This is a simple lamb stew to which I then applied a puff pastry lid for the last 45 minutes of cooking to create a pot pie. Normally it's best to use the fattier lamb shoulder for such a dish, but you can use large chunks of a topside mini roast to create a lower fat alternative. What you need: 2 tablespoons plain flour Salt & pepper 500g lamb topside mini roast available at MM Fresh. 50g butter 1 onion, finely sliced 1 clove garlic, minced 2 potatoes, peeled and chopped in

Comfort food for the whole family, this is effectively a glorified spag bol... To add depth to the sauce (without using a stock cube) I added a handful of soaked porcini mushrooms and a very large glass of red wine! What you need: 25g butter 1 tablespoon of olive oil 1 garlic clove, minced 1 large brown onion, finely chopped 500g grass-fed beef mince 1 can of tomatoes 1 tablespoon of tomato puree and 1 teaspoon of white sugar (or 1 tablespoon of ketchup - shhh..) Pinch of dri

Chicken Pot Pie One of my readers tells me that her daughter “inhaled” this pie, which (as long as she was talking figuratively), must be a good thing. You could poach the chicken in water & herbs alone, but trust me, that the addition of ½ bottle of (your husband’s best) white wine enhances flavour no end. And once it is open, you may as well have a glass too… Buy whole organic US chickens from Jett Foods in HK for $180 and if it's your first order, use "mangomenus" discoun