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.
This is a family favourite dish, very cheap to make with only corn beef, potato and some stock, Pan Haggerty been around my family for centuries and it believed to have originated in the mining towns of Sunderland or County Durham around the 1930s.
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.
