To make this classic Persian Herb Stew vegetarian, leave the meat out and substitute it with 400 grams of diced mushrooms.

Maybe because my cousin has just moved to Egypt and keeps sending snaps of delicious dishes that use them, like this Persian stew. Cook it slowly so it’s full of flavour, and then simply serve ...

Tender lamb and plenty of spices gives this hearty stew a lovely taste. The addition of orzo helps to thicken it up, plus we ...

Stews are great for freezing, so it always pays to make double the quantity you need and keep another portion for later. Store in the freezer in an airtight container for up to a month. Stews were ...

For a vegetarian or vegan version of this stew, cook a large cubed aubergine instead of the pork in the first step, adding an extra tablespoon of oil once it begins to fry.

Make a filling meal that encourages healthy gut bacteria with this chickpea and cauliflower stew. A valuable plant-based ...

Add the pumpkin cubes and ground walnuts and return the mixture to the boil, stirring until the stew thickens. Add the orange zest and stir in just enough water to get the thickness you like.

The beloved chef and author has you covered from brunch all the way through the sweet, sweet end.

Photo / Nico Schinco An impressive (and vegetarian) spin on a classic Persian dish from Leila Heller ... Tomato, roasted repper and chickpea stew. A myriad of spices make this vegetarian dish ...

Using store cupboard staples and spinach from the freezer, this Seville-inspired stew comes together in under 20 minutes and is a hit with everyone. You could swap the spinach for other greens, such ...

If you’re looking for comfort food and nutrients, look no further than this Persian frittata ... eggs are replaced with aquafaba (chickpea water), which isn’t as scary as it sounds ...