Persiana Everyday: THE SUNDAY TIMES BESTSELLER

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I thought it went rather well with the fish and all I needed to complete the meal was a simple pot of brown basmati rice. We are read by an informed, educated readership who can add their knowledge and insights to our stories. Marinating chicken in yoghurt may be familiar to those who enjoy a tandoori chicken – the yoghurt acts as a tenderiser –but may not have tried it with fish.

everyday dishes: THE SUNDAY TIMES BESTSELLER Simply: Easy everyday dishes: THE SUNDAY TIMES BESTSELLER

We don't really class ourselves as Middle Eastern, and we don't like to be labelled as Middle Eastern. The result was still full of flavour and the difference of course was that the potatoes did not all hold their shape.

Made a half batch of this with a celery root that had been knocking around my fridge for too long, and we really enjoyed it. The things is, with a Sabrina book you just know that the recipes will be unfussily do-able, exuberantly flavoured, and blessedly reliable. Ghayour has even had Michelin-starred chefs try to make her recipes and they panic - just because "it's a different discipline".

Persiana Everyday: All New Recipes from the Best Selling Persiana Everyday: All New Recipes from the Best Selling

These recipes will satisfy your taste buds whether you are cooking for one or two, a family or a meal for friends. That's why she focuses on "flexibility", she says, as well as "giving people a sense of freedom and a sense of confidence, knowing that if they didn't have extract of squirrel's toenails or whatever, it's fine. The spices rubbed into the salmon flesh would have benefited from a thicker salmon cut such as a King rather than the one we used- sockeye.But Persian food is her specialism and she's spent much of her career giving the cuisine a bigger platform - but there are still plenty of misconceptions about it, she says. The everyday theme of the book might have come at a good time, but it's a culmination of her changing style over the years. Middle Eastern is packed full of bold, spiced flavours, but she says: "Persians only use herbs, citrus and tomato as a flavour base.

Persiana Everyday - The home of non-fiction publishing Persiana Everyday - The home of non-fiction publishing

I grew up eating green beans stewed in a tomato sauce so was interested to try the recipe for sticky tamarind, garlic and tomato green beans. I'd never done it before, but once you realise there's a trick - hot oil, fluff them up and all of this kind of stuff, you're like, 'My God, this is so easy!Chef Sabrina Ghayour's new recipes deliver maximum flavour with the greatest of ease - perfect for busy lives. I used Aleppo pepper flakes rather than regular crushed chillies as I don’t like too much heat, and it was perfect. I have a horror of undercooked eggplant, so I let these go too long in the first round, which made it difficult to let them go long enough after they'd been glazed, and my sauce never got as thick as probably ideal. I thought that the marinade tasted just like a Bloody Mary, but it lost a bit of punch when it was cooked. Having grown up in a time when travel was restricted to local holidays, she has spent her adult life fulfilling a desire to see the world.