Author name: Sohla El-Waylly

This homemade tamarind chutney gets its body and mellow sweetness from chewy dates and earthy palm sugar, while ground ginger and Kashmiri red chile powder add subtle spice.

Cook your broccoli hot and fast under a broiler to develop some char, then cloak it in a blizzard of finely shaved Manchego. A final touch of toasted hazelnuts and honey tops off the florets.