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A Rabo de Toro Oxtail Stew Recipe

A Rabo de Toro Oxtail Stew Recipe

This Rabo de Toro Oxtail Stew recipe from Jerez in Spain is a classic slow braised dish that requires a long cooking time, but rewards with rich, robust flavours. Over the past few years I’ve developed an obsession with what different cultures do with cheap...
Moroccan Lamb Tagine with Prunes and Almonds Recipe

Moroccan Lamb Tagine with Prunes and Almonds Recipe

Moroccan tagine is essentially a slow-cooked stew made from meat, generally lamb or chicken, but can contain anything from duck to fish. Here is my favourite tagine recipe, Moroccan lamb tagine with Prunes and Almonds, which I learnt to make in Marrakech, Morocco. Moroccan Lamb Tagine...
North African Chakchouka recipe

North African Chakchouka recipe

This North African Chakchouka recipe (Poached Eggs in a Spicy Tomato Sauce) recipe comes from Tunesia, but is found right across North Africa. After I had gained the confidence of Jamila, the cook and manager of our riad, after cooking her this chakchouka (above), she...
Fast Omelette with Bacon Recipe

Fast Omelette with Bacon Recipe

Fast omelette making skills can come in handy when you’re in a hurry, when you have friends over for a weekend breakfast, whether you’re feeding a big family on holidays, or when you have a hungry wife. Here’s my fast omelette with bacon recipe. While we...
Scrambled Eggs with Arabic Sausage and Za’atar Toast recipe

Scrambled Eggs with Arabic Sausage and Za’atar Toast recipe

There is nothing quite as relaxing as a late weekend eggs breakfast, or a slow breakfast on a holiday. This scrambled eggs with Arabic sausage and za’atar toast recipe gives a Middle Eastern twist to classic scrambled eggs. After a couple of coffees and an...
Deconstructing The Dish: Cooking the Quintessential Plates of Places

Deconstructing The Dish: Cooking the Quintessential Plates of Places

One of the goals of our yearlong grand tour of the world, in which we’ll focus on slow, local and experiential travel, will be to gather knowledge and experiences — an essential ingredient of the traditional grand tour. My focus will be culinary and learning about local cuisines...