This week’s plan is full of stories — a Lebanese comfort classic I discovered through my in-laws, a pasta recipe shared with me over the counter of a cheese shop, a tartare I half-remembered from a magazine at the hairdresser twenty years ago, a salad straight from my notebook, and a tropical pudding that works just as beautifully in winter as it does in summer.
Comfort, freshness and a little bit of nostalgia. Every recipe is linked below — let’s have a great week.
This Week’s Meal Plan
Meal 1: Laban Umo — Lamb Yogurt Stew
I didn’t grow up eating this one, even though it’s considered a traditional comfort food in so many Lebanese homes — for some reason Mum never made it. I discovered it later through my in-laws, and the first time I tasted it, I immediately understood why it’s so beloved. Tender lamb gently simmered in a tangy garlic-yogurt sauce — it genuinely feels like a hug in a bowl. I make mine with bone-in lamb shanks the way Mum always did her stews, and stir the fresh coriander through right at the end. The lamb and broth can be prepped ahead, but the silky yogurt sauce should always be made fresh. Serve it over rice and watch the bowls vanish.
👉 Get the Laban Umo — Lamb Yogurt Stew recipe
Meal 2: Baked Ricotta Tomato Pasta
This recipe came to me the way the best ones always do — over a counter, mid-conversation. I used to buy my cheeses from a beautiful family-run Italian shop, and the lovely lady behind the counter shared the recipe she makes for her boys at home. I had hungry boys of my own, so I made it that same night — and it’s been in my collection ever since. A spicy tomato sauce with anchovies that melt into pure savoury richness, and the star of the show: chunks of ricotta drizzled with honey and baked until golden, tossed through the pasta in warm, sweet, creamy pieces. Every forkful lands a little differently — and that’s exactly the point.
👉 Get the Baked Ricotta Tomato Pasta recipe
Meal 3: Tuna Tartare with Lime Dressing
Twenty years ago I was sitting at the hairdresser flicking through a magazine when a tartare recipe stopped me in my tracks. By the time I walked out, I couldn’t remember most of it — so I held onto the bits I did and made up the rest. That version has been with me ever since, and honestly, I wouldn’t change a thing. Fresh tuna tossed with a soy, ginger, mirin and lime dressing, toasted sesame and creamy avocado, piled onto toasted baguette. It looks like something from a restaurant, comes together in twenty minutes with no real cooking, and almost everything can be prepped ahead. A brilliant one for entertaining.
👉 Get the Tuna Tartare with Lime Dressing recipe
Meal 4: Potato and Red Cabbage Salad
This one has been sitting in my notebook for the longest time, and I don’t know why it took me this long to share it. It started when a reader asked what she could use instead of radish in my sumac potato salad — I said finely shredded red cabbage, and the answer stayed with me. The cabbage brings crunch and colour, the potatoes bring comfort, and a garlicky lemon dressing pulls it all together. The secret is the slivered almonds, toasted gently in olive oil until golden — that warm, nutty finish takes the whole salad somewhere special. Everything comes together in the time it takes to boil the potatoes.
Dessert: Tropical Fruit and Coconut Pudding
Don’t let the word tropical fool you — this pudding is just as at home on a winter table as it is at a summer barbecue. Mango, paw paw and banana baked into a warm, comforting pudding with cinnamon and a touch of nutmeg, filling the whole house with the most beautiful aroma. It’s incredibly easy to make, the ingredients are all from the regular grocery store, and it’s exactly the kind of dessert that quietly becomes a family favourite. Serve it warm on a cold July night and thank me later.
A week of stories, comfort and one very warming pudding.
I hope this makes your week in the kitchen feel a little easier — and a lot more delicious. Tell me which one you’re making first! 🤍
