w/c mon 24 February 2020
I hope everyone had a restful and restorative (if blustery and soggy) break over half term and enjoyed their Thai food and family meals. My family certainly made light work of the red curry and bahian chicken!
This week I am inspired by the wonderfully warming and evocative spices and aromas of Moroccan food. Some of the dishes in my menu are popular favourites but, as ever, with a tweak because I am always looking to refresh and improve my recipes.
So here goes:
Vegetable Harira – this soup is based on the traditional rich, hearty lamb stew which was often eaten to break the Ramadan fast. My vegetarian version has all of the spice and flavour but instead is made with sweet potato, carrots, celery, tomatoes, lentils. (£5 for a generous pot for 2)
Fried aubergine salad with grilled halloumi, bulgur wheat & pomegranate
and/or
Artichoke, pea & preserved lemon salad
(both £4/6)
Tart: roasted red pepper, preserved lemon & butter bean (£9/16)
Supper: chicken, date & olive tagine (£10 for 2; £18 for 4; £4 ph for more)
Please contact me in your usual way to place your order by 5pm on Tuesday 25 February. Orders will be available for collection on the afternoon of Thursday 27th or I will be making deliveries to Duncombe School on the morning of Friday 28th.
Please notify me of any allergies or dietary requirements at the time of ordering.