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Sea Food Paella

by Chef Maryam Ghargharechi January 22, 2020 2 min read

This saffron-infused Seafood Paella is loaded with mussels, clams, and shrimp. It serves a crowd and would be so much fun for your next cookout!
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7 Quick Summer Weeknight Meal Recipes & Ideas

by Chef Maryam Ghargharechi May 02, 2019 2 min read

From backing recipes to Instant cool desert ideas, these summer week night wonders are quick, easy and perfect for a delicious family meal.

Need some summer recipes ideas? Check out these recipes and make your weeknights a delicious treat.

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Chicken Galantine

by Chef Maryam Ghargharechi April 13, 2019 2 min read

Galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat, and other ingredients, plus a lot of seasonings, to make what's called a forcemeat and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and poached in a rich stock that would eventually jell when cooled.

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Cheese Scones

by Chef Maryam Ghargharechi March 19, 2019 1 min read

Possibly the easiest scones ever and they rise beautifully. Terrific served with soup and good for breakfast, tea party.
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Gluten-Free Quinoa Pancakes

by Chef Maryam Ghargharechi March 15, 2019 1 min read

These gluten-free quinoa pancakes are super fluffy and hearty all at once! The batter for these beauties is quick and easy to throw together as it only uses a few ingredients.
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Bake salmon meat ball with avocado sauce

by Chef Maryam Ghargharechi September 27, 2018 1 min read

These Baked Salmon Balls with avocado sauce 🥑are delicious and are jam-packed full of Omega 3. They’re quick and easy to make. This is a real family favorite.
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Lebanese Meat-Stuffed Pitas (Arayes)

by Chef Maryam Ghargharechi September 16, 2018 1 min read

A Lebanese / Middle Eastern of grilled or even barbecued pita bread filled with lamb meat, onions, tomatoes, and spices – nothing fancy right?
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Moroccan lamb tagine with lemon and pomegranate couscous

by Chef Maryam Ghargharechi January 10, 2016 2 min read


Moroccan lamb tagine with lemon and pomegranate couscous

    For the lamb tagine
    • 4 tbsp olive oil
    • 8 garlic cloves, peeled and crushed
    • 4 onions, peeled and chopped
    • 4 tsp grated, fresh ginger
    • 1½ tbsp coriander seeds, crushed
    • 3 tsp ground cinnamon
    • sea salt and freshly ground black pepper
    • 3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
    • 2 tbsp tomato purée
    • 2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
    • 4-5 tbsp honey
    For the couscous
    • 1 large or 2 small pomegranates
    • 800g/1¾lb couscous
    • 6 tbsp olive oil
    • 2 lemons, juice only
    • 1 litre/1¾ pints boiling chicken stock or water
    • sea salt and freshly ground black pepper
    • 4 tbsp chopped, fresh mint or coriander


    To serve
    • 1 lime, cut into wedges
    • bowl Greek yoghurt
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