Window on George

By Hugh Fearnley-Whittingstall from River Cottage Enjoy Hugh's mum's version of this timeless British classic. Serves 4-6 INGREDIENTS * About 1kg leftover roast lamb, coarsely chopped 1 tbsp olive oil 2 onions, chopped Any juices or gravy saved from the joint, and/or concentrated lamb stock made from the bone 1 small glass of red wine 1-2 tbsp tomato ketchup 1-2 tbsp Worcestershire sauce Up to 1kg creamy mashed potato (made with 1kg large, floury potatoes, 150ml whole millk and 50g butter) Salt and freshly ground black pepper METHOD How to make Hugh's mum's shepherd's pie 1. Heat the olive oil in a large frying pan or wide saucepan big enough to accommodate all of the ingredients. Brown the meat in the pan, then remove onto a plate. 2. Sweat the onions in the same pan until just beginning to turn lightly golden. Return the meat to the pan, along with any gravy, juices or stock, the wine and a tablespoon each of ketchup and Worcestershire sauce, ...

At the dinner table we celebrated the ups and downs of 2012 best wishes for 2013 making healthy decisions in preparation for the beaches we plan to hit in the coming months and two firsts: My friend's first successful attempt at baking Macarons et Macaroons, My first dinner party since moving to my "New York-style" flat (aka very small ) Step 1 You need fresh thyme, garlic and onion Step 2 Pierce with a sharp knife and insert slivers of garlic, studding it all over. Step 3 Make a bed of sliced onion, halved garlic, thyme, rosemary in a roasting pan. Step 4 Put the little lamb to bed, lovingly, and cover it with a blanket of salt, pepper and olive oil. Step 5 Let it sleep for at least 5 hours at a low temperature until you can no longer resist the intoxicating aromas that fill your house.   Then wake it up rudely by yanking it out of bed, tearing a chunk off its shin and stuffing the warm, melti...