LAMB MEATBALLS WITH HERBED COUS COUS AND SMOKED AUBERGINE PUREE

This is a very healthy dish, quite well balanced in terms of fresh veg, carbohydrate and protein, low fat content. Substitute the cous cous for rice if you have coeliac disease and no need to use sour cream if you hav lactose intolerance.

Ras el hangout is available in most shops nowadays, but you can substitute with ground cumin, turmeric, nutmeg and mace if you are having trouble finding it.

Serves 2

For the meatballs

Handful of dried juicy apricots

1 clove of garlic

250 grams of minced lamb

Ras-el-Hangout powder

Half a beaten egg

A pinch of salt

For the couscous

1 cup of lamb stock

1 cup of couscous

Handful of flat leaf parsley finely chopped

Handful of mint, finely chopped

Handful of dill, finely chopped

Handful of coriander, finely chopped

1 preserved lemon

Lemon juice

For the aubergine and tahini puree

1 aubergine

1 head of garlic

1 tbsp of Tahini paste

2 tbsp of Sour cream

Salt to taste

Olive oil, enough to reach the desired consistency

For the pickle garnish (optional)

Pomegranate

Pink radish

Caster Sugar

Sumac powder

Salt

For the meatballs

Chop the apricots and mix the garlic paste, lamb, ras el hangout, egg yolk and salt.

Pan fry in some olive oil until charred on the outside and golden brown and cooked through to the centre.

For the couscous

Add the boiling hot stock to the couscous and allow to sit for about 10-15mins until the grains have absorbed all of the water. Now add the finely chopped herbs and preserved lemons and lemon juice.

For the aubergine and tahini puree

Slice the aubergine in half, drizzle with olive oil and place the aubergine in the oven to roast until the flesh is soft. Do the same with a head of garlic. Scoop out the flesh of the aubergine and soft cooked cloves of garlic and mix with tahini paste, sour cream, plenty of salt and some olive oil.

For the pickle

Mix the pomegranate seeds with finely sliced pink radishes and sprinkle over plenty of lemon juice, a sprinkle of sugar and salt with plenty of sumac powder.

SWEET POTATO CHAAT

A summer essential! This is a simple twist on a recipe from Pakistan which originally uses just white potatoes and chick peas. You will love it! The flavours are complex and the textures are fabulous. A perfect weekend afternoon snack…and by the way, quite healthy too.

Serves 4 - 6

4 medium sized sweet potatoes

1 red onion sliced finely

Juice of 1 lemon

2 tablespoons of tamarind sauce

1 tablespoons of honey

1 teaspoon toasted cumin seeds

1 teaspoon of chilli flakes

1 teaspoon of chaat masala (shop bought)

1 large red ripe tomato

½ bunch of coriander

Olive oil

Salt to taste

Slice the onions and macerate with lemon juice, tamarind sauce, honey, chilli flakes, chaat masala and cumin seeds. Boil the sweet potatoes and allow to cool slightly. Whilst the sweet potatoes are still a little warm slice into small bite size chunks and add to the seasoned onions. Add in a chopped tomato and fresh coriander. Drizzle over just enough olive oil to give the salad a glossy sheen. Garnish with toasted peanuts for extra crunch.

ROASTED TANDOORI CHICKEN LEGS

An absolute classic in South East Asia! The longer the marinating time the better, so try and prep this the night before if you can. Traditional recipes ask for two separate marinations: the first with lemon juice or vinegar and the next with yoghurt. I am a busy lady so condense the whole process down- and to be honest I think the end result is just as good. These would cook really well in a tandoor oven as well or even on a barbecue with the excess marinade taken off.

 Serves 4 - 6

1.5kg chicken legs with the skin removed

500g tub of full fat Greek yoghurt

Juice of two large lemons

2 tablespoons grated ginger

2 tablespoons of minced garlic paste

1-2teaspoons chilli powder

1 teaspoons chilli flakes

2 teaspoons toasted crushed cumin seeds

3 tablespoons olive oil

Salt to taste

Mix the Greek yoghurt with all the remaining ingredients to form the marinade. Pour over the chicken legs and coat evenly. Place covered in the fridge overnight. Transfer into a roasting tin and cover with tin foil. Roast at 170 degrees for 25 minutes. Remove the foil, baste the chicken legs with the marinade and return to the oven for another 30 minutes, turning once in between cooking. The chicken legs should be moist, falling off the bone and slightly charred on the outside.