A word of praise for tonight’s credit squeeze supper: stovies. Little more than spuds and onions stewed in dripping, it remains a staple of old fashioned pub food; the stuff they used to serve before gastro-pubs arrived on the scene. The Boss roasted half a salt marsh lamb over the weekend and this is where the dripping originated; from the colour, you’d think it was flavoured with paprika. This lamb has a distinctive taste which is quite removed from our usual moorland or Welsh hill-farmed variety. Very lean. In colour and texture more like goat than lamb, though two divisions higher for taste.