Cooking a Lamb Kifta Tagine (video)

In this exclusive video, renowned chef and master of Middle Eastern spices Greg Malouf (formerly of Momo) demonstrates how to make his lamb kifta tagine with egg and artichoke.

800g lamb, finely minced
1 medium onion, finely chopped
3 tbsp parsley, finely chopped
1 tsp dried mint
¼ tsp cayenne pepper
Sea salt and white pepper
2 tbsp olive oil, for frying
½ bunch flat leaf …

Graupera ceramic cookware

Food connects us to the planet we live on, and while innovations in technology help stretch the idea of what’s possible in the kitchen, it’s also vital that we not lose sight of that connection to the Earth.

Graupera, producers of traditional ceramic cookware in Spain for over 60 years, understands this connection. Graupera products are created …

Time = Magic: the art of slow cooking

Slow-cooking is both a delicate art and a foolproof technique. Find the right ingredients, prepare them properly and then allow them to mingle at a low heat for hours, and the results are certain to be magic.

Slow cooking, whether in tagines, earthenware pots, Dutch ovens or the like, is a technique that has been utilised for centuries by …

Recipe: Pierre Khodja’s Regal King salmon tagine with chermoula

This recipe is often done with a whole fish. It is known as ‘family fish’ because it is put in the middle of the table for everyone to share.

Chermoula or ‘charmoula’ is a marinade used in Algerian, Moroccan & Tunisian cooking. It is usually used to flavor or marinate fish or seafood, but it can be used on other meats …