MONKVALLEY: Food, memories and life in the Loire Valley: France
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 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 →
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 →
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 →
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 →
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 →
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 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 →