THE FUSE

Greek lamb yvetsi is the ultimate bowl-and-fork comfort food. The lamb braises slowly in tomatoes and stock until meltingly tender, and the pasta absorbs all the flavour. This is a wonderful, crowd-pleasing one-pot dish that can be made in advance or the day before. Just cook the orzo in the casserole before serving. I love it with a light scattering of chopped parsley and finely grated lemon zest (which isn’t traditional), and grated Pecorino or Greek kefalotyri (which is). I have often had a bowl of tzatziki on the side as an optional extra to dollop on top. A vibrant green salad is the perfect side accompaniment with this dish.