Pot Roast Of Lamb Shoulder

Recipe for: POT ROAST OF LAMB SHOULDER 

Ingredients: 

• 1 boned shoulder of lamb
• ½ tsp ground cumin
• ½ tsp ground black pepper
• 2 tblsp fresh mint, finely chopped
• 2 cloves garlic, finely chopped
• Juice of ½ lemon
• Salt
• 2-3 tblsp olive oil
• 1 large onion, chopped
• 1 large carrot, diced
• 1 small glass white wine or water 

Method: 

1. lay the boned shoulder out flat & trim off as much excess fat from the skin side as possible
2. turn cut-side up.  Scatter the cumin, pepper, mint, garlic & salt over the surface
3. drizzle over the lemon juice
4. roll the joint up tightly, in a spiral, and secure with cooking string
5. in a large, heavy pan, just big enough to take the joint, heat 2 tblsps of oil and brown the joint all over
6. take out the lamb & set aside
7. throw in the onion & carrot, sautéing until lightly browned
8. turn the heat down very low, spread the vegetables evenly over the bottom of the pan to form a bed, and place the joint on top
9. pour over the wine or water, and season with salt & pepper
10. cover tightly & cook over a very low heat for 1½ to 2 hours, turning the lamb every ¾ hour or so, until very tender
11. rest the lamb in a warm oven for 15 minutes before slicing
12. strain the juices & serve with the lamb 

What else you need to know: 

1. you may need a little more liquid – check from time to time that the lamb is not drying out

 

Honey & Mustard Ketchup

Recipe for: HONEY & MUSTARD “KETCHUP” 

Ingredients: 

·        2-4  medium onions, peeled & very finely chopped

·        4 cloves garlic, peeled & very finely chopped

·        2 tblsp oil

·        2 tblsp light Muscovado sugar

·        2 tblsp honey

·        4 tsp English mustard powder

·        1 tsp ground cinnamon

·        2 tsp turmeric

·        1 tsp salt

·        1 tsp fresh-ground black pepper

·        6 tblsp cider vinegar

·        4 tsp wholegrain mustard

 

Method: 

1.      In a large frying pan, gently fry the onions & garlic in the oil until lightly golden (do not brown)

2.      Add the remaining ingredients, one by one, stirring all the time over a gentle heat

3.      Cook slowly until the mixture thickens slightly

4.      Keep tasting, adding more mustard or honey (and salt) to taste

5.      Whilst cooking, sterilise suitable glass jars (by washing then heating in the oven), ready for the mixture when it’s cooked

6.      Using a plastic funnel, decant the mixture into the jar (s)

 

What else you need to know: 

1.      You can change the flavour by adding more honey (sweeter), more mustard powder & pepper (spicier)

2.      You can change the texture by straining the mixture through a sieve, keeping back some of the solids, if you want a smoother mixture.  Or you could use a hand-held liquidiser.

 

Cheese & Herb Scones

Recipe for: CHEESE & HERB SCONES (makes 10-12) 

Ingredients: 

• 110g butter
• 450g plain flour + extra for shaping
• 150ml milk
• 1 large egg
• Large bunch of any herb or mixture, preferably fresh – picked & finely chopped
• 5-6 spring onions, finely chopped
• 200g mature cheddar, coarsely grated
• 100g parmesan, finely grated
• 3 tsp baking powder
• 1 teaspoon salt
• 1 tsp mustard powder 

Method: 

1. Preheat oven to 180C
2. Place flour & butter in a large bowl, rubbing together with fingertips to form breadcrumb mixture
3. Add most of cheese, keeping some back for topping
4. Add baking powder, mustard powder, herbs, salt
5. In another bowl beat the egg and add the milk
6. Pour this mixture into the dry mixture & mix carefully until it comes together into a dough
7. Form the dough into a ball, then roll out on a floured surface until 1” thick
8. Either cut out shapes with a cookie-cutter or use a knife to cut into rough square
9. Sprinkle on remaining cheese to tops of the scones
10. Place apart on a lightly-oiled baking sheet
11. bake for 25-30 minutes, until puffed & golden 

What else you need to know: 

1. great accompaniment to soups & chowders, but good on their own too
2. better warm than cold

Vegetable & Ham Rostis

Recipe for: VEGETABLE & HAM ROSTIS 

Ingredients: 

·        250g carrots, peeled & coarsely grated

·        250g swede or parsnip, peeled & coarsely grated

·        1 small onion, peeled & coarsely grated

·        2 eggs, beaten

·        1 ½ tsp wholegrain mustard

·        150g ham, coarsely shredded

·        2-3 tblsp oil

 

Method: 

1.      Blanch the veggies in a pan of boiling water for 2 minutes

2.      Drain & squeeze out as much water as possible

3.      Tip into a bowl to cool

4.      Mix in the onion, mustard, eggs, ham and seasoning

5.      Heat oil in a frying pan and when hot drop in heaped tablespoonfuls of the mixture

6.      Gently but firmly press down in the pan

7.      Fry for 2-3 minutes until golden & brown on the bottom

8.      Flip over & cook the other side for 2-3 minutes

9.      Fry in batches so as not to over-crowd the pan

10.   Drain on kitchen paper & serve hot with a tangy dip

Compost Heap Jelly

Recipe for: COMPOST HEAP JELLY 

Ingredients: 

• 500g apple cores & peel
• 500g mixed citrus fruit peel (unwaxed lemon, orange, grapefruit, lime) cut into 1cm shreds
• 900 g granulated sugar
• Juice of 1 orange, lemon or grapefruit 

Method: 

1. put all the apple cores & peel and the citrus peel into a heavy pan with about 1.5 litres of water, or enough to cover
2. bring to the boil, then simmer until all the fruit is soft & pulpy (about 45-60 minutes).  Remove from heat.
3. turn the contents of the pan through a scalded jelly bag or muslin cloth & leave to drip overnight
4. do not rush this bit – don’t squeeze the liquid through the bag or the jelly will be cloudy
5. the next day, measure the juice – you will probably have about 1.2 litres
6. put the juice into a clean pan and bring up to the boil
7. add the sugar – 450g of it for every 600 ml of fruit liquid, stirring until dissolved
8. add the orange or lemon or grapefruit juice
9. boil rapidly, without stirring, for 9-10 minutes until setting point is reached 
10. skim off any scum with a shallow spoon, then pot & seal into sterilised jars
11. date & label the jars 

What else you need to know: 

1. using the skin, cores & stones is a good source of pectin, which helps the jelly to set
2. this is a good, cheap recipe since it uses ingredients which were only bound for the compost heap anyway

 

Plum Jam

Recipe for: PLUM JAM 

Ingredients: 

• 1.5 kg plums, or damsons
• 1.25 kg granulated sugar 

Method: 

1. halve & stone the plums.  Keep about a dozen stones
2. using nutcrackers, break the stones & extract the kernels
3. put the kernels in small bowl & cover with boiling water for a few minutes
4. drain the water & slip ff the brown skins, leaving the creamy-white kernels
5. put the plums, skinned kernels & 400ml water into a preserving pan
6. bring to a simmer & cook gently until the fruit s tender & the skins soft (about 20 minutes, but depends on size & ripeness of fruits)
7. add the sugar, stirring until dissolved
8. turn up the heat & boil rapidly until setting –point is reached, usually about 10-12 minutes.  The fruit should not still be bobbing to the surface – it’s probably not sufficiently cooked
9. pot the jam into warm, sterilised jars
10. cool, seal & label 

What else you need to know: 

1. the kernels add an almond-like tang to the jam, and are a good source of pectin
2. this recipe also works with damsons, bullaces, greengages

Chicken (or fish) Goujons with Dipping Sauce

Recipe for: CANAPES –CHICKEN (OR FISH) GOUJONS with Dipping Sauce 

Ingredients: 

·        4 chicken breast fillets (or slabs of mackerel/ cod)

·        Lemon juice

·        Olive oil

·        2 eggs, beaten with a little milk

·        Flour

·        Paprika

·        Panko breadcrumbs

·        Vegetable or corn oil for frying 

Method: 

1.      Cut the chicken or fish into thin strips

2.      Place in a bowl and mix with salt & pepper, some lemon juice & a dash of olive oil.  Refrigerate until ready to cook

3.      Assemble three bowls – one with flour, one with the eggs, one with breadcrumbs

4.      Working methodically take each chicken/ fish strip and coat in flour, then egg, then breadcrumbs, and lay out on a play ready to fry

5.      Heat the oil gently.  You don’t want it too hot or the strips will burn on the edge without cooking properly. When a cube of bread browns in 30 secs you’re ready

6.      Working in batches, fry the breaded strips, turning until golden all over

7.      Remove with slotted spoon onto a plate with kitchen paper to drain

8.      Serve with a suitable dip 

What else you need to know: 

1.      Dips – for fish I use tartare or harissa mayo

2.      Dips – for chicken I use BBQ or ketchup

Crab Apple Jelly

Recipe for: CRAB APPLE JELLY 

Ingredients: 

• 4kg crab apples, washed, bruised bits removed
• 1kg caster sugar
• 1 lemon, juiced 

Method: 

1. put the cleaned apples in a pan, cover with water & bring to the boil
2. simmer for 25 minutes, or until the fruit is soft
3. pour all the pulp into a jelly bag & leave to drip overnight (do not squeeze the bag, or the jelly will be cloudy)
4. next day, measure the juice and combine with sugar at the ratio 10 parts juice to 7 of sugar
5. add the lemon juice, then bring to the boil, stirring to dissolve the sugar
6. keep at a rolling boil for 35-40 minutes, skimming off any froth
7. test for a set
8. pour into warm, sterilised jars
9. cool, seal, label & store in a cool, dark place

Sloe Gin/ Fruit Gins

Recipe for: GINS (fruit-flavoured) 

Ingredients: 

• 1-2 lbs sloes, bullaces, damsons or plums (or sour cherries) – see below
• 6 oz sugar
• 1 tsp vanilla extract
• 1 litre (or more) of gin – the cheapest you can buy 

Method: 

1. wash the fruit, but no need to stone
2. prick every fruit with a fork & place into a clean demi-john
3. add the sugar & vanilla extract
4. cover with the gin
5. stopper the demi-john with a bung or air-lock
6. shake the demi-john vigorously until the sugar is dissolved
7. place demi-john in a cool dark place, label with contents & date
8. shake the contents every few days for the next 3 months
9. when the liqueur is ready, remove the fruit (depending on what it is, this can be eaten in small quantities as a VERY boozy sweet with cream/ ice-cream/ yoghurt)
10. filter the remaining contents through several layers of muslin & a funnel into another demi-john.  You may need to do this more than once, until you have a fairly clearish liquid.  Try to let the liquid drain through itself, rather than squeezing, as this will help to keep the liqueur clear rather than cloudy
11. then decant again into sealable bottles. 
12. label the bottles 

What else you need to know: 

1. traditionally, the fruit is picked in August/ September when it is fairly ripe, and the resultant liqueur can be bottled in time for Christmas (sloes are best after a frost, but this is not vital)
2. the liqueur will keep for years, and improves after a year or two
3. if a sediment forms in the bottom of the bottle(s), it can be re-filtered & re-bottled
4. fruits with a hard stone work the best.  I’ve used apples, peaches, pears, black-currants – they all work OK, but sloes are the very best.
5. Works equally well with vodka!

Courgette & Cheese Soup

Recipe for: COURGETTE & CHEESE SOUP 

Ingredients: 

• 1 – 2 lbs courgettes, washed & chopped
• 1 large white onion, finely sliced or chopped
• 50g butter
• 1 tblsp olive oil
• 1 tblsp flour
• 1 – 2 pints vegetable or chicken stock
• 100 – 200g mature cheddar cheese, grated
• Fresh herbs – thyme, oregano, parsley, whatever
• 3 – 4 tblsp cream, crème fraiche or greek yoghurt (or milk even) 

Method: 

1. in a large pan melt the butter & oil, tip in the onion and cook gently for 10 to 15 minutes, stirring occasionally.  Don’t let the onions colour
2. add the chopped courgettes & the herbs, mixing to coat everything with the buttery onions
3. add the flour, and keep stirring to coat everything
4. add the stock, enough to just cover the combined vegetables
5. bring to the boil, then lower the heat, cover & simmer gently for about 40 – 50 minutes.  Add a little extra stock if necessary
6. check that the courgettes are completely soft and that the liquid has thickened slightly
7. remove from the heat, then blitz with a stick-blender until completely smooth
8. return to a very low heat and add the grated cheese.  Stir until completely melted
9. add the cream or yoghurt and stir to incorporate 

What else you need to know: 

1. great recipe for using up a glut of courgettes.  You can make this soup in large quantities & then freeze it
2. most types of cheese will do instead of cheddar, especially blue cheeses like stilton – anything which can be grated & will melt

 

Blackberry/ Fruit Chocolate Meringue Pots

Recipe for: BLACKBERRY/ FRUIT CHOCOLATE MERINGUE POTS 

Ingredients: 

(To make four pots) 

• 300ml double cream
• Splash of rum or brandy (optional)
• 4-6 meringue nests (depends on size), roughly broken
• 50g/ 2 oz dark chocolate, broken into small pieces
• 8-12 tblsp blackberries, washed 

Method: 

1. whip the cream to soft peaks
2. stir in the rum/ brandy (if using)
3. when ready to serve (NOT before!), assemble the pots
4. fold the meringue pieces into the whipped cream
5. melt the chocolate in a small bowl over a small pan of hot water
6. put 2-3 spoonfuls of fruit in the bottom of the pots
7. top with dollops of the cream/ meringue mixture
8. drizzle melted chocolate over the top and serve 

What else you need to know: 

1. this is REALLY simple & quick to do
2. this is rich without being sickly sweet
3. you don’t need to be precious with the quantities – whatever works in the pots/ dishes you’ve got
4. assemble the dish at the last minute.  Otherwise the meringue will melt into the cream like extra sugar, and the fruit colour/ liquid will leach into the white of the cream/ meringue
5. you can use whatever fruit you’ve got available, so long as it’s soft and has a little bit of liquid/ juice with it.

Beetroot & Goat's Cheese Gratin

Recipe for: BEETROOT & GOAT’S CHEESE GRATIN 

Ingredients: 

·        500g beetroots, scrubbed, topped & tailed

·        100-150g goat’s cheese (or other soft cheese)

·        1 tblsp horseradish sauce

·        150ml cream, crème fraiche or yoghurt

·        3 tblsp fresh breadcrumbs (optional)

·        3 tblsp freshly-grated parmesan 

Method: 

1.      Preheat oven to 200C (fan 185C)

2.      Boil the beetroots for 10-15 minutes until tender, but still retaining some bite

3.      Drain and plunge into cold water for a few minutes

4.      When cool enough to handle, slip off any remaining beetroot skin and cut into thick slices

5.      Grease a shallow baking dish with a little butter

6.      Slice the goat’s cheese into small slices

7.      Arrange the beetroot & cheese slices in alternating layers in the greased dish

8.      In another small bowl, mix the horseradish with the cream.  Add salt & pepper

9.      Pour over the beetroot & cheese

10.   Put a layer of breadcrumbs (if using) & grated parmesan over the top of the dish

11.   Bake in the oven for about 10-12 minutes until the cheese is melted and the sauce is bubbling 

What else you need to know: 

1.      Serve with a green salad and some thick wholemeal bread to mop up the juices

2.      Ideal on its own as a snack meal, or makes an impressive side dish with red meats

 

Roasted Shallots

Recipe for: VEGETABLE – ROASTED SHALLOTS 

Ingredients: 

·        500g/ 1lb 2 oz shallots

·        4 bay leaves

·        3 tblsp olive oil

·        2 tblsp balsamic vinegar

·        Handful black olives 

Method: 

1.      Put shallots into a bowl or jug and pour over boiling water to just cover

2.      After 5 minutes, remove, peel and cut any large ones in half

3.      Heat oven to 180C (fan)

4.      Tip the peeled shallots into a shallow oven dish

5.      Add all the other ingredients except olives, and stir to mix well

6.      Season with salt and pepper

7.      Bake, uncovered for 30-35 minutes, stirring half-way through and adding the olives

Chard, Cheese & Polenta Tart

Recipe for: CHARD, CHEESE & POLENTA TART 

Ingredients: 

• For the pastry
• 170g plain flour
• 60g quick-cook polenta
• 20g grated parmesan
• 140g unsalted, fridge-cold butter
• 50ml cold water
• Pinch salt
• For the filling:
• 200-250g hard cheese, grated e.g. gruyere
• 150ml crème fraiche
• 150ml single cream
• 3-4 eggs
• ¾ tsp each salt & pepper
• 200g chopped swiss chard or spinach, cooked briefly in olive oil & drained
• Extra grated parmesan for the topping 

Method: 

1. work all the pastry ingredients (except the water) together by hand or in a food processor to get a fine crumbly mixture.  Only add enough water to make it come together as a pastry
2. tip onto floured work-surface, & work until pastry comes together enough to be rolled out
3. butter a large flan dish, then lift the pastry disc into place & press gently into place.  Trim off any excess & use pieces to patch or re-inforce the gaps
4. chill in the freezer for 10 minutes.  Meanwhile heat oven to 180C/ 170C fan/ 350F
5. place a circle of grease-proof paper in the bottom of the pastry case & fill with baking beans
6. bake for 20 minutes until just golden
7. remove paper & beans & bake for another 10 minutes or until pastry cooked through
8. remove from oven & reduce oven temperature to 150C/ 140C fan
9. while the case is cooking, mix together all the other ingredients, except the parmesan,  in a bowl
10. pour into the cooked tart case & spread out evenly.  Grate parmesan on to the top
11. bake for about 30 minutes until the tart is golden on top & the mixture has set
12. leave to cool for 10 minutes before cutting & serving 

What else you need to know: 

1. great with a mixed salad & fruity chutneys
2. the polenta in the pastry mix just adds extra crunch & taste
3. good hot, warm or cold

Spiced Poached Clementines

Recipe for: SPICED POACHED CLEMENTINES 

Ingredients: 

• 12 clementines
• 5 tblsp maple syrup
• 2 cinnamon sticks
• 6 cloves
• 500ml orange juice 

Method: 

1. place clementines in a bowl & cover with boiling water
2. leave to stand for ten minutes, then drain & peel, pulling away all the skin & pith, but being careful to keep the fruits whole
3. place whole fruits into a pan with the maple syrup, cinnamon, cloves & orange juice
4. bring to the boil, then reduce heat, cover & simmer gently for 25 minutes
5. remove fruits from pan with a slotted spoon & place in a serving dish, allowing to cool
6. meanwhile re-boil the remaining liquid & boil rapidly for about 10 minutes until the liquid is thicker & reduced in volume
7. pour over the clementines & allow to cool completely.  Chill in fridge before serving. 

What else you need to know: 

1. you can add a little alcohol to the liquid to add some zing
2. best served with yoghurt, crème fraiche, cream or ice cream

 

Red Cabbage with Port & Pears

 Recipe for: RED CABBAGE with Port & Pears 

Ingredients: 

·        Large red cabbage, quartered, cored & very thinly sliced

·        1 large onion, peeled & very thinly sliced

·        200ml/ 7 fl oz port

·        1 large cinnamon stick

·        Pinch ground cloves

·        2 star anise, or a large pinch of mixed spice

·        2 tblsp soft brown sugar

·        1 tblsp red wine vinegar

·        4 firm pears, unpeeled, but cored & cut into small pieces 

Method: 

1.      Put all the ingredients, except the pears, into a large pan and bring to the boil.

2.      Turn the heat down to low, and cover with a tight fitting lid.

3.      Cook gently for an hour, stirring occasionally.

4.      Add the pears and stir in.

5.      Cook for another 30-60 minutes until the pears & cabbage are very soft & cooked through.

6.      Season with a little salt & pepper before serving. 

What else you need to know: 

1.      Can be cooked a day or two ahead, then chilled or frozen, and re-heated.

2.      Goes really well with beef, venison or game.

 

Red Onion Marmalade

Recipe for: RED ONION MARMALADE 

Ingredients: 

• 3 tblsp light olive oil
• 700g red onions, very finely sliced
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 150g golden caster sugar
• 150ml sherry vinegar
• 250ml full-bodied red wine
• 2 tblsp fresh raw beetroot juice or grenadine 

Method: 

1. heat the oil in a heavy pan, adding onions, salt, pepper & sugar.  Stir to mix
2. cover & cook on low heat, until mixture has produced some liquid
3. uncover & cook on gentle heat, stirring occasionally for about 30 minutes, until the onions are completely soft (but don’t allow to brown)
4. add the vinegar, wine & beetroot juice & cook on higher heat for 30 minutes until thickened a little
5. remove from heat & pot into warm sterilised jars.  Cool completely before sealing & labelling. 

What else you need to know: 

1. the key to this is long, slow, gentle cooking.  The onions should have a completely soft, silky texture
2. improves with age as it matures
3. great with cheese, pates & terrines, cold meats & roasts