North African cuisine meets English game
This offering is a hybrid of a stew with a hint of a Moroccan tagine. It is also a good way of using up several items that have been languishing in the back of the fridge for far too long, such as a jar of green olives and some preserved lemons. These two items are not to everyone’s liking, so you can omit them if you wish; it will still taste good. I increasingly enjoy using rose harissa in cooking and have included it in bolognese sauces and chilli con carne, where it seems to work well. I decided to try it in this dish, where it proved equally enjoyable.