Eilidh Morrison

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Eilidh Morrison
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Tomato, Feta and Spinach Filo Tartlets

Beverley Glock is a food writer and cook with a passion for teaching children and adults all about food.

Roast lamb studded with rosemary & garlic

Roast lamb studded with rosemary & garlic, Marinate the leg of lamb in yoghurt for 48 hours first then the day before wash this off, dry lamb and stud with garlic and rosemary

Turkish Lamb pilau Serve up a basmati rice one pot flavoured with cinnamon, mint and apricot, studded with tender lamb (can also be done in a slow cooker / crockpot). Don't use any pine nuts or almonds