Slow Cooked Lamb Shanks with Orzo

Slow cooked lamb shanks, braised in stock until meltingly tender and falling away from the bone, this recipe is the epitome of Spring. It’s always a joy when the market stalls start filling up Spring vegetables. Hardy root vegetables are replaced with the lush greens of broad beans, sugar snap peas and asparagus, and fragrant … Continue reading →

Moussaka

Moussaka is like an rich Greek lasagne with layers of eggplant, meat, and bechamel sauce. It is something my Mum would cook for us when I was little and I have fond memories of scoffing this tasty, hearty meal on cold winter evenings in the UK. This particular recipe has been given the leftovers treatment, … Continue reading →

Mulligatawny Soup

Originally created for the Victorian British in Sri Lanka who insisted on having soup to eat at dinner, mulligatawny soup literally translates as ‘pepper water’. I feel the Sri Lankans may have been pulling a fast one over their colonial interlopers by just watering down a firy curry – not that it seems to have … Continue reading →

LAMB CUTS

THE NECK: The neck is one of the cheapest cuts of lamb you can buy. I have found it in good supermarkets, but generally you’ll need to visit a butcher for them. Best braised slowly until them meat is tender and falling apart, necks are delicious in thick soups and stews. NIGEL SLATER COOKS LAMB … Continue reading →

Traditional English Lamb and Mint Pasties

Despite having grown up in many different places I still consider the town where my parents live home. The small town of Ellesmere, nestled between seven historic meres, is locally known for beautiful country walks and links with King Arthur, but most importantly it is known for its incredible delicatessen – home to some of … Continue reading →

HIS ‘N’ HERS SHEPHERD’S PIE

Shepherd’s pie is classic English fare. The sort of meal that regularly graces farmhouse tables across the UK, served in deep casseroles and topped with thick slabs of golden mash potato. It’s the sort of food that conjures up images of lumbering farmers lured in from cold wet fields to warm kitchens, where dogs are … Continue reading →

RECIPE: Lamb Rendang Curry

Rendang is a rich, fragrant coconut curry usually cooked with beef. Often associated with Malaysian cooking, the word ‘rendang’ actually comes from the Indonesian ‘merandang’ meaning to cook coconut milk slowly until it’s dry. In fact it didn’t reach Malaysia until the 16C when the Minangkabau people (from Western Sumatra) began wandering and sailing over the … Continue reading →

RECIPE: Persian Lamb Stew

Inside the Tajrish bazaar in northern Tehran, narrow alleys lined with windowfuls of saffron bustle with cool young locals sipping tea and reading Hafez, and groups of young women laden with shopping bags. Through the gilded arcade, past nutsellers and fabric merchants the single through-passage opens out into a wide square fruit and veg market. Mountains … Continue reading →

SKORDALIA: Greek Mashed Potatoes

Most famous for its connection to a certain Edna Everage, the Melbourne suburb of Moonee Ponds is not the first place you might think of going for traditional Greek food. There is, however, a rare find on Mount Alexander Road worth making the trip for. A rustic Greek restaurant serving traditional home-style food, Philhellene is family owned … Continue reading →

Greek Lamb, Chargrilled over Charcoal w/ Skordalia and Salad

This chargrilled lamb recipe is straight forward Greek cooking – simple ingredients cooked well. Charred crispy lamb over a spit, salads, citrus, olive oil and herbs are integral to the Greek cookbook. It is all about getting the best out of your ingredients and putting dishes together with a bit of TLC! Cook this one … Continue reading →