RECIPES: savoury, spiced, spirited

Sumac hot honey and za'atar plantains, garlic and lemon white bean dip 

A lively and satisfying side dish that’s suitable for vegetarians, though its flavours are universally appealing. My favourite muse, plantain, ripe and fried, sprinkled with za’atar and tossed in honey infused with chilli and a touch of sumac. The glazed, sweet/savoury and aromatic plantain is served on a zippy, creamy, batter

Kwadon Garri

Also known as kwado or brabisco/barabisco, this northern Nigerian salad gets the toyotastes treatment. Rehydrated garri (fermented dried granulated cassava) creates a gluten free couscous-like base lending a subtle tang. Vibrant, fresh and bright with warm spices like yaji. Gorgeous with steak, or very easily adaptable (more ideas on the recipe page).

Marmalade chicken

A super easy win: juicy chicken thighs coated in a flavourful soy and marmalade based sauce. A great way to use up any marmalade jar remnants.

Slow-cooked beef, plantain, parsnip and potato stew 

Bastilla-inspired brown stew chicken 

West African-inspired lamb and peanut stew

Chive and multi-spice chicken meatballs, tamarind and apricot glaze

Fragrant stuffed chicken thigh skewers

Sticky Chicky (sweet and spicy peanut chicken)

Chicken yassa-inspired pot pie

Pepper soup spiced meatballs, cranberry, scotch bonnet and rum hot sauce

Wensleydale and spiced chutney filo rolls

Plantain, taro and carrot fritters with spiced tamarind soy dip

Extra crispy lamb meatball knafeh bites with sweet and sour date dip

Lamb and plantain puffs