BERBERE SPICE MIX
This berbere recipe can be used in countless Ethiopian and Eritrean dishes, and is very much a cornerstone ingredient in these cuisines. It adds a heady depth of flavour to … Continue Reading →
Author: Sheila Wilton
ROASTED CHICKEN WITH CLEMENTINES AND ARAK
Here’s another recipe from Yotam Ottolenghi This is one of those dishes that just goes off in a new direction for most of us…fennel, clementines, anise liqueur and thyme is … Continue Reading →
BULGUR AND BROAD BEAN SALAD
A light salad with plenty of green vegetables, a chilli lime dressing, fresh mint We’ve used vibrant broad beans to add a vibrant splash of colour. Fresh, light and full … Continue Reading →
GREENS AND CHERMOULA POTATO PIE
This rustic star is sure to take centre stage at your table. With paper-thin slices of potato, spoonfuls of spicy chermoula and a flaky base, Yotam Ottolenghi has given us … Continue Reading →
Daube provençale
Daube is a classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan. A traditional … Continue Reading →
CREAMY POLENTA WITH MUSHROOMS
A comforting dish from Claudia Roden (currently our favourite book) that’s perfect for the colder months, this recipe features meaty mixed mushrooms and a delicious cheesy polenta base. INGREDIENTS Serves … Continue Reading →
CHICKEN TRAY BAKE WITH BOILED LEMONS
This aromatic chicken tray bake from Claudia Roden is packed with olives and boiled lemons. It’s a brightly flavoured dish and very saucy especially good served with creamed potatoes. Quoting … Continue Reading →
SCANDI SMOKED SALMON
Try a Scandinavian approach to smoked salmon by adding dill, horseradish, lemon and red onion. the subtle oak-smoked salmon and herby dill add a beautiful contrast for a well-balanced dish. … Continue Reading →