One of the mainstays of Mexican (and indeed Californian) cuisine is guacamole, starring the sinfully rich flavour of avocado set off by chilli, tomato, lime and coriander. It is served as a dip, and as a stuffing for tacos, burritos and quesadillas. It is very quick and easy to make (in fact the most difficult[Read More]
Shakshuka
Eggs for breakfast is a genuinely global phenomenon and there is a dazzling array of recipes from around the world using them. This one is from North Africa (versions of it are popular throughout the Middle East), and the other main ingredient apart from egg is tomato. Various veggies can be added depending on which[Read More]
English Beef Shin Stew
A classic and traditional English beef stew includes a surprising collection of spice, although they are aromatics rather than fiery examples. This recipe uses shin beef, which lends itself so well to slow cooking either in the oven or on top of the stove, and is spiced with ginger, allspice, coriander and orange zest. The[Read More]
Moroccan Chickpea & Veg Stew
One of our great food memories is Couscous Royale in Paris – a collection of meats including merguez, chicken and lamb meatballs are the centrepiece of this delicious feast, but perhaps our favourite bit has always been the veggie stew that goes with it. Carrot, turnip and chickpeas slowly simmered in a spicy broth which[Read More]
Albondigas
The meatball is available on pretty much every tapas menu in Spain, but the quality varies enormously – this version is one we enjoyed in Jerez de la Frontera, and is different first because the size of the meatball is, well, big, and second because it is just totally delicious. It is hearty enough to[Read More]
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