Hello! It’s been a while as life has been busy with getting vaccinated, more work and less time for cooking. Yesterday I made this ground lamb stew. We had some beautiful big radish and I subbed them as potatoes. I’m sure you know, but radish cook soft and just like potatoes, absorb the delicious flavours of a stew and are very satisfying.
To summarise: while browning the onion cut your veggies up, add the lamb, veggies and top with herbs, fresh or dried, add seasoning and simmer until tenderly cooked. Lets go!
We have radish, lots of radish! My sweetie has been harvesting his prolific crop of French Breakfast radish. It’s the perfect balance of sweet at first crunchy bite, then peppery with a mustardy overtone. What do you do when you have an abundance of veg – make pickles of course!
My partner grew the most amazing red daikon radish this year (they are usually white). Our friend, Yumiko, is always telling me about the “quick pickles” she makes, it’s a thing in Japan and Continue reading →