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About
| These buttery crumble bars from Órfhlaith Noone are like little handheld tarts – perfect on a winter afternoon. Made with spelt flour and ground almonds, the crumb has a rich, nutty depth that pairs beautifully with sweet, spiced mincemeat. Simple to make and easy to slice, they’re ideal for Christmas baking, but just as lovely year-round with your favourite jam. |
Makes: 9 bars
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Method
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A fragrant and comforting Mejadra-style dish featuring earthy lentils and basmati rice, topped with crispy fried onions and served with a zesty garlic yoghurt.
An enriched, festive loaf inspired by the Tuscan pan co’ santi. This deeply flavourful bread is studded with walnuts and raisins, scented with rosemary and fennel, and features the nutty depth of wholemeal emmer flour.
Middle Eastern ijeh - or eggah - is a herby, vegetable-packed fritter, similar to an omelette or frittata. Soft, fragrant and deeply nourishing, it’s a recipe that celebrates simple ingredients elevated with plenty of fresh herbs and warming spices. Cooked slowly until golden on both sides, it’s perfect served warm with a squeeze of lemon and a spoonful of tangy yoghurt.
