Some meals are built for celebration. Here are two centrepieces from the chapter, plus the timeline that keeps the host at the table.
Cider & Mustard Glazed Irish Ham
A glorious centrepiece that works hot, warm or cold and earns its keep again the next day.
Serves 8–10 · Prep 20 mins · Cook 2 hrs 30 mins
Method
- Simmer the ham with cider, onion, bay and peppercorns for about 1 hour 40 minutes.
- Remove the rind, score the fat in diamonds.
- Brush with a mix of wholegrain mustard, brown sugar and honey.
- Roast at 200°C fan for 20–25 minutes, basting once, until sticky and burnished.
What to pour: Dry cider, Riesling or Pinot Noir.
Slow Roast Shoulder of Lamb with Garlic & Rosemary
The relaxed way to serve lamb to a crowd: slow enough to become spoon-tender and forgiving enough to wait while everyone talks.
Serves 6–8 · Prep 20 mins · Cook 4 hrs 20 mins
Method
- Sit onions in a roasting tin, place the lamb on top, studded with garlic and rosemary.
- Rub with oil, season, add wine and stock, cover tightly with foil.
- Roast at 155°C fan for 3½–4 hours, then uncover, increase heat to 220°C fan and roast 15–20 minutes until browned.
- Rest 20 minutes before pulling apart.
What to pour: Rioja Reserva, Chianti Classico or Syrah.
Cook Before They Arrive: The Long Lunch
- Day before: make dessert, shape potato cakes, prepare whipped feta, season lamb, chill wine.
- Morning: set the table, prepare carrots, parboil potatoes.
- 4 hours before: lamb into the oven.
- 1 hour before: start roast potatoes, cook starter cakes ready to reheat.
- Guests arrive: serve the starter, then let the lamb rest while the potatoes finish. Nobody peels anything after the doorbell rings.
