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Chicken Tagine with Prunes, Apricots & Almonds
Chicken Tagine with Prunes, Apricots & Almonds Serves 4 Tagine dishes get their name from the pottery dish with a cone-shaped lid in which they are slowly cooked to perfection. If you don’t have a tagine, you can also use a Dutch oven or heavy skillet with a lid. Either way, this classic spicy Moroccan…
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Salmon with Garlic Mushrooms & Broccolini
Salmon with Garlic Mushrooms & Broccolini Serves 4 One of the first dishes I ever cooked in a restaurant back in the 1980’s was garlic mushrooms. At that time, the dish was on practically every menu in the UK, along with prawn cocktail, steak au poivre and black forest gateaux. Boy, they were the good…
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Chicken with Mushrooms, Black Olives, Capers & Bean Mash
Chicken with Mushrooms, Black Olives, Capers & White Bean Mash Serves 4 I’ve loved chicken from as far back as I can remember. Chicken was on the menu at least once a week in our family home when we were kids growing up in Newcastle. My mother would either roast it along with potatoes, parsnips,…
