Henry Harris’ Lamb Merguez with Harissa Aïoli great taste Cut from the fore rib

Cut from the fore rib

Make sure to use the correct sweet sprats and their juice over the readily available but incorrect tinned anchovies

passed over with lime juice and stuffed into a bun or corn tortilla with raw red onion and chopped fresh coriander

this thick-cut steak is designed for two to share - perfect for a special occasion

and step-by-step guidance through the MEATER app

Henry Harris’ Lamb Merguez with Harissa Aïoli great taste Cut from the fore ribJorge Thomas, Founder of Swaledale Butchers, introduces the collaboration "Great friend of Swaledale, Henry Harris, has launched a new cookbook. It will come as no surprise to hear that it is a joy. The Racine Effect is a masterclass in unfussy, utterly delicious French food, rising reassuringly above fad and fashion to focus on recipes Henry clearly loves to cook, both at home and professionally. And Henry does clearly love to cook. As an avid