Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. It may look as though there isn't much meat, but it yields a surprisingly ...

SERVES 6. 1.2kg · 2¾ lb lamb neck fillet or shoulder see Cook’s Note; sea salt and black pepper; 2 onions; 800g · 1¾ lb carrots; 1 tbsp groundnut or ...

Slice the potatoes vertically (2mm thick). Place in a medium size bowl, add the remaining 25g melted butter, season with 1 teaspoon of salt and a pinch of white pepper, and mix well.

Discover how to make a traditional Lancashire hotpot with lamb, potatoes, and herbs. A simple and delicious baked dish for ...

Preheat the oven to 300°. Season the lamb with salt and pepper. In a casserole, heat the oil, add the lamb and cook over moderately high heat, turning, until browned, 10 minutes; transfer to a plate.

England is famous for its location-specific dishes. From Eccles cakes to Chelsea buns to Cornish pasties, it seems that everywhere in England has some sort of food associated with it, especially so ...

Braised lamb neck with quinces Ingredients. 1,5 kg Lamb neck cut into 1,5cm discs, ask your butcher to do that for you; 1/2 Cup cake flour; Salt and pepper to taste ...

Ingredients. 4 tbsp olive oil. 4 lamb neck fillets. 8 shallots, roughly diced. 1/4 tsp ground mastic* 1 clove garlic, crushed. 6 sprigs fresh thyme. 4 tbsp white wine ...

by Nigel Slater. Nigel Slater's lamb hotpot is simple to put together and a perfect cosy dinner for two on a cold day. Serve with some simple greens.

NORTHCOTE Manor's Michelin-starred chef Nigel Haworth has been flying the flag for East Lancashire this week after winning the first round of BBC2's… ...