YOU’RE all probably far too young to remember, but when we were kids the only hint that there was an exotic life outside the nightclubs in the West End of Glasgow was a belly dancer wobbly her skirt on the small screens of our T.V. tempting the viewer with a tray full of glistening ‘Fry’s Turkish Delight’. Those were the days!

I still haven’t travelled anywhere more exotic than the southern shores of Sicily but, thanks to fabulous travel programmes and great chefs such as Gillie Bassan, Yotam Ottolenghi, Sam and Sam Clarke we can all enjoy fabulous dishes at home from all over the Middle East. I adore the bold flavours, enticing spices and vibrant style of foods from these parts of the world.

ROASTED SPICED AUBERGINES WITH GREEK YOGHURT

3-4 medium aubergines

1 garlic clove, peeled and crushed

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

1tsp sweet paprika

2 tbsp finely chopped preserved lemons

3 tablespoons olive oil

sea salt

To finish

150g Greek yoghurt

grated rind and juice of half an unwaxed lemon

large handful fresh mint, chopped

1 tablespoon crushed fresh pistachio nuts

2 tablespoons pomegranate seeds

Leaves of a handful of fresh coriander

Method:

Preheat the oven to 180C/Gas 4.

Mix together the crushed garlic, cumin, coriander, chili, paprika, preserved lemon and a good pinch of sea sal.

Mix in 2 tablespoons of olive oil to make a rough paste.

Wash the aubergines and cut them in half lengthways.

Use a sharp knife to score the flesh in a crisscross manner to allow the seasonings to seep through.

Lay them on a non- stick baking tray and smooth the paste over each spreading evenly.

Drizzle with some more olive oil.

Roast in the oven for 30-40 minutes until they are soft.

Lay them on a serving plate.

Mix the lemon rind and juice and chopped mint into the Greek yoghurt.

Drizzle over the aubergines and bejewel with a scattering of pistachio nuts, pomegranate seeds and coriander leaves.

Serve warm….full of Eastern Promise!

PINK GRAPEFRUIT AND FENNEL SALAD

2 pink grapefruits

2 fennel bulbs

Small bunch flat leaf parsley finely chopped

Small handful fresh mint, finely chopped.

2-3 tablespoons extra virgin olive oil

Sea salt

Freshly squeezed lemon juice

Half the grapefruit and carefully cut out the segments trimming off any pith.

Trim the fennel removing any course sections and the hard white core.

Trim the fronds .

Cut into very thin slices lengthwise.

Refresh in iced cold water and drain.

Toss everything together and season to taste decorating with the fine fennel fronds.