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Book Summary
'Just the sort of food I want to eat: welcoming, abundant, and with as much heart as flavour.' β Nigella Lawson Whole burnt aubergine with charred egg yolk, tahini and chilli sauce This is the essence of our food, distilled into a single dish. It is inspired by the first whole burnt aubergine we ever ate, served with a smattering of grated tomato, at a very famous Jerusalem establishment we both love. Crisp lamb on creamy hummus Spread the hummus on a serving platter, top with the lamb and drizzle with the reserved lamb cooking liquid. Sprinkle with the chopped parsley and chilli flakes, and serve with plenty of pitta. Tahini BBQ lamb chops with fresh plums and spiced plum sa