Lamb & Orange Khoresh | Crazy Water, Pickled Lemons

I know, I didn’t know what a Khoresh was either. Turns out it’s a Persian Stew.

A dish containing a large amount of herbs and fruit, Diana Henry tells us in the intro that the Persians ‘think of them as ‘sauces’ to dress big bowls of plain white rice’.

It’s a very orange-heavy recipe: 3 oranges (using both the peel and the flesh), 275ml orange juice and finally 10ml orange flower water. As with all the recipes I’ve made so far from Crazy Water, Pickled Lemons, this was going to be a new flavour combination for melamb and orange, hmm. Continue reading

My Top 10 Finds | Farm Shop & Deli Show NEC 2015

 

This week the NEC was taken over by over 400 independent food producers for the Farm Shop & Deli Show.  I went along to see what was new, and just what was god damn tasty: here’s what I found…. Continue reading

Spiced Chicken on Melting Onions with Preserved Lemon | Crazy Water, Pickled Lemons

Many people have tried, and failed, to convince me to eat an olive.

To all you olive lovers out there, you’re probably shouting at me right now: I know, I know, they’re ‘delicious’. Hmm.

When a recipe requires olives, I just leave them out. Much to the dismay of my husband who is definitely in the olives-are-the-best-thing-since-sliced-bread club.  When I told him that this would be the next recipe that I would cook as part of the Book Club, the first thing he said to me was “you are going to have to actually eat an olive to review it properly you know”. I knew he was right, and to be honest it was one of the reasons why I chose it. I needed to face my fear! And to be quite honest, just hurry up and get over it. Continue reading