Monday, 28 January 2013

Hello 2013

I thought January was going to be a dud but we’ve had bookings every weekend. Some great parties. Some very late evenings. The braised lamb shank dish I do is proving popular, with guests and with me. It’s good to have an oven dish you can leave, happy in the knowledge that it will only improve if guests are late. It does need a good lamb stock. I make two litres and reduce the whole lot down for one boat of gravy. I served this with potato rostï, spinach, roast shallot and roast carrot and orange purée.

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