June Roundup I

These past few weeks have been eventful, to say the least. I finally returned to my test kitchen, had my very first live interview on The Times Radio, recorded a podcast with BBC Good Food and even spotted myself in print — in the latest issue of the Delicious magazine. Since their edition had a Spanish theme, I couldn’t think of a better recipe to share with them than Espinacas de Garbanzos, a classic chickpea and spinach tapa that is flavoured with a delicious sauce of garlic-oil infused bread (!) and spices like smoked paprika.

Meanwhile, I’ve been on a mission to do Ethiopian cuisine justice by attempting to make Injera from scratch, along with a few essential dishes that are traditionally served on top. And I’ve also reunited with one of my favourite cuisines — Lebanese — where I whipped up a wonderfully lemony lentil soup that I’ll be sharing here very soon.

Trying my hand at Ethiopian Injera

Think of Ethiopian food, and you probably picture a pancake the size of a small bicycle wheel, topped with modest yet mighty mountains of wholesome stews, greens and salads. Slightly tangy and dotted with tiny holes, these flatbreads are as synonymous with Ethiopian cuisine as pasta is with Italy. It doubles as both plate and utensil — a marvel of edible engineering, if you ask me.

Injera are made from teff flour, which is naturally gluten-free and has quite a reputation of not being beginner-friendly. From what I’ve read, making it from scratch is not for the faint of heart. The process involves making your own starter culture, similar to making sourdough bread, before using the culture to ferment a batter. Prior to cooking, the batter is then gelatinised by heating a portion of it in a pan and mixing it back in. Even in Ethiopia, many people leave the task to an injera gagari, a local expert who visits homes and makes stacks to last the week.

Reading all this didn’t exactly fill me with confidence. But if making idli taught me anything, it’s that nothing tastes better than a kitchen experiment that turns into a win.

Catch me looking into my cabinet of curiosities for a quick health check of the starter culture.

No injera is complete without the many dishes that are served on top, of course. So lately, I’ve been experimenting with spiced red lentils, collard greens, cabbage stews, chickpea stews and tomato salads — all absolutely delicious! Just a few more trials to go and then I’ll hopefully be able to share the full spread with you.

Adas Bil Hamod, a tangy lentil soup with mint oil

If you’ve been following me for a while, it’s no secret that lentils are one of my staple ingredients. And this Lebanese lentil soup really brings out their best features. It’s hearty and wholesome yet equally fresh and zesty thanks to a generous squeeze of lemon and a drizzle of dried mint & garlic oil as a final, temper-like touch.

Ndengu (Kenyan Mung Bean Curry)

Staying loosely in the theme of spiced food, I figured there’s no better time to shine a light on Ndengu — one of last year’s favourite culinary discoveries. This Kenyan mung bean curry carries the influence of the thousands of Indian workers who came to Kenya during the construction of the railway network. They brought with them their own food culture, blending familiar spices and techniques with local ingredients to create dishes that felt like home.

Kenyan Chapati

If you’re eating Ndengu, pairing it with soft, flaky flatbreads is an absolute must — perfect for mopping up every last bit of curry. The best part? Depending on your skill level, you might not even need a spoon.

Hope you enjoyed June’s first round-up. I’ll be back Friday with another exclusive recipe. Word is the sun might make a rare UK appearance this week, fingers crossed it’s already shining where you are.

Much love,Julius