A recipe from the excellent book ” Home Food” by Olia Hercules. It can be served with grains such as couscous or freekah but also with rice, boiled and crushed potatoes or flatbreads . Lamb shanks can be used as a cheaper alternative to shoulder if you like. If you like you can shred the cooked lamb and mix it with the juices up to a day before and keep in the fridge, then just reheat in a lidded pan with a splash of water mixed in, or in a foil baking tray, before serving.
This is from Ruth Watson’s ” The Really Helpful Cookbook”. The dressing needs to be made 24 hours ahead, but the salad should be assembled when ready to serve.
Another Spanish recipe for stuffed crab and one I frequently return to. This is from ” The Food and Wines of Spain” by Penelope Casas, a book that will never leave my collection.
A delicious Georgian soup from ” Kaukasis The Cookbook” by Olia Hercules.. Both the rice and the eggs are optional, but if you do use the eggs eat all the soup on the day of cooking.
