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Leftovers are not so much a genre of ingredients as a way of life. Whether it be a roast chicken carcass for stock on a Saturday night, or leftover potatoes forming the backbone of breakfast on [...]

Ever since humans started to record history, the sharing of food has been central to celebrations of special events. And in so many places around this world, roasted meat is ubiquitous in this [...]

I affectionately know this dish of roast lamb shoulder with garlic and rosemary as ‘Uncle Monty’s Lamb’ after the scene in the movie Withnail and I. Simplicity is the key here, good produce [...]

Ras el hanout literally means ‘head of the shop’ and this spice blend, incorporating cinnamon, cardamom, allspice, and mace among many other ingredients is generally the best that a spice seller [...]

Who doesn’t love to make their own burgers for the barbecue, such a great way to experiment with flavour pairings. I like loads of pepper in these lamb burgers to bring the meat to life, and [...]

I can still vividly remember the first visit to my local butcher in a city which shall remain nameless. I asked for one pound of lamb neck. ‘No we don’t get much call for it so we [...]

Anchovies are a fairly standard ingredient for adding umami, that indescribable flavour characteristic, and nowhere better than alongside the rich flavour of mutton in a fairly classic Roman [...]

Rolled shoulder is my favourite cut of lamb, it has a wonderful marbling of fat which renders on long slow cooking, it picks up flavour wonderfully, and it’s almost impossible to overcook. It’s [...]

As I sit on the plane back from Terra Madre I am feeling humbled, inspired, and reminded of the wonderful produce that Scotland has to offer and the duty to which I am bound to celebrate it. This [...]

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 [...]