This recipe is a take on my Mother’s authentic Jamaican recipe.  She would add a little bit of this and that with a few chilli peppers along the way (which I haven’t)!!  What I love about it is the broth is warming, delicious and full of flavour, surrounded by soft melt in the mouth meat and chunks of gorgeous veggies. This is a winter warmer for sure.

There are some ingredients that are just made to go together : lamb and mint, tomato and basil, chicken and lemon. To call this a soup, really is an understatement, with the rice and pops of swollen raisins – so bloody delicious.

Although small, these koftas pack a giant flavour.  The sweetness of the garlic infused in the milk with the bread along with my lamb spice mash up, allow the flavour to carry throughout the mixture, keeping them moist, juicy and totally authentic.  Also, you can never add enough fresh herbs, the more the merrier my peeps!

This is the absolute perfect dish for those cold days when you want to fill the house with oven-love. The cheeks are meaty and require a gentle, slow cook and in this sauce, where the smoky chipotle peppers and adobo sauce elevate the stickiness of the meat, make the perfect combination. When cooked, the meat is moist, tender and falls apart at the hint of a fork, pile on top of fluffy mash or a kumara puree and the winter season is complete and worth celebrating.

Eek! I’m not much of a custard fan, BUT, in this soft and moist sponge, it. Is. Incredible. You can use precooked rhubarb if you like. However the fresh and roasted in my Hax butter is off the charts amaze-BALLS.