Season s Eatings: Cooking With Versatile Fresh Figs thebeijinger.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from thebeijinger.com Daily Mail and Mail on Sunday newspapers.
What’s your earliest memory? A promotional box of cereal that came through the letterbox when I was about three. I don’t remember how it tasted, but I remember it had colourful packaging. Who are your heroes? As a child I thought my English teacher Megan Smedley was the most glamorous adult – she had real presence and could silence a room with a look. My adult hero is Niki Segnit, the author of
The Flavour Thesaurus and
Lateral Cooking. Her writing is laugh-out-loud funny, and she’s incredibly generous with her time and expertise. What book last changed your thinking?
Try refreshing your browser. Cook this: Balsamic-glazed rack of lamb with pistachio mint pesto from Cooking Meat Back to video
“Rack of lamb is a special cut,” writes Peter Sanagan. So special, it takes pride of place on the cover of his debut book,
Cooking Meat.
The most tender cut of lamb, I distinctly remember the first time I ever cooked it on my own. Placing it on the grill, it felt precious in no small part due to the cost and I savoured every minute of both cooking and sharing it.
Sanagan typically gravitates towards leg of lamb for Easter, but this year, given the curtailed celebrations, may cook rack of lamb for his wife and five-year-old son instead.
Cook this: Balsamic-glazed rack of lamb with pistachio mint pesto from Cooking Meat theobserver.ca - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from theobserver.ca Daily Mail and Mail on Sunday newspapers.