Vegetarian

Spiced Carrot Dip

Carrots go so well with cumin and a touch of smoked paprika. Great to add to a tray of dips and vegetables. Try serving this dip with purple carrot sticks.

Makes 2 1/2 cups.

Spicy Bean Fritters

These bean fritters originated in Western Africa, but with the slave trade they spread to the Caribbean and Brazil. Crispy on the outside and creamy in the middle, they are variously known as acarajé and you see them sold everywhere in Salvador. These are my version of them.

Makes 8-10

Brazil – Salvador

Spicy Houmous

This is fresh version of houmous also spelt Hummus without the strong flavour of the sesame that comes from the tahini.  There are a number of variations of houmous, some are smooth, others, have a rougher texture.  This one uses dried chilli and cayenne pepper to give great warmth that works very well with the fried lamb and the other spices.  Alternatively you could take out the spices and add lots of freshly chopped parsley and coriander instead. 
It can be served without the lamb, however this is typical of the small cafes in Beirut and Lebanon.

Spicy Vegetable Pies with Tzatziki

Exploring the food traditions of Santorini with my English friend Rosemary Barron was a highlight of my travels. These little pies from her book Meze, are a delicious great treat.

Spinach and Ricotta Roulade with Oyster Mushrooms

This recipe was photographed on my very first shoot with Cuisine’s talented art director William Chen. I think he was a little sceptical about rolling up spinach and he has merciless teased me about ‘roulades’ ever since. However I still think this is a terrific recipe for lunch or as an entrée for a dinner party. Ensure that you squeeze all the water out of the cooked spinach.