COUSCOUS
MOROCCAN DISHES
An introduction to Moroccan kitchens
Morocco, what to say? The food more than anything for me is the great leveler here. The ingredients are democratic and available, more or less, to all. The cooking traditions still inherited, handed from mother to daughter. And here without fail, the Moroccan food in restaurants will be less good than home-cooking.
LAMB STEW WITH COUSCOUS
Slice two onions and soften them in oil. Add big cubes of lamb neck until beginning to brown on the outside. Next turn the lamb in a little flour, fresh thyme leaves and cayenne pepper. Continue to brown and let the pan get a bit gooey, then cover with water and red wine. When bubbling [...]
PETE’S HOME COMFORTS
A great recipe for prawn couscous
Let’s face it, involved cooking experiences are not always appealing at the end of a long day. Like all creative enterprise, sometimes you just haven’t the energy to do more than hold a plate.
DINING
ISLINGTON BARN
It struck me a while back when someone I know who lives in Islington said 'there's no-where to eat' in Upper St. So I walked along a couple of times and realise [...]
READING
COOKING WITHOUT RECIPES
Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...]
COOKING
LEMON CHICKEN WITH FENNEL
I reckon we get caught in a 'sunday' roast mentality - saving the sounds and sensations for the seventh day. But roasting up in the middle of a dreary week can [...]
EATING
THE DISHES I COOK
Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It's the leap of faith presented by cooking [...]
CAMPAIGNS
FOODCYCLE
PipsDish is delighted to support the work of FoodCycle a social enterprise challenging the major issue [...]
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