Rosti-topped lamb & rosemary pie

Active: 30 minutes; Total: 5 hours; Yield: 4 to 6

Lamb leg or shoulder; cut into large chunks	750 grams
Salt
Pepper, freshly ground
Flour, all-purpose	2 tablespoons
Oil, olive	1 tablespoon + 1 tablespoon
Onion; chopped	1 large
Carrot; chopped	1 large
Garlic; crushed	5 cloves
Rosemary; needles picked, finely chopped, plus a few small sprigs	2 sprigs +
Tomato paste	1 tablespoon
Wine, red	200 milliters
Stock, beef	500 milliters
Vinegar, strawberry balsamic	1 tablespoon
Potatoes, floury; cut into chunks	850 grams
Cheddar, sharp; grated	100 grams
Butter, unsalted; melted	25 grams + 25 grams

1. In a large bowl, season the lamb with salt and pepper, then toss with flour. 
2. Heat 1-tablespoon oil in a Dutch oven over high heat, and brown half the lamb on all sides; transfer to a plate, and repeat with the remaining lamb; set aside. 
3. Reduce heat to medium, add 1-tablespoon oil, then the onions and carrot; cook for 10 minutes, stirring occasionally, until soft and golden. 
4. Add the garlic, chopped rosemary, and tomato paste; stir for 1 to 2 minutes. 
5. Return the lamb to the pan, pour in the wine and stock, stir in the vinegar, and bring to a simmer. 
6. Reduce the heat to low, cover, and cook for 3 hours, or until the lamb is tender. 
7. Place the potatoes in a large pot, cover with water, bring to a boil, and cook for 10 minutes, until softened slightly but still holding their shape. 
8. Preheat oven to 375°F.
9. Drain, leaving to cool enough to handle, then grate using the coarse side of the grater. 
10. Place in a medium bowl with the cheddar, 25-grams butter, salt, and pepper; mix until well combined. 
11. Transfer the lamb stew to a 12-inch-by-8-inch baking dish. 
12. Scatter the potato topping over the meat, and poke a few small rosemary sprigs into it. 
13. Brush with the remaining butter, and bake for 35 to 40 minutes, until the topping is golden brown and the stew is bubbling at the edges.

Recipe mildly adapted from Good Food by Cassie Best.

Salt cod fritters

Active: 45 minutes; Total: 45 minutes; Yield: 12 to 15

Salt cod fillets	500 grams
Potatoes, russet, scrubbed but not peeled	500 grams
Onions, finely chopped	2 medium
Parsley, chopped	1 bunch
Nutmeg, freshly grated	1 teaspoon
Eggs, lightly beaten	5
Vegetable oil	For frying
Salt
Pepper, freshly ground

1. Desalinate the cod for 24 hours in a bowl of water placed in the bottom of the refrigerator, changing the water two to three times during the soaking; drain off the soaking water. 
2. Place the cod in a wide saucepan of fresh cold water. 
3. Heat until the water is simmering, then turn off the heat and lave the cod to poach in the residual heat for 20 minutes; drain. 
4. Once cold, flake the cod, removing and discarding the skin and bones; set aside. 
5. Cook the potatoes in salted water, or steam them for 25 minutes, then remove the skins; mash to purée. 
6. Mix the flaked cod and mashed potatoes in a large bowl. 
7. Add the onions, parsley, nutmeg, salt, and pepper to taste. 
8. Add the eggs to the cod mixture, and mix until they bind the mixture well. 
9. Using two spoons, shape the mixture into fritters. 
10. Heat the oil to 350°F, or until a piece of the mixture, when thrown in, sizzles immediately. 
11. Carefully fry the fritters in batches, being careful not to overcrowd the pan. 
12. Once they are golden brown, take them out and drain on a paper towel-lined plate.

Recipe from Portugal Recipes & Ingredients by Anaïs Bourny Delon & Nicolas Lobbestaël.