• Irish lamb stew

    Many countries have their own version of this white stew, but the dish has become synonymous with Ireland. This version uses floury King Edward potatoes to thicken the sauce, whereas the Desiree potatoes are added closer to the end of cooking so they remain intact. This is a warming, wintery dish, which celebrates the glorious potato and woody winter herbs. Serves 4 Ingredients 250g Desiree potatoes 200g carrots 150g celery 200g savoy cabbage 500g onions 2 cloves garlic 250g King Edward potatoes 30g butter 2 tbsp chopped fresh parsley 1 tbsp chopped fresh sage 1 tbsp fresh thyme leaves 800g lamb, from the middle neck, cut into cutlets 1.5 litres lamb or chicken stock Salt and

  • Falafel recipe from the Middle East

    Falafels have been around for so long, nobody can be sure of their origin, though many cultures lay claim to them. Arguments flair up about ownership – the Coptic Christians of Egypt declare them theirs, though they call them by a different name, tamia, and make them with fava beans. In lebanon, Syria and Jordan the recipe changes to half fava, half chick pea; in Israel they add bulghur wheat. This particular recipe is how they’re made in Palestine, and while migrant Palestinians may well have taught the whole Middle East how to make falafels, what does it really