Autumn is by far my favourite season. It has sprinklings of beautiful soft rain, gives us perfect mild sunshine & the trees start dotting the garden floor with all their magnificently, fiery leaves. There's also soup. Comforting, thick, delicious soup (which is ALWAYS an excuse for warm, crusty bread). This recipe is very simple, but packs a huge, green health-punch while maintaining the reassuring embrace that a good soup should.
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Aromatic Moroccan Lamb with Roast Root Veg, Nutty Hummus & Crunchy, Chilli Chickpeas
Nothing says "Sunday lunch" quite like roast lamb. Instead of the traditional rosemary, garlic & lemon combination I decided to lean towards the warmer Moroccan flavours to ensure my lamb paired perfectly with the nutty hummus I have been craving. The sweetness of the meat couples perfectly with the honeyed flavours of exotic spice; cumin, clove, star anise, cinnamon, coriander seed, all spice, ground ginger, black peppercorns, fresh rosemary and lemon zest were all ground into a fragrant pulp. The lamb was coated in olive oil and rubbed with the spice mix. I then poured a glut of beautiful, raw honey all over the leg, squeezed two juicy lemons over it and popped it into a very hot oven.
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