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The chilly January weather is the perfect excuse to indulge in some classic comfort food, and Mary Berry's lamb stew recipe is ... this one-pot wonder is sure to impress your guests and keep ...

Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature). Preheat the oven to 150C/300F/Gas 2 and make sure the shelves are set to fit a casserole pot and ...

From The Great New Zealand Cookbook, Martin Bosley's roast is a traditional kiwi favourite. Ask your butcher to bone a leg of lamb and tie it up, leaving the shank bone attached. The spices ...

Sauce soubise is good with white meat and, surprisingly, roast lamb. Bread sauce is special because it contains nutmeg, my favourite Christmas spice. Combined, bread and soubise sauce are sublime.

His favorite type of meat to cook? Any large cut, like a big beef roast or bone-in leg of lamb. "Large cuts are a relatively labor-free way to feed groups," he says. "There is nothing nicer than ...

Or replace couscous with mashed potato. Tip: make a gremolata and sprinkle over the cooked lamb, or simply finely grate a little lemon or lime zest over the lamb.

Heat ghee in a pot and add cinnamon, green cardamom, cloves, mace, bay leaves. Roast these spices and add the ginger paste and garlic paste. 5. When the paste browns, add the sliced onions and 1 tsp ...

Massage the rub all over the lamb. Marinate in the fridge overnight or for at least 4 hours. Preheat the oven to 190C. Roast the lamb for 20 minutes, then reduce the temperature to 170C and roast ...