So Sunday is fast approaching and in my household during these dark winter months this means only one thing...a sunday roast! this week however I am not working so I am going to cook.

For christmas I was given nose to tail eating by the head chef of St. John, Fergus Henderson. Now this is a great book with the philosophy that it would be disingenuous to the animal not to make the most of the whole beast and make the most of all the flavours and textures that lie beyond the fillet!

Ive decided to take a recipe from this book for sunday and am going to get in a nice shoulder of lamb in on the bone and braise it with white wine and a home made chicken stock. Il probably serve it with traditional roastie tatties jus like mum does...because lets face it mums roast potatoes are always the best!

I'll let you know how it turns out with pictures and a recipe on sunday fingers crossed!