Moroccan makfoul 


Albanian baked lamb with rice (Tavë kosi)


Moroccan lamb and apricot tagine with bulgar and feta side dish

 Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the Tagine dish and place on a gas diffuser and simmer for 2hr.
Pine nuts and almond flakes 

* Add preserved lemon and Kalamata olives

* I, give it another 30 mins more until tender. When ready, leave it to rest so it’s not piping hot, then serve scattered with pomegranate and herbs, serve with Bulgar salad 

* 1/2 cup bulgar wheat mixed into 1cup boiling water leave for 20 mins and drain

* Mix olive oil , feta, dill and mint and flesh from lemon mix with bulgar add 1/2 cup chopped cherry vine tomato

* 2 tbsp olive 

* 300g lean diced lamb

* 1 onion roughly chopped

* 1 large carrot quartered lengthways and cut into chunks

* 2 garlic cloves, finely chopped

* 2 tbsp ras-el-hanout spice mix

* 200g can chopped tomato

* 200g can chickpea, rinsed and drained

* 100g dried apricot

* 1 tbsp pine nuts

* 1/2 tbsp almond flakes

* 1 preserved lemon

* Kalamata olives

* 300ml chicken stock

 1/2 cup bulgar wheat

1/2 cup feta



2tbsp olive oil

2tbsp red wine vinegar

1/2 preserved lemon 

1/2 cup cherry vine tomatoes 


Salmon roulade


Cambodian beef stir fry with tuk trey peanut sesame dressing 


Cambodian chicken curry

Very creamy sauce served with jasmine rice and Vietnamese asparagus with peanuts

Cambodian chicken curry

First step is to dry roast the fennel and coriander seeds. Then grind them in a pestle 

Iranian tahdig and tzatziki 


Southend paella 

Scallops and prawns and cockles


Steak ratatouille with harissa paste and rose petals