A World of Flavour: Lamb

World of food: Lamb

When cooked well, lamb is an incredibly versatile meat. Cooked hot and fast it offers crisp, charred fat without, tender pink meat within. Or roasted slowly until moist and falling apart. It is also able to soak up a diverse range of flavours, making it a culinary gem in our book. So in this blog we’ve decided to take a trip around the globe to truly explore this wonderful meat in all it’s glory.

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The one ingredient you should have in your fridge this Christmas

Italian pasta with seafood and herbs

The festive season is coming up which means that demand for key real estate in your fridge and kitchen cupboards is rising higher than a cake with too much baking powder in it.

You’ll need to think carefully and give priority to certain ingredients based on flavour versatility, size of jar, and outright deliciousness. Brandy butter and various chutneys and jellies will be begging for refrigeration upon opening requiring you to re-house the pickled onions from your last fondue night (how long ago was that?!) and make room for some seasonal must-haves.

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Why you don’t need to omit a key ingredient from your Tagine anymore

Preserved Lemons Salted Like In Morocco

On evenings when we feel motivated, we’ll often decide to open one of our many recipes books and try to make something exotic and exciting. We flick through, looking at lots of colourful pictures and we scan ingredient lists ticking off what we have until we find something unusual that sounds too hard to acquire, we dismiss it and open up the drawer of take-out menus again. Continue reading “Why you don’t need to omit a key ingredient from your Tagine anymore”