I need to point two important things out before I start: everybody does this differently.  This is just my way.  Yours may be better. The title of this post is obviously a provocative lie. I’ve no idea what ‘authentic’ is when it comes to this dish.  Hot? Mild? Beans? No beans?  No idea. This is [...]

With the temperature outside struggling to reach the heady heights of -2C, the heat and warmth of a good Indian curry has never felt more appropriate. Start with 800g to a kilo of cubed lamb or mutton, preferably off the bone, but if you can cope with the fiddliness of a few bones in your [...]

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 [...]

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 [...]