Heston Blumenthal's roast leg of lamb "The combination of lamb with anchovies may sound odd but it really works – the savouriness of the anchovies brings out the best in the meat…
Ruth Rogers' agnellomarinatoal forno (marinated roast lamb) "From the first day we opened The River Café, marinated leg of lamb has been on our menu. So that’s how I am cooking my lamb this Easter, but with…
Spring courgetti with rocket flowers Serves 4 Preparation time: 30 minutes Ingredients 2 courgettes 85 g cashew nuts 85 g parmesan 3 garlic cloves 75ml extra virgin olive oil 85g kale,…
Seabass with garlic and ginger Serves: 4260 kcals6.4 g fat per servingIngredients1 whole sea bass, gutted and filleted2 cloves garlic1 tbsp grated fresh ginger1 bunch spring onions…
Slow-roast lamb shoulder with red wine, garlic, rosemary and haricot beans Ingredients (Serves 6) 1.5kg/3¼lb rolled shoulder of lamb Salt and freshly ground black pepper 1 tbsp olive oil 2 onions, peeled and roughly chopped…
Squash and garlic risotto Ingredients (Serves 4) 1 medium butternut squash, peeled, deseeded and cut in bite-sized chunks 8 whole cloves garlic, unpeeled Olive oil for…
Summer pea and bean frittata with saffron aïoli Ingredients (Serves 4) 1 bunch trimmed asparagus, sliced on the bias into bite-size pieces 100ml/4fl oz olive oil 50g/2oz wild garlic leaf, finely…
Roast welsh lamb with rosemary and garlic Ingredients 1 shoulder or leg of Welsh lamb weighing approximately 2kg/4½lb 3 cloves of garlic cut into thin sticks 4 sprigs of rosemary 1 tsp sea…
Ingredient of the week: Mushrooms It would be nigh impossible to sing the praises of the field mushroom highly enough; its potential is endless. Bake them whole with thyme, butter and…
