Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. This autumn, after a trip to the farmers’ market, I leaned into the season …
Colder weather and longer nights are the perfect recipe for something slow-cooked like a shoulder of lamb or pork, rubbed in spices and cooked until the meat falls off the bone. You can use bog-standard chioggia radicchio – the magenta-coloured, tight, round balls you commonly see in supermarkets – or search out long leaf treviso, which is slightly sweeter, or …
