Damien Ng, Head Chef at Lancaster House Hotel shares his own take on a classic Lancashire recipe
Now Christmas has been and gone, we are eagerly awaiting the arrival of Spring, and the lush green colours returning to our countryside. We will soon be finding a new abundance of great seasonal produce on on the shelves of our local food shops. Of course, one cannot think of springtime without mentioning Lamb, and here in Lancashire, we’re blessed with an ample, quality supply right on our doorstep. From the Trough of Bowland to the Salt Marshes of Morecambe Bay.
So, with that in mind, and on the basis we can probably still expect a few chilly weeks ahead before spring finally blooms, here’s a simple, warming, easy to prepare take on a Lancashire favourite. And as this is a slow-cooking dish, there’s no need to be buying some of the more traditional expensive cuts of Lamb we often find in the supermarkets. Ask your butcher about the various options he can give you. May I also recommend a nice Spanish Rioja or Navarra to wash this down a treat. Alternatively, if beer’s more your thing, a nice bottle of our local “Lancaster Red” also works for me. Continue reading