With just a hint of spice, you get to wrap your hands around this bowl of juicy goodness and Netflix the night away.
This recipe is a take on my Mother’s authentic Jamaican recipe. She would add a little bit of this and that with a few chilli peppers along the way (which I haven’t)!! What I love about it is the broth is warming, delicious and full of flavour, surrounded by soft melt in the mouth meat and chunks of gorgeous veggies. This is a winter warmer for sure.
There are some ingredients that are just made to go together : lamb and mint, tomato and basil, chicken and lemon. To call this a soup, really is an understatement, with the rice and pops of swollen raisins – so bloody delicious.
When I lived in London, green lipped mussels were expensive, so an absolute treat. Now I live here, they’re as cheap as chips and I just can’t get enough of them. This soup is my personal homage to this emerald jewel of the ocean. Although simple, it’s quite hefty on the ingredients, but all are necessary. Think about making a batch to cook and freeze.
This recipe is simple and beautiful. It just goes to show you don’t need a pantry full of ingredients to create something sumptuous, creamy, seasonal and delicious. Celeriac season for me is a divine gift from god, the fact the season is quite short, make it even more of a reason to celebrate.
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It comes as no surprise to anyone who knows me, that my passion is food, the big astonishment however, if God came down right now and said, ‘ok Jax, choose a passion for the rest of your life’, I would drop food like a hot rock and pick music. Vinyl, CD’s and of course back…
Is Jax your real name?: No my full name is Jacqueline, Sylvia Margaret Hamilton (I know right) just call me Jax Where are you from?: Stratford, East London (under the sound of the bow bells), which makes me a 100% cockney. However my parents are from Jamaica and I’m now a Kiwi Citizen – phew!…