what I’m cooking
Winter has us in its grip. Here’s what some of the Guild’s members are cooking with in their winter kitchens.
I’m really enjoying utilising cuts which require long, slow cooking such as lamb shoulder. The shoulder has an incredible flavour, but because the shoulder muscles do more work than the leg muscles they’re less tender, which means they take well to braising or slow-roasting, producing beautifully tender meat that falls off the bone. My favourite way to cook shoulder at the moment is to smother the lamb in mustard, anchovies, cumin seeds and olive oil. I slow-roast, basting a couple of times during cooking with garlic, white wine, stock, rosemary, bay leaves and lemon. Then I pull and serve over creamy mash, with the cooking sauce reduced to a thick gravy. Delicious! Ashley Gray
Right now, I’m loving cooking with parsnips. They may seem like a boring vegetable (and they can be if you just boil them), but they are awesome roasted, which brings out their natural sweetness.When I roast them I always toss them with olive oil and a tiny drizzle of maple syrup to help them caramelise – I love the caramelised, lightly browned bits; they’re the best with their slightly sweet stickiness! I’ve also been making parsnip ribbon chips. Fancy restaurants often do these deep-fried, however I do mine the healthy way, in the oven, baked at a low temp (about 160°C) until golden and crisp. Dust them with a bit of smoked paprika, cumin or cayenne pepper and you’ve got a bowl of crispy, golden parsnip fries which, may I warn you, are very addictive! I can eat a whole big bowl in one sitting no probs! Nadia Lim
Cauliflower is the hero of my winter kitchen. While, of course, it is delicious puréed with cream and served alongside pan fried-fish, served agro dolce style with currants, pine nuts and red onion, pulsed into ‘couscous’ or puréed into velvety creamy soups, it’s roasted cauliflower that really hits the spot. Hot from the oven and served with large dollops of hummus or drizzled with tahini, I just can’t eat enough of it. Helen Jackson