Find all Dish episodes here: https://pod.link/1626354833 All recipes from this podcast can be found at https://www.waitrose.com/dishrecipes A transcript for this episode can be found at https://www.waitrose.com/dish Follow Dish: https://www.instagram.com/dish_podcast/ https://www.tiktok.com/@dishpodcast Follow Waitrose: https://www.instagram.com/waitrose/ https://www.tiktok.com/@waitrose Follow Nick: https://www.instagram.com/nicholasgrimshaw/ https://www.tiktok.com/@nickgrimshaw Follow Angela: https://www.instagram.com/angelacooking/ Follow Cold Glass Productions: https://www.instagram.com/coldglassproductions/ https://www.linkedin.com/company/cold-glass-productions We can’t all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to [email protected] and she’ll try to answer in a future episode. Dish is a Cold Glass Production for Waitrose ------------------------------------
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need to try this for sure
el cordero asado estilo segoviano en España, se hace sólo con agua y sal, no se le echa nada más, despacio al horno y a correr, se va regando con el agua y sus propios jugos.
Temperature is in Celsius ??
May 6 is a big holiday in my country, traditionally lamb is eaten. This year I decided to try something new. I tried this recipe and I regret it. I should have made my tried recipe which always turns out very tasty and not this one.
Does Dave love BBQ like he loves his wife?
Sacrilegio
As a Spaniard, I've never, ever in my life had seen anyone putting paprika on a piece of lamb. Just salt, pepper, some water and olive oil, that's the way of slow-cooking it in Spain.
You should of smashed the garlic to release it’s natural antioxidants and more flavour chef ❤
He doesn’t deserve that
No fat??
That needs to be seasoned a lot more
Estaria bè si ho subtitulesiu en castellà. Si parleu, no cal que escribiu en angles!
Sherry....yesssss.... honey....nooooo
Why keep skin's on again?
Looks great , if the lamb shoulder I have is double the size used in the recipe, do I double the cooking time ?
It’s like Delia’s lamb with beaujoulas nuveau , rosemary, garlic and red jelly sauce.
I love the way Angela always gives credit to the recipe’s creator.
The pans changed!!
Dave Grohl just randomly shows up at you dinner table, not like the others! 🫣
What's the point of keeping the dry skins on the onions?