I always like to have some preserved lemons in my store cupboard as they are so useful in so many dishes. Great for stews, soups, livening up a salad or zinging up rice or couscous! Fabulous for Moroccan style lamb dishes.
They are very simple to make but you need to store them for at least a month before you use them. To use them simply take out a wedge, rinse off any excess salt and chop into the dish. For stews etc. add the chopped preserved lemon half an hour before the end of the cooking time.
A colourful, tangy dip, perfect with lovely homemade bread and vegetable sticks!
This is a fantastic soup for warming you up on a cold winter’s day!
Homemade sausage rolls are in a class of their own. I have long since given up making my own puff pastry unless it’s a special occasion. It’s so straightforward.
This is a lovely recipe, and the boys’ favourite with lamb. The leftovers reheat really well too.
A tremendously satisfying curry, and so easy you can make it on a week night for a quick and tasty supper.