I adore Moroccan chermoula and first started making paste after trying it at The Engine Room, it’s now often my go to marinade for chicken and lamb. Last Friday I entertained a beautiful bunch of gals who’d won my dining competition. We had loads of…
The citrus notes of sumac and mandarin beautifully complement the rich lamb. This may look like lots of ingredients but once you’ve built and pantry full of aromatic spices, you’ll use them time and time again. One of my food heroes is Yotam Ottolenghi, I…