Behind The Mohawk is more than a blog. It’s a window into the world of Punk Chef. From food festivals and live demonstrations to television appearances, Black Parmo developments and life as a deaf chef, this is where the real story unfolds.
Gorgeous, light and crumbly little cakes is very similar to scones,. popular in the coal-mining area of the North of England and been around since 1928.
Inspired by the slow-cooking method of a Moroccan tagine, this is a fantastic traditional melt-in-the-mouth lamb slowly simmered in numerous spices with dried apricots, this has authentic Moroccan flavours and it perfect with the additional of preserved lemon in the couscous.
