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 ...

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 ...

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 ...

Effectively an Irish stew but I didn’t want to offend anyone by changing the recipe slightly to be as simple as possible using the good old bare bones of this classic, tasty stew Serves 6-8 1.5 litres ...