The best meat for tagine is lamb or goat ÇƒÓ shoulder, leg or neck fillet with muscle and some fat that will break down and turn tender during the slow cooking. (Dreamstime/TNS) Tagine, a North ...

Sear and braise lamb neck fillets in lamb stock for three hours until tender. Bring out of stock, cool slightly and roll in cling film, set aside for plating. Trim sinew from kidneys, half and soak in ...

Lamb rump, also known as chump chop or lamb sirloin fillet, is a tender and succulent cut of meat. At The Pig Brockenhurst in England, chef James Golding serves it with buttery spring vegetables and ...

Get to love fibre-packed chickpeas (I like to slip them into salads and stews) to help you feel fuller for longer and to be kind to your gut microbes, so they in turn can help your brain. Butternut ...

800g lamb neck fillet 3 onions 150g pearl barley sea salt and black pepper 1 sprig rosemary ideally wrapped in muslin 1.2 litres chicken stock 500g chantenay carrots 400g small waxy potatoes coarsely ...

The chilly January weather is the perfect excuse to indulge in some classic comfort food, and Mary Berry's lamb stew recipe is just the ticket for a cosy night in. The culinary queen promises a food ...