Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted with a sauce of young mint leaves. Later on...
This recipe for roast lamb can be served with gravy or Rosemary and Onion Sauce, which is also good with lamb chops, or served with bangers and mash.
This is my favourite way of cooking leeks - very gently, in their own juices and served as a vegetable, particularly at the end of winter when there's not an awful lot else available.
Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like - crushed chopped rosemary leaves, sage leaves or thyme can be used, or a mixture of herbs, and...
I firmly believe that the whole idea of stuffing a large bird like a turkey is to help counteract the drying-out process during the cooking. Pork sausagemeat is an ideal ingredient for this because the...
Shoulder of lamb provides the very sweetest meat of all for roasting. Although there is more fat, its presence, which is conveniently interspersed between layers of meat, could not have been better designed...
There are some lovely plump, free-range guinea fowl around at Christmas and this would be a splendid celebration lunch or supper for two or three. If you don't have Calvados, use brandy (but as Calvados...
Oven-roasted Potatoes with Garlic and Rosemary: In the dish on the right In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that. They're easy too - they...
As the title suggests, this is a warming, fragrant and very inviting supper dish that will do wonders to cheer up the long winter nights. Serve it with clouds of fluffy mashed potato which will absorb...
This is certainly one of the best ways to cook lamb in the autumn or winter months - slowly braising it under a tent of foil keeps it beautifully moist and really seems to develop its full flavour. Adding...
How to prepare the perfect Sunday roast - with a full beef joint cooked to your liking, served with veggies and leeks in cheese sauce
Author: By: Debbie Jones
This has a lovely golden crust and the crackling is cooked separately to go with it. Pat the skin of the pork with kitchen paper and place the meat, uncovered, on a plate in the fridge for the skin to...
This is my old favourite recipe for roast potatoes but with a new twist, and that's a flavouring of saffron - not too much, just a hint - and with the added dimension of a deep saffron colour, which makes...
It has to be said that roasting meat does require a little attention, with basting and so on. But the great thing about a pot-roast is that it feeds the same number of people but leaves you in peace until...