Mum’s hams are the best and we usually can’t wait til christmas to make them, any excuse will do!
Juicy on the inside and caramelised and crunchy on the outside – what more could you ask?
(See that one pale little square of missing fat? I just couldn’t wait!)
I am a little obsessed with wild pepper pizzas (located in West Wnd and once upon a time also in Auchenflower). The thin crust is what makes them so good. The jalapeno pizza is by far my favourite (even though it is just a starter) but even when we asked nicely, they wouldn’t give us the pizza base recipe (not that I blame them), so Josh has been trying for a while now to replicate the thin crust. This one was a Byron creation – I think this is as close as we will get!
If anyone has any suggestions… please feel free to comment.
ps. if you do go to wild pepper pizza, you also have to try the pesto lamb!
Contrary to popular belief, risotto is really easy to make. While it’s on the stove, you do need to give it your full attention, but as long as you are patient and have the time, you can make a risotto better than any restaurant. This is one of our favourite flavour combinations.
This recipe requires 2 bulbs of garlic. although it seems like too much, once roasted, the garlic loses its intensity, and takes on a sweet, almost nutty flavour.
