Method:
Start by dicing all the vegetables, you can go as fine or as chunky as you want, I prefer a more chunky dice in this type of soup.
Dice your pancetta into Lardons (you can always ask your butcher to do this!)
Put a medium size pot on a medium heat and add the pancetta, when the fat starts to render and crisps up add the onion, garlic and celery, season with a small amount of salt and cook on a low heat for 3-4 mins.
Make the chermoula dressing by adding everythig to a jug and blending with a good pinch of salt and pepper.
Leave to one side to use later.
Start the chickpea stew, get a medium pot on a low-medium heat and add a small amount of olive oil, add the onion and garlic, season and leave to cook for 4-5 mins or until soft.
Method:
Pre heat the oven to 180 deg C. Roast the chicken skin side up, and the red onions drizzled in oil and seasoned with salt for 25mins.
The chicken should have a crispy skin and the onion should be browning on the edges.
Cook rice in chicken stock till cooked, add a knob of butter and let the rice steam while you prepare everything else.
Make the Lebanese spice mix first, simply mix all ingredients together and add 2tsp of salt to the mixture also. You can make this in large batches and it will keep in an airtight container.
In a mixing bowl, add the lamb cutlets, the tomato purée and garlic and cover the cutlets in the mixture then liberally sprinkle on the seven spice mix until the cutlets are well coated and leave to one side. You can also marinade this in advance if you like but it’s perfectly fine to cook at this stage also.
(serves 2)
Ingredients:
2 Packington Pork Chops (skin scored)
2 small fuji or pink lady apples
1 large or 2 small fennel bulbs
1 small endive (or any bitter leaf like Radicchio or Castelfranco)
1 lemon (juice)
½ tsp dijon mustard
50g mayonnaise
1-2tbsp Cider Vinegar
Ingredients
2 Iberico pork collar steaks (around 200g each)
2 white peaches (not too ripe as it’s better for grilling)
100g rocket
3tbsp of good balsamic vinegar