with olive oil until spoonable and glossy. Fresh, hot and deeply aromatic, it’s the finishing touch that cuts through richness and brings everything on the table into focus.

A soft, smoky aubergine dip blended with tahini, Greek yogurt, honey, lemon and garlic until it turns almost cloud-like. Finished with sesame seeds, Aleppo, chives and dill, it’s the kind of mezze bowl that disappears embarrassingly fast.

This is my silkiest, most reliable hummus - chickpeas, proper Arabic tahini, lemon-softened garlic and a splash of ice water to whip everything into a glossy, restaurant-level bowl you’ll keep coming back to.

A slow-cooked, smoky matbucha made the way it’s meant to be - tomatoes collapsed into jammy sweetness, peppers melting down, garlic soft and fragrant. It’s rich, glossy, and perfect with everything from challah to a fridge-door snack with a spoon.