There's something highly satisfying about chucking all the ingredients into one pot and leaving them to meld into something full of flavour! Less washing-up too...
This is simplicity itself – just pop the chops into the oven to bake, and the sauce is easily made. We like to serve this with tiny steamed new potatoes tossed in a teaspoonful of lamb fat and freshly snipped chives.
In the winter, when only imported lamb is reasonably priced, this is a good way to jazz up half a shoulder.
This would be my choice for Christmas Eve supper – done and dusted in the morning, or even the day before, then just whisked out of the fridge and into the oven.
This is a good way to ‘uplift’ 1 lb (450 g) of mince, but it has to be good-quality mince from a reliable supplier.
Neck fillet of lamb provides very sweet meat that responds perfectly to long, slow cooking and if you add pre-soaked dried green flageolets to cook alongside it these, too, absorb the sweet flavours of the lamb.
A lovely winter roast with the most fantastic sauce ever - this is bound to become one of your family favourites!
This is a lovely way to serve a roast chicken in the spring and summer months when fresh herbs are in abundance. The grapes add fruitiness and moisture to the stuffing.
The 'Dijonnaise' bit is, of course, mustard which perfectly complements the pork in this wonderful centrepiece for Sunday lunch - roast pork with a difference!
This is one of the most popular recipes on the site and is packed with flavour, lifting a simple chicken recipe into the realm of something really special (and easy).
This famous Provençal vegetable stew is best made in the autumn when the vegetables needed for it are cheap and plentiful. This can be a most attractive dish but not if it ends up mushy. So to avoid this, make sure you don't cut up the vegetables too
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