• Place the apricots, ginger, garlic, red chilli, fresh rosemary and thyme in a food processor and turn into thick textured paste
• In a large mixing bowl, combine the minced pork with the blended paste and all the seasonings.
• Use your hands to mix the ingredients thoroughly. Ensure that the blended paste and seasonings are evenly distributed throughout the meat.
• Cover the bowl with plastic wrap and let the mixture sit in the refrigerator for at least 30 minutes to allow the flavours to meld.
• Use the sausage meat in your desired recipes. Form it into ball or sausage shapes, use it as a stuffing for poultry, or incorporate it into dishes like sausage rolls.

• Rinse the chicken livers under cold water and pat them dry with paper towels. Remove any connective tissue or greenish parts.
• In a large cast iron frying pan, melt 2 tablespoons of butter over medium heat. Add the chopped onions and cook until they are soft and translucent. Add the minced garlic, red chilli and grated ginger, and sauté for another 1-2 minutes until fragrant.
• Add the chicken livers to the cast iron frying panand cook them for about 5-7 minutes, turning them halfway through. They should be cooked through but still slightly pink in the centre.
• Carefully add the cognac to the cast iron frying pan and allow it to simmer for a minute or two. This will deglaze the pan and add a depth of flavour to the pâté. Be cautious, as the alcohol may ignite briefly.
• Transfer the cooked livers and sautéed ingredients to a food processor. Add the remaining butter and process until smooth.
• Season with salt and pepper to taste.
• Spoon the mixture into ramekins or a dish, smoothing the top with a spatula.
• Seal with a layer of melted garlic butter and garnish with slices of red chilli.
• Refrigerate for at least a few hours or overnight to allow the flavours to meld and the pâté to set.
• Before serving, let the pâté come to room temperature for the best flavor and texture.
• Serve this Spicy chicken liver pâté on a baguette, crusty bread or crackers.

Prepare the kidneys

• Clean the veal kidneys and remove any membranes or white parts. Cut them into uniform-sized pieces. Season with salt and pepper.

Sauté the pearl onions and shallots

• In a skillet, melt one tablespoon of butter. Add the red chilli, pearl onions & finely chopped shallots and sauté until the shallots are translucent. Note: the addition of red chilli is not part of a traditional Normandy recipe, but adds another level of flavour that I like!

Brown the kidneys

• Add the kidney pieces to the skillet. Cook them quickly over high heat until they are golden brown on the outside but still slightly pink inside. Set aside and keep warm.

Add calvados and cream

• Pour the Calvados into the skillet. Be cautious of flames, as alcohol can ignite. Allow the Calvados to deglaze the pan and reduce the volume by half.
• Pour in the veal stock and heavy cream and let the mixture simmer for a few minutes.
• As the sauce starts to thicken, add the kidneys and simmer until the sauce has thickened.

Season and garnish

• Season the dish with salt and pepper to taste. Garnish with chopped fresh parsley.

Serve

• Serve the veal kidneys with Calvados over rice, pasta, or with crusty bread to soak up the delicious sauce.

Brown the meat

• If using a traditional tagine pot, soak it in water for at least 1 hour before cooking. This helps prevent the pot from cracking during cooking.
• Heat the olive oil in the tagine or pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.

Prepare the base

• In the same pot, add the chopped onions and cook until softened. Add minced garlic and cook for an additional minute.
• Mix in the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne pepper, dried chillis, salt, and pepper. Stir well to coat the onions and garlic with the spices.

Combine ingredients

• Return the browned lamb to the pot. Add dried apricots, raisins, almonds and preserved lemon slices. Pour in the chicken or lamb broth.

Simmer

• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours or until the meat is tender.

Add honey

• Stir in the honey during the last 15 minutes of cooking.

Prepare the harissa sauce

• If the dried red chilli peppers are whole, remove the stems. You can soak them in warm water for about 30 minutes to soften them.
• In a dry pan over medium heat, toast the caraway seeds, coriander seeds, and cumin seeds until fragrant. Be careful not to burn them.
• Use a spice grinder or mortar and pestle to grind the toasted seeds into a fine powder.
• In a food processor, combine the softened dried chilies, ground spice mixture, minced garlic, tomato paste, olive oil, and lemon juice. Process until you get a smooth paste.
• Taste the harissa and add salt/pepper as needed. You can also adjust the consistency by adding more olive oil if desired.

Garnish and serve

• Garnish the tagine with chopped fresh cilantro before serving. Serve the tagine over couscous or freshly baked flat bread.
• Transfer the harissa sauce to a small bowl and serve it alongside your tagine.

Marinate the beef

• Place the beef chunks in a bowl and season with the salt and pepper. Pour a cup of red wine over the beef and let it marinate for a few hours or overnight in the refrigerator.

Sear the beef

• Heat the olive oil in a large glazed cast iron casserole over medium-high heat. Remove the beef from the marinade, pat it dry, dust it with half the flour and sear it in batches until browned on all sides. Set aside.

Cook lardons and vegetables

• In the same pot, add the chopped bacon lardons and cook until they render their fat. Add the chopped onion, carrots, butter, and garlic. Sauté until the vegetables are softened.

Add flour and deglaze

• Sprinkle the remaining flour over the vegetables and stir well to coat. Cook for a few minutes. Pour in the remaining red wine and use it to deglaze the pot, scraping up any browned bits from the bottom.

Combine ingredients and simmer

• Return the seared beef to the pot. Add enough beef broth to cover the ingredients. Stir in tomato paste and add the bouquet garni.
• Bring the stew to a simmer, then cover the pot and transfer it to a preheated oven. Cook at a low temperature (around 300°F or 150°C) for 2 to 3 hours or until the beef is fork-tender.
• About 30 minutes before the stew is done, add quartered mushrooms and peeled pearl onions. Cook until these vegetables are tender.

Serve

• Remove the bouquet garni and discard it. Adjust the seasoning if necessary. Serve the Beef Bourguignon over mashed potatoes, noodles, and/or crusty bread.

• Combine the finely chopped parsley, minced garlic, and red pepper flakes in a mixing bowl. Replace the red pepper flakes with chopped red chills as required for a spicier version.
• Add the red wine vinegar and mix well. Let it sit for a few minutes to allow the flavours to meld.
• Gradually add the extra-virgin olive oil while stirring the mixture to emulsify the sauce.
• Add the chopped oregano and season with salt and black pepper to taste.
• Mix the ingredients until well combined.

Sitting time

• Let the chimichurri sit for at least 30 minutes before using to allow the flavors to fully develop. You can also refrigerate it in an airtight container for a few hours or overnight for even better flavor.

Prepare the Sazon mix

• In a small bowl, combine all the ingredients thoroughly.
• Mix well until all the spices are evenly distributed.
• Store the sazón in an airtight container or a sealed jar for future use.

Cooking

• Heat the vegetable oil in a large skillet over medium heat.
• Add the chopped onions and garlic, and sauté until the onions become translucent and the garlic is fragrant.
• Add the tomatoes to the skillet and cook for about 10-15 minutes, or until they have softened and released their juices.
• Stir in the ground cumin, salt, and black pepper, and mix well with the tomato mixture.
• Reduce the heat to low and let the mixture simmer for an additional 10-15 minutes, stirring occasionally.
• Add the chopped cilantro during the last few minutes of cooking.

Serving

• Once the hogao has thickened and the flavors have melded together, remove it from the heat and let it cool slightly before serving.

• Place all ingredients in a small food processor and pulse a few times
• Refrigerate for 1-2 hours to let the flavours meld.

• In a large pot, heat some oil over medium heat. Add the chopped onions and sauté until they turn translucent.
• Add the minced garlic and grated ginger to the pot. Sauté for a minute or until the raw smell disappears.
• Add the pieces of mutton or beef to the pot and cook until they are slightly browned.
• Pour enough water or broth into the pot to cover the meat. Bring the mixture to a boil and then let it simmer over low heat for about 1-2 hours, or until the meat is tender and the flavors are well infused.
• Add the ground cumin, black pepper, and salt to taste. Adjust the seasonings according to your preference.
• Add the noodles to the pot and cook until they are tender.
• Stir in most of the fresh coriander leave
• Serve the Yakni soup hot, garnished with remaining fresh coriander leaves for added freshness and flavour.

Preparing the whelks

• Start by thoroughly cleaning the fresh whelks under cold running water to remove any debris or sand. You can use a brush to scrub the shells and remove any dirt.
• Leave to soak in cold water for ten minutes.

Cooking the whelks

• In a large pot, bring water to a rolling boil. Add a generous amount of salt to the water. For every litre of water, you can add approximately 2 tablespoons of salt.
• Once the water is boiling, carefully add the whelks to the pot. Allow the whelks to cook for about 5-8 minutes, or until the shells open and the meat is fully cooked. The whelks are ready when the meat can be easily removed from the shell.

Drain and cool

• Use a slotted spoon to remove the whelks from the pot and drain them. Let them cool slightly before handling.

Serve

• Mix the rice vinegar, soya sauce and ground black pepper in a bowl
• Serve the whelks on a platter with the dipping sauce on the side. You can also serve them with melted butter or garlic butter for dipping.