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Sumac is one of my favourite spices of late. Sumac is one that once we discovered and found through experimentation that we liked it, we were able For cooking, the dried fruit of some species of sumac trees (genus Rhus) are ground into a powder. Powdered sumac has a lemony tang to it and is crimson in colour. As Sumac comes from a few different trees, flavours vary slightly, as does the depth of colour, but not

cheese (preferably the garlicky, herby variety) 1/2 - 3/4 c cheese, grated 6 slices jambon cru 1/2 tsp sumac Place the broccoli florets on top and sprinkle the cheese and sumac over all the rest.

as fresh weren't available) 1 tbsp (ish) coriander leaves 1 tsp olive oil Stale bread, toasted 1 tsp sumac Drizzle the green sauce around and over the rest, and sprinkle some sumac salt and pepper over the whole

to cool a little. 4) Place the yogurt in the same mixing bowl that you used in step 2 and add thyme, sumac

The second was sumac and chlorella as the base, with orange peel and earl grey tea flavoured chips.

medium aged Gruyère) 2 egg yolks For the soufflé: 1 1/2 c roux 7 egg whites 1/2 c cheese, grated 1 tsp sumac Sprinkle the grated cheese, the sumac and the thyme over the top.

tsp zaatar 1/2 leek, cut in rounds 1 courgette, sliced 1 red pepper, sliced 1 1/2 - 2 c ricotta 2 tsp sumac Spread with a layer of ricotta and sprinkle with half the sumac. Spoon the remaining ricotta over the whole, and sprinkle the remaining sumac, thyme, salt and pepper

enough for the blender to be able to run) 1/2 c olive oil 1/2 c parmesan 1/4 c ground hazelnuts 1 tbsp sumac

purée (squash rings roasted until soft, then mashed) 1/2c white cooking wine 2 tsp allspice 1/2 tsp sumac

Ingredients: Pasta 1 - 1 1/2 c plain yoghurt Juice and zest of 1/2 lemon 1 tsp sumac 1/2 cauliflower fry until beginning to brown and soften. 2) In a large bowl, mix the yoghurt, lemon juice and zest. sumac