People always ask me about what the coming food trends are and I love looking at what’s selling in restaurants and supermarkets to try and fathom the next ideas we can put  into our bartlett mitchell foodie sites...

From the cuts of meat I see re-appearing on the shelves I’m certain that the next major resurgence will be slow roasting, in particular "Daube" from the squat looking tight-lidded dishes the French used to braise food in the embers of their fires.  I notice that Cockburns, the port people, are now promoting a slow cooked dish accompanied by … you guessed it … port.  I'm always up for it!.

The recipe for Daube, this tender, 18 hour slow-cooked lamb, was created by Steve Bulmer, head chef at Brook Hall Cookery School.  I've had a good look at the recipe and I can imagine it will make the perfect dish for Easter Sunday lunch.  I'm not to convinced about the sauce thickened with corn flour, not because I'm a corn flour snob simply that I think a roux based sauce will work perfectly with that slow roast.

Apparently pairing it with Cockburn’s Late Bottled Vintage 2004, a full and fruity port, will really compliment the sumptuous nature of the lamb. The port’s hints of cherry and dark chocolate on the palate will further enhance the depth of the dish, whilst its complex character will leave your taste buds tingling. Cockburn’s Late Bottled Vintage 2004 is widely available, 75cl, RRP.  Now on this one you have my full backing and support

If you’re not used to slow roasting in this way, visit the site and watch the 10 minute video, it’s well worth it.