quelle heure?

At the deli on Friday, picking up the ingredients to make a caramelised onion, proscuitto and goat cheese tart, I got to chatting with the girls behind the counter about food. I told them how I was making my tart (on a puff pastry base, spread with a little tapenade, then baked till golden) and one of them told me how she'd made a seven hour leg of lamb the day before. I'm so in.

So shortly, I'm studding a leg of lamb 12 times with teeny little cuts, just wide enough to fit in a slice of anchovy and a slice of garlic. Then I'll rub it with olive oil and salt and pepper, before browning all sides in a frypan. Next I'll pop it in my le crueset french oven, pour in a cup of white wine and a cup of chicken stock, cover it tightly and slowly cook it for sept heures at 100 degrees.

I think I'll serve it with a white bean salad - and something green.