This has all the flavour you'll remember from Granny's Kitchen - well worth recreating on a leisurely Sunday
The longer you cook this shoulder of lamb the better so don’t worry if it gets an extra hour or so. The meat should be so tender that it is easily shred with a fork.
You can also use neck of lamb or gigot chops to make this stew. Simply ask your butcher to cut it into 1½cm slices for you. This is a great nutritionally complete dinner in one pot for the whole family.
Another option that is equally good cooked on the barbecue or under the grill
Very easy and a favourite with everyone!
Three secrets to making the best burgers – top quality mince, the onions sautéed till golden brown and cooked ahead of time and a good splash of chilli oil in the mixture
The spiced aubergines can be made ahead and reheated just before serving
Three secrets to making the best burgers – top quality mince, the onions sautéed until golden brown and cooked ahead of time and a good splash of chilli oil in the mixture
When the weather is right, these will cook beautifully on the barbeque but alternatively, they work just as well on the pan. When new season lamb is available, gigot chops will suit this dish also.
This is a pretty simple dish but is packed with flavour - perfect for a quick midweek meal!
This is a lovely creamy Korma full of aromatic flavours.