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Aubergines char directly on a gas flame or under a hot grill until the skin is uniformly black and the flesh is collapsed inside. Steamed briefly under foil; peeled. Flesh chops, then mashes (don't blend, the texture is the point) with tahini, lemon, garlic, salt. Plate; pool olive oil; scatter pomegranate seeds and parsley.
A refreshing, jewel-bright sorbet made from tart blood orange juice infused with a hint of thyme and chilli, creating a sophisticated palate cleanser or light dessert. The deep crimson color and complex flavors make this an elegant choice for finishing a meal, and its intense acidity balances rich preceding courses.
A sugar syrup is cooked to soft-ball stage (118°C). Tahini is warmed slightly. The hot syrup is poured into the tahini and mixed with a wooden spoon just until ribbons form, this is the critical moment. Over-mix and halva turns to crumbs; under-mix and it stays soft. Poured into a lined tin; pistachios are sprinkled on top; set at room temp 4 hours.
Vegetables are diced into uniform 5 mm cubes, knife work matters. Lemon juice, olive oil and salt are the only dressing; sometimes a teaspoon of sumac or a clove of crushed garlic. Eaten freshly made; doesn't keep, the cucumbers weep.
A zesty and sophisticated mousse infused with fresh lime juice and zest, lightened with Italian meringue and whipped cream, and garnished with delicate wild strawberries. The vibrant tartness of lime creates an elegant palate cleanser that tastes light and refreshing despite its creamy texture.
Cornflour whisks into a small amount of cold milk to a slurry. The rest of the milk warms with cream and sugar; the slurry pours in; the mixture cooks for 4-5 minutes until thick and silky. Rosewater stirs in off the heat; the lot pours into glasses to set in the fridge. The syrup of rosewater, sugar and a touch of grenadine pours over before serving.
Each vegetable browns in olive oil in batches so it keeps its texture; they meet in a pan with garlic, herbs and tomato to merge into a glossy stew. The slow-cooked tomato base provides the binder; the discrete vegetables provide the structure.