Who says salad is a summer dish?
On the shopping list this week are lamb shanks, couscous and baking potatoes, the basis of three great meals. The main recipe is slow-cooked lamb, falling off the bone, served in warm chunks over crisp chicory leaves with ruby red pomegranate seeds and toasted walnuts. This is such an easy way to cook lamb shanks and you are rewarded at the end with a rich, full-flavoured stock that you can use to make a really easy couscous supper later in the week or freeze for a rainy day. I have allowed six shanks for six people but there will be lots left over to pile into baked potatoes for another warming supper. I adore warm, winter salads at this time of year when I don’t always feel like heavy stews. The main salad recipe is rich and satisfying but curiously light at the same time. It makes a stunning dinner party dish.
