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
Glorious lamb – studded with garlic and rosemary and served with a red wine gravy and potato dauphinoise. The added bonus on this occasion being that I wasn’t anywhere near the kitchen. it was all in the capable hands of … 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
Recipes continuously evolve. Sometimes you do things by happy accident and being rather pushed for time I decided to make the sauce for my moussaka by melting parmesan, mature cheddar and mustard in a vat of double cream. it’s incredibly … Read More
My friend and biz partner Zina made lamb burgers in the cafe today and they flew off the shelves, as it were. These little beauties are juicy, succulent and proffer a myriad of flavours when you sink your teeth into … Read More
Aah the fragrance and the comfort factor from this dish is just undeniable. I make it in the pressure cooker for fifteen minutes but if you are without one (unfortunate being) the instructions are for the hob. Serves 4 1kg … 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 (halal) lamb 2 large aubergines … Read More
Lamb and Babaganoush, a marriage made in heaven….this is so hearty however that I would serve it with a rocket salad as a main. 4 lamb leg steaks 2 big tablespoons of mayonnaise 1 large aubergine 1 lemon 1 small … Read More