Candied Bacon Salad

OK, so this is our favourite starter to date, adapted from a Jamie Oliver recipe.  When served in small amounts it works brilliantly, is sweet and tart in equal measure and looks great on the plate.  Anyway, who doesn’t like bacon?

Assembly takes a while, but pretty much everything can be prepared in advance.  I’ve adapted the recipe ever so slightly to make things easier to slap together at the last minute. Continue reading


Lebanese Lamb – Matt

This lamb recipe is unbelievably simple: take some lamb, water, baharat, white beans, tomato paste, salt, pepper, onions and garlic, and cook it for ages.

  • 1kg cubed lamb shoulder
  • 1.5 tbsp baharat
  • 9 cups water
  • 500g white beans
  • 3 tbsp tomato paste
  • 2 onions, sliced
  • 4 cloves garlic – crushed
  • Tons of salt & pepper.

You don’t even need to brown the lamb first.

Baharat Recipe

2 tbsp Ground Cumin

2 tbsp Spanish Paprika

2 tbsp Freshly Ground Black Pepper

1 tbsp Ground Coriander

1 tsp Freshly Grated Nutmeg

1 tsp Ground Cinnamon

½ tsp Green Cardamom Pods Freshly Ground

Combine all in a pestle and mortar and store in an air tight container.

Margarita Ice Cream – BHT

Magariata Ice Cream


  • 125 ml lime juice
  • 2 tablespoons tequila
  • 3 tablespoons cointreau (or triple sec)
  • 150 grams icing sugar (or powdered sugar)
  • 500 ml double cream
  1. Pour the lime juice, tequila and cointreau (or triple sec) into a bowl and stir in the sugar to dissolve.
  2. Add the cream and then softly whip until thick and smooth but not stiff.
  3. Spoon this into an airtight container to freeze overnight. This ice cream does not need ripening (softening before serving), as it will not freeze too hard and melts speedily and voluptuously.