In every shape and form – from ground to shredded, lamb to chicken, wrapped in flat breads, on half loaves, with rice or just wrapped around a skewer – like sex and pizza, even when it’s bad, kebabs are still pretty good
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A Sunday roast of lamb, beef, pork or chicken, roasted with some herbs and an onion in the tin, golden crispy roast potatoes, vegetables steamed just long enough, gravy made from the meat juices and a slosh of wine, this is pure culinary poetry and is the star of the English food brigade holding its own against its European rivals
