Inspired by Ottolenghi

  Chicken with sumac, lemon & za’atar Ingredients: 1 large organic or free-range chicken divided into pieces.  (I just used about 1.3kgs of chicken thighs and legs.) 2 red onions, thinly sliced 2 garlic cloves, crushed 4 tbsp olive oil plus extra for drizzling. 1½ tsp ground

Pot of gold Potjie

Written for eat.art by By Nancy Hoepner Ingredients: (inspired largely by what is in the freezer, pantry and growing in the garden) Non-fatty lamb with a bit of bone for the flavouring derived from the marrow(work on 1 kg per 4 pax) 2 large onions, diced Roughly 125ml Canola oil Heape