Many countries in eastern parts of Europe all seem to have stumbled onto the idea that vegetables are great when stuffed with meat. The Greeks to the Hungarians all have their take but my favourite is turkish "Karniyarik". It is served perfectly with turkish rice, a buttery and rich pilaf. This is a dish where … Continue reading No.97 Turkish Stuffed Aubergine“Karniyarik”
This recipe was originally a wild idea I had where I looked at my spice cupboard, which to my wife's despair must have over 25 spices and herbs, and thought how many of these can I use. I've named after the legendary Silk Road which transported to Europe the treasures of China and India via … Continue reading No.69 Silk Road Roasted Lamb Shoulder
Mince and tatties is a Scottish staple and in India they seem to have their equivalent in keema. Keema is minced lamb cooked in spices and almost looks like what you would expect at your grand mother’s table. You can use turkey mince too, but lamb mince makes it more hardy and gives the needed … Continue reading No.52 Keema
