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Myles Williamson's basic lamb ragù 

“The best thing about cooking all weekend? Leftovers! I’m not opposed to eating slices of lamb straight from the fridge, but for something a little more impressive, I’ve transformed the remains of Ruth Rogers’ gorgeous roast into a rich, aromatic ragù which can be eaten as it is, or given various tweaks. Leftover hot cross buns, meanwhile, are screaming out to be turned into bread and butter pud. Give yours the edge by creating individual portions, then dousing liberally with my rather decadent salted brandy caramel sauce.” 

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Basic lamb ragù

Myles Williamson is Waitrose Kitchen's assistant food editor

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