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 [...]
Black pepper,
Cayenne pepper,
coriander,
garlic,
Hugh Fearnley-Whittingstall,
lamb,
Lamb and mutton,
lamb shoulder,
Meat,
paprika,
slow cooking,
slow food,
slow roasting,
spices 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 [...]
Making butter is simple. It’s really just very agitated cream. The craft of making butter seems to have been lost. In past centuries, most butter was made by hand using methods similar to this. These are forgotten skills now, so much so that actually doing it yourself by hand and seeing a pat of butter [...]
It happens to all courgette growers. Turn your back for a day or so and the small, delicate fruits transform into gigantic marrows. They take over your plot, they take over your fridge. You kid yourself that courgette soup is nice, then you realise it isn’t. You throw them on the compost heap. Happens every [...]
allotment,
Brown sugar,
canning,
coriander,
courgettes,
Fruit and Vegetable,
gardening,
growing vegetables,
Hugh Fearnley-Whittingstall,
Indian. chutney,
plums,
preserving,
tomatoes,
Vinegar