I’ve made things from this book before, and although it seems a little unassuming they’ve usually turned out ok. I was making dinner for my neighbours and needed something fairly wholesome but filling. This recipe seemed appropriate. I used turkey instead of chicken.
Another from Josceline Dimbleby’s Cooking with Herbs and Spices – this time savoury:
Says Josceline –
One of my favourite Moroccan dishes is these simple meatballs, which are served with eggs lightly cooked in the same dish at the last moment. The taste when the egg yolk breaks into the spiced meat and juices is quite delicious.