A quick recipe for a dry lamb curry from Nigel Slater. Serve with warm naan.
This tagine is a speciality of Marrakesh
This is an easy dish to prepare which originates in Fes.
A Kashmiri recipe for mushrooms from ” A Taste of India” by Madhur Jaffrey.
A recipe from one of the Riverford cookbooks to serve with couscous, rice or bulghar and garnish with green olives or toasted flaked olives. For non vegans yoghurt also goes well with this.
A favourite recipe from Claudia Roden’s “The Cooking of the Middle East”.
