Marinated lamb cutlets with pumpkin puree

Neil Perry - Lamb and mint is a classic combination, but add a little something extra and the flavours take on a whole new dimension.

Roman pork sausage ragu

For this rich ragu, half the work is done before you start, thanks to the pork and fennel sausages, preferably bought from a good Italian butcher. Already cured and seasoned, they inject instant flavour into the braise.

Braised lamb shanks with mint, pea and zucchini salad

Shank you very much! Hearty: Braised lamb shanks by Three Blue Ducks chef Mark La Brooy. Styling by Vicki Valsamis.

Herb-crusted rack of lamb

We used to cook this in hotels in the and I think it has become a bit of a classic.

Barbecued spicy chicken

Neil perrys spicy bbq chicken Advertisement: Story continues below Whatever you do, don't overcook the pork. It kills t

Black pepper-crusted beef fillet

Seared Beef with Grilled Eggplant & Roma Tomatoes


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