but you may need to take a trip to the store to find a couple for this tajin recipe. See the recipe card below for a complete ...

It’s a soft, gentle memory, but it’s there, so it’s best to dedicate each clay tagine to a rough category of food. Maybe one for vegetables and chicken and another for fish. This recipe is a ...

To make the tagine, place a large frying pan over a high heat. Add the oil, tomatoes, garlic, parsley, cumin, paprika, salt, sugar and pepper. Bring to the boil, then cover the pan (either with a ...

About this recipe Chamoy is a Mexican condiment that combines sweet, tangy, and spicy flavors. When paired with hibiscus, it’s elevated to a whole new level.Hibiscus chamoy brings a twist to the ...

For the tagine, heat a large, deep frying pan with a lid until hot. Add the olive oil, onions and garlic and cook for 2-3 minutes. Add all of the spices and fry for one minute. Add the sweet ...

Certain game birds, like grouse, snipe or woodcock, aren’t ideal for a tagine, but partridge ... the thighs are perfect for this recipe. Preheat the oven to 190C/170C fan/gas mark 5.

Tajín, a zesty Mexican seasoning made of dried chiles, dehydrated lime and sea salt, is a culinary Swiss Army knife. Invented in 1985 in Jalisco, Mexico, Tajín is often enjoyed sprinkled on fruits, ...