Main:  Whole Chicken Tagine with Green Olives & Mint
Women’s Weekly May issue

Dessert:  Lime Meringue Pie
Women’s Weekly “The Baking Collection”

Hi Everyone!

Hope you are keeping warm, dry and safe during these crazy weeks of weather and virus flare-ups.

I was attracted to the recipes I’ve done this week for several reasons.  The main course is in the slow-cooker so easy peasy, however, it is also suitable to freeze which is always a good thing.  Then the dessert was a no-brainer because I was given the most beautiful bag of “fresh off the tree” limes so I just converted an old favourite to make use of these little gems.

The Moroccan flavours of the chicken tangine were always a draw card (please note that I used Moroccan seasoning in place of ras el hanout which is a perfectly acceptable replacement).  However, I was a little disappointed with the end product.  Whilst the smell throughout the house was so inviting, the actual flavour was not intense enough for my taste.  Now, you may want to up the proportion of spices to get that intense flavour or you may just like it mild but I thought it only fair, given the purpose of this blog, to inform you of the way we all found it.  Having said that, it was tasty and we enjoyed it but we just weren’t raving about it. What did give it a lift was the suggested Pistachio & Mint Pesto which I made to go with it.  This is a pesto suitable to use with a whole bunch of things so keep the leftovers in the fridge for up to a week.  7/10.

Lime Meringue Pie – not a lot to say about this really is there.  My goodness, how can anyone go wrong.  So substituting limes for lemons in fact gave a slightly softer and less sharp flavour.  It was truly delightful and everyone had a second helping, with cream of course. 10/10

So until next week….

From my table to yours with love x