These darker, colder days call for warming sustenance and where better to turn than to the fragrant spices of Middle Eastern cooking? Harira is a soup I love to make when the weather turns, a traditional Moroccan dish which uses vegetables, spices, chickpeas and can include lamb for extra nourishment. Everything is cooked slowly to bring out the maximum flavour and if you make a big batch, it will keep for a few days in the fridge so you can warm up a bowlful for a fast and healthy meal.
A good terrine can be one of the greatest pleasures of the kitchen, both in the making and the eating. It may take a bit of time to prepare, but it lasts well too; if you don’t eat it all in the first sitting, it is a welcome dish to discover in the fridge; an instant and satisfying lunch. It also makes an impressive and hassle free starter if you’re entertaining.
I love the process of putting all the parts together; it something you can really build, both in terms of structure and flavour.