What's on our Plates
Tonight

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.

Soft roasted aubergine layered over garlicky yoghurt and topped with a fresh tomato dressing. Simple, bold and full of flavour.

When cavolo nero starts flowering, don’t pull it out. The tender shoots make a quick pasta and a Sevilla-inspired spinach with chickpeas.

(made with a stiff sourdough starter) This pide is made with a stiff sourdough starter, which gives the bread a beautiful flavour and soft crumb. While joining an instagram weekend challenge, I went back to my very first posts on Instagram and found the photos from when I started my sourdough starter in 2014. It was one of the earliest things I ever shared there, and it made me smile to see that the same starter is still alive and baking with me today. For this pide, I used a

From a champagne and blackcurrant cake to ice cream and parfait: an honest celebration bake Helen Goh’s Baking and the Meaning of Life

A cosy courgette pasta bake made from a giant allotment courgette — creamy, golden and so simple to put together on a weeknight.