Lamb is popular in most parts of Italy and forms an essential part of Easter celebrations. The meat will commonly be cooked with fresh rosemary or lemon and grilled, baked or roasted over hot coals to ...
Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven and cook for about 15 minutes for pink lamb or 20 minutes for medium lamb.
Add the nigella seeds, dill and pomegranate seeds and set aside. For the lamb, put the shredded, cooked meat in a saucepan set over a medium heat, add the harissa, honey, cumin and cinnamon and ...
While veal is traditionally more popular than beef in Italy there are a number of classic Italian beef dishes – think carpaccio and ragù – which more than pull their weight in the country's culinary ...
The first of the season’s Jersey Royals need absolutely no adornment, but this very quick and easy smoked haddock recipe gives you pools of creamy sauce flavoured with... If you want to serve a meal ...