confit of lamb

 Shoulder or leg of lamb
 Olive oil
6 whole garlic cloves
4 whole shallots
1 tin tomatoes
1 tsp juniper berries
1 tsp cumin seeds
1 tsp coriander seeds
10 threads saffron soaked in100ml water
Salt and pepper

Season the lamb all over with salt and pepper. Heat the oil in a large ovenproof saucepan (Dutch Oven) over a medium heat. Brown the lamb on all sides for five minutes.
Add all the remaining ingrdients, cover and cook in the oven for four to five hours. Baste the meat with juices every half hour.

Chicken Saltimboca

2 whole chicken breasts
12 sage leaves
12 slices of Parmesan
4 slices of prosciutto
300ml Dry white wine
Bunch flat leaf parsley
Knob of butter
Salt and pepper


Toast sage in a dry pan (three per serving.) Halve whole breast fillets and flatten as much as possible. Place sage leaves and slices of Parmesan inside the flattened breast and fold in thirds. Then wrap with prosciutto to make a parcel.


Cover in flour and fry until brown (1 minute.) Remove and drain oil. Place white wine and chicken stock and continental parsley in a pan, lower heat and simmer. Return for half hour. Remove chicken and add 1 dollop of butter to thicken sauce. Pour over chicken. Don't boil once butter is added.

Serve with mashed potato