I had some frozen wagyu steaks and was wondering how to make them interesting. Yes, a grilled wagyu is fantastic, on its own, but dressed up, it is a work of art. For me, a steak perfectly grilled or pan-seared is wonderful; it should be succulent, and the meat shining through. But then you can spice it up a bit, either directly on the meat, or with clever accompanyments, and it transforms into another beast. This is the steak I want. The process for this steak is a bit invol

This is a rather contemporary recipe from this ancient land. The recipe was conceptualised by the chef to mimic the famed dip, Muhammara from Aleppo. The mutton chops are delicious, the meat juicy. The pomegranate in the marinade helps tenderise the meat. The flavours are subtle, dominated by the pomegranate's tartness and a touch of sweetness from the sugars. These mutton chops are perfect as a snack or a dinner. Greg and Lucy Malouf have travelled extensively across the Mid

I followed this recipe from the cookbook, but added the spaghetti to give the dish some volume. Mushrooms are not native to the Arab world and are a new introduction to their cuisine brought about by modern infrastructure. This salad, though, plays with traditional flavours with modern ingredients. The salad is wonderful and light. I chose to use oyster mushrooms; they are now easily available in India, and I love their subtle flavour. They add an earthiness to the salad that