THE HUNGRY TABLE

From crispy hot honey chicken to melt-in-your-mouth rose, cardamom and chocolate tart, Fatima Saib's cookbook The Hungry Table has us in love with her take on local flavours.

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MINT& CORIANDER CHUTNEY WITH COCONUT

MAKES ± 1/2 CUP

INGREDIENTS

30g fresh coriander, leaves and stalks

15g fresh mint leaves

3 Tbsp shredded coconut, lightly toasted and cooled

3 Tbsp vegetable oil

2 small green chillies (remove the seeds if you prefer less heat)

½ tsp ground coriander

Olive oil, to cover

METHOD

1. Add all the ingredients to a blender or food processor, and blitz until smooth and combined.

2. Add to an airtight jar and cover with a thin layer of olive oil. Store in the fridge for up to 1 month.

WARMING AUBERGINE, SPINACH & COCONUT DHAL

If there is only one dhal recipe you cook from this book, let it be this one. It's the perfect dish to have on a cold day or to perk you right up if you feel a cold coming on!

SERVES 4

INGREDIENTS

2 large aubergines, cut into cubes

3 Tbsp olive oil, divided

1 red onion, finely chopped

1 Tbsp ginger paste

1 tsp garlic paste

1 tsp mixed mustard seeds

1 tsp ground cumin

1 tsp garam masala

10 curry leaves (dried or fresh)

½ tsp Maldon salt

¼ tsp turmeric (ground or paste)

1 x 400ml tin chopped tomatoes

1 x 400ml tin coconut cream, plus extra, to serve (optional)

150g red lentils

200g baby spinach, torn

45g coriander, torn, plus extra to garnish

Lemon juice, to taste

METHOD

1. Preheat the oven to 180°C.

2. Toss the aubergines in 1 Tbsp olive oil to coat, then place in a roasting dish. Roast for 10–15 minutes, until golden.

3. While the aubergines are roasting, heat the remaining oil in a large pan and add the onion.

4. Cook for 5 minutes over low heat until soft and caramelised.

5. Stir in the ginger and garlic, and cook for 1 minute.