We have a new season and a wonderful new venue in Chelsea. The Phene is a gorgeous location in SW3 with its own upstairs private dining room just for us.

These Palestine On A Plate Supperclubs are a way for me to pass on to you the history of Palestine through cooking and memories of food. Food from my grandmother, aunties and mother.

They are hearty, authentic, and comforting taking to you a place like home. The menus are varied and vibrant, capturing different parts of Palestine in each menu. In this months supperclub we have have a selection of lighter dishes as the summer is approaching, still filled with incredible flavour and diversity. The salads and dips to start are just gorgeous and have spring written all over them. You will also have the chance to taste the succulent and famous Za'atar chicken which is my all time favourite served on herby Maftoul.

As many of you know, my cookbook is coming out this year, and all these recipes will be from my book which i hope you will love as much as i do.

There will be many vegetarian options throughout this range of Supper clubs that i am hosting, as 60% of my book is Vegetarian. Also All the meat is Halal.

You will be welcomed with a glass of Orange blossom Champagne and then you will have the option to buy your own drinks from the venue itself.

Part of the money raised by the tickets sold will be going to a charity to aid Palestinian children.

You cannot bring your own Alcohol

Welcome drink - Orange blossom and rose Prosecco

Starters

Rummaniyeh -

brown lentils slow cooked with aubergines, garlic lemon and lots of pomegranate molasses

served with Taboon bread

Spiced coriander chickpeas with red onions and chilli vinegar dressing

Shaved Fennel, Pink lady apple salad with sweet dill vinaigrette

Large Prawns grilled drizzled with chilli yoghurt coriander dressing.

Main course

Za’atar chicken served on herby maftoul

Tomato onion and parsley salad

Dessert

Halawet il Jiben -

Sticky sweet cheese and cream wraps drizzled in orange blossom and rose water syrup with crushed pistachios

&

Tahini Brownies