Lamb Breast, braised artichokes and broad beans, and caper and anchovy mayo

Lamb is a pretty expensive meat these days. With the modern interest in slow cooking, once cheaper cuts like shoulder and shank command a similar premium to the classic roasting joints like leg and best end. The only really cheap cut of lamb is the breast, which is a thin strip of meat, about 2 feet long that is taken off the ribs and belly of the animal. Like pork belly, it contains layers of meat and fat, and if cooked properly can be delicious. I took the inspiration for this method of cooking lamb breast from Elizabeth David's recipe for lamb breast Ste Menehould in her classic book, French Provincial Cooking, paired it with some seasonal veg from the garden and gave it a modern twist.

Cooking squash tendrils

This year I am growing a couple of varieties of winter squash - potimarron and crown prince. Both have a trailing habit, and can cover a vast amount of ground. I recently came back from a week's holiday to find the squashes stretching out across my cauliflowers, onto the lawn and up an apple tree. Some intervention was obviously required. I cut back the squashes' growing tips in an attempt to dissuade them from growing further. This also has the beneficial effect of encouraging the plants to put more energy into developing its fruit. But what to do with the cuttings? Are squash tendrils edible?

Winter squashes gone crazy