This week, Maeve explores the wild thyme known as za’atar and finds out how it is grown, dried before using it in a home-baked flatbread. Young Persian chef Sanam Janghorban creates a spectacular flavoursome fresh herb omelette kuku sabzi before Bangladeshi-born chef Tapos Singha showcases the whole spice blend known as panch phoron in a Bengali vegetarian dish called shukto. After this spicy bash, Maeve is then rewarded with a luscious Sri Lankan love cake baked by Debbie Solomon.
