Moroccan slow cooked shoulder of lamb
Ingredients 1 Shoulder of lamb (around 1.5kg) 4 tbsp Moroccan tagine-style paste Juice of 1/2 fresh lemon 200ml white wine 2 onions knob of butter 1 tbsp olive oil 1 tin chickpeas 250g baby

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INGREDIENTS 1 Onion, chopped 2tbsp sunflower oil 2cm piece root ginger 1 level tsp ground allspice 1 level tsp ground coriander 1 level tsp hot chilli powder 600g sweet potatoes, peeled 500

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INGREDIENTS 400g Rhubarb (trimmed weight) cleaned and cut in pieces 2cm in size 150g Caster sugar 200g Ginger nut biscuits 75g Butter 500g Soft cheese 2 Large eggs 200g Greek style yogurt wit

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Moroccan slow cooked shoulder of lamb
Ingredients 1 Shoulder of lamb (around 1.5kg) 4 tbsp Moroccan tagine-style paste Juice of 1/2 fresh lemon 200ml white wine 2 onions knob of butter 1 tbsp olive oil 1 tin chickpeas 250g baby

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Caribbean curry
INGREDIENTS 1 Onion, chopped 2tbsp sunflower oil 2cm piece root ginger 1 level tsp ground allspice 1 level tsp ground coriander 1 level tsp hot chilli powder 600g sweet potatoes, peeled 500

Rhubarb Cheesecake
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