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  • Birria Tacos by Barry Horne

    Birria Tacos by Barry Horne

    (serves 4)


    For the stew:

    1kg grass-fed beef chuck (in large chunks)

    100g chipotle in adobo 

    2 onions (diced chunky)

    2-3 garlic cloves

    2-3 tomatoes (diced chunky)

    1 stick of cinnamon

    1ltr beef stock

    1tsp ground cumin

    salt and pepper

    vegetable oil 

    For the tacos:

    12 fresh corn tortillas

    1 red onion (finely diced)

    10g coriander (chopped)

    2-3 limes

    200g cheese (like a mozzarella or Oaxacan Cheese if you can get it)


    Start the stew by getting a large pot on a medium high heat and adding a small amount of vegetable oil. Season the beef well and sear in batches until nicely coloured. Remove the beef and add the diced onion and garlic the pot and cook for 3-4 mins to get a small amount of colour. Add the tomatoes, cinnamon, ground cumin and cook for another 1-2 mins. Put the beef back and cover with the beef stock, season well, bring to the boil and reduce to a simmer and cook for 2-3 hours or until the beef is starting to break apart.

    Remove the beef from the liquid and put to one side, leave it to rest and come down in temperature before shredding as its just as important as leaving a steak to rest. 

    Blend everything that remains in the pot (removing the cinnamon stick) and check for seasoning.

    Shred the beef and season again with salt and pepper and a small amount of the cooking liquid.

    Now it’s time to assemble the tacos; at the top of the stewing liquid you should have some fat from the beef, remove this and add it to a tray, you will use this to dip your tacos into before frying.

    Get a large frying pan on a medium high heat and dip the tortilla into the beef fat and place in the pan, add a small amount of cheese and the some of the beef and fold over, fry for 1-2 mins then flip and fry again for another 1-2 mins until the cheese is melted and golden.

    Place the cooked tortillas in a warm place while you do the rest and when they are all done serve them alongside a bowl of the cooking broth and top each bowl with coriander, red onion and a good squeeze of lime. Use this to dunk the tacos into and then drink with a spoon after.

  • Spiced Lamb neck fillet with Chickpea and Tomato stew and Chermoula

    Spiced Lamb neck fillet with Chickpea and Tomato stew and Chermoula

    Serves 4


    1 jar Bold Bean Co. Queen Chickpeas

    2-3 lamb neck fillets (approx 150g per person)

    1-2 red onions (finely diced)

    2-3 cloves of garlic (sliced)

    ½ tsp cumin

    ½ tsp smoked paprika

    1tbsp tomato puree

    1 jar Mutti Passata

    Spice rub for lamb:

    1tbsp ras el hanout

    ½ tsp smoked paprika 

    ¼ tsp salt

    ¼ tsp pepper

    Chermoula dressing;

    20g coriander

    20g parsley

    1 clove garlic

    Juice and zest of 2 lemons 

    100ml olive oil

    ¼ tsp cumin

    ¼ tsp smoked paprika


    Make the chermoula dressing by adding everythig to a jug and blending with a good pinch of salt and pepper.

    Leave to one side to use later.

    Start the chickpea stew, get a medium pot on a low-medium heat and add a small amount of olive oil, add the onion and garlic, season and leave to cook for 4-5 mins or until soft.

    When soft add the tomato puree, cumin, smoked paprika and cook for 1-2 mins, add the tomato passata and the Jar of chickpeas, leave the stew to cook for 15-20 mins, check for seasoning.

    For the lamb add the spice rub together and mix well, cover the neck fillets with the spice rub liberally.

    Get a large frying pan or griddle on a medium high heat and add a small amount of oil and cook the lamb neck fillets, colour on all sides and cook until it reaches 58 degrees. 

    Allow to rest for 4-5 mins and slice.

    To serve add a small amount of the chickpeas stew to a bowl, top with the sliced lamb neck fillet and spoon over a generous amount of the chermoula.

  • Persian inspired Flat Iron Chicken

    Persian inspired Flat Iron Chicken


    8 x flat iron chicken

    400g rice

    True foods chicken stock


    2 whole red onions cut into quarters

    bunch fresh coriander or parsley

    pomegranate seeds

    6 large tbsp greek yoghurt

    1/2 tsp ground cumin

    pinch salt



    Pre heat the oven to 180 deg C. Roast the chicken skin side up, and the red onions drizzled in oil and seasoned with salt for 25mins.

    The chicken should have a crispy skin and the onion should be browning on the edges.

    Cook rice in chicken stock till cooked, add a knob of butter and let the rice steam while you prepare everything else.

    While cooking the chicken, mince 1/2 clove garlic to a paste.

    Add paste into the yoghurt with cumin and salt, mix well.


    To plate: 

    Fluff up rice add the chicken and red onions on top.

    Dollop yoghurt then garnish with pomegranate seeds and the fresh herbs.

  • Middle Eastern Lamb Cutlets with Tomato & Onion Salad by Barry Horne

    Middle Eastern Lamb Cutlets with Tomato & Onion Salad by Barry Horne

    serves 2


    8-10 free-range lamb cutlets (depending on how big an eater you are)

    2 cloves of garlic (purée)

    1tbsp tomato purée 

    2 large beef tomatoes

    1 red onion

    3 sprigs of mint leaves 

    Juice of ½ a lemon


    Pinch of cumin 

    Pinch of smoked paprika 

    Lebanese 7 spice mix:

    1tsp Ground Cumin 

    1tsp Ground Coriander

    1tsp Ground Cinnamon 

    1tsp Ground Nutmeg 

    1tsp Ground Clove 

    1tsp Ground Black Pepper

    1tsp Ground All Spice 


    Make the Lebanese spice mix first, simply mix all ingredients together and add 2tsp of salt to the mixture also. You can make this in large batches and it will keep in an airtight container. 

    In a mixing bowl, add the lamb cutlets, the tomato purée and garlic and cover the cutlets in the mixture then liberally sprinkle on the seven spice mix until the cutlets are well coated and leave to one side. You can also marinade this in advance if you like but it’s perfectly fine to cook at this stage also. 

    Make the tomato salad by slicing the tomato into thick slices and adding to a bowl, finely slice the red onion and add. Chop the mint and add and then season the whole salad with salt, a pinch of cumin and a pinch of smoked paprika and a nice squeeze of lemon juice. 

    Cook the cutlets either on the BBQ or in a pan. 

    Heat a pan on a medium high heat and add a small amount of oil. Add the cutlets but don’t overcrowd the pan as you won’t get nice colour on the cutlets. 

    Cook on one side for 2-3 mins, turn and cook for another 2 mins then leave to rest for 5 mins. 

    Serve all together on a board with your tomato and onion salad. 



  • Chicken Meatballs with Broccoli & Parmesan by Barry Horne

    Chicken Meatballs with Broccoli & Parmesan by Barry Horne

    serves 4 kids 


    500g Chicken Mince (thigh or breast) 

    50g Parmesan 

    Stalk of 1 head of broccoli 

    50g Panko Breadcrumbs 

    1 Egg

    Salt & pepper 


    Grate the broccoli stalk and Parmesan and add to a bowl, along with the panko and egg. Add the minced chicken, season as much or as little as you like. 

    Roll into small meatballs, you should get between 12-15.

    Place a pan on a medium high heat with a small amount of oil and add the meatballs in the pan. 

    Once the meatballs are golden then turn. When nicely coloured all round, cover them in a tomato sauce (recipe below) and place in the oven for 8-10 mins or until the meatballs are cooked.

    Serve with some plain buttered pasta. 

    Quick Datterini tomato sauce:

    1 punnet Datterini Tomatoes 

    1 clove of garlic

    1tbsp Extra Virgin Olive Oil 

    Pinch of salt 

    Take an oven proof dish or pan and add everything to the pan. Place in a pre heated @ 190 degrees C for 20 mins. When they start to break down, take out and mash with a spoon or potato masher, add 100ml of water and return to the oven for 10 mins. Blend if you would like or just keep like this.