My obsession with lamb shoulder (and cooking with booze) continues…. …with ale braised lamb shoulder ragout, pappardelle, and gremolata.
Flaky white fish in a crispy light beer batter with golden fries with a crisp, salty exterior, but creamy and sweet on the inside? It may appear to be an unassuming and simple dish, but it’s not easy to make good fish and chips. Just getting the chips (ahem, fries) right is tricky enough.