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the spring variety
A French ragoût or navarin of lamb with tomatoes is a wonderful thing
why not consider a pot of braised red cabbage
a weekend slow cook and Saturday night treat
breaking down proteins and fats to create deeper flavour
Pork, Prunes in Armagnac, Shallot & Sage Stuffing mutton the spring varietyPork, Prunes in Armagnac, Shallot & Sage Stuffing We love to create new recipes for our Christmas repertoire, festive combinations that, despite appearing only once a year, it simply wouldnt be Christmas without. Every December our tables are laden with a feast of magnitude: special roast potatoes, platters of pigs in blankets, sprouts cooked with bacon and chestnuts, a fruit jelly of some description, the big bird and, of course, the mighty stuffing.
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