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Butternut squash stuffed turkey, by Nigel slater

Stand leg of lamb on inch thick slices of red onion, garlic bulbs sliced in half and rosemary, lamb stock in the base of the tray. Cooked covered with tinfoil at 150 for 4.5 Hours, then cook a further 45/60 minutes uncovered. Gorgeous!!!!

Make a paste by chopping up 2 anchovies 2 sprigs of rosemary,leaves removed and 2 garlic cloves. Make slots in the lamb and fill with the paste. Cut 2 large carrots and 3 sticks of celery length ways Place these into roasting tray and place lamb on top Pour 200mls each ofred wine vinegar and water into tray and wrap tray lightly with 2 layers of silver foil and put in oven for a 2 kg lamb at 220oc fan oven for 10minutes then turn down to 170oc for a further 3 hours. Take lamb out and rest ,meanwhile make the gravy by straining the juices from the pan into a saucepan add 100mls red wine and 300-500mls of hot water and a roux to thicken and cook over a medium heat to desired thickness,serve in a gravy boat along side lamb. Serve with roast potatoes,crushed fennel seeds, sage,rosemary,red onion roughly chopped,2 bay leaves and 2 crushed garlic cloves unpeeled. This recipe comes from Katie and Giancarlo Caldesi book ,Rome.

Ham shanks cooked sous vide in Guinness and honey, served with Triple cooked chips and deep fried soft boiled egg!!....

Sprinkle with fresh ground black pepper, grill for about 10 mins either side. Leave to rest for about 10 mins. Serve with salad and hot new potatoes.