This fragrant warming broth is good at all times of the year, it’s relatively simple to make and is a real crowd pleaser. You can use vegetable stock cubes instead of fresh stock. If you don’t make the chorizo, it’s delicious with good pitta slices, pistachios, crème freche and chilli oil.
Serves 6 (the broth)
Ingredients
A little olive oil for cooking
2 red onions diced
2 bulbs fennel diced
1 green pepper diced
2 large carrots diced
4 cloves garlic crushed and chopped
1 inch Read more [...] Moorish broth recipe from Cafe Maitreya
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This fragrant warming broth is good at all times of the year, it’s relatively simple to make and is a real crowd pleaser. You can use vegetable stock cubes instead of fresh stock. If you don’t make the chorizo, it’s delicious with good pitta slices, pistachios, crème freche and chilli oil.
Serves 6 (the broth)
Ingredients
A little olive oil for cooking
2 red onions diced
2 bulbs fennel diced
1 green pepper diced
2 large carrots diced
4 cloves garlic crushed and chopped
1 inch Read more [...] 
Nick Rapps, the head butcher at Sheepdrove Organic Farm, is passionate about showing people how you CAN eat organic meat on a budget. This recipe works out at £2 a head.
Slow-roast shoulder of organic mutton
The secret to eating organic meat on a budget is to buy the cheaper cuts. Why are they cheaper? Because they take a bit longer to cook.
This recipe uses mutton instead of lamb for added economy. Mutton is cheaper than lamb because it is fattier - the reason it is tastier, too. Choose