Congregate for the culinary main event
This is a one-pot stew that can be made in advance and reheated. Cubed lamb shrinks quite considerably once cooked, so be generous with the raw quantity. I like to serve this with couscous or basmati rice, mixed with a selection of green herbs — mint, parsley and basil.
Serves: six Preparation: 25 minutes Cooking: two hours
INGREDIENTS
3 tbsp olive oil
1.2 kg lamb shoulder cubed 3 large onions, peeled and roughly chopped 4 carrots, peeled and chopped 6 cloves garlic, peeled and finely chopped 2 tsp ground ginger 2 tbsp
(if available) 1 tbsp honey Pinch of saffron 2 cinnamon sticks Moroccan spice 1 litre chicken stock (2 tbsp chicken powder with 1 litre water) 1x400g tin chopped tomatoes 4 strips pared lemon zest 200g dried apple rings 250g soft dried prunes Garnish: 12 dried apple rings, 2 tbsp fresh parsley and toasted flaked almonds
METHOD
This is a great sharing dish. It is loaded with gorgeous veggies and it makes a terrific party spread too, especially when serving folks with a variety of dietary preferences or restrictions. Everybody can tuck in and enjoy some serious plant deliciousness.
Serves four
INGREDIENTS
12-14 Gosh! Sweetcorn & Quinoa Bites
6-8 baby carrots
6-8 baby courgettes (or normal courgettes) 6-8 mini sweet peppers
1 courgette
1 aubergine
1 cup olives of your choice (I have used a mix of black and green olives)
¼ cup unsweetened coconut yoghurt
3-4 lettuce leaves
½ avocado
10-12 sweet cherry tomatoes
10-12 flaxseed crackers
Olive oil for roasting
1 teasp any mixed dried herbs
For the hummus
1 can drained and rinsed chickpeas 1 heaped tbsp tahini paste
1 clove of garlic
Juice of ½ lemon
½ teasp cumin powder
Salt and pepper to taste
METHOD
Pre-heat oven to 200°C/fan oven 180°C/ gas mark 4
Add all hummus ingredients into a food processor and blend until smooth, for two to three minutes. Set aside.
Place carrots, baby courgettes and peppers in a baking tray and drizzle with olive oil, salt, black pepper and a dash or paprika (optional). Give the tray a shake, so all the vegetables are coated in oil and bake them in the oven for 25 to 30 minutes until soft.
10 minutes before the vegetables are cooked, place Gosh! Bites on baking tray and bake.
Slice aubergine and courgettes into ½ cmthick slices and place them on a griddle pan. (Preheat the pan for five minutes to get those lovely charred stripes.) Grill the veggies onto each side for 2-3 minutes.
Place them all into a bowl, drizzle some olive oil, sprinkle some dried mixed herbs (I used herbes de Provence), salt and pepper to taste.
To assemble the platter: Cover a large plate or a cheeseboard with the lettuce leaves. Place the baked bites in one corner; place the hummus and coconut yoghurt in small dipping bowls. Arrange all the veggies on the plate and add the flaxseed crackers. Either scatter the olives between the veggies or have them in a small bowl. Serve straight away and enjoy.