17th April 2022

Since autumn last year I had my eye on a Ben Tish recipe, braai lamb and peas with a mint dressing. The problem is, it needs to be cooked outside on the braai to get the lamb fat properly rendered down and crispy.  You really just can't the fat that perfect by cooking inside. Under the grill is probably an ok alternative I wanted to wait as that primal smokey flavour does change the profile.

Anyway as we always eat lamb on Easter Sunday and the sun was shining, it seemed perfect and honestly it was.  It was everything I thought it would be.

Then Rhona has wanted hasselback potatoes for a long time and if you are watching Masterchef you will have seen that this year there are so many hasselback potatoes being made.  So we made small salad potatoes into hasselback potatoes and followed the Genevieve Taylor Charred braai recipe.  They were absolutely gorgeous.