We dug some lamb tagine out of the freezer for dinner tonight – a really simple dish, the one we make is basically just lamb, water, cinnamon, powdered ginger and some salt, cooked until the meat is flaking and the sauce is thick. It comes from Marcella Hazan’s “Arabesque” book Continue Reading
cauliflower
Dinner 22/06/2019
Veal sirloin, cauliflower gratin and green beans. The veal comes from Waitrose – I’m quite comfortable eating it given that the old-style white veal (due to the cows being kept immobile in crates) has been banned, and don’t see it as any different to eating lamb.We simply seared it in Continue Reading