Dishes Inspired by Private Chef Ayesha Suliman
From sweet and spicy to creamy and indulgent, every bite tells a delicious story.
Ingredients:
- 250 g halloumi, cut into bite-sized cubes
- 2 tbsp cornflour
- Salt and freshly ground black pepper
- Oil, for frying
- 3 tbsp honey
- ½ tsp chilli flakes
- 1 fresh red chilli, thinly sliced
- Zest of ½ lemon
- 1 tbsp lemon juice
- Olive oil
- Fresh mint, finely chopped
- Fresh parsley, finely chopped
- Optional, to serve
- Baguette slices, toasted
Wild rocket
How To Make Hot Honey Halloumi Bites
1. Combine the cornflour with a little salt and pepper. Toss the halloumi cubes in the mixture until evenly coated.
2. Heat a shallow layer of oil in a frying pan. Fry the halloumi until deeply golden and crisp on all sides. Drain on kitchen paper.
3. Gently heat the honey and chilli flakes together in a small saucepan. Pour the hot honey over the halloumi and toss to coat.
4. Combine the mint, parsley, lemon zest and juice with enough olive oil to make a spoonable herb oil.
5. Serve the halloumi bites with fresh red chilli and a drizzle of lemon-and-herb oil. Alternatively, top toasted baguette slices with wild rocket and halloumi, then finish with the herb oil.
Ingredients:
- Pasta for 2 servings, preferably a twirlable shape
- Extra-virgin olive oil
- 2 garlic cloves, crushed
- 1 cup baby spinach, chopped
- 1 tub ricotta cheese, drained
- ⅓ cup Parmesan cheese, grated, plus extra to serve
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper
- Reserved pasta water
- Fresh basil, to serve
How To Make Lemon Ricotta Pasta
1. Cook the pasta in a large pot of boiling salted water according to the packet instructions. Reserve some pasta water before draining.
2. Meanwhile, heat a splash of olive oil in a large pan. Add the garlic and cook until fragrant. Add the spinach and cook until wilted, then remove the pan from the heat.
3. Stir the ricotta and Parmesan into the spinach. Add the lemon zest and juice, then season well.
4. Add reserved pasta water, ½ cup at a time, and mix until the sauce is smooth and silky.
5. Add the drained pasta and toss until evenly coated. Serve with extra Parmesan and fresh basil.
Ingredients:
- 4 tbsp cake flour
- ¼ tsp baking powder
- 4 tbsp muscovado sugar
- 2 tbsp cocoa powder
- 1 egg
- 3 tbsp milk
- 3 tbsp oil
- 1 tsp vanilla essence
- 3 tbsp Belgian chocolate chips
- To serve
- Vanilla ice cream
- Fresh berries
How To Make Microwave Chocolate Cake
1. Combine the flour, baking powder, sugar and cocoa powder in a bowl.
2. In a separate bowl, whisk together the egg, milk, oil and vanilla. Add the wet ingredients to the dry ingredients and mix until smooth. Fold in the chocolate chips.
3. Pour into a microwave-safe bowl or large mug. Microwave for 2–3 minutes, checking at one-minute intervals. Leave the centre slightly undercooked for a softer, pudding-like texture.
4. Serve warm with vanilla ice cream and fresh berries.