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This is a good everyday recipe and a really nice way to cook boring old skinless boneless chicken breasts.  We’re hoping the leftovers will make nice lunch boxes for tomorrow too. Chicken with lemon and courgette couscous – to serve 4 200g couscous 400ml chicken stock 2 tbsp olive oil 4 courgettes, grated 2 lemons, […]

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We were up in Belfast for the weekend which always means over-indulgence and I then flew to Birmingham for a conference and ate very boring and fatty food – what a waste! This was a much needed healthy dinner and yet again I had succumbed to M&S reduced tuna steaks (I just can’t help myself […]

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Well not actually boneless… just more boneless than the usual grizzly little things that you need a bath after eating 🙂 The cool thing is you can pick them up like a drumstick and suck the meat of the remaining bone without getting all sticky. Takes hours and hours and hours to perfect the technique […]

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We made this by accident having planned to do a different tagine from a magazine, only to realised that it required a slow-cooker, so this was a last-minute substitute. It is really and truly delicious, so you must try making this dish at some stage. You can serve with plain couscous but it’s particularly good […]

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It seems like so long since we’ve cooked fresh fish, but tonight was the night. We’ve had Rachel Roddy’s book (Two Kitchens: Family Recipes from Sicily and Rome) for ages now but this has been its first outing (for reasons that we won’t bore you with here). This dish was everything we hoped for – […]

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We loved this spiced side of salmon from Sabrina Ghayour’s book Sirocco and its a great dish to feed a crowd. The mixture of lemon,  turmeric and black pepper smells almost medicinal in the oven but the served up on the plates the aromas and flavours are really good. Serve with a green salad or […]

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We tend to avoid hot dishes like this in the summer time which is a bit silly really as they eat tagine all year round in Morocco which is usually hotter than Dublin whatever the time of year. Marinate the lamb up to 48 hours in advance, if you can, to maximise the flavour. Serve […]

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We really loved this dish and it works really well with Golden Couscous. Simple and super tasty. Wine Suggestion: We opened a delightful Grenache from the south of France, the Les Paiens Paria made by Domaine Ventenac. As it wasn’t too tannic it didn’t fight with the spicy sausages and harissa. Spicy merguez and cod tray […]

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An easy casserole with North African spices and fruit. Suitable for cold nights in as well as entertaining good friends –  which we have been doing lots of due to snow days. Serve with plain couscous or with Golden Couscous and Shirazi salad. Wine Suggestion: A guest brought over a Roda Sela from Rioja, which had […]

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This is really tasty and aromatic and much quicker to prepare than most tagine. You can serve with some plain buttered couscous but the Golden Couscous below is particularly good and the two brightly coloured dishes look fab when served in a bowl and scattered with fresh herbs. Wine Suggestion: we love the wines from Lebanon […]

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Perhaps not so festive but we find everyone is relieved at this time of year when you serve them some fish. We often turn to fish pie but this tagine is really tasty too and a welcome rest from richer dishes. Wine Suggestion: A good, youthful Muscadet was our choice; in this case one made by […]

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This was tasty for a mid-week veggie night. The pomegranate molasses add a pleasant sour note but if you don’t have any you can substitute a few tablespoons of lime juice and a teaspoon of soft brown sugar drizzled over the top. Baked butternut squash, chickpeas & green chilli – serves 6 1kg butternut squash, deseeded […]

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There’s still a few courgettes left in the shops and there is just enough warmth left in the air to brave one last barbecue. We had these as a main course with a couscous salad. If that’s a step too far you could treat this as a side and barbecue some bangers or burgers for Halloween. Courgette […]

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This dish couldn’t be easier and the sauce is delicious. It can be made in an authentic tagine if you have one, or alternately in a large casserole dish like we used here, both work well. Serve with couscous and natural yogurt. Wine suggestion: With all the spice and richness in this dish the best […]

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This dish celebrates all the juicy tomatoes we’re picking in our garden at the moment. We only had red ones when we made this but a week before we had a glut of yellow toms too. It doesn’t matter which you use, they’ll all taste great. Wine suggestions: We have tried a couple of very […]

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Beef Tagine

The quintessential Moroccan dish, which you don’t actually need a funny shaped pot for. We cooked this back in April when it looked like Spring, and the prospect of lighter dishes, was never going to arrive. Serve with lots of couscous (or bread if you want to be more authentic). Beef Tagine – serves 4-6 […]

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We like to take these to work in our lunchboxes but it would also make a nice veggie main with some salad. Very easy to double the recipe too. Mediterranean Stuffed Peppers – to serve 2 1 large red and 1 large yellow pepper, halved and deseeded 85g couscous 25g pine nuts, toasted handful black […]

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This is a much lighter version of a lamb tagine. We definitely prefer the full-fat version but this is super simple to make, tasty, and healthy – so if you’re watching your waste we highly recommend it. Light lamb tagine – to serve 6 700g lamb leg meat, trim off all the fat and cut […]

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Sicilian-style Fish Stew

This dish is really easy, light and yet full of flavours. Takes hardly any time to rustle up on a week night too. Sicilian-style fish stew – to serve 2 olive oil 1 onion, finely sliced 2 celery stalks, sliced 3 garlic cloves, sliced a pinch of chilli flakes 2 plum tomatoes (we had to […]

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Jono liked this so much he swears that if he’d been on his own he would have scoffed the lot! The combination of lamb shoulder, spices, apricots and preserved lemons give this dish such richly and multi-layered flavours that are all exceptionally well balanced and moreish. Make the most of fresh apricots while we can […]

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