7 sprigs or rosemary125ml extra virgin olive oil4 garlic cloves, peeled500g small round golden shallots50g sugar100ml sherry vinegar500ml chicken stock1.2kg boneless shoulder of lambCoarse sea salt6 salted anchovy fillets in oil, chopped30g salted butter2 x 400g cans of cooked butter beans, drained and rinsed
When it comes to camping and cooking, we have a long and storied legacy–braised lamb shoulder, rice and beans, rotisserie chicken, fried fillets of large mouth bass, smoked turkey legs, apple cobbler–these are ALL things that we have cooked at one point or another, OVER A CAMPFIRE. Over the top? Perhaps. An epic good time? …
How to cook the perfect Lancashire hotpot (Serves 4) 4–6 best-end or middle-neck lamb or mutton cutlets 400g diced lamb or mutton neck fillet or shoulder Flour, sugar, salt and pepper, to dust 3 largeish floury potatoes, such as maris piper 2 sprigs of thyme, leaves picked 1 bay leaf 2 onions, sliced 500ml lamb stock 20g butter, melted, plus extra to grease
Cauliflower couscous with kale and feta fritters and tomato chutney
Meat must be cooked according to cut – either quick and high (beef steak, lamb chops, pork fillet or chicken breast) or slow and low (lamb shoulder, pork belly, ox cheek). Budding cooks could do worse than start with this fail-safe recipe for succulent roast chicken.