Trio of lamb and wild garlicBy crumbs“This dish is a celebration of spring,” says Eddy Rains, head chef at The Wheatsheaf – a rural village pub, perched just outside Bath. “Wild garlic seems to come out earlier every year, and it’s one of my favourite ingredients. My two girls love helping me forage. “If you think the dish is a little complicated, it can be easily simplified (but remain equally delicious) by dropping the crispy shoulder and using just the rack or rump. If I had to choose, I’d keep the rump – it has more flavour and you get more for your money.” If you do include the rack, ask your butcher to French trim it for you, but make sure you ask for those trimmings of fat back for the sauce. Image: Ed Schofield
Kid shank, apricot and pistachio tagineBy crumbsSouth West-based chef, entrepreneur and champion of goat meat James Whetlor has a killer of a slow-cooked dish for us... Adding the sweetness of dried fruit to the depth and richness of kid meat creates a dish that is one of the greats of world food, writes James. I always have a jar of ras al hanout in the kitchen – it’s a really useful seasoning. You can also use 800g diced kid here in place of the shanks. Serve with harissa and couscous.
Fat sister pumpkin curry (vegan)By crumbsBorn just up the M5 from us in Cheltenham, The Coconut Tree has opened two Bristol sites in the past year, one on Cheltenham Road and another on the Triangle. Both have proved popular amongst the city’s residents – thanks, we bet, to their casual style, affordable dishes and imaginative cocktails. Praveen, more commonly known amongst the Coconut Tree family as Big Chef, is the man behind most of the restaurant’s favourite dishes. He loves eating this pumpkin number with the black pork and rotti from The Coconut Tree menu. If you’re making it at home, it’s great with rice or flatbread.