Yahir Gonzalez, Zapote, London
I ate at Zapote recently and the Lamb Barbacoa was fantastic – well everything was in fact. Highly recommended.
This recipe comes from The Guardian, but I haven’t had chance to try it yet.
Yahir Gonzalez, Zapote, London
I ate at Zapote recently and the Lamb Barbacoa was fantastic – well everything was in fact. Highly recommended.
This recipe comes from The Guardian, but I haven’t had chance to try it yet.
Coat a lamb shank (or you can use a cheaper cut like pork shoulder) in some ancho chilli paste (available at most supermarkets) or a homemade spice rub if you have the time. Sear in a hot pan and then cook very slowly overnight in a covered pot with a couple of inches of water. In the morning, pour the juices over the crushed chickpeas, add a squeeze of lime for acidity. Shred the lamb, which will fall apart from the bone. Serve with tortilla chips or totopos – either warmed through or equally delicious served cold. Alternatively, you could serve on corn tortillas.
Inspired by Ravneet Gill’s recipe (https://www.theguardian.com/food/2024/mar/15/lemon-chiffon-cake-recipe-ravneet-gill ) but adapted to 1/4 the size and to be gluten and dairy free.
This delicious pudding makes a great alternative to Sticky Toffee Pudding. the recipe was inspired by a recipe in The Guardian created by Benjamina Ebuehi, adapted to be gluten and dairy-free.
Gluten-free, dairy-free and just as good as anyone else’s.
The best recipe for making a Victoria sponge, even though the ratios of ingredients and the mixing method are not quite traditional.
You could adapt this recipe to make custard creams by using custard powder instead of orange zest (in biscuit and filling).
Classic English chocolate biscuits (cookies) – crisp and sandwiched together with chocolate buttercream.