The Family Cook Book

It will be obvious to anyone that reads my blog, (so not very many people then) that I am a massive fan of all things Moro. We return again and again to certain classic recipes when looking for both reliability and comfort. This weekend was one of those days and this combination of crispy, fatty, salty, spicy lamb chops with the cool crisp Turkish salad and comforting home made flatbread was, to my mind, an absolutely perfect lunch for a summer Sunday. The added bonus is that the whole thing probably took no more than 30 minutes to prepare, making it possible to do even if you have been playing golf! Mechoui lamb chops Serves four 2 tbsp cumin seeds, freshly ground 1 tsp sweet paprika half tsp hot paprika 1 tbsp sea salt, roughly crumbled 12-16 lamb chops, depending on size 40g butter, melted Method In a bowl, mix together the spices and salt. Just before you are ready to cook the chops, brush them with melted butter, sprinkle with half the cumin

We made these on Sunday night for a fairly impromptu dinner for four. I wanted to do some pre dinner snacks but was looking for something non bread based (ie no bruschetta or crostini) It would be fair to say that these incredibly simple wraps went down a storm.  note: This recipe's inclusion has surprised some of my most dedicated followers due to the inclusion of a recipe that features cheese. For those of you who don't know me, this is because for fifty-six years of my life I have followed a cheese free existence (not a religious observation, or allergic intolerance thing, more of a childhood hatred one)  However, I have discovered that there are a couple of cheeses that I can now eat; chiefly mozarella and Parmesan but also Manchego ... for those of you out there that have shared this abstention over the years... I'm sorry, I unreservedly apologise for my turncoat behaviour Ingredients for 20 or more wraps  • 2 aubergines • extra virgin olive oil • s