A rustic homemade pate made of lambs' liver, baked in a terrine. Serve as a starter or a light lunch with a green salad. Crusty bread and a side of cornichons and mustard is a must!
Slow cook lamb shanks to fill this traditional shortcrust suet pastry pie with a light twist - add greens and plenty of herbs
If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite - it uses lean lamb mince but beef also works
Five ingredients, one pot, no effort. This meltingly tender lamb dish is satisfyingly rich, and virtually cooks itself
Savour every mouthful of this rich, comforting pie with red wine gravy and potato topping
This wild cabbage with a mild garlic flavour can be used in place of spinach and makes a great salsa verde to go with meat