Matthew's Journal

These are a couple of quick notes to myself, as they're things I always find myself struggling to locate properly.

Firstly, timings for roast lamb [credit antinomy](this is fast+hot, so only use it for good bits!):
20 minutes at as hot as your oven will go
15 minutes/lb @ 190C (around gas mark 5.5-6; use an oven thermometer!)
+15 minutes for medium or +30 minutes for well-done

Secondly, the proportions to use for a balsamic vinaigrette: 1 part balsamic vinegar, add in 3 parts olive oil (stir vigorously at each addition), and some black pepper. This works much better with good oil and vinegar, you'll be surprised to hear :-)