RECOMMENDATIONS

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• Vignole with lamb

  

  Aaron Craze makes a classic Italian spring vegetable stew topped with Parma ham and served with lamb cutlets

• Roasted rack of lamb with red cabbage puree and juniper foam

  

  Jason Atherton makes an impressive dish of roasted rack of lamb with red cabbage puree, savoy cabbage and cabbage butter and juniper foam

• Christmas bread and butter pudding

  

  Diana Henry turns this traditional 17th century peasant pudding into a luxurious Christmas dessert with the addition of a few winter warming ingredients and a slug of whisky