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Spice up your week with ras el hanout

If you want to try the spiced blend for the first time or if you want to know what to do with leftover ras el hanout, these recipes are a great place to start. Try a simple salad, seeded soda bread or as a glaze for lamb chops; you can find all the recipes below.

  1. Ras el hanout chopped salad

    Ras el hanout chopped salad

    ½ cucumber, cut into 2cm cubes
    3 vine tomatoes, cut into 2 cm cubes
    ½ red onion, finely chopped
    1 x 30g pack fresh flat-leaf parsley, roughly chopped
    ½ x 30g pack fresh mint, leaves picked and finely chopped
    8 radishes, quartered
    1 x 80g pack pomegranate seeds
    2 tbsp extra-virgin olive oil
    1 lemon, juiced
    1 tbsp ras el hanout pitta breads, to serve (optional)

    1. Put all the chopped veg in a large bowl and toss with the pomegranate seeds, extra-virgin olive oil, lemon juice and ras el hanout; season to taste.

    2. Toast the pitta (if using) and serve with the chopped salad.

  2. Ras el hanout seeded soda bread

    Ras el hanout seeded soda bread

    200g plain flour, plus extra for dusting
    300g wholemeal flour
    3 tbsp ras el hanout, plus extra for sprinkling
    4 tbsp finely chopped fresh flat-leaf parsley
    2 tsp freshly ground black pepper
    3 tsp bicarbonate of soda
    2 tbsp sunflower seeds
    4 tbsp pumpkin seeds
    3 tbsp golden flaxseeds
    1½ tsp fine sea salt
    1 tbsp caster sugar
    60g cold butter, cubed, plus extra to serve
    350ml buttermilk

    1. Preheat the oven to 190°C, fan 170°C, gas 5. Line a large baking tray with baking parchment.

    2. In a large bowl, combine the flours, ras el hanout, parsley, black pepper, bicarbonate of soda, sunflower, pumpkin and flaxseeds, salt and caster sugar.

    3. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

    4. Make a well in the centre of the bowl and pour in the buttermilk. Mix it into the dry ingredients until no lumps remain, then turn out onto the baking tray.

    5. Lightly dust your hands with flour and shape the dough mixture into a dome. Dust the handle of a wooden spoon with flour and press a cross into the top of the soda bread.

    6. Sprinkle the top with extra ras el hanout and bake for 35-40 mins until golden, risen and hollow sounding when tapped on the base. Leave to cool for 20 mins before serving.

    Tip Although nicest fresh out the oven, this soda bread will keep for up to 5 days in a cloth bag.

  3. Ras el hanout-glazed lamb chops

    Ras el hanout-glazed lamb chops

    8 lamb chops
    2 tbsp olive oil
    3 tbsp ras el hanout
    ½ lemon, zested and juiced
    2 large garlic cloves, finely crushed
    3 tbsp fresh flat-leaf parsley, roughly chopped

    1. Rub the lamb chops all over with 1 tbsp olive oil. In a small bowl, mix the remaining 1 tbsp oil with the ras el hanout, lemon zest and juice, and garlic.

    2. Preheat a griddle pan over a high heat until smoking. Add the lamb chops, reduce the heat to medium and cook for 3-4 mins on each side for pink meat in the middle.

    3. One side at a time, brush the ras el hanout oil over the chops and cook for 30 secs more on each side until lightly charred. Remove the chops to a plate, cover with foil and leave to rest for 5 mins. Scatter over the parsley before serving.

  4. More recipes with ras el hanout

    More recipes with ras el hanout

    There are lots more recipes using ras el hanout; Try an apricot and honey vegetable tagine with fluffy couscous, these Moroccan-style braised chicken thighs, a vegetarian roasted cauliflower tagine – made with chickpeas and olives – or rub it on to fish like in this Moroccan-style salmon recipe.

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