Silvena Rowe’s previous cookbooks Feasts and Purple Citrus and Sweet Perfume are both glorious incantations on the cuisines of the Eastern Mediterranean. She was brought up in Plovdiv on a diet of One Thousand and One Nights and Ottoman delicacies. Although Rowe is now based in London as chef-patron of Quince, the inspiration for Orient Express came from the street foods of Istanbul, Ankara and Gaziantep, Beirut, Damascus and Aleppo.

Each chapter is based on a coalescence of flavours: Emerald Spice & Gold Dust is a celebration of za’atar and saffron and Sweet Eucalyptus & Liquid Gold explores cardamom and honey. This structure enables one to combine a selection of diversely spiced dishes into an impressive banquet. One could start with pumpkin skordalia and dukkah then move on to cardamom duck with orange and sumac-infused sauce served with a lentil, orzo and pinenut pilaf. Alternatively you could also serve a selection of one or two dishes with drinks. Either way Rowe’s recipes are brilliant for entertaining family and friends.