The TelegraphFood & Dining Lamb tagine recipe The Telegraph - By Stephen HarrisI apologise to cooks of authentic Moroccan food for my attempt to capture the flavours of such a complex cuisine – especially since I also recommend that the recipe can be made in a cast-iron casserole...
The Telegraph Roast pumpkin and bulgur wheat with preserved lemon, feta and almonds recipe The Telegraph - By Diana HenryIf you can’t find barberries, use dried sour cherries or cranberries instead. Prep time: 20 minutes | Cooking time: 35 minutes four, or six as a side dish Preheat the oven to 190C/180C fan*/gas mark 5....
The TelegraphPork Breaded pork escalopes with cabbage, apple and fennel slaw recipe The Telegraph - By Diana HenryA supper of crimsons, reds and pinks to bring brightness to cold and dull days. Prep time: 20 minutes | Cooking time: 15 minutes For the slaw For the dressing For the escalopes Quarter the fennel bulb,...
The TelegraphChard Beetroot spaghetti with dolcelatte, walnuts and chard recipe The Telegraph - By Nicola GraimesWholemeal pasta is nutritionally superior to white, yet visually it’s perhaps not so appealing. The addition of beetroot brightens things up, while beetroot leaves, spinach, kale or cabbage would work...
The TelegraphFood & Dining Overnight spelt bread recipe The Telegraph - By Nicola GraimesSpelt is an ancient type of wheat with a lovely nutty flavour and is generally more tolerated by those who have difficulty eating wheat flour. This slow-rise bread – you could call it a cheat’s sourdough...
