Fennel and tarragon were always slightly scary to me, maybe because of the urban myth that all things with a hint of anise somehow overpower everything. However now that I’ve got to grips [...]
This is my take on a traditional Scottish dish which is called variously hotch potch or hairst bree (harvest broth). Traditionally made made with neck of lamb or mutton, I prefer to use the shank [...]
Pot roasting is not in my comfort zone particularly. I tend to do my roasting and stewing in the oven, maybe because it’s easier to leave to cook, go for a run (or a pint!) and forget about [...]
