Recipes

  • Sabrina's Sticky, Spiced, Apple Pork Belly Slices by Sabrina Ghayour

    Sabrina's Sticky, Spiced, Apple Pork Belly Slices by Sabrina Ghayour

    We are thrilled to have one of the recipes from Sabrina's new best-selling cookbook, Persiana Everyday to share with you.

    "Pork belly slices are readily available and require much less faff than
    a whole pork belly. This is my twist on the classic roast pork with apple
    sauce, but packing in a lot more flavour and giving every bite a sticky
    appeal that leaves you wanting more. It’s great served with rice, or in a
    bun with pickled cucumbers." Sabrina Ghayour

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  • Spiced, Crispy Pork Escalopes by Sabrina Ghayour

    Spiced, Crispy Pork Escalopes by Sabrina Ghayour

    We're thrilled to share with you one of Sabrina Ghayour's recipes from her best selling book Persiana Everyday, which brings Middle Eastern flavours to your table everyday.

    "This quick and easy take on a pork schnitzel is a great way to use an economical lean cut of pork while giving it a good injection of flavour and a lovely crunch to finish. Whether piled into a baguette or, my favourite, served with crispy french fries, lots of lemon juice squeezed over really brings out the flavours in the coating." Sabrina Ghayour

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  • Autumn Minestrone by Barry Horne

    Autumn Minestrone by Barry Horne

    Method:

    Start by dicing all the vegetables, you can go as fine or as chunky as you want, I prefer a more chunky dice in this type of soup.

    Dice your pancetta into Lardons (you can always ask your butcher to do this!)

    Put a medium size pot on a medium heat and add the pancetta, when the fat starts to render and crisps up add the onion, garlic and celery, season with a small amount of salt and cook on a low heat for 3-4 mins.

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  • Persian inspired Flat Iron Chicken

    Persian inspired Flat Iron Chicken

    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.

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

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

    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. 

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