‘This chicken saltimbocca is my kids’ favouring thing – something about the combination of the proscuitto, chicken breast and crispy sage is so good. The non-original addition we make is to add grated Parmesan at the end. It goes slightly melted and adds a lovely additional layer of flavour. We have it with linguine tossed in butter.
Chicken is obviously such a great choice for everyday meals. Actually even a ro...
‘Mince and tatties conjures up childhood memories for a lot of Scots, me included. My mum makes it in the oven – and there are no onions or garlic within a good 10 miles of it. It’s actually delicious and very tender, but with just meat, carrots and a little stock it’s a lighter version than I make.
My recipe is much richer. It’s proper tasty, with onion, garlic, carrots – and a really good stock. I ...
‘Lamb loves the North African treatment. The spices I’ve used in this recipe are from a favourite tagine recipe.
Shanks need to be slow cooked. Campbells lamb shanks are well butchered – there’s no excess fat. The beauty of lamb shanks is being able to cook on the bone. Leaving the bone in really does give a great depth of flavour, more umami, if you like. Basically the fat and marrow in the bone melts dur...