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…
Recipe This juicy, fall-apart, slow-cooked pork, coated in hearty Italian flavours of tomato, garlic and herbs is sure to impress at your next dinner. It’s surprisingly easy and the magic actually happens when you leave the kitchen! Tumbled atop of this soft, creamy polenta reminds…
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…