A delicious recipe for a family meal from ” The Weekend Cook” by Angela Hartnett. If you like you can add some diced potatoes to the roasting tin 40 minutes before the end of the cooking time, letting them roast in the lamb fat and juices. You could make a ratatouille to serve alongside, or cauliflower cheese or a simple fresh green salad.
A very good chicken pie from ” The Weekend Cook” by Angela Hartnett. If you have some good bacon or pancetta then throw this in too. Serve with boiled frozen peas.
This is Yotam Ottolenghi’s version of this classic dish from ” Simple”. Its very easy to prepare but the chicken needs to be marins=aded at least one day in advance and preferably two.
I’m a huge fan of Gorgonzola cheese so this recipe is a winner for me. It’s from ” Plenty” by Yotam Ottolenghi. Serve at room temperature on its own or with steamed greens such as purple sprouting broccoli or kale.
