I did cook slow roast lamb with boulangere potatoes for lunch using Tom Kerridge's recipe; the man is truly an alchemist. By cooking the lamb on top of the potatoes they soak up the most intense flavour from the meat juices. Sensationally good especially for a husband arriving home after completing a half marathon and Bea who had run in her first cross country race of the season.
It would have been too predictable to share a photo of the lamb so here's some cakes I made instead. After all who doesn't love cake?
