CULLEN SKINK
Cullen skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town … Continue Reading →
Author: Sheila Wilton
PUMKIN SPICE MIX
It’s pumpkin season. I love everything pumpkin! This spice mix is so easy. INGREDIENTS 3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg 1 ½ teaspoons ground allspice … Continue Reading →
ONION PUREE
And an onion puree a recipe recommended by Nigel. It was a Revelation: creamy and silky with a very delicate flavour. INGREDIENTS 1 tablespoon Olive Oil 1 k white onions … Continue Reading →
POMMES DE TERRE SARLADAISES
Pommes de Terre Sarladaises is an iconic French potato dish made of only three ingredients: potatoes, garlic, and fat. They are an absolute treat, with the nutty, velvety richness of … Continue Reading →
CHICKEN WRAPS INSPIRED BY THE FLAVOURS OF PALESTINIAN MUSAKHAN
Musakhan is a classic Palestinian chicken dish, with a wonderful combination of tart sumac and gently sweet onions. This sumac chicken is easy to prepare, comforting and delicious! INGREDIENTS … Continue Reading →
BERBERE SPICED CHICKEN CARROTS AND CHICKPEAS,
Berbere is an Ethiopian spice blend with a fair kick, (so, use less if you don’t like heat). This is a complete meal in a tray, but you … Continue Reading →
ZA’ATAR SALMON WITH TAHINI
Smooth, nutty tahini is perfectly paired with za’atar-crusted salmon in this quick and easy dish from the Ottolenghi Test Kitchen team. I like the creamy, runny, nutty tahini. Remember some … Continue Reading →
BAKED ORZO PUTTANESCA
According to yotam ottolenghi the inspiration for this is a tuna melt. It is a great way to use up tins, jars and bits of herbs and cheese that … Continue Reading →