Moroccan lamb filo pie and rhubarb panna cotta : Thomasina Miers’ Sunday best recipes

A succulent, richly seasoned lamb pie filled with honey carrots and almonds, followed by a cardamom- and orange-spiked desert There is little as pleasing to cook in the depths of the winter as a pot of enticingly fragrant, slow-braised meat. A shoulder of lamb is one of my favourite cuts; you, (…)