Whisk the pomegranate molasses, red wine vinegar, caster sugar, garlic and half the chilli together in a small bowl. When the aubergine is ready, remove to a plate. Pour the pomegranate sauce into ...

Here, the aubergine is roasted until charred before being served with a zesty tomato salad and topped with both pomegranate molasses and pomegranate seeds. And for a dish that’s perfect for an ...

The contrast of flavours, textures and temperatures is what makes this dish so special - Liz and Max Haarala Hamilton Fatteh is a Middle Eastern dish – the word means crumbs or small pieces ...

Make this Middle Eastern classic for sharing – layer meat or veg with crisp flatbreads and a yogurt sauce before garnishing ...

bitter salad leaves, nuts and sharp, fresh cheeses as well pineapple, clementines and poached rhubarb. Sour pomegranate syrup works well with seared duck, sauteed aubergine or fried fish.

Stir to combine. Transfer the cooked aubergines to serving plates, and scatter them with pomegranate seeds and fresh coriander, then serve hot, with the saffron and yoghurt sauce alongside.