A vibrantly refreshing finish to a summer meal. Easy to prepare and can be done well in advance.

Easy to make and you choose how hot.

This dish would traditionally be served cold – lovely as a mezze dish or with barbequed meats, but is also good served hot.

It couldn't be winter without at least one batch of pumpkin soup. Try this very simple, but tasty version using Hells Breath Moroccan Marinade. Any variety of pumpkin will work, but butternut has been suggested for it's 'creaminess'

The polenta chips are soft and creamy on the inside and crunchy on the outside. Serve with the tomato/harissa sauce poured over them or as a dipping sauce. They make a great side dish or a lunch or supper when served with a fresh, green salad.

Stacked with flavour, you can make this one as hot as you like just by adjusting the amount of Harissa you use. Though Harissa's origins are in North African cuisines, like all good flavours it has moved into the foods of other places. This recipe is a fusion of North Africa with the pilafs of the oriental end of the Mediterranean.

 This is a spectacular dish for those who like spice and aromatic flavours. 

A throwback to the 70's - Steak Diane is very easy to prepare and very good to eat. Serve with noodles or potatoes to soak up some of the sauce and freshly steamed vegetables.