Leg of lamb with almond sauce
When you buy fresh lamb, ask to have it divided up into slices that are about 3 cm / 1 inch thick. Your Super chef thinks it is a nice change to deal with slices rather than wrestle with this whole endless leg of lamb. It is OK to use a pan, but I think it is even better to use a clay pot with a lid and let the oven do the work.
Saturday, 17 December 2011 No Comments
Provencal Chicken Casserole
This is an easy dish to make, but great for both everyday and festive occasions. You can make it quickly by using a herbs de Provence spice mix, or you can make the spice mix yourself.
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Saturday, 26 November 2011 No Comments