Marinated Chicken Kebabs, Baked Sesame Feta with Thyme Honey, Za’atar Flatbreads, Smoky Baba Ganoush and Herby Bulgur Wheat

This is a collection of some of my most favourite flavours and on these cold, January nights we all need a bit of sunshine. The baked sesame feta with thyme honey is a real showstopper and incredibly moreish, while the marinated chicken thighs are so tasty and moist. Follow the recipes below to make your own mezze feast - there really is something for everyone.

Serves 4
1. Put 8 chopped chicken thighs into a bowl with a good glug of olive oil, the zest and juice of a lemon, 3 crushed garlic cloves, 1 tbsp zaatar, 1 tbsp red pepper flakes, 2 tsps cumin and 1 tsp dried chilli flakes. Season, mix well and leave to marinate in the fridge for at least an hour (the longer the better) before threading onto skewers with peppers and red onion pieces and grilling over a high heat.
2. For the baba ganoush, roast three halved aubergines with the skin scored and drizzled with olive oil and sea salt flakes at 180fan until the skin is blistered and the flesh is soft (about 45 mins). Scoop the flesh out and put into a food processor with more EVOO, 75g tahini, three crushed garlic cloves, the juice of a lemon, 2 tsp cumin and plenty of seasoning. Blitz until smooth and top with pistachios and pomegranates.
3. For the feta, dip a block of feta in a beaten egg before coating in panko breadcrumbs and frying in some olive oil until crispy and golden. Bake in the oven at 180 fan for 10 mins. Meanwhile heat 3 tbsps of honey in a small pan with some picked thyme leaves until aromatic. When the feta is out the oven, drizzle with the honey and top with toasted sesame seeds.
4. Mix cooked bulgur wheat with plenty of chopped herbs, lemon, chopped tomatoes and cucumber.
5. Finally mix 250g self raising flour, 4 tsp baking powder, and 1 tsp salt with 200g natural yoghurt. Knead briefly until the dough comes together then shape into 6 balls. Roll each one to roughly 12cm in diameter and fry in a very hot dry frying pan until golden and puffed up. I brushed mine with melted butter mixed with crushed garlic, fennel seeds and zaatar.