Hi Susan, All previous recipes are archived on Substack and available, so I hope that helps.
It's not always easy to print from a blog, unfortunately. If you ever get stuck or can't access a particular recipe, let me know and I'll email it to you. Cheers, J.
Dear Jill I’d be curly spice too! Recipe sounds great, thank you. This is my project for today, on this wet miserable day. I’ll let you know how it goes. Like the sound of 2 teaspoons of Cumin, 1 of my favourites.
You are a woman after my own heart. I do love a good Lamb Tagine, I do have The Essential Ingredient Harissa, but unfortunately where I live I can’t source the other. Not to worry, I will add this to my collection and when we return from holidaying in the Eyre Peninsula it will be on the menu for dinner one night.
Made this a day before eating. Amazingly delicious. Next time, and there will definitely be a next time, personally, I will add more Harissa. Purchased the lamb from a local butcher, locally sourced and grass fed - melt in the mouth 👄
Hi Jill, thanks for this - just what I need in the grey short-day winter UK. This would also go well with Freekeh, the health benefits which I’ve just written about on my Substack. However not sure yet how it’s smokey flavour will go down with this. What do you reckon? Btw while on the subject of Middle East cooking any suggestions what to do with orange blossom water which some one recently gave me as a gift?
Hi Jeanette, love your blog! I like the idea of freekeh with a tagine, it should go well. I also like freekeh instead of bulghur in tabbouleh; it's nice and nutty. And I'd add orange blossom water to couscous any day, and not just save it for orange cakes and madeleines. I love the way the Tunisians use scented water to wash their hands - and I've even added it to my bath! (Orange blossom water, that is - not freekeh).
A suggestion, Jill usually also posts on IG and you can save, then should you wish, print. For me saving on IG means I can open and cook without printing. You may be like me and have so many recipes saved on Pinterest that I never use and dozens printed with the same outcome. I need to cull!
Just found your recipes on Substack so is an option
Hi Susan, All previous recipes are archived on Substack and available, so I hope that helps.
It's not always easy to print from a blog, unfortunately. If you ever get stuck or can't access a particular recipe, let me know and I'll email it to you. Cheers, J.
Dear Jill I’d be curly spice too! Recipe sounds great, thank you. This is my project for today, on this wet miserable day. I’ll let you know how it goes. Like the sound of 2 teaspoons of Cumin, 1 of my favourites.
You are a woman after my own heart. I do love a good Lamb Tagine, I do have The Essential Ingredient Harissa, but unfortunately where I live I can’t source the other. Not to worry, I will add this to my collection and when we return from holidaying in the Eyre Peninsula it will be on the menu for dinner one night.
Hi in Feb 25 :) Is this one good to freeze (asking as cooking for 1)
Yes, absolutely, just make sure you end up with a good amount of sauce, it always seems to disappear when you freeze and reheat.
Made this a day before eating. Amazingly delicious. Next time, and there will definitely be a next time, personally, I will add more Harissa. Purchased the lamb from a local butcher, locally sourced and grass fed - melt in the mouth 👄
Hi Jill, thanks for this - just what I need in the grey short-day winter UK. This would also go well with Freekeh, the health benefits which I’ve just written about on my Substack. However not sure yet how it’s smokey flavour will go down with this. What do you reckon? Btw while on the subject of Middle East cooking any suggestions what to do with orange blossom water which some one recently gave me as a gift?
Hi Jeanette, love your blog! I like the idea of freekeh with a tagine, it should go well. I also like freekeh instead of bulghur in tabbouleh; it's nice and nutty. And I'd add orange blossom water to couscous any day, and not just save it for orange cakes and madeleines. I love the way the Tunisians use scented water to wash their hands - and I've even added it to my bath! (Orange blossom water, that is - not freekeh).
Yum to freekeh with tagine! Thanks for the orange blossom tips- so a bath with cake and cous cous for me hehehe.
Thanks Sally, I feel guilty that my large collection of cook books are rather neglected ! Um what is IG??
Great recipe Jill I do wish I could save to Pinterest or download for future use.
Susan
A suggestion, Jill usually also posts on IG and you can save, then should you wish, print. For me saving on IG means I can open and cook without printing. You may be like me and have so many recipes saved on Pinterest that I never use and dozens printed with the same outcome. I need to cull!