River Cottage Everyday

At the weekend we cooked a great dish from Hugh’s new book, River Cottage Everyday. As autumn is gradually making way for winter and the clocks were going back, we felt the need to coddle ourselves with warming, satisfying food.

Breast of lamb with lemon, apricot and thyme really is a stunning dish. Lamb breast is probably the cheapest cut of meat I’ve bought and the stuffing was easy to pull together from store cupboard supplies. All in all the dish probably cost no more than £5 and there was lots left over for snacks and sandwiches.

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The lamb breast came from Bentleys and it was well trimmed and taken off the bone. Stuffing was applied liberally then the breast is rolled and tied ( butcher string specialists should look away now) and roasted along with some choice vegetables including fennel and onion. Dead easy with great results for little cost. What more could you want?

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