Gorgeous traditional kebab made using whole pieces of leg oflamb and bashed chicken breasts, marinated in olive oil, sea salt and fresh ground black pepper, layered alternatively on a large flat skewer, cooked over wood coals on an open fire pit really adds a level of honest soft woody smoked flavour
Apologies to anyone still following this plan, and if I get a lot of requests I may go back and work this out, but for the moment I just don't have the time
This is a really quick, but totally delicious way of cooking chicken breasts. This is easily one of my favourites – the long slow cooking creates incredibly tender lamb which is complimented beautifully by the Moroccan spices, aubergines and chickpeas
Kids cooking doesn't always have to be from scratch either - when the kids come home from school, clubs and from seeing friends, often the last thing any of us feel like doing is cooking for hours - sometimes it's great to just open the freezer and let the kids go crazy with whatever takes their fancy - cheesy beans on Birds Eye Potato Waffles, Fish Fingers, peas and chips or one of their favourites, lamb grills in a bun, served with a huge salad
Shamefully my only previous experience of Jalfrezi was from a jar and this gave quite a rich sauce. Basmati Rice, Beef, Chicken, Chilli, Coconut, Coriander, Cumin, Curry, Garam Masala, Garlic, Ginger, Jalfrezi, JamieOliver, Lamb, Mango Chutney, Mustard seeds, Naan bread, Oil, Onion, Paprika, Raita, Red Onion Relish, Sugar, Tamarind paste, Tomato purée, Tomatoes, Tumeric, Vegetarian
I'm sure they would want to return again and again if you served them Squash, Pea and Sage Risotto, Roasted Chicken Breast with Sweet Peppers, Courgette Gratin or Baked Sea Bass with a side of Roasted Vegetables
