I often buy lamb from The Wensleydale Butcher, who source animals from across the Dales. £75-ish, depending on the time of the year, will buy half a lamb butchered and vacuum-sealed into plenty of useful cuts. It’s remarkably good value, and the meat comes with cast-iron provenance. ‘Half a lamb’ means exactly that, and it [...]
It started with a text message. “Chris says can you pack a tie. You’re off to a wedding or something”. I looked down at the carefully packed bags at my feet and realised that ‘bring a tie’ actually meant ‘bring a whole set of smart clothes, including shoes, not just a tie’, and started to [...]
Writing about food is an odd occupation. To get it right, to write a post that really hits the mark, certain things need to line up perfectly. There has to be a decent subject, maybe a recipe that really worked, or a good angle on something or other. There has to be a little spark [...]
Most of the time, I use fairly standard cuts of meat, the usual things that you find anywhere and everywhere, but the advantage of shopping at a proper butcher’s is that there’ll often be some odd bits on offer. This dish revolves around one of those oddities – neck of lamb. Neck isn’t used that [...]
Curries made with cream have a richer, silkier feel than those made with yoghurt. The sauce tends to be reduced so that it clings to the meat, a thick coating of intensely flavoured cream encasing chunks of tender lamb or mutton. This is a good curry for those who don’t really like the fire of [...]