Cookbook of the week - 'Classic Mediterranean'

    Sarah Woodward's The Classic Mediterranean Cookbook has been on our shelves for years and gets an airing every so often. This week it has done us proud, beginning with Djej Emshmel, a Moroccan tagine of chicken with lemons and olives, which we had with Roz bi Saffran, saffron rice mixed with pine kernels, hazelnuts, dried apricots and raisins.

    The leftover rice was used in a 'deconstructed kedgeree' - i.e. alongside smoked haddock and poached eggs - for breakfast next day, while the broth in which the chicken was cooked became Avgolemono Soupa, a frothy, savoury egg and lemon soup. All of these dishes were good enough to want to repeat soon.

Comments

[Dark Puss]

Preserved lemons?

[Cornflower]

Sarah Woodward gives a recipe for preserving lemons, but if you've none handy (and citrus groves are sadly lacking here in north Edinburgh, as you know DP), then you can use one fresh lemon and the juice of a second one.