• Spring is well and truly here and lamb is perfectly in season. When it’s lovely and warm outside you don’t necessarily want a full on roast, so use your lamb to make some griddled skewers and serve with couscous to make a lovely and fresh dish.

  • I’m a big fan of pulses at the moment, the only thing that is essential is that they are packed full of flavour. Accompanying meat or fish with spicy lentils, or this quick and easy cassoulet adds a different texture and instant moisture to a dish. For the best of both worlds, make some crispy roast potatoes as well to soak up some of the lovely juice from the cassoulet, then everyone is happy.

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