Last night was the start of London Design Festival with open showroom in the Clerkenwell Design District. Today I did an interview with one of the leading figures of Established & Sons, Sebastian Whong. We had an inspiring and exciting talk in his office on Wenlock Road N1 (Establishedandsons.com). Their local pub opposite their showroom had been "freshened up" with neon coloured bar chairs, tables, lamps, clocks etc from their more "up to date" neighbours!
Well worth a visit if not so for their low priced and big variety of ales!
Coming back from Sweden started a new season with local lamb and game. I started by buying half a lamb from the local pig- and lamb farm (near Ebrington in The Cotswolds, UK). To slow cook shoulder of lamb is not only very easy it is absolutely gorgeous. Takes four hours so you need to plan your Sunday dinner....
This is what you need.
One shoulder of lamb (lammbog)
4 sprigs of rosemary
1 whole garlic
Olive oil
Flaky salt
Freshly milled pepper
Blast the oven. Sprinkle olive oil in a large roasting pan. Crush the garlic cloves (with skin on) and place half of them together with 2 sprigs of rosemary in the pan. "Massage" olive oil into the lamb shoulder and sprinkle with salt and pepper. Put the rest of the garlic and rosemary on top of the shoulder. Cover the pan tightly with aluminium foil and put into the hot oven. Turn the heat down to 170 degrees Celsius and leave it in for four hours!
Serve with mashed root vegetables like potatoes mixed with carrots and parsnips, and greens like spinach or broccoli. Add some red wine to the pan and make a nice juice. Lovely!