Pour boiling water over shallots. Drain and peel. Heat butter in a wide pan. Add the shallots and toss around to coat. Pour in chicken stock, white wine and white wine vinegar. Add a bay leaf and a ...

The buttery crust flakes off as you slice the lamb – make sure you spoon it on top of the sliced lamb before serving. 1 Preheat oven to 210°C. Put butter and shallot in a small saucepan. Cover the pan ...

For a gorgeous side dish, chef Fabio Trabocchi turns to rainbow chard, with stalks in an array of bright yellows, pinks, and reds. This simple rainbow chard recipe comes from Fabio Trabocchi, the ...