Tom Kerridge's Proper Pub Food
(Born 27 July 1973)Is mainly knowledgeable english cook has worked within the UK. He is the elder of two brothers parents separated when he was eleven, His first real job was in a professional kitchen working as a commis chef at Calcot Manor in Tetbury. You can catch him at Hand & Flowers
Now I have to say I have tried 2 or 3 dishes from this book but there is one main one that I adored that made which was Lamb shoulder with boulangere potatoes (pdf)
3 medium onions, thinly sliced
6 large waxy potatoes, peeled and thinly sliced
1 bunch thyme, leaves picked
salt and black pepper
1 whole lamb shoulder
1 garlic bulb, peeled and separated into cloves
568ml/1 pint chicken stock
cooked French beans (or other green vegetables), to serve
Preheat the oven to 130C/275F/Gas 1.
In a bowl combine the onions, potatoes and thyme. Season with salt
Layer the potatoes and onions in a roasting tin and place the lamb on
top skin-side up.
Cut small incisions in the lamb using a small knife and stick the
whole garlic cloves in the holes, pushing them into the meat to
prevent them burning while the meat cooks.
Pour the chicken stock over and place in the oven for 4-5 hours, or
until the potatoes are crisp on top and soft inside.
When cooked, remove the lamb from the oven, cover with aluminium
foil and set aside to rest for 20 minutes.
7.Serve with French beans (or any green vegetable of your choice)