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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Seasonal Veg
A chef-prepared selection of parsnip, celeriac, carrot & chestnuts with a luxurious garlic & thyme butter
Preparation time: A Christmas delight in under 15 mins
Cuisine Type: Vegetable pouches
Cooking Instructions
1. Heat a non-stick frying pan with 1 tablespoon of olive oil or duck fat.
2. Empty the contents of the pouch into the pan & sauté for 10-12 mins over a medium heat, turning often, until vegetables have browned and cooked through.
3. Add the herb butter slice in the last 2 mins of cooking time.
4. Alternatively these can be roasted for 25 mins, turning occasionally.
WARNING: Do not eat the cinnamon stick as it’s quite woody.
Ingredients
Carrot (27%)
Celeriac (27%)
Parsnip (27%)
Chestnuts
Butter
Sunflower oil
Cinnamon stick
Parsley
Rosemary
Garlic purée
Thyme
Salt
Bay leaf
Black pepper
Does this recipe contain?
Milk yes
Egg no
Sesame no
Mustard no
Shellfish no
Gluten no
Soya no
Nuts no
Celery no
Fish no
