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The first main you'll meet is Yakhaneh, pronounced quickly with all the stress on the Ya, this is the Turkish term for a thick, winter-warming stew. In cities, it's the term we got from the Ottomans for something slow cooked and vegetable-heavy that you yearn after a long winter's day outside the home. We've diced the lamb leg into chunks and baked the tomato it's stewed in just enough to bronze and shrivel their tops slightly.

Next is Mujeddara, one of the Levant's best-known home cooked dishes abroad. It's also one of the few slow cooked, veggie, pulse based dishes you'll find on almost any Syrian restaurant menu - and we've even heard stories of customers refusing to sit down at a table if it's not there. A kind of authenticity test, maybe, though we've added chickpeas and pomegranate on top - twists not found in the puritan version, but revered in autumn and early winter dishes more generally.

One of Mujeddara's best known ingredients is the amazingly ubiquitous bright pink pickled turnip - a sure sign of summer's goodness preserved for the colder months, and a real staple throughout our childhoods.

We take great pride in writing M'loobat Jaj exactly as it's pronounced in Damascus. This is another traditional classic we've added our own special twist of Levantine courgette (sometimes just called "Koosa", its Arabic name, by foodies) to - because we think it's light crispiness is just right for the dish.

The cabbage and cucumber we serve alongside all three dishes is a far lighter pickle than you'll usually find. We soak it in lemon juice, vinegar and salt for just four hours - a fraction of the time our turnips need for their colour to transform their usually blushy, creamy colour to bright pink. We love it when guests ask whether if we've snuck some E numbers in there somewhere to get them so bright - no way.