I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK. Recipes by Camille Ortega McLean The Pickled Village DISH + SPOON Moroccan style lamb Tagine With Aromatic Amber Nectar Ingredients Method Heat 1 tbsp olive oil in a large saucepan. Add the chopped onion and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Now stir in the crushed garlic and fry for a further minute. Add the cubes of lamb and fry on all sides. Stir in the tomato juice or passata, the chopped tomatoes, half the fl aked almonds, lamb stock and The Aromatic Amber Nectar. Gently bring to the boil. Stir well and cover with a fi tted lid and cook for about 1 - 1 ½ hours or until the meat is meltingly tender (this can also be tipped into a casserole with lid and cooked in a moderate oven for the same time). Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs and the remaining fl aked almonds. Serve with boiled rice, couscous or just warm crusty bread and salad. For a good chilli kick - sprinkle with a roughly chopped red chilli |