[col type=”one-fourth”] Preparation time 30 mins to 1 hour [/col] [col type=”one-fourth”] Cooking time 10 to 30 mins [/col] [col type=”one-fourth”] Serves Serves 4 [/col] [col type=”one-fourth last”] [/col] By Saliha Mahmood-Ahmed From Saturday Kitchen[row] …
[col type=”three-fourth”] Tender lamb chops are home-smoked and served with a bulgur wheat salad packed with fruits, nuts and herbs. Ingredients few handfuls of hay 50ml/2fl oz vegetable oil 4 sprigs rosemary 1 garlic bulb, …
[col type=”three-fourth”] Jame Martin works his magic on these lamb chops brushing them with oil-dipped rosemary. Served with spicy tabbouleh. Ingredients For the tabbouleh 175g/6oz bulgur wheat 700ml/1¼ pints chicken stock, warmed 2 chipotle dried …
[col type=”three-fourth”] Take your time for a deliciously different slow-cooked recipe of stewed octopus. Ingredients For the stewed octopus 1kg/2lb 4oz octopus, cleaned, cut into 5cm/2in pieces 1 lemon, zest and juice only 3 garlic …
[col type=”three-fourth”] This exotic one-pot is the perfect mixture of sweet and spicy. Serve it with a herby tabbouleh for a filling family supper. Ingredients For the chicken and lemon tagine 50g/2oz butter 1 medium …
[col type=”three-fourth”] This warming spicy stew is ready in 30 minutes – great for family dinners and feeding friends. Replace the bulgur wheat with couscous if you don’t have time to soak it overnight. Ingredients …
