We can’t get away from the fact that it’s roasting and, as humans, we have an innate need to stand over a 250°C BBQ on the hottest days of the year. I managed to spend my Sunday laying in the garden while my BBQ did all the work for a few hours and this week’s recipe is an insight into how I did it. We’ve got a smoked lamb shoulder that pulls apart to become a fantastic summer centre piece.
Before we get onto that I wanted to give you all an insight into my preference of pans and how I use them. Those of you who follow my recipe videos will probably see that stainless steel pans have a significant stronghold in my cupboards. They’re my absolutely favourite material to work with but, as I’m sure is the case with a lot of you, there was a steep learning curve to be able to use them well.
Stainless steel scares a lot of people - one too many sticky fish fillets or bits of egg that have burnt themselves onto the pan forever often result in said pans being shoved to the bottom of the pile fo…
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