Method:
Season the calves liver with salt and pepper and dust with flour, get a large pan on a medium high heat and add the bacon until it's crispy and has released some of its fat, remove from the pan and add half of the leaves of sage and cook until crispy in the fat, also remove keep to one side to use at the end.
Method:
Prick the sweet potatoes with a fork and bake in a 190 degrees C oven for 45mins to an hour depending on the size of the potatoes. When cooked, scoop out the flesh into a bowl and and mash. Add the butter, maple, salt and pepper and mix well.
Adjust the seasoning and serve.
Also if you are a true American you can replace the maple syrup with marshmallows.
We are thrilled to have one of the recipes from Sabrina's new best-selling cookbook, Persiana Everyday to share with you.
"Pork belly slices are readily available and require much less faff than
a whole pork belly. This is my twist on the classic roast pork with apple
sauce, but packing in a lot more flavour and giving every bite a sticky
appeal that leaves you wanting more. It’s great served with rice, or in a
bun with pickled cucumbers." Sabrina Ghayour
We're thrilled to share with you one of Sabrina Ghayour's recipes from her best selling book Persiana Everyday, which brings Middle Eastern flavours to your table everyday.
"This quick and easy take on a pork schnitzel is a great way to use an economical lean cut of pork while giving it a good injection of flavour and a lovely crunch to finish. Whether piled into a baguette or, my favourite, served with crispy french fries, lots of lemon juice squeezed over really brings out the flavours in the coating." Sabrina Ghayour
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.