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When a career in food isn’t something you’ve ever considered, it takes a life-cha
A moreish flavour combination of coconut, ginger and green chilli with toasty-herby za’atar. If you have leftover quinoa, try it baked in baby aubergines, whole roasted onions or even whole mild chill
■ Serves 6 ■ Prep 20 mins ■ Cook 2 hrs 10 mins 1 tbsp olive oil750g lamb neck, cut into chunks4 carrots, cut into chunks1 red onion, cut into wedges400ml chicken stock, plus extrafor the couscous400g
Rise and shine with a traditional Irish breakfast, from marmalade cake and banana muffins to waffles and wheaten farls
REAL FOOD CHAMPION ELLA MILLS HAS NOW MADE NUTRITIOUS COOKING SO SIMPLE THAT YOU CAN’T FAIL TO EAT WELL, ALL YEAR LONG
IF YOU MAKE ONE THING… Thai-style chicken Serves ...
LOOKING FOR WINTER KITCHEN INSPIRATION? TAKE NOTE FROM THE SCANDIS, WITH RECIPES FROM