A quick and delicious from chef Clare Smyth ,owner of Core. I found the recipe in ” Chefs at Home” , a book produced to support Hospitality Action during Lockdown .
A popular way with scallops for very special occasions as its a bit of a palaver to make. It’s from from ” Butter” by James Martin. The salt baked celeriac is best made a day in advance and is very good served on its own as a vegetarian dish too.
Slow cooked soft shredded lamb, Chinese style, from ” At my Table” by Nigella Lawson. The lamb is also very good served warm squashed into bread rolls. Any leftovers can be served with rice, along with the cooking juices.
