Myanmar (formerly known as Burma) produces a cuisine that’s very distinctive, with combinations of flavours not seen anywhere else. This rich chicken curry topped with crispy fried onion is served with one of Myanmar's favourite salads (which are known as thoke) - a mixture of tomatoes, radishes and coriander dressed with lime and toasted sesame seeds.                                                           

The refined cuisine of Morocco is famous the world over and is a delicate balance of sweetness with fragrant spices - including allspice, cassia and cardamon. Here we've got chermoula grilled lamb chops with saffron couscous, a spring vegetable tagine and fiery rose petal harissa.

THOKE SPICES: white sesame, mild chilli flakes

CURRY SPICES: turmeric, white pepper, ginger, coriander, garlic

WHOLE CHILLIES.

ONION SPICES: chilli, paprika, garlic, onion

HARISSA SPICES: paprika, chilli, caraway, coriander, cumin, garlic, mint, rose, salt

LAMB SPICES: cumin, coriander, parsley, mint, black pepper, paprika

TAGINE SPICES: allspice, coriander, green cardamon, cassia, paprika, turmeric, chilli, cassia, bay, fennel, caraway, long pepper, cubeb pepper, rose, lavender, black pepper, cumin, mace, black cardamon, coriander, cayenne chilli, galangal, nutmeg, ginger, cloves, saffron

COUSCOUS BLEND: mint, parsley, garlic, turmeric, saffron

*Allergens

Burmese Curry

• 300g diced chicken (thighs are best)
• 2 medium onions 
• 2 cloves of garlic
• Fresh ginger - finely chopped to make 2 tsp
• 3 tomatoes
• 100g radishes 
• 10g bunch of coriander 
• 1 lime
• 25ml fish or soy sauce (any type)
• 130ml oil (sunflower or vegetable oil is best)
• Rice to serve

Moroccan Lamb

• 4 lamb chops or 2 chicken breasts 
• 200g mixture of spring veg (eg purple sprouting broccoli, asparagus, spring onions) - cut into bite-size pieces
• 1 small onion 
• 1 medium carrot 
• 1 lemon 
• 25g butter
• 125g couscous
• 1 tbsp tomato puree