Spiced lamb flatbreads with mint, chilli and radish

Serves 2 | time 40 minutes (plus marinating time)

Prep 30 minutes | Cook 10 minutes


  • 4 small Lamb chops (275g)
  • Good handful of fresh mint
  • Red chilli to taste, sliced
  • Radish, sliced

The Rub

  • 1 x tsp salt
  • 1 x Garlic clove grated
  • 1 x tsp turmeric
  • 1 x tsp cumin seeds
  • 1 x tsp smoked paprika
  • 1 x tsp oregano
  • 1 tbsp preserved lemon peel, diced


  • 4 tbsp plain yoghurt
  • 4 tbsp self raising flour (plus extra for dusting)
  • Handful parsely

To serve

Click for the recipe

  • Hummus


Part one

Put all the rub spices (apart from the Lemon Peel) into a hot pan and toast till it smells great.

Grind it up in a pestle and mortar, adding the preserved lemon and grind until it’s a salty sour paste

Make thin slices in the meat and fat and work the paste into these grooves and leave for at least 4-6 hours or overnight

Part two

Put all the flatbread ingredients in a mixing bowl with a pinch of salt, add a bit of olive oil until it comes together nicely.

Separate into two and roll out to a rough egg shape.

Part three

Get a pan really hot and fry the meat until you have a fantastic black crust on the outside of the lamb. It won’t take long for the lamb to cook maybe 2-3 mins each side.

Once cooked put aside to rest while you make the flatbreads.

Dry fry the bread in a hot pan or griddle pan for a few minutes each side until they have a nice colour.

Part four

Arrange the flatbreads on a board and spread with hummus, place the hot crispy meat on the hummus and delicately place raw radish, mint and red chilli on top before serving.


Low and Slow Mutton with red wine and Sticky chickpeas

Serves 4-6 | time 5 hours

Prep 30 mins | cook 4 hours



  • Half leg of mutton
  • 2 Tbsp – Cumin seeds
  • 1 Tbsp – smoked paprika
  • 1 Tbsp – Turmeric
  • 5 x anchovy fillets
  • 1 x Tin of chickpeas
  • Large glass of red wine
  • 2 sprigs of rosemary
  • 2 red onions quartered
  • handful of parsley
  • preserved lemon


  • 1/4 Red cabbage – shredded
  • Handful Mint
  • 4 x Radishes, sliced
  • olive oil
  • lemon juice (or preserved lemon juice)
  • red wine vinegar
  • salt / pepper


  • Preserved lemon flat bread – see recipe



Part 1

Heat your casserole on the hob and preheat the oven to full whack.

Toast the cumin seeds until you can smell the fragrance. Crush them in a pestle and mortar mix with paprika, turmeric and anchovy fillets.

Rub the mix all over the mutton, really massaging it into all the creases, then brown on all sides so it has a deep brown colour.

Part 2

Tip a tin of chickpeas (juice and all) into the hot casserole pan, then the onions, rosemary and finally the red wine. Bring it to the boil and remove from the heat.

Turn your oven down to 150 degrees C.

Rest the mutton on top of the chickpeas, pop a lid on and put in the oven for 4hours.

Part 3

Check the mutton- it should pull apart easily when you pinch it.

Once ready, leave the meat to rest for at least 15 mins, preferably half an hour.

Part 4

In a jar mix the olive oil, lemon juice (I love to use the preserved lemon juice brine – if you do don’t add salt), red wine vinegar and salt. Put to one side.

Arrange the cabbage and radish in a bowl, shake your jar vigorously and dress the salad before sprinkling with mint.

Serve the mutton in your casserole and sprinkle with parsley and salt. Pull the meat off the bone at the table and serve large spoons of it with sticky unctuous chickpeas, flatbreads and fresh zingy salad.


Confit Chicken with Thyme

Serves 6-8 | time 4-8 hours (plus marinating time)

Prep 15 minutes | Cook 4-8 hours


500g chicken legs or thighs

bunch of thyme

2 x cloves of garlic

500ml vegetable oil (check)

200ml olive oil (check)



Part 1

Put all the chicken in ziplock bags, layer garlic and herbs and salt them liberally as you layer the chicken. Place in the fridge overnight.

Part 2

Warm your slow cooker (or pre heat your oven) and take the chicken out of the bag, separate the herbs and garlic and rinse or wipe the chicken removing any excess salt. The meat will always be a touch salty due to the dry brine but the more you wipe off the better. If you do rinse – be careful about splashing raw chicken water all over the place.

Mix your oils together. Definitely do use a mix of olive and veg / rapeseed oil. Olive oil is luxurious and tasty but can be overpowering in large amounts – also incredibly expensive. So mix it. Obviously if you want to be super traditional about it, use animal fat (chicken or duck is best for chicken as pork will naturally make the meat taste porky).

Pour a bit in the warmed slow cooker so it’s coats the bottom and lay your chicken in rows. Leave gaps between each piece if you can. Then lay some garlic and herbs from the brine on top of the chicken and begin laying more chicken on top. Top up with oil as you go making sure all the chicken is submerged. This is super important as the whole point of confit is to preserve the meat and if it’s not submerged oxygen will get to the meat which will result in bacteria forming.

Part 3

For a slow cooker put it on low for 6-8hours and if you are in a rush on high for 3-4 hours (although I would recommend longer and lower).

If using an oven cook it at 100 degrees C for 6-8 hours.

Once cooked, either transfer chicken and fat to a container or pan fry to crisp the skin and eat right away

I use this chicken in tacos, crispyed up with pancakes and plum sauce in the place of duck, you can use it in salads, croquettes. Tons of stuff.