If it’s lamb, it’s Shepherd’s pie; Beef is Cottage Pie; Fish is Fisherman’s Pie.
Hunter’s Pie seemed appropriate for this one.
Whatever you call it, it’s a flexible dish meant to use up leftovers. Use whatever vegetables you have.
I wanted to use the leftovers from the Venison In Red Wine, but I didn’t really have enough.
But I … Continue reading.....
One of the problems – or benefits, of being only two is when one makes a leg of lamb for Easter dinner there are going to be leftovers.
Depending on the size of the leg there could be a lot of leftovers.
We like leftovers of all flavors, but especially lamb.
Accepting this, nay, embracing this, I normally make enough … Continue reading.....
As I was looking through my handy food guide for the posts on Styles and Sauces recently, I wasted spent a bit of time looking at British foods.
The best thing (in my opinion) about British cuisine is the names….
Well, maybe the second best….
The Brit’s make some of the best, ooey-gooey desserts in the world.
This is just … Continue reading.....