Shared Kitchen - Real food from scratch

April Garden

There’s still plenty in the garden to keep the bees happy.

Persian Chicken with Fruity Pine Nut Stuffing

In this dish, the stuffing of sharp plumped apricots and sweet raisiny prunes contrasts beautifully with buttery roasted chickens. Gorgeous, simply gorgeous.

Yoghurt & Lemon Cake

This easy whisked sponge is made with yoghurt and oil which gives it a light texture and good lemony tang.

Khoshaf

Dried fruits and nuts plumped in syrup with the heady scent of rosewater makes an exotic accompaniment to a yoghurt cake.

Pistachio Lime Dip

This is not the sort of dip to whip up for impromptu drinks – shelling the pistachio nuts takes time, but this is not any old dip, so the effort is well worth it.

Harvesting your own dill seeds

Letting a dill plant go to flower reaps rewards.

Baked Ricotta with Kaffir Lime Leaves

Serves this with juicy watermelon and peaches, or in autumn, perfectly ripe and juicy pears.

Tasty stuff piled on top of good bread makes a great snack or light meal. It’s also a chance to get a few more vegetables into your diet and while I’m not suggesting crostini become a home for tired leftovers, they are an ideal way to use up small amounts of cheese or bits and bobs.