Competitions
Cinnamon
Lily’s Fairtrade Bacon and Banana Cakes
These bacon and banana cakes are so tasty that you’ll want to bake them all year round, but I think they taste even better during Fairtrade Fortnight!
Choosing Fairtrade over regular versions makes a massive difference to the lives of developing world farmers and their families!
Moroccan vegetable tagine
My recipe for Moroccan lamb tagine has proven to be pretty popular, but it wasn’t suitable for vegetarians. In a quest to get an extra intake of vegetables and spice to keep a cold away I’ve built on it and created a vegetable version.
This recipe has chickpeas and potatoes instead of meat and turned out [...]
Slow roasted lamb shoulder with Moroccan-inspired rub
A recipe for slow roasted lamb with a spiced orange rub. Ideal to warm you up in the cold months. Slow cooking the lamb means it’ll fall off the bone and the delicious smell will fill your house.
Mulled wine
Well, ‘tis the season and all that! A winter favourite, guaranteed to put you in a festive mood. Just double or treble the quantities below if you’ve got loads of guests who need warming up.
Chicken Pasanda
For my last recipe celebrating National Curry Week, and also to use up a little more of the Total Greek Yoghurt I’ve been sent, I’m treating you to a Chicken Pasanda. This is the curry that I always used to order when eating out at a restaurant. I just love the creaminess and nutty flavour of the sauce – the Total yoghurt is thick, tasty and full fat, so ideal for this.
There are a lot of ingredients and the method is long, but as they say no pain no gain! Give it a go, I think you’ll like it!
Chicken Korma
It’s National Curry Week so what better way to celebrate than share my recipe for one of the most loved curries there is? Chicken Korma has a nice deep spicy flavour, but because of the yoghurt tends to be nice and mild which is probably why it’s loved so much – you could of course add more chilli!
Grannie Messenger’s Mincemeat
Family Christmas’s always meant home made mincemeat and stirring to make a wish. The great day was 23rd October for both the pudding and the mincemeat. This is my grandmother’s recipe and possibly her mother and grandmother’s before her. As the luxury mincemeats now include cherries, that is an optional extra that I have indulged in.
Potato & Pea Curry
As Curry Week approaches, I thought I’d put up a recipe that a friend gave me. I really love this curry and the great thing about it is you can eat it as a vegetarian choice or add meat to it if you want. We’ve added chicken and bacon and it still tastes great!
Poached Pears in red wine and Madeira
A purchase of pears, large and firm, started me off on a search for a new recipe and my limited stock of booze dictated the combination of wine and madeira. They look and taste delicious as they take on the colour and subtle taste of the wines and spices.
Moroccan lamb tagine
There’s not many things better than a Moroccan lamb tagine – deep spicy flavour, with melt in mouth lamb and a rich thick sauce.
