I couldn’t find any boneless chicken breasts with the skin on so I used breasts still on the bone. I cooked them for a 45 mins and they were delicious. Gluten-free and really easy to make. The nut stuffing was just gorgeous and perfect with salad. Ingredients 120ml of chicken stock Pinch of saffron thread, lightly crushed… Continue reading Stuffed Chicken with Nuts

These rolls were lovely and crispy but I think my filling was a little to moist. Maybe next time I will try a half sweet potato and potato mix. Ingredients 2 sweet potatoes Juice of 1 lime ¼ tsp. of ground sumac ½ tsp. of clear honey 2 tbsps. of chopped fresh coriander 275g of… Continue reading Sweet Potato and Sumac Filo Rolls

I love to cook with freekah as it takes on whatever flavours you pair with really well. This recipe is fantastic for using up store cupboard ingredients like capers or gerkins. Omit the crispy onions if you feel they are too much fuss but they are worth it in the end. Ingredients 350g of freekah… Continue reading Sea Bass fillets with Freekeh and Crispy Onions

We made these lamb burgers a few weeks ago and they were delicious. I made only 4 and not 8 as the recipe suggests. Dress them up however you like. Omit or swap flour to make them gluten-free. Ingredients 500g of minced lamb 1 onion, grated 3 tbsps. of breadcrumbs 2 tbsps. of plain flour… Continue reading Lamb Burger

The Lebanese potato side dish known as batata harra is quite similar to Spanish pastas bravas. Gluten-free, vegan and a sinch to make. This recipe is spot on but frying time may take up to 20 minutes. I used new potatoes and they were perfect. Ingredients 3 potatoes, cut into 2cm cubes 1 tsp. of… Continue reading Batata Harra

This recipe could not be easier. I left the wings to marinade overnight and they needed an extra 15 mins but I think I need a new oven.. 🙁 …We’ll definitely be eating these lots of the coming months. Ingredients 1kg of chicken wings 4 tbsps. of olive oil 4 garlic cloves, crushed 1 tsp.… Continue reading Chicken Wings in Garlic

More of a Pan de Higo (Spanish fig and almond cake) than a jam but delicious none the less. A perfect pairing for any cheese board. If you’d like a more jam like consistency maybe double or tripple the amount of water below. I had no lemon leaves so used sweet geranium instead. Gluten-free and… Continue reading Fig Jam

This recipe requires a boned left of lamb so ask your butcher to remove the bone for you if you are reluctant to give it ago yourself. I’d recommend trying it yourself as it isn’t difficult and there are some really helpful and easy Youtube videos to guide you. The stuffing was delicious and not… Continue reading Leg of Lamb stuffed with Apricots

Fennel seeds seem to be my go to ingredient of the moment and I’m adding them to everything from my eggs to roast tomatoes. The fennel in this dish is not too overpowering if you’re not a massive fan. The combination of toasted walnuts and honey brings a simple dish of rice and lamb chops… Continue reading Lamb with Saffron, Rice and Walnuts

Dukkah is a nut and seed blend originating in Egypt and Mitzl’s Mezze have 8 different varieties, both sweet and savoury. Our garlic dukkah is clearly the nation’s favourite variety. On a recent trip to Georgia I discovered this wonderful sauce made from walnuts. It’s so moreish and goes with everything. It’s particularly good as… Continue reading Garlic Dukkah Potato Wedges with a Walnut Sauce