Our Wild Rose Al Hanout sells out at every market we go to..it maybe because it's made in small batches with freshly roasted spices or it maybe because we are incredibly generous with the amount of wild rose petals that go into it. There's certainly something magical about it..Sprinkle it into your veg, fish or meat -you'll be smitten!
For hunters...slow cooked goat with fennel, apricot and almond sauce
(Goat meat is a missed opportunity - try it at the next chance you can!)
Rub a leg of young goat meat with a mixture of 2 tsp of wild rose el hanout, olive oil and a pinch of salt & leave to marinade for a couple of hours. Place the meat on top of thick slices of fennel bulb in a casserole, add a wine glass of water and cover with a lid. Cook in a low oven (110 - 120c) for 3 hours, remove from the oven (deeply inhaling the amazing smells - a sign of things to come!) add a handful of ground almonds and dried apricots to the liquor, cover again and return to the oven for another couple of hours. Serve with a good bread to mop up the juices and a salad or green beans.
For gatherers... fruity, nutty, floral cous cous
Cous cous is an amazing carrier of flavours - give it the right ones and it becomes a joy. The rose petals in our el hanout burst with flavour in this recipe. Make your cous cous to your own method, stirring in 1 tsp of el hanout and a tablespoon of ground almonds to the grains before the boiling water is added. Once the cous cous is cooked, pour in a glug of good olive oil, a handful of chopped spring onions, dried apricots, dates and sultanas (make the sultanas extra delicious by seeping them in hot water for 1/2 hour before hand) add chopped fresh mint if you have some and season with salt. yum yum.