MARCH SUPPER MENU

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This month’s menu is heavily inspired by Moroccan dishes that we tried when visiting the Atlas Mountains and the Draa Valley. All prepared for you to heat and add finishing touches at home.

Order by 6pm Wednesday 10 March for delivery on Saturday 13 March between 2-5pm

Chicken pastilla served with couscous & tfaya.

A homely version of the traditional b’stilla, thought to be Andalusian in origin, it is frequently served in Morocco, especially on special occasions. Ras el Hanout, cinnamon & dates are the main flavours added to chicken thighs, roasted with onions & a little chilli. Recipe adapted from Honey & Co recipe.

Or

Sweet potato pastilla (v) served with couscous & tfaya.

The sweetness that this dish is known for comes from the sweet potatoes in this vegetarian version. Along with Feta cheese, ras el hanout, almonds & cinnamon, this vegetarian version of the dish would definitely be welcomed at any celebration. Adapted from a recipe by Anna Jones.

Plus

Couscous (v)

Lightly flavoured with cumin & topped with tfaya, a caramelised onion & raisin garnish flavoured with saffron, cinnamon and ginger.

Bakoula (vg)

A typical Moroccan side, bakoula mixes spinach & harissa in this mildly spiced, herby dish.

Carrot & orange salad (vg)

As you’d imagine, this salad refreshes the palate & compliments the sweetness of the bastillas. This version
of the popular salad is tangy with a hint of orange blossom.

Taktouka (vg)

Satisfying side of tomatoes & charred green peppers spiced with cumin & paprika.

Chocolate and pomegranate torte (v)

Not all that linked to Morocco, but there’s a nod towards it in the sweet fruit bursts from pomegranate molasses & the seeds. Greek yoghurt in the batter makes this dessert dense & gooey.

Ingredients - allergens are bold

Chicken bastilla: chicken thighs, pitted dates, onions, butter, cinnamon stick, dried red chilli, ras el hanout* (paprika, ginger, black pepper, coriander, cardamom, allspice, turmeric, mace, nutmeg, chilli powder, cloves, rose petals), salt, black pepper, filo pastry (wheat flour, water, corn starch, humectant (glycerol), salt, preservative (potassium sorbate), flour treatment agents (l-cysteine)),

Sweet potato bastilla: sweet potato, cumin seeds, cinnamon, ras el hanout* (paprika, ginger, black pepper, coriander, cardamom, allspice, turmeric, mace, nutmeg, chilli powder, cloves, rose petals) Olive oil, salt, pepper, butter, red onion, parsley, feta cheese, almonds, filo pastry, (wheat flour, water, corn starch, humectant (glycerol), salt, preservative (potassium sorbate), flour treatment agents (l-cysteine)).

Couscous: Wholemeal wheat semolina, cumin

Tfaya: raisins, onion, butter, honey, black pepper, cinnamon, ginger, turmeric, saffron threads, salt.

Bakoula: spinach, olive oil, garlic, coriander, parsley, ground cumin, paprika, harissa (rehydrated paprika and red chilli peppers, sunflower oil, garlic, salt, mixed spices, rose petals, acidity regulator: citric acid), lemon juice.

Carrot & orange salad: carrots, orange juice, lemon juice, orange blossom water (propylene glycol, ethanol, orange oil, natural flavours), sugar, ground cumin, cinnamon, salt, black pepper.

Taktouka: green peppers, olive oil, tomatoes, garlic, parsley, coriander, paprika, cumin, cayenne pepper, salt, caster sugar.

Chocolate & pomegranate torte: Wheat flour, baking powder (raising agents (disodium diphosphate, sodium hydrogen carbonate), rice flour), cocoa powder, golden caster sugar, egg, butter, pomegranate molasses, honey, greek yoghurt, salt, double cream, dark chocolate (cocoa mass, sugar, cocoa butter, vanilla, cocoa solids: 70% min), pomegranate seeds.

*Packed on premises that handles nuts (including peanuts), seeds, cereals, soya