Rack of lamb is one of the easiest cuts of meat to roast correctly. Ask your butcher to french-trim the racks for you. The method to cook one rack of lamb is the same as it is to roast, 2, 3 or 4.
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Morels have a rich woody flavour and they are a decadent treat. Like truffle, they should be used simply. Use fresh or dried pasta for this recipe though we prefer the silky texture of fresh – you’ll find it in the chilled section of most supermarkets. Check the pack for timings, fresh pasta takes about 6 minutes to cook and dried pasta between 7-12 minutes depending on the type you choose.
A Roman speciality – ‘cacio’ is the word used locally for Pecorino, the cheese used in this classic Italian recipe – cacio e pepe is effectively a dish of spaghetti with cheese and black pepper. Those simple ingredients don’t make it any less special – if anything this must surely be one of the dishes that proves why Italian cuisine is up there with master cuisines such as French and Chinese.
A small sized pasta is correct for this dish because the chicken and broccoli are cut into small pieces so that you can eat a spoon of pasta with chicken and broccoli in one bite.
An everyday dish that is technically vegetarian, but that tastes so rich that you won’t believe that it doesn’t contain meat. Cauliflower Gratin is a typical dish in Brittany, France, a place where the simple becomes luxurious. Make it in advance up to a day before and bake it at the last minute.
‘This flavourful meat is cooked slowly until succulent and falling off the bone into its dark, deeply rich sauce’, Jane Lovett says in her new book The Get-Ahead Cook. ‘Serve with creamy mashed potatoes and earthy vegetables, such as cabbage, chard, kale, celeriac purée or leeks in white sauce. This is best started at least a day before eating.’
Loosely adapted from Claudia Roden’s recipe in The Food of Italy Region by Region, this is a dish that will take you back to Italy.
A crostata is an Italian free-form rustic tart so it is very forgiving if dexterity is not your ‘thing’. It will taste good no matter how you fold the pastry. In France they call it a galette. + A recipe for a fruit galette using summer fruits.