You can serve this on bought flatbread such as pita, but the gluten-free chickpea pancakes add a lovely flavour. They are nicest made fresh but you can make them in advance and heat them up for 5 minutes wrapped in foil in the oven. Click here for the pancakes
Recipe Category: Fiona Smith Issue 194
This goes well with the kūmara black bean & herb croquettes. Click here to view kūmara black bean & herb croquettes recipe
Traditionally you would dip the floured croquettes in egg but using the aquafaba from the can of beans makes these a great vegan option. You can make them half size if you want smaller bite-sized treats, they just take longer to roll. Click here for mojo sauce
Posset is a rich and creamy dessert set with citrus juice. Here I have added preserved lemon and a hint of saffron, and served it with a simple crunchy wafer.
These gluten-free pancakes have a lovely flavour. They are nicest made fresh but you can make them in advance and heat them up for 5 minutes wrapped in foil in the oven. They are perfect served with sumac lamb, yoghurt and broccoli tabbouleh. Click here for the sumac lamb recipe.
In an effort to cut down on meat, I am loving this not-quite vegetarian version of tangy larb with tempeh. Fish sauce has a distinctive taste and is key to a true larb, but the dish can still be delicious without it, by substituting soy sauce or
you will find many vegan ‘fish’ sauce recipes online.