My initial experiment with a sweet potato was accidental. I popped one in the simmering oven before heading out, not knowing exactly h0w it would behave. After a protracted amount of time in the pub, we came home not sure if we were going to greeted by something under-cooked or all gnardly. But we were greeted by absolute perfection….
East London is getting more and more cramped on Sundays. There’s always a scrum on Columbia Road, and just minutes away Brick Lane also hosts a weekly market. The BBQ area at London Fields bursts at the seams, and the punters at The Cat and Mutton spill out onto the street round Broadway Market.…
I learned this recipe on a cooking course six years ago, and it’s been my go-to dish ever since.
In fact, the first cooking job I did, I was called up at 10 o’clock in the morning and told that I’d be cooking supper in Gloucestershire that evening, so I legged it to the butcher, got a butterfly leg of lamb and chucked this marinade all over it – that’s the meat sorted, because it just needs putting in the oven and carving. No faff. So easy….
Ever since the recession hit and Jamie Oliver roasted belly of pork for six hours, the cut of meat has seen a huge revival. From the mahogany tables of smart London restaurants to the ikea tables of skanky student flats, it’s been the cut of the moment….