The first thing to do when you get meat home is to unwrap it before you store it in the fridge. If you have space, you ideally want to place the unwrapped meat on a plate away from cooked items and on the bottom shelf. This allows air to circulate, preventing any bacteria from forming and prolonging shelf life. Never wrap meat in plastic (e.g. cling film), only ever use greaseproof paper if you have to wrap it.
It’s fantastic rubbed onto chicken or fish, or served at the table to add an extra kick to your dinner. Ras el hanout, a blend of spices including cinnamon and rose petals, gives so much depth to tagines. A zesty mix of sumac, thyme or oregano and sesame seeds, za’atar is another great one to have at home. It’s a wonderful rub, or mixed with oil, it’s a great dip for fresh … Read More