A Greek recipe from Diana Henry. She recommends making the stew a couple of days in advance to allow the flavour to develop, then adding and cooking the pasta just before you eat it.
This version of kleftiko originates in Symi and was shared by Rick Stein in ” Rick Stein: From Venice to Istanbul”. It would make a great dinner for Easter or indeed any other occassion when you fancy a feast.
Slow cooked soft shredded lamb, Chinese style, from ” At my Table” by Nigella Lawson. The lamb is also very good served warm squashed into bread rolls. Any leftovers can be served with rice, along with the cooking juices.
A version of this Syrian classic , adapted from Anissa Helou’s ” Feast”.
Delicious Scandinavian style meatballs from Eleanor Steafel. Serve with mash and pickles, or with fresh tagliatelle.
A recipe for lamb with a green sauce from Rachel Roddy. It will make a jar of green sauce which will keep in the fridge for a few days. If you don’t eat meat, you could use grilled fish or cheese for this recipe- halloumi would be good.
A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.
A Mexican slow cooked lamb dish from Thomasina Miers.
A spicy and savoury bread pudding from Yotam Ottolenghi, inspired by an old Sardinian dish designed to use up stale bread.
A recipe with Thai influences from ” The Sugar Club Cookbook” by Peter Gordon.
A multi layered pie of meat and potato from Nigel Slater- best made with meat on the bone.
A curry from the Karachi restaurant in Bradford which I found in ” Rick Stein’s Food Heroes”.
A midweek meal from Nigel Slater.
Comfort food from Olia Hercules .
A recipe for wonderfully tender lamb from ” Honey and Co ” by Itamar Srulovich and Sarit Packer.