The end result is elegant and decadent, but the process for cooking this delicious meal is deceptively simple.

The lamb joint serves eight. Use half the cooked meat in this recipe and save half for later. It can be kept in the fridge for two to four days, or frozen for up to two months. To reheat the cold ...

Rinse the disks under cold running water to wash off any excess ... Add a portion of lamb to each plate and spoon some sauce over the lamb. Serve. Recipe adapted from Battersby: Extraordinary ...

"Coddle is a delicious Irish dish featuring sausage, bacon, and potatoes. This recipe browns the meat more and uses stout ...

Comfort food dinners for the family are the answer for this time of year. Cold weather of winter got you down and you don’t ...

When serving it cold, turning the lamb breast into pastrami ... which, according to our recipe for smoked lamb breast, only ...

Nigel Slater's lamb hotpot is simple to put together and a perfect cosy dinner for two on a cold day. Serve with some simple greens. Preheat the oven to 170C/350F/Gas 4. Lightly dredge the lamb ...

This recipe will also work well with lamb ribs. I’ve served it with what ... You can do a quick soak in the pressure cooker by covering with cold water, bringing up to high pressure and ...

Bring the pastry together with cold water, adding it a ½ a tablespoon ... Add the potato and swede and fry for about five minutes. Add the lamb, thyme leaves and black pepper and fry until ...