Cooking With Richard

Lamb shank tagine — I made this for おサルさん because she’s not eaten this before.

This needed more sweetness — it was noticably absent compared to the previous versions. I might have added more of our organic honey, made with honey from bees paid a fair wage (or some such nonsense). It’s more likely that I’m just getting a bit bored with making lamb tagine, and I need to stretch myself and start experimenting again. Heston Blumenthal’s current TV series is providing plenty of inspiration.

I followed this with ice cream with white chocolate buttons and smarties.

This entry was posted on Sunday, November 12th, 2006 at 8:37 pm and is filed under photos, food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.