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head garlic, minced 3 big cubes of frozen spinach (or 3 c spinach) 2 balls of Mozzarella, grated 2 tsp sumac Sprinkle with sumac and pepper, and place back in the oven for a further 25-30 minutes until the cheese

leftover in the fridge) 1/3 c mascarpone 1/4 c whey, milk, or stock (we used whey) ~6 lasagna sheets 1 tsp sumac Set aside. 2) In a bowl, mix squash purée with 1 1/2 tsp cinnamon, allspice and sumac.

spinach or (2 cubes frozen spinach) 2 tbsp butter 1 tbsp sage 1 tsp orange peel 1 - 2 c whey 1 tsp sumac Add apple, spinach, sumac, orange peel and sage and cook until apple is beginning to soften.

c slab bacon, cubed 2 onions, chopped 1 c mascarpone 1 c cream 1 lemon, peel strips and juice 1 tsp sumac Add sumac, salt and pepper.

cheese, in pieces ( I used a tomme vaudoise, similar to a Brie, but local) Optionally, accompany with: sumac Serve hot, and accompany with toasted walnuts, cranberry sauce, apple sauce or simply a sprinkling of sumac

egg yolk 3/4 c rapeseed oil 3 tbsp rosehip vinegar 1 tsp mustard (preferably whole grain) pinch of sumac incorporated, stir in the mustard (I used some of my homemade wholegrain mustard) and the salt and sumac

2 c chicken stock 3 stalks of lemon grass, chopped salt to taste For garnish: Sesame oil Coriander Sumac Blitz until smooth, drizzle over a little sesame oil, sprinkle with shredded coriander and some sumac

chopped 1/2 head of garlic, chopped 2 potatoes, chopped 1,5 l whey (about 6c) 400-500 g spinach 1 tsp sumac long enough to blanch the spinach, then remove from the heat and blitz until smooth. 3) Season, add sumac

1/2 head of garlic, chopped 1 1/2 kg asparagus, tailed and chopped 4 c chicken stock 1 c milk 1 tsp sumac simmer for about 20 minutes, until the asparagus is tender. 3) Blitz until smooth, then add the milk, sumac

Ingredients: 3 c yogurt 1 tsp sumac 1 tsp herbes de Provence 1 tsp Thyme 2 c spinach 1 tbsp butter 2 Mix with herbes de Provence, thyme and sumac, salt and pepper to taste. 2) Wilt spinach and sauté briefly