Recipe of the day
Stuffed lamb rumps in saffron broth with green harissaA fragrant, spicy North African inspired dish. Make the harissa first.
Flounder with chermoula
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Thursday, 29 November, 2012
Make a Moroccan-style chermoula sauce by mixing together extra virgin olive oil, lemon juice, a little diced preserved lemon, pitted green olives, chopped coriander and parsley, some toasted cumin seeds, smoked hot paprika, salt and pepper. Panfry flour-dusted whole gutted flounder until crisp and serve with the chermoula and a big bowl of boiled new potatoes tossed with butter and mint leaves.
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