Perfect meatballs need to hold their shape, not fall apart in the sauce, and stay moist all the way through. The secret to getting the texture just right is some day-old bread soaked in milk and incorporated into the mix. So, if like me, you are making a lot of bread at the moment and there are always a few offcuts laying around, maybe it’s time to get ballin’!
As complicated as peeling and slicing some potatoes, this Maltese-style roast traybake is robust with flavour, rustic and versatile; when made with lamb, it’s also my mum’s favourite!
I’ve stolen this idea from the Greek Klephts who used to steal lambs and cook them in underground fire pits to conceal their whereabouts. The result: a succulent flavourful parcel of meat and potatoes.
There are few things in life more satisfying than handmade pasta – especially handmade pasta with a slow cooked ragù…