With Lamb Stock

In theory it’s nearly Spring and time for new season’s lamb. There aren’t many things nicer than a roast leg of lamb. This week we’ve got 2 easy sauces to go with your lamb or kid. Both include plenty of garlic. Provencal Roast Leg of Lamb

Ingredients and Method: Lightly rub olive oil over the lamb […]

Last weekend in our Kitchen Shop Frances and I made fresh pasta. I find it a very relaxing thing to do and the result is always so good. Probably the hardest thing is to remember to take the pasta machine out of the cupboard and use it. I had some left over slow cooked lamb […]

Last week customers raved about our chef Lou’s slow cooked goat dish. No doubt partly because of the liberal quantity of Madeira involved and the fact that goat is a really flavoursome meat. If you can’t quite face it, use lamb instead. Our stallholder Deidre sells wild goat or in Auckland you can buy it […]

This French classic is our most popular bistro dish. The acid in the orange sauce acts as a balance to the fat in the duck. I’ve done a little research and found that a recipe for wild ducklings with bigarade (bitter orange) sauce first appeared in a French cooking book in 1828. The recipe stated […]

In France this week’s recipe NAVARIN OF LAMB is regarded as a spring dish with lamb and baby spring vegetables. However we think it works any time of the year. In the winter Warwick and the team make more hearty and earthy with the addition of winter vegetables Ingredients Diced lamb (make sure the pieces […]