Cabbage rolls are a traditional Hungarian dish, but these take a different direction. Filled with a zesty mix of eggplant, brown rice, herbs, seeds and spices, it brings a rich and “hearty” style without being too heavy.

Traditionally, Hungarian goulash is made with meat as the base. This is a delicious vegan version that incorporates chickpeas and mushrooms for heartiness, and is bright, zesty and fresh while still satisfying the desire for a comforting meal.

Traditionally, Hungarian goulash is made with meat as the base. This is a delicious vegan version that incorporates chickpeas and mushrooms for heartiness, and is bright, zesty and fresh while still satisfying the desire for a comforting meal.

A strong hit of ginger, a delicious spongy centre and creamy icing make this cake a real treat. This cake uses a mixture of natural sweeteners in place of refined sugar, along with other nourishing ingredients that work together to balance the cake out. Feel free to tone down the ginger if you are not a hardcore fan.

I have cut these bars into shapes using cookie cutters and used them as cake toppers and decoration. Either way, they are a delicious and highly sustaining dessert that are also great for a snack during the day.

A lovely, nutrient-rich dessert using the sweetness of dates to replace sugar.

This classic combination is in its glory here with a simple and easy snack that can be quickly prepared with minimal fuss! It’s an excellent introduction to the fantastic Middle Eastern spice mixture za’atar too if you have not tried it before.

A simple dish that can be adapted to include other fruit such as peaches, apricots or pear.

A citrusy delight with a honey-based syrup to keep the cake moist and lovely. The labneh adds a richness and works deliciously with the lemon, orange and honey flavours. This cake is based on a Jude Blereau recipe.

I love this little dish because it really packs a flavour punch! Not to mention the protein, iron and magnesium from the star ingredient — tempeh. Feel free to substitute tofu if you prefer.

This is a slightly different take on a curry in that you do a lot of the prep work first, and then it all comes together at the end. Endlessly versatile, substitute in any protein you like — I’ve used prawns, but you could use tofu, chicken or fish.

This delicious dish lives and dies by the quality of the curry powder. If you don’t have any on hand that is relatively fresh, treat yourself to sourcing a new blend that hits your desired spice level. I used a delicious Middle Eastern baharat — yum! Ras-el-hanout is also a wonderful spice to