The 110th Bake: Lamb, Apricot, Coriander & Green Chilli Pie
That’s right you heard it here first, but what a great combination. Dried fruit in you lamb, chilli and coriander pie. Not only that, it was full of butternut pumpkin and ginger!! Yum! I really want to get into cooking like this on a regular basis, where you finely chop and then fry off a mixture of aromatics and spices (in this case), onion, chopped ginger, garlic, chilli and ground coriander to flavour your dish. At my cooking class in Bali, all the recipes were based around this style of cooking. I loved it. https://thebakersdozenbakeoff.com/2018/10/11/paon-bali-cooking-class-ubud/
finely chopped
oinion ginger garlic
ground coriander 
fry that goodness
Then to this aromatic spice mixture I added the diced lamb and browned this off. Then I added the vegetable stock and brought this to the boil before transferring to the oven for 30 minutes. After that it was time to
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Walking the dog yesterday by the marina gave a sense of freshness. The air, the sea, a shag perched on a pier, the oysters under the docks. You can’t beat the smell of sea air and fresh fish. Here is my recipe for ceviche, which I learnt how to make from a Peruvian, but have added my own twist.