Tender and rich, this pie is a real centrepiece. Look for venison meat labelled ‘braising’ or use chopped shoulder or leg.

In a large heavy skillet, heat the oil over medium heat and cook the pancetta until cooked through and lightly browned, about ...

Ingredients: Olive oil; 2 x 8-bone racks of lamb; Salt and pepper; 4 sprigs fresh thyme, leaves picked; 75g unsalted butter; 4 medium baby gem lettuces, halved; 200g pancetta or bacon, diced ...

Heat the oil in a large roasting tin on the stovetop over medium–high heat. Add the pancetta or smoked bacon and saute for 1–2 minutes, until starting to caramelise. Add the shallot and garlic and ...

Throw in the diced pancetta, the garlic and remaining thyme, and sauté for a few minutes until coloured. Add the peas and pour in the lamb stock. Bring to the boil and simmer for 2–3 minutes to ...

Crisp pancetta seals the deal. “Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth,” writes Ottolenghi. “This is an oil/broth-based version, ...