ANNA DEL CONTE
ROAST LAMB MOUSSAKA
An easy recipe for leftover lamb
There's not much better to do with the remains of a Sunday roast lamb than to mince it up for a moussaka. The cooled lamb fat recooked into the shivering slices of aubergine melting with the mountain flavours of thyme and sage recalls the best of Greek home cooking.
DINING
ISLINGTON BARN
It struck me a while back when someone I know who lives in Islington said 'there's no-where to eat' in Upper St. So I walked along a couple of times and realise [...]
READING
COOKING WITHOUT RECIPES
Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...]
COOKING
LEMON CHICKEN WITH FENNEL
I reckon we get caught in a 'sunday' roast mentality - saving the sounds and sensations for the seventh day. But roasting up in the middle of a dreary week can [...]
EATING
THE DISHES I COOK
Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It's the leap of faith presented by cooking [...]
CAMPAIGNS
FOODCYCLE
PipsDish is delighted to support the work of FoodCycle a social enterprise challenging the major issue [...]
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