Lamb with Rosemary and Port: I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That's the thing really: cooking is simple; you can choose to complicate it, but there's no need to. Even when you're at a low ebb, this is a manageable supper and just what's needed to pull you out of a slump. It's comfortingly retro, too: I think it's the generous amount of - well - gravy that the juices and the de-glazing-action make.
This classic, creamy potato dish is a perfect partner for spring lamb, grilled steaks, chops or even a simple roast chicken. Long, slow cooking ensures the potatoes are cooked through before the cream has evaporated