You can’t beat a pie to look forward to on a cold night, and this truth becomes even more obvious if the pie in question has a suet crust. There’s just something about the bouncy, airy suet crust that rings our bell! It’s more common in the north than the south, for example in the[Read More]
French Onion Soup
One of the ultimate Winter warmers, a bowl of this brings to mind Les Halles, Paris, back in the day when it was still a market and the traders and porters used to enjoy a bowl for breakfast. Two things are essential to make it work – a good beef stock, and braising the onions[Read More]
Doro Wat
One of the national dishes of Ethiopia, Doro (chicken) Wat is a magnificently spicy, warming delight. When done traditionally it is truly fiery, to the same mouth numbing level as a Vindaloo, and it also features the unique flavour of Ethiopian passion berry. Ethiopians use a type of clarified butter to make Wat, similar to[Read More]
Giouvetsi
A traditional Greek winter dish, this is one of those one-pot wonders that can feed a family and then some! Traditionally it would have been taken to the village bakers to be cooked, to be collected and enjoyed on the way home from work. It is often made with beef, but we love this lamb[Read More]
Jollof Rice
This is the West African answer to Special Fried Rice, so tasty and flavoured with tomato and Selim Pepper then given a lovely warm heat with a touch of Scotch Bonnet chilli. It is a mainstay of an special occasion in Nigeria and the surrounding countries, served as an accompaniment or especially as part of a buffet.[Read More]
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