The marinade is composed of paprika, turmeric, cumin, coriander, cinnamon, garlic, black pepper and salt. The colours that stand out the most are perhaps from the paprika and cinnamon (reddish tones) but the grilling technique is also responsible: high heat without excessive burning/charring of the meat (I like to singe the fat for extra flavour).
Wishing you a lovely start to the week 
Another attempt at the syrian chicken dish, getting there with the adaptation of the recipe for two peeps.
I won’t be preparing dinner tonight or any other night as I have maids to do that kind of thing.
Well I guess you’ll never really know what’s on your plate or the satisfaction of cooking something special. 
Griddled tuna steaks with a salsa made from avocado, mango, prawns, spring onions, chilli, garlic, coriander and lime juice
Just back from a great break with very good food……we are not skilled enough or have all the ingredients to hand.
But last year….a different hotel, they really made a big fuss of the chef cooking the steak over an open fire in front of us. Worst steak i have had in decades……home or restaurant.
Ohhhh Yes!
Looks banging
Melitsana sagnaki-
Eggplant stuffed with minced meat, baked in the oven, covered with red sauce and covered with melted feta cheese
With some Colman’s Mustard ?
And perhaps some nice cider ?
Funnily enough, I’m having a pork chop, my own potatoes and beans with a nice glass of you’ve guessed it Dunkertons Cider
Sorted. Look what I just found in the back of the nuclear disaster/covid/famine and flood store cupboard.
Alcohol free so it must have been a gift from a well wisher.
Soak it in brandy overnight and have it tomorrow. 
Alcohol free… what’s the point
That’s why it was at the back of the cupboard
So sorry , you’ve been through the mill (and some)
I hope things improve
My very best wishes
Ian
