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 ...

Preparations of cooked pork vary from region to region, with it popular in Calabria to grill chops flavoured with pepper and fennel (braciole di maiale) or roasted and stuffed with salt, herbs and ...

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you'll need a 1.4kg/3lb lamb shoulder joint. Rub with a little oil, cover the tin with aluminium foil and roast at 180C/160C Fan/Gas 4 for 4-5 hours, or until the meat is very tender.

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Set aside while you prepare the lamb. Season the lamb all over with salt and pepper. Heat the oil in a frying pan and brown the lamb all over. Transfer the meat to a roasting tin, put in the oven ...

Hard and aged cheese such as gouda and Parmesan will keep for weeks if stored carefully and also freeze well. Grate first and ...

There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or ...