Moroccan Lamb Harira Soup Recipe

Moroccan Harira Soup – Serves 8 – 10 as a main

Traditionally eaten during Ramadan to break the fast, with a handful of medjool dates.


700g lamb mince
3 medium onions or 2 large, chopped
8 garlic cloves, minced
5 celery stalks, diced
1 400g tin of chopped tomatoes
400g chickpeas, tinned or jarred
330g red lentils
2 litres of lamb or chicken stock
1.2 litres of water
3 desiree potatoes, peeled and diced into large cubes
1 tsp ground cumin
2 bay leaves
1 tsp ground turmeric
½ tsp ground coriander seed
½ tsp chilli flakes
4 tbsp olive oil
Salt and freshly ground milled pepper, to taste
2 lemons, juiced
Small bunch of parsley, roughly chopped
Small bunch of coriander, roughly chopped


1. Heat the olive oil in the pan, then add the garlic, celery and onion. Fry for 10 minutes until softened.

2. Add the minced lamb into the pan to lightly brown, breaking up into pieces as it fries. After ten minutes, add the spices and fry for another two minutes, until the spices become fragrant.

3. Add the tomatoes, chickpeas and lentils while stirring, to ensure the spices are mixed through.

4. Cover with the stock and water and bring to the boil. Reduce to a simmer and cook for 40 minutes, stirring occasionally.

5. Add in the diced potatoes and leave to simmer for another 20 minutes.

6. Check that the potatoes and lentils are tender, then remove the saucepan from the heat.

7. Stir through the lemon juice and add salt and freshly milled pepper to taste.

8. Sprinkle over the chopped herbs and serve with a thick slice of sourdough.



Baker’s Dozen with Christopher Brown

For the past two years, Christopher Brown has been capturing the essence of our bakeries and their neighbourhoods in his signature linocut prints. We asked Christopher our baker’s dozen of questions to find out more about our friend behind the ink.

1. What time did you get up this morning?
I’m always awake at 5 and usually up by 6.  Then, I like to enjoy the quiet of the morning before going for my daily swim.

2. How do you take your coffee?
I usually have a latte, but sometimes a flat white.

3. What do you usually have for breakfast?
In the winter I love GAIL’s porridge and in the summer, it’s usually fruit and a yoghurt drink. If I feel I deserve it, I will have a pain aux raisin with my coffee, post swim.

4. How do you and GAIL’s know each other?
We met back in 2016 and bonded over our loves of London, art and cake.

5. What’s the first food you remember loving as a child?
Toast. But also licking the bowl when my mother was making cakes – to me it was a heavenly treat.

6. Have you ever baked bread? How did that go?
Once, and not a great success – it was like a brick!

7. What does the smell of freshly baked bread remind you of?
I always imagine a happy woman with a starched apron, and traces of flour on her face.

8. What do you spread on your toast?
Marmalade. Always.

9. For us, bread is the fundamental thing. What’s fundamental for you?
Lino. Nearly all my work is made using it.

10. What’s in your ultimate sandwich?
I do love cheese and pickle, but roast beef and horseradish is a favourite and reminds me of my childhood. We always had them on a Sunday if my mother cooked a joint.

11. If we could give you a lifetime supply of anything we make, what would that be?
That’s a difficult question. GAIL’s bread is delicious; I could consume a whole loaf. The carrot cake is heaven, too.

12. We work with three primary ingredients. Six if you include time. What are the main ingredients in your life and work, concrete or abstract?
Hand, eye, mind and humour.

13. What would you do for a living if not this?
I have no regrets about my choice of profession, though as a little boy I wanted to be a history don at Oxford. I would, in a fantasy world, have loved to have been a first class competitive swimmer (then I could have eaten GAIL’s cakes every day).

New Seasonal Salads

Working with nutritionist Sam Bloom, we’ve created four new salads for the colder months, focusing on the best of the season’s nourishing ingredients.

Miso Chicken and Forbidden Rice with Pickled Ginger
Inspired by flavours of Japan, the umami flavour from the soy and miso roasted chicken breast is balanced with a citrusy ponzu dressing. The flowering vegetables kohlrabi, radicchio, rocket and spinach were chosen for their slight bitterness, which activates stomach acid production and in turn aids digestion. The garlic and pickled ginger are antimicrobial which promote a healthy gut, and the chicken breast and edamame beans make this salad rich in protein.

Roasted Root Vegetables and Feta with Pomegranate Dressing and Almonds
A celebration of our favourite winter vegetables, we brighten the earthy roasted root vegetables with sharp pomegranate seeds and a creamy tahini and pomegranate molasses dressing. Phytonutrient-rich celeriac, cauliflower, parsnips, carrots and sweet potatoes balance blood sugar levels and make for a satiating meal. Feta cheese is an excellent source of calcium, as is the tahini in the dressing, and the almonds are full of healthy fats and potassium.

Hot Smoked Salmon Fishcakes with Black Barley and Dill Yoghurt
Each element in this salad has been created to complement the rich hot smoked salmon fishcakes, from the piquant chopped cornichons and capers in the black barley, to the creamy dill yoghurt dressing. Protein-rich salmon is a good source of omega-3, which is essential for brain function. High-fibre black barley and kohlrabi help to balance blood sugar levels throughout the day, while the radish and leafy greens trigger the production of stomach acids to aid digestion.

Pumpkin and Wild Rice with Roasted Cabbage and Pecan Pesto
This comforting winter salad is sweet with pumpkin and nutty from roasted cabbage, wild rice, pecans and pumpkin seeds, making for a satiating meal. Pumpkin is high in Vitamin A and beta-carotene, which contribute to healthy skin and our immune system, and the pumpkin seeds are rich in zinc and anti-oxidants. The cabbage is a good source of fibre and vitamins K, C and B6. Wild rice is higher in fibre and protein than white rice, helping us to feel fuller for longer.

New Seasonal Soups with Sam Bloom


With temperatures falling and the nights closing in, we’ve worked with Nutritionist, Sam Bloom to create nourishing winter soup recipes for the coming months.

This warming stew is spiced with paprika and deep with umami flavour from the slow cooked beef chuck and stock. It’s high in vitamin C from the tomatoes, peppers and carrots, and rich in iron from the beef.

Moroccan Lamb Harira
From the Arabic word for ‘smooth’ this soothing soup is traditionally eaten during the month of Ramadan after sundown. Flavoured with anti-inflammatory turmeric, cumin, coriander and parsley, this soup is good for gut health. Red lentils, chickpeas and minced lamb are all high in protein and make for a satiating meal.

Sweet Potato and Coconut
This fragrant soup is inspired by Thai flavours, with a base of lemongrass, kaffir lime, ginger and garlic. Sweet potato is a good source of the antioxidant beta-carotene, which is converted into vitamin A, an essential vitamin and it also has a low glycemic index, helping to stabilise blood sugar levels.

Chicken and Vegetable
Our restorative chicken soup is simmered with aromatic bay, dill and parsley, and with a hunk of French Dark Sourdough makes for a warming winter lunch. The collagen in chicken stock helps to heal the gut lining and reduce inflammation, and the garlic is anti-inflammatory too.

Lentil and Vegetable
This nourishing lentil and vegetable broth is brightened with lemon, coriander and parsley and sweet with seasonal pumpkin. Lentils and freekeh are high in fibre and protein, both of which make us feel fuller for longer. The pumpkin contains high levels of Vitamins A, C and E and potassium, which supports cardiovascular health.


Baker’s Dozen with Irina

We asked Irina, our Senior Baker in Temple Fortune, our Baker’s Dozen of questions to find out about life in our kitchen in NW11.

1. What time did you get up this morning?
I usually get up at 4am on work days, 7am if I’ve got the day off.

2. How do you take your coffee?
I like to drink my coffee while reading the news in the morning. I have it black, with no sugar.

3. What do you usually have for breakfast?
For breakfast, my favourites are porridge or yoghurt.

4. How long have you been working for GAIL’s?
I’ve worked at GAIL’s for eight years now, starting as Baker and working my way up to Senior Baker in Temple Fortune. Everything that I have accomplished here is because I love my job, to which I fully dedicate myself. I like to think I cook tasty food and I try to make all of our customers happy, so that they’ll come back again tomorrow.

5. What’s the first food you remember loving as a child?
As a child, I loved when my mother made me pancakes with jam, yoghurt and honey. I still love pancakes – they make me reminisce about my childhood.

6. Have you ever baked bread?
I don’t bake bread but I love baking cakes and cookies.

7. What does the smell of freshly baked bread remind you of?
It reminds me of my home country, Lithuania – we’re known for our bread and pastry. On almost every corner, there’s a bakery selling freshly baked bread, buns and bagels.

8. What do you spread on your toast?
Butter. I love toasted rye bread with butter.

9. What is the best part of your day?
A cozy evening after everything is done, so I can relax with a good book.

10. What’s in your ultimate sandwich?
Buttered rye bread with ham, cheese and tomato.

11. If we could give you a lifetime supply of anything from GAIL’s, what would that be? Why is this item your favourite?
I love our Feta & Pepper Brioche and the Spinach Rolls. Both are so delicious, especially when they’ve just come out of the oven.

12. Our bread is made with three primary ingredients. Four if you include time. What are the main ingredients in your life and work, concrete or abstract?
In life, love, patience and care are essential.

13. What would you do for a living, if not this?
If I wasn’t working at GAIL‘s, I’d probably be working in another kitchen as I love to make people happy by cooking delicious food.

How to Make the Perfect Seasonal Salad

We start by thinking about the time of year; which vegetables, legumes and leaves are in season? It’s autumn now, meaning pumpkin, squash and mushrooms are in season and as the weather gets colder, root vegetables and brassicas will be in their prime.

Once we’ve chosen the seasonal ingredients, we think about how we want the salad to taste: fresh and zingy or warming and robust? For winter, we focus on roasting or sautéing vegetables to concentrate their flavour, whereas in summer, serving vegetables steamed or raw showcases freshness. To create a comforting dish for cooler climes, we choose warming spices like cumin and paprika, along with woody herbs like rosemary and thyme to complement the seasonal vegetables. For brighter spring and summer salads, we turn to soft herbs like basil, coriander and mint.

With the key seasonal vegetables and flavours in mind, it’s time to build the salad from base to dressing. We chose a grain or legume for sustenance that will complement the seasonal vegetables – our winter favourites are black barley and lentils.

For contrasting textures and flavours, we like to pair cooked elements like roasted vegetables, lentils and grains with something raw, like thinly sliced raw vegetables and leaves. Adding chopped nuts and seeds brings extra crunch to every mouthful.

When it comes to protein, our favourites are soft cheeses like feta or goat’s cheese which pair well with autumnal flavours like pumpkin and mushroom. Roasted chicken and hot smoked salmon also work well in winter salads and add depth of flavour.

When making the dressing, we think about whether the salad is bitter, sweet or salty, then use contrasting flavours for the dressing. Choose a base for the dressing like buttermilk, yoghurt, or oil, then add acidity with lemon, vinegar, or pomegranate molasses which bring sweetness too.  We love using tahini in our salads as it’s great for binding the dressing and offers a nutty, rich flavour.

Grains can be dressed as soon as they’re cooked, to ensure they absorb the flavour of the dressing, but never dress leaves ahead of eating as the leaves will lose their crunch.