Recipes.

Ingredients

• 8 lamb cutlets
• 2 tsp VELORA Sumac, plus more to finish
• 1 tsp VELORA Cumin, toasted and crushed
• 1 tsp VELORA Chilli flakes
• Olive oil and salt

Method

1. 1. Rub the lamb with oil, crushed cumin and half the sumac. Rest at room temperature for 20 minutes.
2. 2. Sear on the hottest pan you own, 2–3 minutes a side, until deeply charred.
3. 3. Rest 5 minutes, then finish with raw sumac and a pinch of chilli.

Ingredients

• 1.2kg floury potatoes
• 2 tbsp VELORA Smoked Paprika
• 1 tsp VELORA Thyme
• Salt to finish

Method

1. 1. Parboil, drain and shake hard in the pan until the edges rough up.
2. 2. Toss in hot fat with smoked paprika and thyme. Roast at 210°C for 40 minutes, turning once.
3. 3. Season off the heat and serve immediately.

Ingredients

• 500g ripe tomatoes at room temperature
• VELORA Black Pepper, coarsely cracked
• VELORA Chilli flakes
• Good olive oil and salt

Method

1. 1. Slice thickly and salt 10 minutes ahead so the juices come out.
2. 2. Crack the pepper coarsely — this is the dish, not a seasoning.
3. 3. Oil last, so the pepper and chilli stay on top.

Ingredients

• Enriched dough, 500g flour
• 2 tbsp VELORA Fennel, crushed
• 80g VELORA Brown Sugar
• Butter for the filling

Method

1. 1. Crush the fennel coarsely so you get bursts of anise, not a haze.
2. 2. Laminate butter, sugar and fennel through the dough, twist and prove until pillowy.
3. 3. Bake at 200°C for 12 minutes, glaze warm.