“In the 17th and 18th centuries, Cornish pasties were the go-to portable lunch for miners, fishers, and farmers—practical, hearty parcels eaten hot or cold. I use up leftover casseroles and stews by simply shredding the meat and ensuring the sauce is thick enough to hold its shape without leaking. In this version, the traditional pasty takes on a North African twist with a…”

There’s a new way to cook lamb shanks in town; trussed up in paper. The idea is, the baking paper packaging traps all the juices and steam inside, keeping the shanks super-succulent and tasty as they cook. We don’t think you could possibly over-cook these as there is no way they can possibly dry out...