Gor blimey I luv a sarnie. And the Americans really know how to do it. This Scooby snack of a sandwich is a New Orleans specialty, supposed to be a big enormous circular loaf that lasts a working man all day. The olive mix is the base of this, the rest is essentially a deli in a bun. As you […]
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Spring is surely here when lamb is on the menu. Wonderful, succulent, English lamb. I used a shoulder; just as interesting and tasty as a leg, but half the price. A trickier carve I’ll grant you but I can suffer that for luscious tender meat. With the benefit of ample time on a Sunday, I fancied a slow roast on […]
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