Knafeh

Despite the focus of this book on savoury shareables, I couldn’t resist including my knafeh recipe. Semi-sweet, savoury, syrupy, crunchy ’n’ cheesy – it’s crazily good. Adaptations of this Middle Eastern classic have been appearing since the tenth century and there are a myriad regional specialities, some with clotted cream, some with semolina. With this recipe you make your own cheese curd (it’s simple, but don’t turn your back!) and when choosing pistachio nuts, look for the ones that are bright green.