Anchoïade reminds me of hot market squares in southern France, paper tablecloths, carafes of red wine and long lunches as the street dogs trot by.
Anchoïade reminds me of hot market squares in southern France, paper tablecloths, carafes of red wine and long lunches as the street dogs trot by.
A gorgeous shoulder of Yorkshire lamb, slow roasted to perfection with big dollops of salsa verde to cut through that fatty goodness.
Lamb saddle has a distinctly celebratory feel – here, an aromatic stuffing of anchovies, parsley and garlic compliment the lamb perfectly.
A deliciously complex curry, smoky with black cardamom, fragrant with cinnamon and ginger and fiery with green chilli.
Fatty, delicious lamb breast prepared in a classic way, braised in white wine and stock with sweet onions and salted anchovies.
A recipe that is so easy to pull together. Lamb neck fillets are a cut with the versatility to be meltingly delicious when slow-cooked or cooked to medium.
Perfectly pink rack of lamb with this Italian classic is a pure reflection of spring and its bounty. A joyous meal that will sit long in the memory.
A whole lamb leg butterflied out, then spiced and seasoned with cumin, fennel, chilli, and coriander. Roasted to a perfect pink on top of fragrant pilaf rice.
A dish that is deeply evocative of British Springtime. Beautifully pink lamb, with carefully rendered fat and perfectly peak-season vegetables.
These chops, all fatty and caramelised, sit perfectly with this simple, light salad and minted yoghurt on the side. A perfect easy supper for the summer months.