Pork & Courgette Patties, Sumac Yogurt

Pork & Courgette Patties, Sumac Yogurt

These deliciously light spiced pork and courgette patties are adapted from a great Ottolenghi recipe.

Best served with sumac and honey yogurt dressing, pita bread and a root vegetable slaw.

Pork & Courgette Patties, Sumac Yogurt
Serves 4


For the Patties: 700g Lean Minced Pork, 1 Large Courgette (Grated), 1 Small Bunch Spring Onions (Finely Sliced), 1 Egg Yolk, 3 Small Garlic Cloves (Crushed), 2tsp Ground Cumin, 2tsp Sea Salt, 1tsp Cayenne, 1 1/2tsp Cracked Black Pepper

For the Sumac Yogurt: 150g Sour Cream, 75g Greek Yogurt, 2tsp Lemon Zest, 1tbsp Lemon Juice, 1 Garlic Clove (Crushed), 2tbsp Olive Oil, 1tbsp Sumac, 1tbsp Honey, 3tbsp Chopped Mint, 3tbsp Chopped Coriander, 1/2tsp Sea Salt

For the Root Vegetable Slaw: 2 Carrots (Julienned), 1/2 Large Celeriac (Julienned), 3 Small Cooked Beetroot (Finely Sliced), 3tbsp Olive Oil, 2tbsp Chopped Mint, Small Handful Salad Leaves, 1tsp Sea Salt


1) To prepare the patties, combine all of the ingredients in a large bowl and mix well until the courgette is fully incorporated. Shape the mixture into small and equal patties and store in the fridge until ready to cook.

2) Prepare the sumac yogurt by combining all of the ingredients in a small bowl. Set aside to serve.

3) Prepare the root vegetable slaw by combining all of the ingredients in a large bowl. Set aside to serve.

4) Fry the patties in a large, well oiled frying pan over a medium-high heat for around 6-8 minutes each side or until cooked through. It is often helpful to cover the pan for the second half of cooking to ensure the patties will be fully cooked whilst maintaining their moisture.

5) Serve the patties with some warmed pita, the sumac yogurt and some root vegetable slaw.



Spiced Lamb Rump, Za’atar, Orange Blossom, Flatbread

Spiced Lamb Rump, Za'atar, Flatbread

Lamb rump is a fantastic cut which is becoming ever more popular. Here lamb rump is marinated in a spiced oil before being seared and roasted.

Za’atar and orange blossom spiced yogurt and homemade flatbreads are the perfect accompaniment.

Spiced Lamb Rump, Za’atar, Flatbread
Serves 4


For the Lamb: 4 Lamb Rumps (Trimmed), 4tbsp Olive Oil, 2 Garlic Cloves (Crushed), 2tsp Cumin Seeds, 1tsp Cayenne Pepper, 1tsp Turmeric, 2tsp Ground Coriander, 1tbsp Lemon Juice, 1tsp Sea Salt

For the Za’atar Yogurt: 125ml Natural Yogurt, 3tsp Za’atar, 2tsp Orange Blossom Water

For the Flatbreads: 125g Plain Flour, 125g Self Raising Flour, 1tsp Fine Sea Salt, 2tbsp Rapeseed Oil, 150ml Warm Water


1) Combine all of the ingredients for the lamb (excluding the lamb rump) in a shallow dish and mix well to combine. Add the lamb and coat well. Cover and chill for at least 2 hours.

2) Make the flatbreads by mixing the flours, salt and oil together in a large bowl or mixer. Gradually add the warm water whilst mixing until combined. Continue to mix/knead until a smooth dough is achieved. Wrap in cling film and allow to rest for 15 minutes.

3) Make the Za’atar yogurt by combining all of the ingredients in a small bowl – add the Za’atar and orange blossom water to taste.

4) Divide the dough into 8 equal portions and roll out until thin. Store the flatbreads between sheets of cling film until ready to use.

5) Pre heat the oven to 200c. Place a large frying pan over a high heat. Sear the lamp rumps for 2 minutes on all sides until well seared. Transfer to the oven and cook for a further 10-15 minutes until cooked to your liking. Remove and allow to rest for at least 10 minutes.

6) Meanwhile, cook the flatbreads in a large non-stick pan over a high heat for around 2 minutes each side. Keep warm until ready to serve.

7) Slice the lamb rump and serve with the Za’atar yogurt and flatbreads.


Blueberry Frozen Yogurt

Blueberry Frozen Yogurt


Frozen yogurt is one of my favourite ways to finish a meal. Lighter and more refreshing than ice cream, it packs all the flavour of a sorbet but with delicious creaminess!

The best way to make frozen yogurt is in an ice cream machine – removing all the hassle and having it ready in 30 minutes flat. You can add virtually any fruit based syrup to the base of natural yogurt and a little double cream – blueberry is my favourite, with a little vodka to stop it freezing hard!

Blueberry Frozen Yogurt
Serves 4

300g Blueberries
150g Caster Sugar
3 tbsp Lemon Juice
1 Cinnamon Stick
1/2 tsp Salt
350ml Natural Yogurt
50ml Double Cream
20ml Vodka


1) Combine the blueberries, sugar, lemon juice, cinnamon stick and salt in a large saucepan and place over a low heat. Cook for around 30 minutes until the blueberries have started to break down and a syrup has formed. You can mash the blueberries with a potato masher at this stage for a finer texture. Once cooked transfer to a bowl and allow to cool.

2) Once cooled, remove the cinnamon stick from the mixture. Combine the syrup with the yogurt, double cream and vodka. Transfer to the fridge and chill for at least 2 hours.

3) Transfer the mixture to an ice cream mixture and churn until ready.