The slow method of cooking produces a depth of flavour and tenderness.
4 lamb shanks (1 kg), fat trimmed
1 apple, peeled and diced
1 onion, finely chopped
1 can (400 g) chopped tomatoes
1 carrot, finely diced
1 can (400 g) chickpeas, drained and rinsed
8 kalamata olives
8 pitted prunes
2 tablespoons chopped preserved lemon (available from Middle Eastern and specialty food stores)
1 cinnamon stick
1?4 teaspoon ground ginger
1?4 teaspoon ground cumin
1?4 teaspoon ground turmeric
Preheat the oven to 150°C. Combine all the ingredients in a large casserole dish (or a tagine, available from specialty food stores and some kitchenware suppliers), with a tight-fitting lid, and stir to mix well.
Bake for 4 hours, then serve hot with couscous or brown rice.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
Couscous is extremely versatile and can be used for both savoury dishes and for sweet ones, such as this quickly made, delicious hot cereal. The couscous is mixed with dried fruit and soaked briefly in hot milk, then topped with fresh fruit, to create something a little different to start the day.
For this savoury version of a classic French batter pudding, sweet cherry tomatoes are baked in a light, fluffy batter flavoured with grated pecorino cheese. Make individual clafoutis, or one large one, and serve for a simple lunch or dinner with bread or boiled new potatoes and green beans.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.