This is a classic ox cheek ragu by Kerridge. Follow the recipe and the cheeks fall apart. I had tons left over for pies / pasta etc.
Now I have this as a base I was thinking of chucking in more species / herbs to make a change like a Cuban spice mix.
You can get the recipe in Pub Kitchen
One pan, a handful of store ingredients and fall off the bone lamb? Yes please? This is a recipe I’ll keep going back to. Simple, tasty and filling, I loved it. Paired with a nice beer to wash it down, a perfect Sunday dinner.
You can get the recipe over at https://www.recipetineats.com/lamb-shanks-in-massaman-curry/
This is an absolute staple in our house. I love rice based dishes – risotto, jambalaya, one pots etc. This recipe is perfect for us as a family because while full of flavour it isn’t too spicy. Then I can top mine with fresh chilli and / or chilli sauce.
I am sure this is far from an authentic Nasi goreng but it is certainly a tasty midweek meal!
You can get the recipe over on Olive Magazine
We wanted a slow and low lamb dish for Easter – one that would take care of itself while we looked after our three year old and tried to watch the Palace match at the same time. This recipe was the one!
I served this with individual Greek salads and everything matched up so well. The lamb, being fatty, was helped along with the lemon and garlic providing some acidity and punch to cut through. The potatoes doing what potatoes do when left nice and large and cooked for a long time, they absorbed all the flavours including the rosemary. The salad just worked so add some freshness to everything. A perfect one pan recipe for Easter which I will do again!
Look at the colour of the lamb! Perfectly roasted on the outside and falling off the bone inside!
You can get the recipe on Akis’ website.
A delicious traybake in a sticky plum and hoisin sauce – really filling, and good value, too.
You can get the recipe over at Waitrose
The Marcus Wareing books are great and this was a nice curry. Next time I would include a bit more chilli for some extra heat. The curry paste and marinade are really good and I’ll use them again.
You can get the recipe in Marcus at Home
Creamy, rich and indulgent. A classic. I love this recipe by Olive Magazine – always reminds me of the fun run in The Office (if you know you know.) I have added chicken breast to mine which I kept moist by treating it like a steak. Pan fry, cover in butter, finish off in the oven – works every time and the outside gets a lovely nutty butter finish.
You can get the recipe at Olive Magazine here.
I start a lot of these posts with ‘mine didn’t look like the picture but tasted great!’ This one is no different. Adobo is a Filipino dish of stewed chicken or pork in a mixture of vinegar, garlic, bay leaves, black peppercorns and soy sauce. My wife doesn’t like hot but she does like salty dishes and loves soy, so thought we’d give this a go.
It was very simple to make and while it didn’t blow me away, she really liked it. I would make this again but try to amp up the heat with some extra fresh chillies on mine at the end.
You can get the recipe at Great British Chefs
Such a brilliantly cheap cut and full of flavour. The only work you have to do is a bit of prep and browning, the pot then does the rest of the work.
For me, this was a very nice recipe, but it was a bit aniseedy for me with the cloves and star anise. The meat though, fell apart. So tender.
You can get the recipe here
This is a really quick and easy recipe to make at home. It’s especially easy if you use the precooked rice packets – and why not?!
Hot smoked salmon is delicious. The skin peels away and the overall taste isn’t as sickly as pan fried salmon can be. My eggs were a touch over but that’s ok! We made this again with different veg and a different marinade and was just as nice.
You can get the recipe in Mary Berry Cook and Share
Dave’s Recipes 