Autumn is fast drawing to a close, and it's hard to believe how quickly the year is passing. I love winter; feeling the warmth of the sun on a crisp day, being able to rug up and feel like an eskimo, and cooking hearty, comforting dishes and slow-cooked meats.
Lamb and pearl barley are key winter ingredients, and this ragu does not disappoint. It didn't even disappoint when I used sherry vinegar instead of actual sherry! That's right, my lack of recipe-reading sometimes backfires. I found that ragu rather zingy but we polished it all off! This time (the second time around), I used real sherry and added some radicchio to create a wonderfully balanced, hearty dish. My little herb garden has flourished so well that I was even able to use our home-grown thyme, sage and rosemary. Winter is looking delicious.
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