The slow method of cooking produces a depth of flavour and tenderness.
4 lamb shanks (1 kg), fat trimmed
1 apple, peeled and diced
1 onion, finely chopped
1 can (400 g) chopped tomatoes
1 carrot, finely diced
1 can (400 g) chickpeas, drained and rinsed
8 kalamata olives
8 pitted prunes
2 tablespoons chopped preserved lemon (available from Middle Eastern and specialty food stores)
1 cinnamon stick
1?4 teaspoon ground ginger
1?4 teaspoon ground cumin
1?4 teaspoon ground turmeric
Preheat the oven to 150°C. Combine all the ingredients in a large casserole dish (or a tagine, available from specialty food stores and some kitchenware suppliers), with a tight-fitting lid, and stir to mix well.
Bake for 4 hours, then serve hot with couscous or brown rice.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.