Gluten Free

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Serve this tangy vinegar-based slaw with roasted pork or Guy Turland's smoky Barbecue Brisket

This recipe warms the heart of my big sister, Omolola. She insists that she can’t make it like I can, but I reckon she just likes being pampered once in a while. Don’t we all. Yam can be a little dry on its own but this mash is silky smooth, with the coconut giving it a richness.

You’ll need some lollipop sticks for this recipe. We found some interesting yellow serving sticks that worked well at dinner, but if worse comes to worst you can use cocktail sticks.

This is the dish that first got me into cooking. Talking about it got me my first job in a kitchen, and together with the help of friends, local restaurants, and family it’s the recipe we have worked on the most for this book, because we all know how good it should be. If I could only eat one thing in the world it would probably be my grandma’s jollof. She would regularly cook a big pot with care and patience and insist that everyone took home a small container of it. Cooking the rice and storing it for the following day or to give to friends to take away is part of a sharing culture that surrounds jollof—just remember to return the Tupperware!

These superfood-filled, protein-packed, chocolate-and-espresso–covered bites are perfect for a pre-workout boost or mid-day recharge.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.

Just the right mix of crisp, creamy, and slightly sweet, this frozen treat is exactly what we want to snack on all summer long.

These snaggable, snackable wedges have more in common with a bowl of party mix than any perfunctory salad.

The easiest and most refreshing summer dessert? Water and sugar, frozen and scraped into fluffy “shaved ice.” Sweetened blackberries tossed with lime juice make an excellent topping.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

A combination of pork belly and pork shoulder, slow-cooked to tenderness and then crisped in a pan, yields carnitas with unparalleled texture and richness.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

This cumin and paprika-spiced number gets added punch from a tangy green sauce and an avocado and cucumber salad.

Whether you're following a grain-free diet or not, this coconut, almond, and mixed seed granola is so good you'll never miss the oats.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.