Chef Scott Peacock shows you howto improve a family
favourite with careful seasoningand better browning.
by RICHARDSWEARINGER photographs ANDYLYONS
produced by NANCY WALL HOPKINS and SCOTT PEACOCK recipe SCOTT PEACOCK
n economical cut of mutton and
some carrots, onions, and potatoes
are all you need for a good pot
roast. Add a little know-how
and you can get exceptional,
savoury results, coaxing every' bit of flavour front
vegetables while ensuring the meat is tender.
“For 10 minutes extra work, the pay-off is
tremendous,” say's Scott Peacock, contributing
Better Homes and Gardens,
US. The extra
touches are simple: season the meat the night
before, carefully brown it on all sides, and lock
in flavours during cooking with a cover of baking
sheet and foil. Voila! You have a perfect roast.
1 2 4 FEBRUARY 2C11
BETTER HOMES ANDGARDENS
ADDITIONAL INPUTS: RADHIKA BHATIA