Baba Ganoush

Legend has it that this dip was invented by a member of the royal harem.   The arabic term means “pampered papa”!!  It is a wonderful smokey and creamy dip – charring of the aubergine skin adds the smokey taste that this dip is famous for.  Wonderful with the Rack of Lamb with North African Spices but see below  under Tips and Alternatives for other suggestions.

I always make this the night before to let flavours develop although this isn’t essential although it does help if you want to get ahead.  Continue reading

Rack of Lamb with North African Spices

Tender lamb marinated  (here we have used rack of lamb but see suggestions for other cuts under ingredients) the day before in fragrant, warming north african spices that everyone will love because there is no chilli heat.   Serve it with a wonderful smokey, creamy aubergine baba ganoush.

Continue reading

1 14 15