Rolled and tied lamb with extra herbs tucked under string

Last weekend I was casting around for what to do with some lamb breast and neck I had defrosted and the weather seemed to good for hearty stews. I asked the hive mind that is twitter and carried on flipping though cook books for inspiration. At roughly the same time as I was eyeing up a porchetta recipes Chris from La Hogue Farm shop suggested a herby stuffing and wrapping the breast round the neck.

And so I set out to make lamb-chetta.

I didn’t want too dense a stuffing so I decided to simply use lots of fresh herbs.


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Burgers,three ways


When the Beyond Baked Beans team asked if I’d do a recipe that would appeal to students for their blog I was pleased but stumped. It’s a long time since I was a student and I was lucky (or unlucky) enough to get through Uni without having to cook much more than the odd slice of cheese on toast and the very occasional chilli. This isn’t because I lived at home rather its because I lived in college all three years and the college catering seemed to be modelling itself on a pretty reasonable hotel. And then each time I [...]

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Mutton dressed as lamb,why not go the whole hogget

Waiting to be butterflied

It’s late spring (well it was when I wrote and it was published,we’ve now just edged into summer) and a time many of us associate with lamb,in fact,it’s common to think of lamb as a traditional dish for Easter. A moment to pause and think about this should make us wonder why? Easter can be as early as 22 March and as late as 25 April;and we mostly all know that spring is when lambs are born so how are these lambs old enough to be ready to eat by Easter? Well they aren’t. The lamb [...]

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Fresh from the oven –buns,curry buns

Curry buns right out of the oven

Last month I schlepped in right at the last minute with my Fresh from the oven challenge,this month I did better – hey I was there a whole week before the deadline baking away. How organised and complaint of me. Erm,well,maybe. Those who know me well know that doing what I’m told when I’m told is something I have mastered the art of mostly avoiding. So this month instead of taking the deadline to the wire I thought I’d ignore some of the very specific instructions and freeform the recipe a bit even though it wasn’t something [...]

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