Narrative Transport. The official Michael Pryor website.
  • Archives
  • September20th

    • 1 x 2-3 kg lamb shoulder, bone in, fat trimmed.
    • 6 cloves garlic, peeled and halved.
    • 1 tablespoon ras el hanout*.
    • 2 tablespoons oregano leaves.
    • 1 x 400g tin chopped tomatoes.
    • 400 ml beef stock.
    • 2 tablespoons pomegranate molasses, plus extra to serve.
    • salt and cracked black pepper.
    • currants, 40 g toasted pine nuts, chopped parsley or coriander, cooked couscous to serve.

    * Ras el hanout is an aromatic North African spice mix. Here’s one recipe. There are many.

    • 1½ teaspoons ground black peppercorns
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cumin seeds
    • 1 teaspoon ground coriander seeds
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cardamom seeds
    • ¼ teaspoon chili powder
    • ½ teaspoon ground cloves
    • ¼ teaspoon ground turmeric
    • ¼ teaspoon ground allspice
    • ¼ teaspoon salt
    • Combine, makes about two tablespoons

    Method: Preheat oven to 170 degrees. Put lamb, garlic, ras el hanout, oregano, tomatoes, stock, pomegranate molasses, salt and pepper in a baking dish and cover. I use the cast iron le Creuset.

    Cover and bake for three hours, turning lamb after an hour and a half.

    Uncover lamb and cook, meaty side up, for another thirty minutes.

    Remove bone and transfer lamb to a serving dish. It will break up appetisingly.

    Spoon over pan juices, drizzle with extra pomegranate molasses, and serve with couscous, currants, pine nuts and parsley/coriander.

    Variations: fresh chopped dates can be substituted for the currants, and chopped pistachios for the toasted pine nuts.

  • September30th

    Mmmm …

    I posted the above pic on Twitter and Instagram, and it prompted such enthusiasm I thought I’d share the recipe I use. Don’t be intimidated, it’s very easy – much easier than making jam.

    The only slightly tricky part is sterilising the jars and lids. I just pop my jars in the oven at 100 degrees for fifteen minutes or so, and I boil my lids in a saucepan for about the same time. Because you store this lovely concoction in the fridge, all should be fine. It won’t last long enough to go off, anyway.

    Here’s the lemon butter recipe I use.


    3 eggs

    1 cup sugar

    1 tablespoon grated lemon rind

    Half a cup lemon juice

    60 g butter, chopped.


    1. Combine ingredients in a heatproof bowl over simmering water. Whisk constantly until mixture thickens and coats the back of a spoon. (It’s obvious when this happens).
    2. Remove from heat and pour into warm, sterilised jars. When cool, label and date. Store in the fridge. Smother on toast, crumpets, scones, whatever takes your fancy.
  • July17th

    I’ve had so many requests for the recipe for this one, I thought I’d put it up here.


    250g dark chocolate

    250g unsalted butter

    6 eggs, separated

    ½ cup caster sugar

    3 tablespoons plain flour, sifted

    ¼ cup almond meal

    1 tablespoon mandarin zest


    Preheat oven to 190 deg. Melt chocolate and butter in heatproof bowl over saucepan of simmering water or microwve. Stir until just melted. Remove from heat and set aside.

    Lightly mix egg yolks and sugar. Gradually add melted chocolate to egg mixture, stirring constantly. Using a large metal spoon, fold through the flour, almond meal and zest.

    Whisk egg white until stiff peaks form. Using large metal spoon, fold half egg whites through the batter until barely combined. Repeat with remaining whites.

    Pour into 23cm greased springform cake tin and bake for 35 mins. Don’t worry if cake seems to be wet in the centre: it will firm up a little on cooling.

    Remove from oven and leave to cool completely in tin. Transfer to a serving platter and dust with cocoa. Serve with mandarin slices and lightly whipped cream.