Slices of mutton – served with braised Little Gem lettuce, roast shallots, small onions and crisp baked potatoes

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Rack of mutton de-boned after cooking and sliced - with braised lettle gem lettuce and roast potatoes

Anthony Sargeant cooked this for supper (see immediate previous post) – the mutton was taken from a rack which was deboned and sliced – the mutton has a more intense flavour than lamb and carefully cooked it can be served pink with well cooked fat on the outside.

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Shropshire Rack of Mutton cooked by Anthony Sargeant

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rack of mutton resting

Mutton has a more intense flavour than the simple sweetness of lamb. Anthony Sargeant bought this mutton from Ludlow Food Centre. Here it is resting for 10 minutes before being deboned and sliced. It is still unusual to find mutton in British shops but it is very special and well worth finding a source – Highly recommended.

Looks delicious though there seems quite a lot of food on the plate

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Anthony Sargeant prepared this supper last weekend: slices of boned chicken leg were stuffed with wild garlic butter and served with with sauteed new potatoes and crispy chicken skin on leeks.

via Boned and stuffed chicken legs — Tony Anthony J Sargeant

Spatchcocked Poussin on a bed of Sweetheart Cabbage with Roast Potatoes

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spatchcocked Poussin

Anthony Sargeant prepared and cooked this Poussin (small young chicken) then divided it into two portions. It is worth the effort of removing the backbone and rib cage leaving just the leg and wing bones in the portion served up.

Wild Sea Bream filleted and cooked by Anthony Sargeant for a September supper in Shropshire

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Alliteration is fun – but also the sea bream with crispy skin was delicious. Served on a bed of Sweetheart cabbage with a few crushed potatoes. Easy to prepare and inexpensive.

English Asparagus is in season – Hooray!

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Such a simple meal. Anthony Sargeant put this together yesterday evening (it would be pretentious to call it ‘cooking’) – fresh English asparagus from a local Shropshire farm, a poached egg, some local ham, and a spoonful of hollondaise. So simple.

via English asparagus — Tony Anthony J Sargeant

Wild Garlic just coming into flower

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Wild Garlic (Allium Ursinium) grows in great profusion around the wooded lanes close to the Shropshire, England, home of Anthony Sargeant. In sunny spots it is already flowering but in the shade of the stone wall it is still only in leaf. It is a very useful plant for cooking (and makes excellent pesto. But best of all it is free! However if you do find some please cut in a way that ensures sustainability (you are allowed to cut the leaves – but it is illegal to dig up the bulbs). Just take a few leaves from each clump so that the bulbs can survive for next year.