Lamb neck stew

Along the west coast of Italy you get artichokes everywhere during the winter. In almost every restaurant and in every dish they are either used or served as a side dish. Dressed raw as a salad, preserved in oil or pickled, boiled, mashed, you name it.

It is also the season for avocados grown in Southern Europe. And I myself love a good stew at this time of year.

So I thought I'd share with you my recipe that brings these elements together: stewed lamb neck with apricot-citrus and avocado-artichoke tartare.

Or as our student Bruno said: “Thank you Émely and Charlotte! Now I know a bit more about how to use spices... The journey just started. Looking forward to learning more from you! Btw, still dreaming about the lamb stew... Amazing” 

To download the full recipe click here