A delicious, mild fish curry of Middle Easter origin that uses one of our favourite spice blends - Baharat. Not overly complicated which always gets a thumbs up from us! Original recipe by Atul Kochhar, so you are in safe hands.
Given a long, slow cook, and smothered in pungent spices, the underrated shoulder of lamb offers up tender, moist, fall off the bone, well flavoured meat that will melt in your mouth.
This fish curry is another fine example of the cooking in the Gulf states. I have borrowed the recipe from The Complete Middle East Cookbook by Tess Mallos although I would argue it is very similar to one by Atu Kochhar too.
As we say farewell to summer here is an autumnal dish to warm the bones and belly.This Emarati stew is at once a familiar but quite delightful take on what I always thought to be a very olde English affair.
A very easy but flavoursome dish from the middle east. This version of Tabbouleh is based on Yottam Ottolenghi's version in his book Jerusalem.
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