Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy. They arrange in colourful piles around a mound of rice; an egg fries on top. Gochujang sauce on the side. Diners mix vigorously before eating.
Korean
Discover · nuts + dairy-free + honey + meat
3 recipes
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In season
May produce
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Lamb Tagine with Apricots and Almonds
Lamb shoulder cubes brown deeply, then simmer slow with onion, garlic and a Moroccan spice blend (ras el hanout, ginger, cinnamon). Stock and a splash of honey go in; dried apricots join in the second half so they soften without dissolving. Toasted almonds and coriander on top.
Moroccan
Lamb Tagine with Prunes
Lamb shoulder is cut into large chunks. A spice paste of garlic, ginger, saffron, paprika, cumin, cinnamon, salt and olive oil rubs in; rests briefly. Onion sweats slowly in olive oil; the lamb goes in skin/fat-side down to brown lightly; water (or stock) covers halfway. Lid on; slow simmer for 1 hour 45 minutes until very tender. Soft pitted prunes go in for the last 20 minutes with a tablespoon of honey. Garnished with toasted whole almonds and sesame seeds. Eaten with bread or couscous.
North African