A Tale Of Two Tagines

“It was the best of times, it was the worst of times … it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair.” (Charles Dickens, A Tale of Two Cities.)

Image of our two tagines

This is a tale of two tagines. A tagine, of course, can be either a particular sort of Moroccan stew (for want of a better word) or the dish it is cooked in. Continue reading

Stuffed Breast of Lamb Middle Eastern-Style

Image of sliced, stuffed breast of lambBreast of lamb, sometimes sold as lamb belly, is one of those cuts that are as cheap as chips but can be off-puttingly greasy and chewy if it’s not cooked right.

I’m probably not selling it to you very well, but like most economical cuts of meat it can be very good if you give it a long, slow cooking.

This is a lovely way to use it, full of fruity flavours that cut through any fattiness and North African spices that warm the cockles of your heart on a damp autumn day. Continue reading

Sticky Roast Quail

Image of Kings Cross from the air

Picture courtesy of Network Rail

The other day I had lunch with an old friend in the revitalised Kings Cross area of London, at the excellent Caravan restaurant.

I think it’s an example of what I heard described on BBC Radio 4’s Food Programme as “The Ottolenghi Effect” … Continue reading

Chicken With Sumac, Za’atar and Lemon

I have a habit of tweaking recipes and occasionally completely reinventing them as I go along. Sometimes it’s because I don’t have exactly the right ingredients to hand but if I’m honest, it’s pathological. It’s an affliction, I just can’t help myself.

But once in a while a recipe comes along that I don’t change.  This is one such.  You can’t improve on perfection, right? Continue reading