This is my adaptation of a classic French dish called poulet au vinaigre. It's very simple to make: the chicken is flavoured with tarragon leaves and simmered...
Lamb is in peak condition in mid-summer, as it has then had the benefit of the sweet, young, spring grazing. At this time I would only serve it plain-roasted...
Here is a revolution in the best way to roast a small chicken. The flavourings can vary in any way you like - crushed chopped rosemary leaves, sage leaves...