Inspired by the Sicilian classic recipe, this dish replaces aubergine with okra and adds some flavours that take it to new heights!
Place the onion and the celery in a saucepan with 1 tablespoon of the coconut oil and sauté over a low heat until translucent.
Add the okra and another tablespoon of coconut oil and sauté for 6–8 minutes.
Add the turmeric and garlic and sauté for a further minute. Add the tomatoes, stir and cover the saucepan. Reduce the heat to very low and cook for 6 minutes, or until the okra is tender.
Remove from the heat and add the capers, olives, vinegar and coconut nectar. Stir and check the seasoning.
This dish can be served hot, at room temperature or refrigerator cold.
Farmacy Kitchen Cookbook by Camilla Fayed is published by Octopus Books, £25.
“Inspired by the Sicilian classic recipe, this dish replaces aubergine with okra and adds some flavours that take it to new heights. Okra is rich in vitamins and minerals and supplies healthy doses of calcium, iron, magnesium, potassium and zinc. It’s great for fibre, too.
The turmeric has bioactive compounds with powerful medicinal properties, and is anti-inflammatory and high in antioxidants. Great served hot, cold or at room temperature, this tastes even better the next day.”
Run by Camilla Fayed and team, the stunning and stylish Farmacy Kitchen is located in Notting Hill and is open for breakfast, lunch and dinner. Featuring healthy choice veggie comfort foods such as the signature “Farmacy Burger” and plant-based ice cream sundaes, the menu is inspired by dishes from around the globe. With a large bar and cosy booths, it’s a place for those passionate about taste, provenance and nourishing recipes that are good for the body and for the earth.