Easy au­tumn feasts

Sab­rina Ghay­our has rein­vented en­ter­tain­ing, with cook­books that are man­u­als for mod­ern din­ner par­ties. These dishes are in­stant clas­sics – scented, spiced and made for shar­ing

Red - - CONTENTS - Pho­to­graphs KRIS KIRKHAM

Share the scent and spice of Sab­rina Ghay­our’s thor­oughly mod­ern recipes

As a child, grow­ing up in a Persian house­hold meant end­less par­ties, which we call mehmooni. My fam­ily reg­u­larly played host to oth­ers, and we would fre­quently at­tend big gath­er­ings. Those par­ties, and the feasts we shared at them, be­came a huge and in­flu­en­tial part of my child­hood. The over­whelm­ing noise of peo­ple an­i­mat­edly greet­ing one an­other as they em­braced; the loud, in­fec­tious laugh­ter and the feel­ing of warmth shared. Food brings peo­ple to­gether, con­vivial and un­in­hib­ited, dif­fer­ences for­got­ten. What you want is hearty and sat­is­fy­ing fare that ex­cites the senses and hints at good times to be had. Those are the meals you’ll re­mem­ber, the mem­o­ries made.

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