Cover Page; Title Page; Table of Contents; The New Feast; How to use this book; Menu ideas; Breakfast; Summer berry salad with ginger, lime & labneh; Blood oranges in spicy caramel sauce with ashta; Breakfast couscous with nuts, seeds & blueberries; Middle Eastern granola with pomegranate, sour cherries & pistachios; Glazed apple-raisin fritters; Turkish eggs with spinach, chilli & yoghurt cream; White zucchini omelette with mint & melting gouda; Egyptian breakfast beans with feta, lemon oil & green chilli relish; Breads; Sesame joujou breads; Griddled flatbreads: goat's cheese-za'atar

coconut-date fennel-Turkish chilli; crushed hazelnut-rosemary; Turkish milk rolls with yoghurt glaze; Semolina bread with aniseed & sesame; Saffron fruit loaf; Middle Eastern pizzas; Butters & preserves; Home-made crème fraîche butter; Savoury butters: preserved lemon; almond-saffron; Persian sabzi; harissa; Sweet butters: apple-walnut; apricot-cardamom; pear-ginger; Rhubarb, raspberry & cardamom fridge jam; Gingered grapefruit curd; Candied citrus peel; Dips & spreads; Crushed broad beans; Parsnip skordalia with garlic, lemon & scarmorza; Turkish red pepper paste

Preserved lemon guacamoleSpicy red hummus; Home-made shankleesh; Labneh; Turkish-style carrot; artichoke & lemon; classic labneh in oil; Pickles & relishes; Slow-roasted tomatoes with pomegranate & thyme; Baby eggplants stuffed with walnuts & chillies; Eggplant relish; Sweet peppers & shallots in lemon oil; Spicy carrot pickle; Soups; Vegetable stock; Chilled yoghurt soup with cucumber, currants & walnuts; Asparagus avgolemono; Fresh corn soup with rice, yoghurt & sizzling mint butter; Tomato & bean soup with harissa & honey; Mushroom soup with fresh za'atar

Lemony lentil soup with saffron-scrambled eggsStuffed vegetables; Zucchini blossoms with haloumi in olive-brioche crumbs; Stuffed zucchini cooked in yoghurt; Baked tomatoes with saffron, bulgur & barberries; Summer vine leaves with tomatoes, pine nuts & dill; Fritters; Wild garlic, leek & currant fritters with honey; Hazelnut falafel & tahini-whipped crème fraîche; Jerusalem artichoke 'wedges' with green olive aioli; Vegetable 'fritto misto' in saffron-yeast batter; Pumpkin kibbeh stuffed with feta & spinach; Savoury pastries; Teta's pie - dandelion, leek & barrel-aged feta

North African eggplant pie with pimento sugarFatima's fingers with goat's cheese, lemon, tarragon & thyme; Sweet pumpkin sambusek with oregano; Za'atar biscuits; Feta cheese straws with Turkish chilli; Raw vegetable salads; Celeriac remoulade with tahini & golden raisins; Shredded bitter leaves with roasted grapes, almonds & avocado; Persian soft herb salad with fresh figs & labneh; Citrus salad with red radicchio & pomegranate dressing; Shankleesh salad with parsley & pomegranate; Shaved zucchini with grana, burrata & basil; Winter tabbouleh; Cooked vegetable salads

Baby leeks in saffron vinaigrette with hazelnut crumbs