The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...

This kawarma (or lamb) topping is served atop Yottam Ottolenghi’s Basic Hummus with lemon sauce, and garnished with cooked chickpeas, chopped flat-leaf parsley and toasted pine nuts. Kawarma: 10½ ...

Get to love fibre-packed chickpeas (I like to slip them into salads and stews) to help you feel fuller for longer and to be kind to your gut microbes, so they in turn can help your brain. Butternut ...

800g lamb neck fillet 3 onions 150g pearl barley sea salt and black pepper 1 sprig rosemary ideally wrapped in muslin 1.2 litres chicken stock 500g chantenay carrots 400g small waxy potatoes coarsely ...