Add the saffron and let it steep in the oil over a low heat for 5 minutes. Raise the heat a little, add the onion and garlic and sweat gently until soft, stirring occasionally - for 10-15 minutes. Bring 400ml of water to the boil in another saucepan. Crumble in the chicken stock cubes & lime leaves.. Recently I made slow-roasted lamb shoulder with pommes boulangères for the second time. This dish, courtesy of Tom Kerridge's Proper Pub Food TV show, is extremely easy to prepare and really delivers amazing lamb flavor. Mr. Kerridge is the owner chef of the world's only pub to be awarded two Michelin stars and, as he says, he is all about simplicity and great ingredients.
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2: Firstly prepare the lamb. Place on a chopping board and using a sharp knife, score the lamb shoulder all over by slashing the skin, making sure you don't go too deep into the flesh. Set aside while you prepare the rub. 3: Warm a small frying pan over a medium heat and add the fennel seeds, peppercorns and sea salt.. After an indulgent festive period, we're all probably looking for some inspiration for some healthier meals and sweet treats that we can cook at home. Tom sh.
