With autumn settling in, we’re dialling down for lazy days at home, hearty roasts and comforting dinners. The type of cooking that favours a low oven, nice, slow cooking and minimal…
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Make the most of the season’s produce with the help of chef and food writer, Gill Meller. Want to know why lamb is best eaten now? Gill explains why, and shares… -
Meet the makers shaking up the British curing scene with rare breed charcuterie made with lesser-known native meats and game including mutton and muntjac. Caprelous’ award-winning charcuterie includes smoked mutton –… -
The ultimate lamb cuts guide – everything you need to know about different cuts and the best way to cook them. With Easter Sunday fast approaching, it’s time to think about… -
Why you need to forget everything you thought you knew about eating spring lamb. Sheep with their lambs in the summer at Fernhill Farm. Easter Sunday lunch wouldn’t be complete without… -
Spring supremo Skye Gyngell cooks up a clever lamb shank dish that uses up the week’s leftovers and tastes no less delicious as a result. This week also sees the launch…
