Italian Lamb Main course Pasta

Tagliatelle with lamb and rosemary

Ingredients: olive oil 200g lamb mince 1 carrot, cut into small dice 2 cloves garlic, chopped about a tsp of finely chopped fresh rosemary 100ml white wine 4-6 cherry tomatoes, halved salt and pepper 200g tagliatelle parmesan to serve Method: Heat the olive oil in a casserole pan and brown the mince, breaking up any […]

British Main course Pasta

Sausage, butterbean and potato hotpot

Ingredients: Olive oil for frying 6 good quality pork sausages, skinned and chopped into bite-sized pieces 1 onion, chopped 2 cloves garlic, chopped Half a tsp fennel seeds Pinch of chilli flakes 2 medium potatoes, peeled and chopped into small chunks 500ml chicken stock 200g (half a tin) chopped tomatoes (or could substitute 2-3 large, […]

Lamb Main course Mediterranean Pasta

Greek Lamb with Puntaletti

Ingredients: 650g boneless lamb, shoulder or leg, cubed 2 large onions, thickly sliced 2 tbsp lemon juice 4-5 fresh oregano sprigs Pinch of dried oregano 2 tsp ground cumin 2 tsp ground coriander 2 tbsp tomato puree 225g puntaletti (other small rice shaped pasta such as orzo or risoni) Salt & pepper Parmesan shavings and […]