It is British Pie Week that quintessential staple of a good pub menu, and who doesn’t like pie. Traditionally Shepherd’s Pie is a réchauffé dish made from reheating leftover minced lamb and vegetables in gravy and serving with a mashed potato top. My recipe uses one of my favourite cuts of lamb, the shoulder, which is full of flavour and delicious when slow cooked.
There are up to two weeks of celebrations for the Chinese New Year or Spring Festival. This year is the year of the Dog. In China and the Chinese diaspora there are visits to family, fireworks, and feasts and so I thought appropriate over the next ten days to post some more of my favourite Chinese dishes.
Today’s recipe is perhaps the most satisfying, a one-pot casserole, ideal after a good long walk on the cliff tops in Jersey.
There is a substantial amount of meat on a large shank enough for the largest of appetites and I would say ample for two average dinners with the addition of a selection of vegetables.
I’m pretty sure Frankie wasn’t talking about sirloins and saddles of lamb but the important word here is RELAX. Every chef I know worth their salt* and every TV chef you watch will all tell you to let cooked meat relax