What's on our Plates
Tonight

Inspired by the chilli-roast cauliflower at Oklava, this salad has been a favourite in my kitchen for years. Cauliflower is coated in sweet and hot pepper paste, roasted until soft and lightly charred, then topped with crisp red onion, pistachios, parsley and a tangy sumac dressing. I roast the cauliflower longer than the original recipe, which makes it easier to digest and gives the dish a softer, more mellow texture that my family loves.

Some cookbooks quietly become part of your kitchen routine, and Karakılçık was one of those books for me. When it was first published, I baked from it constantly. Then, for a long time, it went completely out of print and disappeared from bookstore shelves. Over the years I received so many messages asking about recipes from the book, especially from people who had missed the first edition. So when I heard a second edition was finally coming, I immediately wanted to revisit o

It took us four years to grow these broad beans. Every year before this, they were taken over by blackfly, but this time, with kale and broccoli flowering nearby, the bees arrived and everything changed. I cooked them the way I grew up eating them in Turkey, young and whole, pods and all. They took much longer than expected to soften, but the flavour was worth the wait, simple, lemony and finished with dill.

Turkish rice pudding (sütlaç) baked for a caramelised top. An Istanbul-inspired recipe, perfected at home with a creamy, balanced texture.

Spinach and borlotti bean soup with garlic butter, a yogurt base, and mint chilli drizzle. Simple, comforting, and full of flavour.

A simple way to build a balanced plate with broccoli, eggs and miso butter that feels satisfying and steady for hours.