Roast best end of lamb with pithiviers Savoyarde from The Bibendum Cookbook by Simon Hopkinson and Terence Conran and Matthew Harris
- carrots
- celery
- Gruyère cheese
- double cream
- garlic
- rack of lamb
- leeks
- onions
- thyme
- prosciutto
- redcurrant jelly
- mushrooms
- red wine
- potatoes
- puff pastry
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.