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Almond Cardamom Rosewater Cake

200g softened butter
160g golden caster sugar
4 free range eggs
100g plain flour
170g ground almonds
2 tsp baking powder
1 medium orange, zest only
¾ tsp ground cardamom
4 tbsp pistachios, roughly chopped
3 to 4 drops rosewater
70ml milk, you may need more
Pinch saffron


For the syrup 

180g caster sugar
1 ½ lemon, zest, and juice
½ orange, zest, and juice
3 drops rosewater
Icing sugar, to dust
3 tbsp pistachios, to decorate
Roses and petals, to decorate (organic)


Preheat the oven to 180°C/fan 160°C/gas 4. Line the base of a 20cm springform tin with parchment. Brush the sides with melted butter. Place the butter and sugar into the bowl of a mixer and cream until pale and fluffy. Add the eggs, one at a time. Fold in the plain flour, ground almonds and baking powder, orange zest, cardamom, and rosewater. Mix the saffron into the milk and pour it into the cake batter. Spoon into the prepared springform tin. Bake for 35 minutes until golden and cooked. Insert a skewer, when ready, it should come out clean. Transfer to a cooling 

To make the topping, mix all ingredients together. While the cake is hot, make holes in the cake with a skewer or carving fork, then evenly pour over the syrup. When cool, run a thin palette knife around the tin and remove it from the tin. When ready to decorate, place on a cake stand, dust the top of the cake with icing sugar, place the pistachio nuts around the rim of the top. Arrange roses and petals on top and serve



300g plain flour (all-purpose flour) 
keep extra on hand for dusting & adjusting dough
1/2 tsp salt
50g butter (1.75 oz)
185 ml of milk
1/2 tbsp oil (for cooking)


Combine butter and milk and heat until butter is just melted – on stove or in microwave. Combine flour, salt, butter and milk. Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky. 

Wrap with cling wrap and rest at room temperature for 30 minutes or so.Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ / 0.3cm thick rounds. Heat 1/2 tbsp olive oil in a non stick pan over medium heat – or lower if you have a heavy based skillet. Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should bubble up then flip and cook the other side, pressing down if it puffs up. There should be smallish golden brown spots on both sides Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces. 

Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!


120g of tahini paste

60ml of olive oil
1/2 teaspoon of ground Cumin
One level teaspoon of Malden  salt
3 Cloves of garlic peeled and crushed
1 medium lemon jusice + zest
One can of chickpeas
To garnish
Olive Oil

100mls water /  6 tablespoons add as needed while the chick peas are being blended


Simmer can of chickpeas for 20 minutes until soft
Combine all ingredients in a food processor and blend until a smooth paste
Garnish with Olive oil and Paprika

Taboulleh/TabouliServes six
140g bulgar wheat
150ml boiling salted water
3 firm plum tomatoes chopped
1 cucumber deseeded and finely chopped
5 spring onions finely sliced
lemon – juice of
3 tablespoons of chopped flat leaf parsley
3 tablespoons of mint chopped
tablespoons Extra-virgin olive oil
Salt to taste

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Three medium-sized aubergines
Juice of one lemon
3 tablespoons of 10 tahini paste
Glug of extra-virgin olive oil
1/4 tsp Cummin

2 cloves of garlic

1 tablespoon of natural yoghurt
1 tablespoon of chopped parsley

Roast the aubergines in the oven at 170° for 30 minutes
Remove place in a bowl and cover in clingfilm
Leave for a half hour

Squeeze out the juice
Carefully remove the flesh from the skin and place in a bowl
Season with 1 tablespoon of salt add Olive Oil,Cayenne pepper and yoghurt
Refrigerate for three hours

Remove from the fridge and check the seasoning
Garnish with a splash of olive oil and some freshly chopped parsley well textiles

Salt to taste