Rachel Roddy's recipe for lamb ragu with pasta — theguardian.com

As my butcher bones out a leg of lamb and cuts the meat into pieces with a precise “thwack thwack”, or joints a chicken, we talk. About the lamb or chicken; how old it is and where it came from; the nature of the cut and the goodness of fat. We talk about what I plan to do with whatever I have bought when I get home. She is generous with advice when I ask for it, in that moment shifting roles from butcher to the sort of confident home cook who inspires trust. We also talk about being the mums of difficult eight-year-old boys, and swing between big headlines and the minutiae of every day: dry hands and cold mornings.

Read More