Muhammara is a hot pepper dip that originated from Syria. It is now found in many middle-eastern countries and there’s no dought why – it’s delicious! When I first made this I tried it as a dip, but I’ve found it shines best as a spread in sandwiches.

I have tried to make dairy-free yoghurt many times over. I’ve tried with different types of soy milk, with almond milk, with rice milk. None of them have really worked and in fact one of them ended up as a big mess of soy yoghurt on the carpet. I gave up and didn’t try again for many months, until this recent attempt to eliminate dairy.

When I became a vegetarian almost 15 years ago I did it with the caveat that I would still eat kebab and a persian soup/stew called ob gusht. The name ob gusht literally means ‘meat water’. A few months later I was served kebab at a restaurant and decided I didn’t like it; but I have never lost my taste for ob gusht.