Peter Sidwell runs his business from No.2 Sunset Hill, Keswick, CA12 4RN, 

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My Moroccan Tagine from Food Matters Live

December 2, 2017


Moroccan tagine

1 large white onion chopped
1 butternut squash diced
2 cloves of garlic chopped
2 tbsp of harissa paste
1 400g tin of tomatoes
1 pint vegetable stock
1 tin of washed lentils
1 tin of washed chickpeas
1 chopped preserves lemon
1 tbsp of ground cumin

12 whole California Prunes 


Here’s how 

This recipe is super easy place all the ingredients into a large Healy pan and heat up to a simmer.
Place s lid of the pan and cook gently for 40 minuets until the squash is tender
Finish with lots of fresh coriander, mint and yogurt. 

I like to serve with a quinoa salad dressed in lemon juice, olive oil mint and fresh pomegranate.

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