Читать книгу Fortnum & Mason: Christmas & Other Winter Feasts - Tom Bowles Parker - Страница 38

This is a dish scented with North African promise, subtly spiced, with ras el hanout and rose harissa paste and couscous studded with dried fruit and nuts. It may initially look a little overwhelming, but don’t fear this recipe, because, as ever, it’s all about the prep. The samosas can be prepared in advance, and fried just before serving.

& try this with Fortnum’s soy and ginger dressing and a glass of Alsace Pinot Blanc