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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
pleasing those who eat my food; it is a form of giving love to others.

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
they almost invariably buy - the problem usually is that they are not sure what to choose!

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
15 Main Street, Bulwick,
Northants, NN17 3DY
Tel: 01780 450774
www.thepickledvillage.com

DISH + SPOON

Moroccan style lamb Tagine With Aromatic Amber Nectar
Serves 6

Ingredients
1 tsp cayenne pepper
2 tsp ground black pepper
1½ tbsp paprika
1½ tbsp ground ginger
1 tbsp turmeric
2 tbsp ground cinnamon
1 x shoulder of lamb, trimmed and cut into
5cm/2in chunks (about 1.1kg/2½ lb meat in total)
2 large onions - fi nely chopped
3 tbsp olive oil
3 cloves garlic, crushed
570ml/1 pint tomato juice or passata
2 x 400g tinned, chopped tomatoes
½ jar The Pickled Village’s Aromatic Amber Nectar
85g/3oz fl aked almonds
600ml/1 pint lamb stock (can be made with a couple of good lamb stock cubes)
2 tbsp coriander, roughly chopped
2 tbsp parsley, roughly chopped

Method
Put the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and
mix to combine. Place the lamb in a large bowl and mix in the spices. Cover and leave for about an hour - if you have time!

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