KEBDA MCHERMLA (Lambs Liver tagine))
The sliced liver is marinated in Moroccan spices: cumin and paprika. Then served with caramelized onions. Serve on a bed of mashed potatoes (Puré de Batata) Perfect match INGREDIENTS Serves … Continue Reading →
Category: MAINS
CODA ALLA VACCINARA (Oxtail Braised With Celery)
Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and … Continue Reading →
CASSOULET
Raymond Blanc’s cassoulet is rich and warming. This classic French casserole sees confit duck, white beans, pork and sausages slowly cooked in a flavourful sauce INGREDIENTS Serve 4 – 6 … Continue Reading →
RABBIT CONFIT
Rabbit confit makes use of the classic technique of slowly simmering the meat in oil until cooked through and incredibly tender. A mix of shallots, garlic, rosemary, cardamom, star anise, … Continue Reading →
MACARONI CHEESE
Add some serious crunch to your next Macaroni Cheese with this recipe from Nadiya Hussain. Liberally coated with the bright orange, crunchy cheese puffs The extra cheesiness and … Continue Reading →
SWEET AND SOUR PRAWNS
This simple meal from Nadiya Hussain combines crispy prawns with a tangy tinned pineapple and ketchup sauce. Packed with sweet vegetables, pineapple, cashews and crispy prawns, it’s perfect with noodles, … Continue Reading →
CRABSTICK PAKORAS
Nadiya Hussain’s twist on a Louisiana po boy combines chilli, spices and crab sticks in a fluffy roll, and is served with a tart apple sauce. We substituted Sheilas … Continue Reading →
6 HOUR SLOW-ROASTED PORK SHOULDER
This next-level Sunday roast is well worth the wait.”This melt-in-the-mouth main course is slow-cooked for several hours, making it ideal for a Christmas Day feast. Just try to … Continue Reading →