Recipes – Saturday 9th July

Huevos Rancheros – (serves 4)


2tbsp Olive Oil

50g chorizo, diced

1 red pepper de seeded and diced

1 red onion sliced

2 garlic cloves finely minced

1/2 red chilli deseeded and finely chopped

400g can kidney bean, drained and rinsed

400g can borlotti beans, drained and rinsed

500ml Passata

2 teaspoons cajun seasoning

2 teaspoons paprika

bunch coriander

4 eggs

2 Avocadoes

juice of 1 lemon

crumbled feta

Heat the Olive oil in a sauce pan

add the garlic, and onions and fry over a medium heat for a couple of minutes

add the chorizo, pepper and chilli, and continue to fry over medium heat until soft

add the passata, cajun seasoning and paprika, as well as seasoning and the beans, and allow to bubble away for at least 20 minutes to allow the flavours to combine and richen.


Fry an egg for 3 minutes with a soft yolk

Smash 2 avoacadoes and add the juice of 1 lime.

To serve, place 2 pieces of toast (pref sour dough) on the plate, and then add the ‘chorizoey bean mix, place a fried egg on top, a dollop of smashed avocado, and a crumble of feta… delish!



Pulled Lamb Wraps with Baba Ghanoush, Tsatziki and Tomato Salad


for the lamb marinade

1 tbsp ground cumin

2 garlic cloves crushed

1 tbsp smoked paprika

1 tbsp curry powder

1/2 tbsp tumeric

1 tbsp coriander seeds, crushed

1 teaspoon tahini paste

1 tsp dried chilli flakes

2 tbsp dried oregano

100ml olive oil

salt and pepper


for the lamb- 4 onions- unpeeled and halved

2 red peppers cut in to chunks

2 garlic cloves

6 sprigs of thyme

3 sprigs of rosemary


Place all the ingredients in to a bowl for the marinade and mix well, then rub all over the lamb, wrap tightly in clingfilm, and leave it for at least 4 hours to marinade


When you’re ready to cook the lamb, place the onions and peppers into bottom of a roasting tray and unwrap the lamb and place on top of the veg, lightly score the top of the joint and then rub in the thyme, rosemary and garlic in the score lines.


Pour 700ml water in to a roasting tray and cover the lamb with baking parchment, then place the lid or foil on top.


In a perfect world, cook 120degrees for 13hrs.. alternatively, whack it up to 180degrees for about 4 hours should do the trick!

but the slower it cooks, the more time there is for the lovely flavours to develop and the fat to melt in to the meat.


Once cooked, shred it up with a fork


for the tsatziki

1 cucumber grated

1 bunch mint finely chopped

200g greek yoghurt

1 garlic clove,crushed

juice of 1 lemon


combine the whole lot and tsatziki bosh!


for the baba ghanoush

2 aubergines

juice of 1 lemon

1 tsp cumin

1/2 tesp smoked paprika

1 garlic clove

salt and pepper

seeds of half a pomegranate.


firstly we need to cha the aubergines, ideally over a bbq or a char grill or a naked flame hob

once charred on all sides, place on a baking tray for 20mins, and in the oven at 180.

Once that’s done, peel off the skins, add the remaining ingredients into a bowl, and blend… garnish with pomegranate seeds.