Roast Shoulder of Lamb with Herbs and Honey
From BBC Food Forget about carving this easy slow-cooked pot roast – pull the fragrant, tender lamb from the bone, rustic style. Ingredients...
Rack of Lamb Provençal with Mustard, Thyme and Rosemary Crust
by Royal Warrant butcher Donald Russell Ingredients 1 Rack of Lamb with fat scored 2 Shallots (finely chopped) 3 tbsp Olive Oil 2 large...
Chilli Cinnamon Roast Beef
From Sainsbury’s The combination of coriander, black pepper and red chilli give this succulent beef joint a fiery flavour. Serves: 8 Preparation time:...
Beef Rib Roast with Browned Vegetables
From Stop and Shop Ingredients 1 beef rib eye roast, small end 3 cloves garlic, minced 1 1/2 tsp lemon pepper 8 small red-skinned...
Beef Chuck Pot Roast
From Whole Foods Market Serves 6 A pot roast is much easier to prepare than you might think and makes a fabulous one-dish dinner…and...
Roast for Lunch – a menu by new chef Marcus Verberne – review
Roast is a very aptly named restaurant in London’s famed Borough Market. That might conjure images of a steamy-windowed greasy-spoon cafe (note no accent over...
Loose Birds and Game by Andrew Pern – review
Loose Birds and Game! Well, that’s a book that’s sure to be popular. Aging and anorak-clad men will be leafing through this volume and might...
Roast for Breakfast – restaurant review
We have been told, and I believe, that breakfast is the most important meal of the day. We need to have fuel to catapult ourselves...
Roast – the Restaurant, Borough Market – review
Iqbal Wahhab, now OBE, (awarded that high honour in recognition of his public service and services for promotion of the hospitality industry) is a man...
Cooking on The Bone by Jennifer McLagan – review
You won’t want to miss this one! Cooking on The Bone – Recipes, History and Lore must be one of the very best (mostly) meat...