Colour, texture and layers of flavour - this week's dishes offer not just a tasty meal but one that looks fabulous, too.
This Iranian chicken was cooked for me when I was travelling as a backpacker in Turkey, by some wonderful people who had fled Iran for safety and were hiding out there. They worked under the table and lived on a tight budget. Aubergines are used a lot in Iranian cooking, as they add depth to a dish and work well with spices and nuts. If the weather is good, cook the aubergine on the barbecue; if not, a frying pan will do the trick.
There are many versions of Iranian chicken dishes. This one has the delicious, sweet flavour of the honey and the sour of the molasses. With simple rice, dill and broad beans folded through, it is absolutely delicious. Pomegranate molasses can be found in specialty shops. If that's not available, use pomegranate juice with a little extra honey.
Pumpkin salad is a favourite of mine - a jumble of flavours, textures and always colourful. Eat it as a simple lunch or as an accompaniment to a barbecue dinner. If you cook the pumpkin earlier in the day it's simple to toss it all together.
