1. To prepare dressing: Whisk together the harissa paste, lemon zest and juice, water and olive oil until smooth. Stir in garlic, mint, cilantro, salt and pepper. Refrigerate until ready to serve. 2.

Your spice cupboard is the best way to travel in your kitchen - and here, we're heading for Tunisian flavours of smoky, spicy harissa prawns with chickpeas. It's a great quick dinner. Credit: Mary ...

Season chicken with salt and pepper. Add 3 tablespoons oil to a Dutch oven over medium-high heat. Working in batches, sear chicken skin-side down until golden, about 5 minutes. Turn and sear opposite ...

Lebanese fish kebabs Whole roast trout with soy, carrot, spring onion and sesame Jo Pratt’s latest ‘flexitarian’ cookbook is a delicious collection of fish-inspired recipes with plenty of plant-based ...

IngredientsFor the Harissa Chicken:2 skinless chicken breasts (approximately 400g)1 tsp harissa pasteFor the Couscous:80g couscousSalt125ml boiling water4 tbsp orange juice100g cucumber, cut into ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...