If you've never griddled Baby Gem Lettuce before then you have no idea what you are missing... and this is the time to try it! It's so simple to do, almost fool proof as long as you don't walk away to watch the World Cup (I'm supporting France in our family sweepstakes by the way). Cooking baby gem transforms it from a little crunchy salad package to a softer almost vegetable like comfort food and literally takes minutes to do.Read more
These are easily one of my family’s favourites from all of Ottolenghi’s recipe books. They are so easy to make… and eat! I also love that you can pre-make the sauce and Koftas and leave them in the fridge until they are ready to use, making dinner time cooking super fast!Read more
If I’m cooking Middle-Eastern inspired food I obviously had to include a hummus recipe, but choosing one was a tough call. Anyway, I settled the Hummus Kawarma with a lemon sauce from Yotam’s “Jerusalem” cookbook. This recipe made the cut because not only does it give you a fantastic basic hummus recipe but it elevates it even further with the additional topping of spiced lamb and an unusual, zingy lemon sauce. It’s more of a lemon water than a sauce to be truthful though!Read more
Scotch pies can be the ultimate hot fast-food, eaten easily in the hand by themselves, or as a meal. They are a simply flavoured, hand-sized pie made with a strong hot-water pastry and filled with minced lamb and onion.
Their lids are designed to be lower than the top of the pie to allow gravy, the traditional accompaniment, to be poured into the steam hole of the pie and lap into the hollow. The pastry lip then keeps the gravy in place. [Yum!] As well as gravy you can also top the pies with mashed potato and peas.Read more
It’s been a long time since I last updated, but not without reason… I have moved yet again, this time from Miami back to my hometown Derry in Northern Ireland...Read more
My husband created this recipe many years ago in Jamaica to use up our leftover roast lamb from the Sunday dinner. I love lamb but I don’t like the cold leftovers so he ingeniously invented this wonderful curry just to please me...Read more