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This recipe can be made into large cakes to be served as a main course, or smaller cakes to be served as finger food. Either way they are delicious. The cooking time will vary depending on the size of the cakes.
Lamb shanks are always a favourite. They are really simple to prepare and if cooked slowly will be succulent and tender. Ras-el-hanout is a traditional Moroccan spice.
This tart has a strong vanilla flavour that works well with berries. You can, however, make this tart with just about any fresh, soft fruit. If you can find them, try making it with old fashioned, tart gooseberries.
This is a hearty winter soup that is also very nicely accompanied with some home made bread. By blending only half of the soup you can achieve a really nice texture.
Quinoa is considered a complete protein by many dieticians, it contains all the essential amino acids and is higher in unsaturated fats (the good ones!!) and lower in carbohydrates than most other grains.