Early season spring lamb and asparagus seem like a marriage made in culinary heaven for me. And whilst I love to cook a whole leg of lamb for a Sunday lunch sometimes I prefer a shorter cooked and smaller portioned alternative. This Spring time variation where the lamb is cooked as chops with asparagus, peas
It’s a rare occurrence when I cook from scratch for myself – save a speedy breakfast or quick lunch – for main meals and suppers I tend to eat with the family or, if alone, grab a meal that I have frozen away (in a single portion) for those occasions. But I do know that
The pic above is how I imagine my Bank Holiday might be – the reality is somewhat different! I do have a soft-top car but that’s where the similarities end … (actually I do have a rug, radio, pair of wellies and hamper but they don’t generally have an outing all together – maybe they
My clan tire of salads quite easily in the summer months (they call it ‘peak salad fatigue’) but never of a roast! I don’t want to spend too much time in the kitchen when the outdoors
We’re super excited because we’ve just picked the first of our asparagus crop from the Bariatric Cookery kitchen garden. It isn’t huge and we need to make the most of this home-grown speciality then check out some more supplies from the farmer’s markets nearby to really indulge while it is at its best.