This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.
This deliciously fragrant and warming Italian soup combines zucchini flowers and sweet peas to create a brilliant vegetarian meal. Serve topped with a crumbly pangrattato for a restaurant quality dish at home.
Not suitable to freeze. If you have one, try using a mandoline to cut the potatoes into paper-thin slices, otherwise, use a very sharp knife. We used a merlot-style wine in this recipe. Note