Slow roasted garlic and herb smothered lamb with salt roasted veg

Roast lamb and salt baked vegetables

I woke up the other day and felt that it was a great day for cooking. I have been making so much pasta lately and spent too much time developing various flavors there hasn’t really been enough time to think of much else. A while back I saw salt baked vegetables and wanted to make … Continue reading

Garlic and rosemary roast lamb with quince salsa

There was a request this week for a “proper” Sunday lunch. The one with a big, hearty roast, side dishes of greens and gravy. I got a shoulder of lamb, once in the oven it just cooks it self whilst filling the house with wonderful smells, teasing the tastebuds.  A slow roasted lab shoulder is  favourite … Continue reading

Chestnut powdered hasselbacks potatoes with slow roast lamb

Regardless of the weather I know that winter is approaching when the chestnuts are falling off the trees. I love to forage and chestnuts are so great and fall of the trees in such abundance. This year we were a couple of weeks early but we managed to find enough to pick. I love the … Continue reading

Lamb two ways and asparagus for Easter

I had some time to think about what to cook for Easter last week. I had been away for quite some time with little or no time to cook so I was really looking forward to making an Easter dinner. I went to Robson’s Butcher to get my meat already on Thursday and how lucky … Continue reading

Slow roast lamb – perfect Rugby food!

We were lucky to have tickets for the rugby this weekend. It is always a fun day out! Despite a pale sun it was quite cold and I bought a half shoulder of lamb before we headed out and decided to slow roast it so that it would be ready when we got back home … Continue reading

A seafood platter, pulled lamb and garlic marinated anchovy

I wanted to cook something special this Saturday for dinner and made a seafood platter. I went to the fishmongers, they have so much to choose from and it is hard not to get greedy. I ended up buying langoustines, peel on prawns, crab claws and a piece of salmon fillet. The salmon was pan … Continue reading