SUPER SUNDAY: SORTED

Apropos of nothing in particular there seem to be rather a lot of people from the North West of England in London at the moment. Either that, or, Mancunian has taken over from cod-Esturary/Cock-er-nee as the must-have accent du jour for young folk in London. Still, you can only take these things so far and their diet of chips and curry sauce whilst cost effective in the current economic climate wreaks havoc with the complexion as one glance at a Manc will confirm. Me, I’ll just stick to a traditional Sunday lunch.

The lineup consists of the usual suspects: the holy trinity of garlic, anchovies and rosemary; a leg of lamb from Farmer Sharp; some red chard and a few potatoes.

As with all big hunks of meat take it from the fridge a few hours beforehand. Make several incisions and insert in each an anchovy, a sliver of garlic and a rosemary stalk. Season. Put into a hot oven for about twenty minutes to get a bit of colour on the joint then lower the heat and cook for an hour or so until done to taste.

Chard can be cooked like spinach – season and cook down with some butter. Boil the potatoes, rough them up a bit and put into a pre-heated roasting tray into which you’ve put a little Goose Fat. When the joint is cooked rest it, pour off the excess fat, add some wine and reduce to make a gravy.

Take bites of pink juicy slices of lamb and hot, crisp fat interspersed with slurps of a not over-alcoholic Fleurie which help brings it all together. Mop up the gravy and any juices with the crunchy roast potatoes. Have a bit of the chard to help you feel slightly more virtuous about the whole thing.

Banging.