Friends reunited
AFTER ALMOST A YEAR OF DISTANCE, the idea of being able to plan a menu and cook for people – just for the sheer joy of it – gives me such a genuine thrill that I don’t know where to start. But then, this isn’t strictly true. Whenever I can’t decide where to begin, I begin with lamb.
If I had to choose my favourite meat, there would be – crisscrossed with pockets of rosemary and garlic and cooked on a bed of golden potatoes? Or a shoulder braised so slowly in a fragrant puddle of tomatoes, garlic and stock that it practically melts into the orzo added towards the end of cooking the Greek classic, youvetsi.
