One-pot meals
RECIPES AND FOOD STYLING: MONIQUE LANE. PHOTOGRAPHS: ALEX LUCK. STYLING: SARAH BIRKS
MIDWEEK IDEAS
"Autumn tends to be busy. Shorter days and less time call for the simplicity of meals that involve just a few great ingredients and a single pan – a pan you can take to the table to serve dinner from. The key is to get some crunch and texture in there, and a fnal herb and citrus garnish is all important… It’s the little details that make these recipes sing."
MONIQUE LANE, ACTING FOOD WRITER
Crispy potato, lamb and rosemary hash
SERVES 4
HANDS-ON TIME 30 MIN
• 4 British lamb leg steaks, at room temperature
• 500g white floury potatoes
• Olive oil for frying
• 3 large garlic cloves
• 2 red onions
• 3 fresh rosemary sprigs
• 200g cavolo nero
• 1½ tbsp balsamic vinegar
• Lemon wedges to serve
1. Cut the lamb into chunks. Chop the potatoes into 1cm cubes and heat a large glug of oil in a large frying pan. Add the potatoes and fry for 5 minutes. Slice the garlic and onions, then set aside with the leaves from the rosemary. Slice the cavolo nero, put in a colander and pour over a kettle of boiling water. Drain.