A Moroccan tagine of root vegetables and chickpeas flavoured with preserved lemons, prunes, apricots, and olives. This deliciously fruity, m’qualli stew would traditionally be served with Moroccan bread (khobz) but here I serve it with pomegranate bejewelled couscous. Vegetable Tagine 8-18 Oct 2022 Vegetable Tagine A Moroccan tagine of root vegetables and chickpeas flavoured with…
An umami-rich vegetarian version of the IKEA classsic. Plant-based Swedish meatballs made with chickpeas, mushrooms and love. You can prepare them in advance for a quick and healthy weekday supper. Swedish Meatballs 6 – 17 Oct 2022 Swedish Meatballs An umami-rich vegetarian version of the IKEA classsic. Plant-based Swedish meatballs made with chickpeas, mushrooms and…
Boeuf Bourguignon with Sourdough Dumplings We don’t eat meat that often. But when we do, we check its provenance: Was it grass fed? What size heard?.. . Boeuf bourguignon is the king of stews and deserves to be treated so: when buying the wine for your boeuf bourguignon, do as Keith Floyd did, only use…
Rabbit Stew with Dumplings Here in Spain, rabbit is eaten far more often that back in old Blighty: from the traditional paella to conejo al ajillo. If you don’t want to eat rabbit you can use chicken – but it’s better with bunny. Serves 4 about 300g deboned rabbit thighs Olive Oil 1 onion, chopped 3…
Baked Potatoes with Tonnato Sauce Spuds you will definitely like. Baked sweet and regular potatoes served with a creamy tonnato sauce and topped with a perfectly poached egg. Tonnato is an Italian sauce, from the Piedmontese region, that was originally served with veal. I much prefer this potato based surf & turf version to the…