A shoulder of lamb is a hefty cut, but it’s cheap and it goes a long way. This method leaves the lamb falling apart, tender from the best part of a day in the oven. It’s very satisfying and relaxing to know that something great is happening in your oven at home whilst you’re out [...]
Duck eggs fell out of fashion just after the Second World War when a health scare connected eating duck eggs with outbreaks of salmonella poisoning. The evidence seemed a little thin, but the connection in the public consciousness took hold, and demand for duck eggs plummeted. The mass producers ignored ducks in favour of the [...]
In the middle of the beef crisis in the UK during the nineties, beef joints including the animal’s bones were banned. You couldn’t buy proper roasting joints anywhere. All beef was sold off the bone, and that was that. My dad had other ideas, and wasn’t about to be scared off by a minor inconvenience [...]
Part of the challenge of cooking is to make something unpromising into something worth eating. There are few cuts of meat that present as little to the cook as a breast of lamb. Let’s be frank here. This is not an appetising cut. It looks fatty, skinny, full of gristle and just plain unappealing. On [...]
A pork belly gives a lot of bang for buck. It’s a cheap cut that benefits from simple, hands-off cooking. A few herbs, some salt and pepper and a few hours in a low oven are all you need. First, the joint. A cut from the thick end of the belly weighing between 1 and [...]