What to cook this week
Rumman restaurants and delis
Visit our restaurants and delis to experience the joy, abundance and flavours of Rumman
Recipe collections and stories
Pantry
The spices, pastes and pickles behind our food, and how to cook with them at home.
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The Rumman Pantry A–Z
CardamomFloral, warm, quietly brilliant in coffee and cream.C
ChickpeasCrisp them, mash them, stew them. Endlessly useful.C
ChilliFresh, flaked or in butter: heat with a point of view.C
FetaSalty, crumbly, best baked until it slumps.F
LemonCharred, zested or squeezed. The last word on most plates.L
Lime leafBright and citrusy, the backbone of a good curry.L
PomegranateOur namesake. Jewels on top, molasses in the pan.P
Rose waterA few drops only: perfume for creams and fruit.R
SumacSour, crimson, wonderful on everything from eggs to onions.S
TahiniThe nutty backbone of half our dressings.T
Za'atarThyme, sesame and sumac. A pinch of magic dust.Z