As a Petersfield nutritionist, Becky Taee loves to cook.
Her dish of the moment is roast lamb shoulder that cooks so slowly as to look like succulent pulled lamb with green olives.
I was particularly excited when I was invited to Petersfield for a late Sunday lunch with a sculpture friend and her husband to celebrate and lamb was the chosen dish.
Two things Becky said, ‘eat carbs’ and make sure you have enough ‘fibre.’
To accompany the lamb she cooks, roasted vegetables of beets, whole garlic heads, squash, parsnips and chickpeas with creamy mashed potatoes.