Recipes

Serves 4

Ingredients: 

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

Method:

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.

Ingredients:

8 x flat iron chicken

400g rice

True foods chicken stock

butter

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

 

Method:

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.

serves 2

Ingredients: 

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

Salt 

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 

Method:

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.