A classic South African recipe which is good served with a Tomato and Onion Salad. Any leftover filling will be even more delicious the next day served with rice or salad. It’s from Nokx Majozi and I found it in ” Chefs at Home” . The book was written to support Hospitality Action during Lockdowns in 2020 and 2021, and contains recipes from UK based chefs.
A seasonal Middle Eastern recipe which I found in Delicious magazine. The lamb, onions and herbs can be cooked in advance and frozen, but its best to cook and add the rhubarb when you are ready to serve.