Sumac Salmon Tartare

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Buy the freshest salmon you can find for this flavourful starter. I like to toast sliced pita bread in the oven to make crunchy shards to serve with the salmon. This recipe is easily doubled to serve more, and makes a great light lunch dish.

300g skinned and boned fresh salmon fillet 1 tablespoon lemon juice, or to taste

2 tablepoons extra virgin olive oil, plus extra

to serve

Large pinch each of ground allspice and chilli

powder

1 teaspoon ground sumac

½ small red onion, finely chopped

2 tablespoons each mint, flat-leaf parsley and dill,

finely chopped

Flaky sea salt and pepper

Pita bread, sliced Radishes Lemon wedges

Cut the salmon into 1cm dice and keep chilled until ready to serve.

In a small bowl, whisk the lemon juice and olive oil with the spices, to combine. Just before serving, add the salmon, onion, herbs and season to taste with flaky sea salt and pepper; gently toss together. Adjust the levels of lemon juice as necessary to reach a balanced taste.

Spoon the tartare onto plates, shaping it into rounds, and drizzle with a little extra virgin olive oil. Serve with pita bread, radishes and lemon wedges on the side. Serves 4 2 cups (500ml) tomato passata

1¼ cups ricotta cheese

50g baby spinach leaves, finely shredded ¹ ³ cup basil pesto

Freshly grated parmesan ¹ ³ cup toasted pine nuts Fresh basil leaves

Using a vegetable peeler, mandoline slicer or a very sharp knife, thinly slice the courgettes lengthwise to give 25–30 long slices. Transfer slices to a large bowl, sprinkle with a little olive oil, salt and pepper and toss to coat.

Heat oven to 180°C. Pour the passata into an oiled 24cm round dish.

Place the ricotta, spinach and pesto in a bowl, season with salt and pepper and stir to combine.

Cook the courgette slices on a preheated grill pan or barbecue for 1-2 minutes until light char marks are visible on one side only. Remove to a tray, grilled side down.

Place one tablespoon of the ricotta mixture at one end of each slice of courgette. Roll up the slices to enclose the filling. Nestle the courgette rolls into the tomato sauce so they fit snugly.

Bake for 20-25 minutes until bubbling hot. Serve scattered with parmesan, pine nuts and basil. Serves 4

Big pinch of saffron threads

½ cup hot water

¾ cup lemon juice

¾ cup honey

4-5 cardamom pods, lightly crushed 2 tablespoons rose water

Fresh or dried rose petals 2 tablespoons slivered pistachios Fresh mint leaves

Cake: Heat oven to 160°C fan bake. Grease a 24cm springform cake tin and line the base with baking paper.

In the bowl of a stand mixer, combine butter, oil and sugar and beat well until pale and creamy. Add the eggs, one at a time, beating well between additions. Beat in the yoghurt, rose water and cardamom (expect the mixture to curdle at this stage). Add the ground almonds, semolina, flour, baking powder and salt and stir together, just enough to combine.

Pour the batter into the prepared tin. Tap the cake tin on the kitchen bench a few times to evenly settle the cake batter. Scatter the top with sliced almonds.

Bake for 40-45 minutes until golden brown and a skewer inserted into the centre comes out clean. Remove to cool in the tin.

Syrup: Place the saffron in a small bowl, cover with the hot water and set aside for 10 minutes. Combine the lemon juice, honey, cardamom pods and saffron with liquid in a pot and bring to a boil. Lower the heat to simmer for 5 minutes. Remove from the heat and stir in the rose water.

Using a thin skewer, poke deep holes all over the cake. Pour the warm syrup over the cold cake and let the syrup soak in for several hours. Decorate with fresh or dried edible rose petals, slivered pistachios and mint leaves before serving. Serves 10-12