I once cooked this for a big luncheon party alongside a nice, rare, roasted leg of lamb and everyone ignored the leg to tuck into the shoulder. The shoulder is cooked long and slow and is so tender by the end that it’s literally falling off the bone. It takes five and a half hours not counting prep time, so you have to plan ahead, but once it’s in the oven it’s pretty much trouble-free. Continue reading
I love it when a plan comes together and you can enjoy the fruits of your labour in the vegetable garden and kitchen in one slap-up meal. Continue reading
Last Saturday we went to the monthly farmers’ market in Harleston just over the border from us in Norfolk.
It wasn’t an especially big market but the produce was excellent and we went because we knew one particular man was going to be there. Continue reading