19 Jun 2017

Thomasina Miers’ recipes for roast aubergine, red rice and pomegranate salad, and Turkish kofte

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Pomegranate molasses has a gorgeous, sweet, sticky sourness that transforms all kinds of vegetable and meat

 

Entertaining in summer is so much easier than in winter. You can cook outside, which feels more liberating than being glued to the stove, plus you can eat outside, where things always taste better. And, maybe because the summer food is a little lighter, there doesn’t seem to be quite as much washing up afterwards, although I have yet to do a scientific study on this. Today’s recipes were born from last-minute hook-ups with friends, when the sun suddenly started shining and we piled outdoors to eat. The two dishes are tied together by pomegranate molasses, which provides a gorgeous, sweet, sticky sourness. These two recipes work very well served together, or on their own with a simpler accompaniment. To read more click follow this link