This week we’ve been cooking from the beautiful book Persiana by Sabrina Ghayour. We kicked off with the fantastic Pistachio and Feta dip, paired with the equally brilliant Eastern Style Foccacia. The focaccia is pretty much a classic recipe that is then topped with cumin and other spices. If you pardon the pun, this was very “Moorish” indeed! The dip was brilliant – not too nutty – which is a good thing in our house as Mrs B is not a fan of nuts, but absolutely wonderful with the spiced bread. Desert was Spiced Carrot, Pistachio, and Almond Cake served with a Rosewater Cream. This was a delicious combination, but note to self not all rosewaters are the same strength – follow the guidance on the bottle, not in the recipe. It was a delicious cake. The last dish of the week was the rather lovely Lamb, Butternut Squash, Prune and Tamarind Tagine, which we served with rice. This was a great take on Tagine, the introduction of the butternut squash made for an even more interesting dish. It wasn’t as good as the Michel Roux version from a few weeks ago, so perhaps there is a combination option in the future! The next couple of weeks are dedicated to lunch.