Carré di Vitello Arrosto (Roast Loin of Veal)

This is the classic way of roasting choice cuts of meat in the Central Italian  provinces of Lazio, Umbria and Toscana. Sometimes fennel is added, and this gives it a flavour similar to Porchetta, but it works just as well with garlic and the rosemary that grows wildly and so abundantly in this part of

Kofta Kebabs

These delicious kebabs are widely considered to have originated in Persia, and are now popular throughout the Eastern  Mediterranean and South Asia. The difference between Shish and Kofta Kebabs is that the former are made with chunks of whole lamb, while the latter are made with minced lamb. They are very simple to make, consisting

Hummus

This famous dish is thought to originate in Egypt, with the earliest references found in a 13th century recipe book in Cairo.  It is deceptively simple, made from chickpeas, tahini, garlic and lemon juice.  It is hugely popular throughout the Middle East, usually eaten with flatbread as one of the Mezze (starters) as part of

Baba Ghanoush (Creamed Eggplant with Tahini)

This is another dish from the Eastern side of the Mediterranean, originating in Lebanon and served throughout the Middle East as part of the Mezze  (starters) portion of lunch or dinner.  It is simple  to make, and tastes just as good whether the eggplant is grilled over charcoal embers or directly on top of a