Teff & Clay

Tender green lentils with finely chopped red onion, a little green chili and a bright lemon-mustard dressing.

Juicy tomato pieces with red onion, finely chopped green chili and a light lemon dressing.

Freshly cooked flatbread torn into soft, golden-edged bites and tossed with ginger, paprika and warm spices.

A deep red onion-and-tomato sauce surrounds tender chicken, with a firm-yolk egg and plain rice to soften the warmth of berbere.

Golden ginger-and-turmeric chicken thighs roast alongside potatoes and carrots, finished with fresh lemon.

Quick-seared beef cubes, red peppers and soft onion wedges meet rosemary and butter, with warm pita for the pan juices.

Fork-tender beef in a deep tomato-and-onion sauce, warmed with berbere and a restrained touch of fenugreek, served with rice.

Spice-coated cod, golden roast potatoes and gingery garlic kale make a bright, balanced plate with fresh lemon.

Soft red lentils and sweet-potato cubes settle into a warm berbere tomato sauce, with a small serving of rice alongside.

Yellow split peas simmer to a soft, golden pot with ginger and turmeric, with spinach folded in at the end and warm pita alongside.

Ginger-scented cabbage, carrots and potatoes braise until tender, with chickpeas turning the golden vegetable skillet into a full meal.

A smooth chickpea-flour sauce with tomato, ginger and gentle berbere warmth, finished with spinach and served with pita.

Speckled teff-and-wheat skillet breads accompany white beans and kale in a gingery tomato sauce; a straightforward, unfermented bread-and-bean supper.

Roast cauliflower with red-spice edges sits over lentil rice, with a cool lemon-garlic yogurt finish and a little parsley.

A small honey-glazed cake with earthy brown teff, yogurt and a gentle cardamom aroma: a simple house-inspired finish to the meal.

A smooth, gently set milk pudding with coffee and a small pinch of cardamom, served chilled as a house-inspired dessert.