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…

Cashew and Spring Onion Stuffed Chicken Breast

Stuffed chicken breast is one of those deceptively easy recipes – slice it up and put it on a plate at a dinner party and it will look delightfully sophisticated.  Most importantly, it keeps the chicken moist and substantial – nobody likes dry chicken.  Of course you can substitute different things in the stuffing –…