This week El has finished the first batch of her lamb and porcini ragu.
Starting with a caramelised onion base, El has braised off succulent new season lamb shoulder, loads of mushrooms, a hint of porcini and some white wine. A little cream to finish, it is absolutely delectable.
Sadly our favourite Chardonnay - from Landaire (as pictured) won James Halliday's White Wine of the year and is now sold out. (I suspect not all of the bottle went into the ragu).
