Moroccan tajine with pickled lemons

Jane Grigson was The Observer’s distinguished food writer for many years. Here is a recipe that was first printed in this paper in March 1983.

Kangaroo Tail Soup

Thirty years ago Australia was the home of much that was unappetising. It is now not uncommon to find smoked emu prosciutto, witchetty grub soup, buffalo and croc on the menu. Kangaroo Tail Soup This recipe is a classic. If … Continue reading →

Inaniwa pasta salad with lobster

1/2 kg cooked lobster removed from shell and chilled 160g inaniwa noodles 1/2 head curly endive lettuce 1/2 bunch finely chopped chives 100ml grapeseed oil 20ml soy sauce 40ml yuzu juice (can substitute lemon or lime) 1 clove garlic, puréed Fresh milled black pepper