By Poppy O’Toole From Saturday Kitchen Suggestions Method To make the lamb, preheat the oven to 190C/170C Fan/Gas 5. Unroll the lamb breast and remove a third of the tough lamb skin from one end of …
Slow roasting a huge joint of pork gives you time to get on with other things while this feast prepares itself – crispy crackling, tender pork and creamy potatoes. By James Martin James Martin …
By Glynn Purnell From Saturday Kitchen Ingredients For the lamb 1 tsp olive oil 2 lamb shanks 1 onion, roughly chopped 2 garlic cloves, roughly chopped 1 stick celery, roughly chopped 10 black peppercorns few sprigs fresh thyme few sprigs fresh rosemary bay leaves 300ml/10fl oz red …
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 6-8 This is the perfect meal to serve when all the family are around as everyone can help themselves to as …
Ingredients For the hogget 1.5kg/3lb 4oz boned-out ready-stuffed saddle of hogget salt and freshly ground black pepper 1 tbsp olive oil 1 onion, roughly chopped For dauphinoise potatoes 900g/2lb King Edward potatoes, peeled and sliced …
A homemade whisky and orange flavoured mustard really brings out the flavour of this fabulous cut of beef. Ingredients For the mustard 150ml/5fl oz cider vinegar 5 tbsp caster sugar 60g/2¼oz yellow mustard seeds 25g/1oz …
Preparation time Less than 30 mins Cooking time Over 2 hours Serves 4-6 Try something different for Sunday lunch with James Martin’s tender roast lamb and creamy potato dauphinoise. Ingredients For the potato dauphinoise 25g/1oz …
