Let’s face it, the summer here in Britain hasn’t really begun – rain is a seemingly permanent fixture at the moment. However, being British means putting up with the occasional imperfect summer and battling on regardless. This takes on different forms depending on the person, with some acting as though trousers have been outlawed during the summer months. In my case, it means making a jolly nice cocktail when the weather is lacking the necessary clemency for it to be enjoyed in the open air. This is my first ever cocktail recipe, so please enjoy it even if the weather isn’t quite ideal.

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Is there any finer meat than lamb? If cooked properly, no other meat can match its exquisite taste and texture. Of course, beef has its virtues, but it lacks that little sparkle of flavour that forces me to freely admit that I am a little in love with lamb. Hold the jokes. There is but one problem with the meat of those little sheep; it’s so damn expensive. For instance, cubed leg of lamb comes in at a whopping £13/kg. As such, the only financially viable option is to opt for the far cheaper fillets of lambs neck – roughly £5/kg. Happily, since the neck contains both bone and cartilage it is extremely tasty and succulent. It is almost impossible to over-rate the impact of bone marrow on a dish such as this.

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