This recipe is a Middle Eastern staple, packed full of goodness and flavour. It goes really well with the Spiced Pomegranate Chicken recipe, and is also lovely the next day as a salad, just add some fresh salad leaves and some left over chicken, or crumbled feta etc.
This is the main course dish I made for the events we ran in May 2022. It is a stunner, bejeweled with pomegranate seeds, a coat of green chopped herbs and little emeralds of pistachio. I served it with a lovely pilaf and a fragrant salad.
I love this recipe, it’s full of flavour and is deliciously sticky and yummy. If you don’t like aubergines, please try it, I think you might change your mind.
These are super delish and go with just about everything!
They form part of a lovely Mezze together with my Red Pepper Hummus and Roasted Aubergines with Sticky Onions, all scooped up onto Man’oucheh flat bread – yum!
They keep really well in an air-tight container for a week. Use the juices from the pickles to make your next batch.
This recipe forms part of my yummy Mezze trio, served at the events we ran in May 2022. The other recipes include Roasted Aubergines with Sticky Onions, and Pickled Vegetables, all served with Man’oucheh flat bread. This is a great way to start a feast with friends or family, it’s what I call sociable food, easy to make and easy to eat! It looks gorgeous and sets everyone up nicely for the main course. On this occasion, it was Pomegranate Chicken and an Ithaca Pie served with a stunning pilaf.
Please try the dessert, Strawberry, Pistachio and Lime Tart, as I have a feeling it will become one of your favourites,
The perfect feast for summer evenings, enjoy!
This is one of my favourite dishes for this time of year, celebrating the best of British. Wye Valley Farm Asparagus is simply beautiful and delicious. In this recipe from my Spring Book, I partner it with a yummy butter sauce and spring herb crumb- delish!
So many people have enjoyed this recipe over the years, so I thought I would share it with you for Easter. The recipe is taken from my Spring Recipe book and uses beautiful seasonal pink rhubarb which we get from Wye Valley Farm. This is the perfect dessert for a special Easter Sunday lunch.
This recipe is great for using up leftover turkey and veggies or for making a curry from scratch.
Angela’s Spice Mix will be available to order at her 2021 Festive events and contains coconut powder and vegetable stock powder, so you will have additional flavour and a lovely creamy finish to your sauce.
Here are the easy steps to follow and you can make the base sauce ahead and keep it in the fridge. Just reheat when you are ready and add your cooked meat/vegetables, or make the curry completely, leave to cool, pop in the fridge, and then reheat it later. The flavours always mature a little after a day or two. Enjoy!
One of the highlights of the seasonal larder has to be British asparagus. Simply cooked and finished with a good smear of butter is OK for a quick fix, but this recipe elevates the whole experience. I hope you like it.