Over the Easter break, my Mum and I took advantage of the time off and made a lovely Spring-feeling Moroccan style meal from a recent GoodFood Magazine recipe. We decided to make an orange and feta giant couscous salad, honey and cumin chicken and aubergine, and a minty beetroot dip with chilli pitta crisps. I love Morrocan style food, and this meal was really beautiful. We also made honeyed nut and pomegranete pots (except with rasperries) for dessert
EloiseRose x
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