Tag Archives: Hugh Fearnley-Whittingstall

Beef Stock

October 9th 2011 I’ve covered making vegetable stock and using a pressure cooker for stocks made from cooked bones, but what about fresh bones? When making a beef stock, especially for something like onion soup, fresh beef bones are the … Continue reading

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Roast Lamb

October 3rd, 2010 Roasting Lamb is fairly simple and probably easier to get right than the gravy or roast potatoes. In this country, most of the lamb which you buy in spring comes from New Zealand, because our lambs are … Continue reading

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