WHEN EAST WEST MEETS

A mingling of traditions and flavours – we’re talking quality British produce and Middle Eastern spices and flavourings – can result in something very special indeed. Here, from Sabrina’s new book, are five recipes that show how clever, unexpected flavour combinations can create a new kind of magic

RECIPES SABRINA GHAYOUR PHOTOGRAPHS AND STYLING HAARALA HAMILTON FOOD STYLING KAT MEAD

PORTRAIT: CHARLIE RICHARDS

Stir-fried tangy prawns

Stir-fried tangy prawns

SERVES 4. HANDS-ON TIME 25 MIN

“Prawns are useful to keep in the freezer for emergencies – they can be cooked in a blink and in myriad ways, helping you make a meal out of simple ingredients in minutes. In Iran, you eat seafood only if you live near the sea. My grandma used to call prawns ‘joonevar’ (Farsi for ‘insects’) because of their appearance when whole, and she would never eat them, but I love them in all their shapes and sizes. They always make a dish feel special. I love eating this dish with rice, but you can serve it with bread or any grain you like.”

• Vegetable oil for frying

• 2 large onions, halved, then thinly sliced

• 7.5cm piece fresh ginger, cut into matchsticks

• 1 large garlic bulb, cloves separated, roughly chopped

• 3-4 fresh lime leaves (or dried soaked in a little hot water), rolled and thinly sliced into ribbons

• 6 red pickled chillies, thinly sliced

• 1 tsp fenugreek seeds

• 4 cardamom pods, lightly crushed

• 2 tsp ground turmeric

• 1 tsp ground cinnamon

• 400-600g sustainable prawns, peeled but with their tails left on

• 6 preserved lemons, halved, flesh removed and discarded, skin sliced into half-moons

• ½ cucumber, peeled, halved lengthways, deseeded and cut into 1cm slices

• 50g fresh coriander, roughly chopped

1 Heat a large wok or saucepan over a high heat. Pour a generous amount of oil into the pan and, once it’s hot, fry the onions, stirring only occasionally to prevent burning, until golden brown and crisp. Working quickly, add the ginger, garlic, lime leaves, chillies and the spices, and keep stirring the mixture to prevent burning.