The Guardian Meera Sodha's vegan recipe for squash salad with tahini and pomegranate The Guardian Put the squash and onion into a bowl, add three tablespoons of oil, the pul biber , cumin and half a teaspoon of salt, and toss with your hands until well coated. Layer on to two trays and bake When cool , roughly chop into cubes. To crisp the pitta

The Guardian Thomasina Miers' recipe for spiced lamb and aubergine fatteh The Guardian Remove and leave to cool – the pieces do not need to be evenly cooked. While the aubergine is in the oven, fry the onion in the remaining two tablespoons of oil in a large pan over a medium heat, until golden. While it's cooking, warm the cumin

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