Lamb Tagine

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Having started back at work this week after a years maternity leave, I’m already using my slow cooker more and more.

I’m always on the look at for new ideas and I came across this lamb tagine spice mix in our local farm shop. It couldn’t be more simpler and its absolutely delicious.

In your slow cooker, add 500g of diced lamb, a tin of plum tomatoes, a diced onion and the lamb tagine spice mix. Cook on medium heat all day and just before serving add a handful of chopped dried apricots and stir in, allow these a couple of minutes to soften then serve with some rice.

 

Chicken Tikka Pitts Pockets

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This is great for lunch or a lighter dinner. Mia struggles with the ‘pocket’ so I just give her a deconstructed version with pitta soldiers instead which works well

Simply marinate some diced chicken in yoghurt and chicken tikka paste – I use pataks – and leave for as long as you can.

When you’re ready, grill the marinated chicken and serve in a toasted pitta pocket with spinach, cucumber and yoghurt along with a side salad

Moroccan fish stew

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I love Moroccan flavours and this fish stew is tasty and simple to make.

First light fry a teaspoon of cumin seeds, a crushed garlic clove, 1/2 teaspoon of ground cinnamon, 1/2 teaspoon of marjoram and 1/2 teaspoon of dried chilli flakes (optional) in some oil for a couple of minutes. Next lay 2 cod fillets and 6-8 raw prawns into the pan then add 200ml of passage and the juice of 1/2 lemon. Stir in to this fish and bring to the boil. Turn down to a medium heat then put the lid on and cook for 8-10 minutes until the fish and prawns are cooked.

Serve with some couscous and roasted tomatoes

Cottage Pie

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Sometimes only a pie will do! This one takes longer than my usual recipes but it’s worth it!

First dice a large onion and place in a cast iron saucepan, sweat over a medium heat until softened. Add a clove of garlic and fry for a further couple of minutes. Meanwhile dice two carrots and steam in the microwave for a couple of minutes to soften. Turn the heat up on the pan and add 500g of mince beef and the diced carrots, heat until the meat is browned. Next add 2 tablespoons of flour and mix in to the meat then add 200ml of beef stock, 125ml of white wine and season with salt and pepper. Bring to the boil then place in a fan oven 180degree for 20 minutes while you prepare the mash potato topping

For the topping peel, quarter and boil approx 3 large potatoes, set aside 2 quarters pieces of potatoe and mash the rest with a little butter and seasoning. Remove the pie from the oven then spread the topping over the meat and finally grate over the two quarter pieces of potato which you set aside earlier. This will give the pie a nice crunchy topping. Put back in the oven and cook for a further 20 minutes then grill for a further 5 minutes to brown the top. Serve with some greens x