Rabbits are plentiful, sustainable, cheap and healthy*. Cooked properly, they’re delicious. Cooked badly, they’re about as appetising as an old boot. I’ve found that farmed rabbits can be successfully roasted with lemon, rosemary and garlic, but try the same treatment with a lean, muscular wild rabbit and the dish generally ends up in the bin. [...]
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 [...]
India and Pakistan are home to some of the world’s best pickles, all types of fruit and vegetables preserved in a fiery mix of spices, citrus juices and oils. The best are little more than sliced chillis with lime, oil, mustard and turmeric. They’ll blow you away. Literally. In Hindi, ‘achar‘ means pickle, and gosht [...]