Type: Meat
Seared duck breasts with blood orange and star anise
The ruby red of the blood oranges looks great here but don’t worry if you can’t get any: they are only in…
Roast chicken with sumac, za’atar and lemon
So popular are these two recipes that we could, in tribute to Simon Hopkinson’s classic book, re-title our book ‘Roast Chicken and…
Roast chicken and three-rice salad
This follows hot on the heels of the previous two recipes for chicken in terms of being a readers’ favourite. it’s a…
Turkey and sweetcorn meatballs with roasted pepper sauce
We like to double or treble the red pepper sauce here and freeze for future use. it’s great with fried tofu, panfried…
Marinated turkey breast with cumin, coriander and white wine
The run-up to Thanksgiving and Christmas is always a really fun time in our bakery, with the ovens taken up overnight with…
Barbecued quail with mograbiah salad
This is a dish that looks complicated – a little intimidating, even – with all the various components, but is, in fact,…
Beef and lamb meatballs baked in tahini
It’s pretty much impossible for things not to taste great when they are baked in (or drizzled or spread with) tahini. it’s…
Harissa-marinated chicken with red grapefruit salad
This version of harissa – the Tunisian chilli paste – is slightly fruitier than others due to the addition of a whole…