After so many posts of other people's food, I've finally cooked something pretty enough to post.
Nothing special, just a nice lamb steak, marinaded in rapeseed oil, rosemary and garlic, seared in a smoking hot pan one minute on each side and then finished in a medium oven until it was nicely pink throughout (links to a crappy phone pic halfway ( Read more... )

This month, Ben Pope, head chef at The Punter in Cambridge, and his team are growing moustaches for the men's health charity Movember. To add a little excitement to this, he's also added lamb's testicles to the menu with one pound going to the charity.


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On Wednesday, I attended a food photography workshop run by Paul Winch-Furness (details on that to come next week, when I've had time to write it up and process all the photos) at The Ship, a nice and big pub and restaurant in Wandsworth. Included in the workshop fee was a three-course lunch, we even had our own set menu (three choices for each ( Read more... )

I seared the shank on all sides and then braised it on a bare simmer in red wine and stock with onions, carrots, garlic and rosemary for about three hours ( Read more... )

This was quick and easy ( Read more... )

This was a piece of a rack of lamb cut into three cutlets by the Art of Meat, marinated in garlic and olive oil.
Mashed potatoes with milk, butter and crushed garlic from the marinade.
Curly kale braised in butter. Red wine reduction.
All seasoned with salt and pepper.


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Lamb steaks from the Art of Meat, braised psb, creamy mash and a portobello mushroom, garlic and red wine sauce.

No photo because I had screwed up my timing so really didn't want to lose any more time with nice plating and taking a photo or two.

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Lamb steaks from the Art of Meat, fried to medium, caramelised red onions, red wine jus, braised savoy cabbage and potatoes dauphinoise.

Now to lean back with a glass of wine and relax for the rest of the evening.