Being a sous vide virgin, I was terribly excited at a:- NOT cooking and knowing that my good friend Ian would produce something stunning and b:- knowing that a rack of lamb was on its way. What can I say? … Read More
I don’t think quite so many belts have had to be tightened in a long while and whilst many people have had to put meat into a Dickensian ‘luxury’ category, there are many ways to make meat go further. The … Read More
This dish is not one to make if you’re in a rush -it’s fiddly and time consuming but judging by the sales and comments in the cafe today, it’s here to stay. 500gr of minced lamb 2 large aubergines 250gr … Read More
I really love making these. I’ve used both raw and cooked lamb in the past and have come to the conclusion that using (leftover) lamb and mincing works best. TIP Please give making flat breads from scratch a go. Don’t be tempted … Read More