Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen

Ravinder Bhogal · Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen

When the temperature nose dives and the world is looking grey, few things provide more comfort than shepherd's pie. Our version at Jikoni is made with scrag end of lamb - that's the neck - rather than mince. The long, slow cooking this cut requires results in a deep, hearty flavour and intensely soft meat. A whack of spcies will warm you right through to your shivering bones - and, of course, there is still the thick insulating layer of buttery mashed potatoes. This is foodie anti-freeze!