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Charred flatbreads with spiced lamb stew
Fruit and vegetables
2 large
red onions
, sliced
3
garlic
cloves, crushed
400g tin
cherry tomatoes
, crushed
8 fresh flatleaf
parsley
sprigs, chopped
8 tbsp tinned
artichoke
hearts in oil, cut into segments
16
cherry tomatoes
, halved
4 handfuls
rocket
1
lemon
, cut into quarters
6
spring onions
, trimmed and very thinly sliced
8 fresh
mint
sprigs, leaves picked
Tins, packets and jars
100g/3½oz
semolina
flour
polenta
, for dusting
2 tbsp
plain flour
Cooking ingredients
1 tsp
sugar
2 tsp dried
yeast
2 tsp
salt
oil
, for greasing and drizzling
100ml/3½fl oz
olive oil
1 tsp
cumin
seeds
1 tsp
fennel seeds
1 tsp
black peppercorns
1
cinnamon
stick
1
bay leaf
1 tbsp
tomato purée
4 tbsp
pine nuts
, toasted
4 tbsp golden
raisins
, soaked in jasmine tea (1 teabag in a mug of hot water) and drained
2 tsp dried
oregano
salt and freshly ground
black pepper
Baking and patisserie
400g/14oz strong
white bread
flour, plus extra for dusting
Dairy, eggs and chilled
200g/7oz
feta
, crumbled
Meat, fish and poultry
800g/1lb 12oz
lamb mince
Other
250ml/9fl oz
white wine
Back to recipe
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