Well, I did warn you I’d bought an awful lot of mutton and hoggett. But this recipe works just as well for lamb chops and if you like a bit of spice in your life, I think you’ll enjoy it. Continue reading
Gunpowder Mutton Cutlets
8
Category Archives: Mains
Mutton Chops Masala
Milk-fed lamb makes sense if you’re living in a culture where you cook on an open fire and long, slow braises are pretty much out of the question. Who wouldn’t prefer something you can chew easily after giving it a quick flash in the pan?
But for those of us with more options it makes sense, to me anyway, to opt for something that’s had time to mature and develop flavour. I love lamb, preferably one that’s had time to roam the fields and put on a bit of heft. But if I can lay my hands on some hogget or mutton, I’m a happy woman. Continue reading
Pomegranate Poussins
There’s something pathetically froggy about spatchcocked poussins but my word, they taste good and they cook a lot faster, staying deliciously juicy. They make a fabulous supper and a very good dinner party dish. Minimum effort, maximum flavour. Continue reading
Spicy Vegetable Couscous
This is a warming, satisfying but healthy dish, perfect for a cold January evening when you’re still reeling from all the Christmas feasting but want a big bowl of comfort food. Continue reading
Mee Goreng
I’ve been leafing through a lot of cookery books this week, trying to find something to act as an antidote to the large-scale carnivorous feasting of Christmas. I wanted barely cooked vegetables, spice, and citrus. This Malaysian noodle dish hits the sweet spot. Continue reading
Cotechino and Italian New Year
Cotechino is an Italian sausage traditionally eaten at New Year. Simmered, rather than fried, it is sliced into rings and served with lentils, the round shapes of each symbolising coins and therefore hopefully good fortune for the coming 12 months. Continue reading
Panackelty (Sort Of)
Long ago and far away in the misty, moisty north country, there was a young and inexperienced cook who found a recipe for something called Panackelty. (It was in a rather grand scroll known to its readers as Vogue. The upper classes were prone to speaking in French in those days.) After slaving over a hot fire for quite some time, the cook proudly served her dish to local friends. Continue reading
Beef Short Ribs with Quince
Yes, yet another quince recipe, but it’s a good one. Faced with a glut, I’ve been searching my historical British cookery books for a meat-and-quince recipe but can’t find one, which is odd when you think we’ve been cooking these gloriously perfumed fruits since medieval times. Our ancestors seemed to use them exclusively for sweet dishes but if you know different, I’d love to hear from you.
So today’s dish is based on the fragrant Persian/Iranian stew Khoresht-e Beh. Continue reading
Pig’s Cheek Pie
There’s apparently a pig’s cheek pie on the menu at Tom Kerridge’s new restaurant at the Corinthia Hotel in London. Sadly, this isn’t it. I haven’t been there and judging by the prices quoted in a recent review (£33 for fish and about 12 chips) I probably can’t afford it. But I really liked the idea, so I made my own. Continue reading
Seafood and Sweetcorn Chowder
Our family loves potatoes. My late father-in-law was a distinguished physician but it was remarkable how many of the sympathy letters we received after his death, regardless of whether they were talking of his career or his kindness, also recalled fond memories of going down the garden with him to dig potatoes. Continue reading
