Hello!
Oh boy, is it a bad weekend to be a lamb…
Welcome back to How I Cook! This week, a slightly different take on the classic Easter roast. We’ll be cooking shoulder (for me, the best cut to cook at home) with a saucy garnish of beans, raw courgettes, chilli and lemon.
What’s that big green dollop? A punchy, garlicky herb-laced aioli, that’s what!
It’s…