Devonshire Squab Pie

English food has a certain reputation that I won’t get into right now, but suffice to say if you ask somebody to name traditional English dishes you’ll probably get the standard fish ‘n’ chips, roast dinner, maybe a cream tea…not a whole lot more.  I’ve always found this to be a real shame, as there’s…

Slow Braised Leg of Lamb in Red Wine Gravy

Spring has sprung once more, and while at the time of writing it’s unlikely you’re going to be spendin time at any family gatherings, there’s still no reason you and your household can’t get together and enjoy the beautiful, rich flavour of a slow cooked lamb.  It is of course the time of year where…

Keema Matar (Spiced Meat with Peas)

I’m often a bit hesitant about putting Indian food on here – it’s probably my favourite world cuisine, and of course Anglo-Indian food is it’s own beautiful thing, but ultimately it feels a bit fruitless.  Those who cook food from the subcontinent frequently will often make their own curry pastes or bases in preparation and…

Lamb, Goats Cheese and Apricot Pie – Happy British Pie Week!

  British Pie Week is here!  Pies were, of course, pioneered nearly 12,000 years ago, but that hasn’t stopped Britain from embracing the humble pie as though it were one of our own.  Whether your pie is made with pastry or potato, savoury or sweet fillings or even a boring casserole with a pastry lid…

Lamb Burgers with Goats Cheese and Mint Sauce

Burgers are one of the simplest ways to serve up a powerful mouthful of flavour, and lamb is one of my favourite meats to work with.  It has a real richness that marries beautifully with those bright, fresh flavours.  This recipe puts it with the incredibly refreshing combo of mint, yoghurt and cucumber, while flavouring…

Lamb Meatballs in Cranberry Wine Sauce (with Mint Green Mash)

Don’t let the title fool you, this isn’t nearly as gourmet-rubbish as it sounds, and it’s deceptively easy.  Lamb has a delicious rich flavour that pairs wonderfully with the acidity of wine and berries, and the cool fresh taste of mint.  The meatballs are incredibly simple and filling, and the mash provides the sturdy backbone…

Apricot Glazed Roast Lamb Leg

It’s no secret that I love pairing meat with fruit sauces, and this is no exception.  Too often people shy away from pairing sweet and savoury in a main meal, keeping the former for the after-dinner treats.  A true shame.  This particular dish, inspired by Moroccan flavours found in tagines, partners hearty lamb with the…

Winter Spice Lamb Chops

It’s December, and time for the Winter menu to truly appear!  Traditionally, nuts and dried fruit dominated the winter menu owing to their longevity in the harsh, cold months when so little could grow.  Spices masked the taste of meat that was outstaying it’s welcome a little bit.  We’re all a bit spoiled now and…

Roast Lamb in Pomegranate Sauce with Crispy Sage Leaves

What flavour goes with lamb?  “MINT,” you cry.  Well, yes – but not just mint.  Lamb has an incredibly strong, distinctive flavour caused by the structure of the fats in the meat, and therefore requires a strong distinctive partner, one with a balance of sweet and sour.  Mint sauce, with its vinegar base, achieves this…

Hash Topped Lamb Stew

Introduction We’ve already explored the beautiful, homely combination which is lamb and hashed potatoes, but time to revisit it!  Lamb packs so much flavour, and with a little wine and root veg, you have a dish that’s incredibly rich and filling.  I almost like to think of this as a variation on the Shepherd’s Pie….