Pomegranate Recipes

In season until February, this ruby red fruit adds the perfect scattered sparkle to hot and cold dishes. Try it with our favourite chef recipes.

1 Katy Beskow’s Sweet Jacket Potatoes With Yoghurt, Pomegranate, And Toasted Walnuts


Little beats an oven-baked jacket potato. That savoury–sweet taste is a true home comfort, however, there are times when you need that comfort in a hurry. This vegan recipe swaps the oven for the microwave, brushing the potato skins with a little olive oil to help crisp them up. Load with yoghurt, pomegranate, and walnuts for the ultimate tasty finish.

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2 Kirsten Jenkin’s Yoghurt, Walnut And Pomegranate Pie


Easy on the eye and just as tasty to eat – tuck into this crunchy yoghurt, walnut and pomegranate pie for a filling treat.

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3 Caravan’s Spiced Roasted Cauliflower, Harissa & Pomegranate Yoghurt

Spiced Roasted Cauliflower, Harissa, Pomegranate Yoghurt

Roasting cauliflower is Caravan‘s favourite way to cook this amazingly versatile vegetable. It looks simply beautiful on a plate with the edges a little charred and crispy. It’s also a brilliant vehicle for flavour and the spiced oil infiltrates every nook and cranny of the mouth.

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4 Peter Gordon Millet, Roast Veggies, Pietro’s Egg & Pomegranate Salad


Millet is a quick-cooking, gluten-free grain. Like quinoa, it’s great added to salads almost as a bulking agent rather than as the main attraction. Try this delectable salad for a filling seasonal dinner.

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5 Claire Clark’s Chocolate Pomegranate Cake


Pomegranates are grown throughout Israel and are used in many different dishes, including cakes such as this. The chocolate is in the icing rather than the cake itself, making for a great contrast of chocolate and spice. Serve with creme fraiche or Greek yoghurt as a dessert.

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6 Dana Elemara’s Pomegranate Superfood Salad 


 This tempting salad combines pomegranate and argan oil with toasted hazelnuts, sweetly earthy roasted beetroot, and salty-creamy feta for a brilliantly-balanced superfood salad.

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7 Peter Gordon’s Butternut Squash With Pomegranate, Coconut, Radicchio, Endive And Feta

Butternet Squash page 113 (4)

Peter Gordon shares the sumptuous secret to a hearty roasted squash delight.

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8 Rukmini Iyer’s Slow-Cooked Filo Chicken Pie

These chicken thighs, slow-cooked in pomegranate molasses until it falls apart like pulled pork, make a wonderfully rich pie filling. Any leftover chicken filling is also fantastic warmed up in tortillas with sour cream for emergency late night snacking

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9 Anthea Cheng’s Vegan Cinnamon Doughnuts


These raw vegan cinnamon doughnuts from Anthea Cheng’s Rainbow Nourishments blog are not only beautiful, they’re utterly delicious. Made with a mixture of pomegranate, buckwheat, oats, desiccated coconut and dates, they’re ideal for a sin-free treat.

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