Named after the traditionally earthenware pot in which it is cooked, this lamb tagine with baby carrots is full of aromatic spice and flavour, and the meat is succulent and tender from the long cooking process.
Ceviche is a centuries-old Latin American dish using citrus juice to 'cook' seafood. We used kingfish fillets in our recipe, but you can use whatever you prefer. Just be certain to buy the freshest sashimi grade fish you can find.
This humble vegetable gets an undeserved bad rap in our view. We think these delicious brussels sprouts with crispy pancetta deserve a place on your Christmas table, right next to the duck fat roasted potato.
Don't be put off by the amount of garlic in this recipe. It infuses the chicken with a wonderful, yet not overpowering flavour. You can always discard it after cooking, if you don't want the full garlic experience!