Vegan

Mujaddara is a Levantine classic made with lentils, rice and deeply browned onions. Simple, nourishing and aromatic, it relies on the contrast between tender lentils, separate grains of rice and a generous amount of almost crisp caramelised onions.

Fattoush is a fresh, crunchy Levantine salad made with tomatoes, cucumber, radishes, lettuce, herbs and pieces of toasted or fried pita bread. Its lemon, sumac, olive oil and pomegranate molasses dressing gives it a characteristic tangy and fruity flavour.

A very fresh Lebanese tabbouleh in which parsley greatly outweighs bulgur, with tomato, mint, onion, lemon and olive oil. Unlike couscous-heavy versions, traditional Lebanese tabbouleh is primarily a finely chopped herb salad with a bright, tangy flavour.

Crisp on the outside and tender inside, these falafel are made from soaked dried chickpeas, fresh herbs, onion, garlic and spices. This recipe details the mixture, resting, shaping and frying techniques needed for a light texture rather than a dense or mushy one.

A smooth and creamy hummus made from chickpeas, tahini, lemon juice, garlic and olive oil. This version details chickpea cooking, the use of baking soda and extended blending to achieve a very fine, light and silky texture.