Prep time:

Cooking time: 25 minutes

Total time:

Serves: 6

1 Bunch of Fresh Rosemary

1tbsp Olive Oil

2 Shallots (finely diced)

300g Minced Lamb

1 Garlic Clove (peeled and crushed)

1tbsp Cumin

2tsp Garam Masala

1tsp Cracked Black Pepper

375g Ready Rolled All Butter Puff Pastry

Nicci Gurr, a former student of the Roux Brothers and the co-founder of Cranbrook-based Home Gurrown, shares her expertise in making perfect Christmas canapés...

  • pictures: David Merewether

Lamb tagine

This is the perfect recipe for entertaining, batch cooking or freezing ahead for Christmas. It’s best made a day or two before, or you can cook low and slow in the morning. This is lovely served with my giant cous...

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This goes so well with the tagine or stands alone as a delicious salad. You can make all the elements the day before and refrigerate. Then mix up on the day (you will need to break the couscous up a...

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