COOKING UP CAMBRIDGE This issue, we welcome Sarah Bonelle-Lynch of Cooking up Cambridge, who shares a flavoursome lamb dish for spring
I started Cooking up Cambridge last summer – a little corner to share my love of fresh, wholefood cooking and my passion for sourcing beautiful ingredients, as well as, where possible, supporting local Cambridge independent shops, delis, farms, markets and butchers. I was brought up visiting markets, greengrocers and butchers for fresh ingredients and shopping was more regular, especially for non-store cupboard items. There was a certain tangible, old- fashioned value to this way of slowing down, which fostered my appreciation for the journey of produce to plate.
of my favourite emporiums of foodie delights – where I picked up some fresh mint, coriander, garlic and ginger, as well as lemons, tomatoes, spices and natural yogurt. I bought rice from Arjuna Wholefoods on Mill Road and some of their really good extra virgin olive oil. You can use bone-in lamb if you prefer, or chicken, eggs or veggies such as potatoes, cauliflower, carrots and peas. Peeled halved potatoes can also be added to the base.
With my own family, I wanted to instil that same connection: to take the time to see, touch and select what we want to eat and engage fully with food, cooking and eating around a table. This season, I’m sharing a delicious, delicately spiced lamb biriyani, which is simple to put together and serve from one big dish at the table. It’s a family recipe of mine and is how my grandmother would make it in her kitchen in Mauritius – so it’s quite a Creole variation of biriyani. I bought my lamb from A Waller & Son Butchers on Victoria Road and then visited Green Nest in Eddington – one
Follow Sarah Bonelle-Lynch’s culinary journey @cookingupcambridge
46 APRIL 2026 CAMBSEDITION.CO.UK
Powered by FlippingBook