Herb-Butter Stuffed Lamb Shanks

Method:

  • Preheat the oven to 180°C.
  • Pick the leaves off two sprigs of rosemary.
  • In a food processor, whiz the rosemary together with the butter, about 4 of the sage leaves and all of the thyme, and season with salt and pepper.
  • Using a small, sharp knife cut two pockets into the meat of each shank – creating holes large enough to fit your finger in.
  • Stuff each of these pockets with the herb-flavoured butter.
  • Rub the shanks with olive oil, season with salt and pepper and set aside.
  • Tear off two arm-length pieces of heavy-duty tinfoil.
  • Divide the garlic and vegetables between them, making a pile in the middle of each piece of foil.
  • Place a lamb shank on top of each pile of veg and top with a sprig of rosemary and the remaining sage leaves.
  • Fold up the sides of the foil around each shank and pour a swig of wine into each ‘parcel’.
  • Season with a bit more salt and pepper if desired.
  • Gather the foil around the bone of each shank, pinching tightly together.
  • Place the foil parcels on a baking tray with the bones facing up and cook in the preheated oven for 2 ½ hours or until the meat is nice and tender.
  • Serve on a bed of mustard-mashed potatoes with all the veggies and buttery juices from the foil parcels.
  • Enjoy with a glass of red wine.
  • To make this recipe for four, double-up on all the ingredients.

Chicken Stew

Method:

  • Fry the onion in a tsp of olive oil for three mins.
  • Add the garlic celery and carrots and sauté for 10mins.
  • While they are cooking, fry off the seasoned chicken pieces in batches. set aside.
  • After 10 mins, add glass of wine to the onion mix and turn up the heat for a minute or two.
  • Turn the heat back down and add the chicken stock, thyme, tinned tomatoes, potatoes, basil and chicken pieces. simmer for an hour or until the chicken is cooked through.

Pear & Chocolate Meringues

Method:

  • Heat oven to fan 120C.
  • Line 2 large baking sheets with non-stick baking paper.
  • In a large bowl, whisk the egg whites until stiff.
  • Gradually whisk in the sugar 1 tbsp at a time until the mixture is very stiff and shiny.
  • Sift in the corn flour then, using a large metal spoon, fold in along with the vinegar.
  • Divide the mixture into 8 mounds and place on the parchment paper.
  • With a dessert spoon, flatten each one out to approximately 9cm in diameter and make a light indent in the centre of each.
  • Cook for 40-50 mins or until the meringue mixture is hard and the baking parchment peels away easily from the bottom of the each one.
  • Cool on a wire rack.
  • Place the pears in a medium pan in a single layer - they should fit quite tightly.
  • Add the honey, apple juice and cinnamon stick.
  • Bring to the boil, then turn down the heat, cover with a round of baking parchment and a lid.
  • Simmer for 35-40 mins until pears are tender.
  • Remove lid and paper, turn up the heat and allow the liquid to bubble away until it has turned to a sticky glaze.
  • Leave to cool.
  • Meanwhile, make the chocolate sauce and cream filling.
  • Put the cream in a pan and heat gently until it just starts to boil.
  • Tip in chocolate and stir until it has melted and the sauce is smooth.
  • Whip the cream until soft peaks form and then mix together the cream and Greek yogurt until thick, but still soft.
  • To serve, put the meringues on serving plates and top with a dollop of the cream filling.
  • Place a glazed pear on top and drizzle with some warm chocolate sauce.
  • Serve straight away, handing round any extra sauce.

Cauliflower Cheese

Method:

  • Boil cauliflower until cooked through.
  • Make a roux. 
  • Pour over the cauliflower.
  • Place cauliflower mix into a dish and top with cheese.
  • Bake in the oven until the cheese has melted and is golden on top.

Caramel Croissant Pudding

Method:

  • Preheat overn to 180C / Gas 4.
  • Tear croissants into pieces, put into oven proof dish.
  • Put the sugar and water into a saucepan and swirl around to help dissolve the sugar, then put over a medium heat.
  • Caramalise the sugar and water by letting it bubble away, until it turns an amber colour.
  • This will take about 5 mins. Don't stir.
  • Turn the heat to low and add the cream and milk, whisking away the whole time, to incorporate.
  • Any hard pieces of toffee that appear will melt away if you keep whisking over a low heat.
  • Take off the heat and whisk in the eggs.
  • Pour the caramel custard over the croissants, steep for 10 mins if the croissants are stale.
  • Bake for 20 mins, and prepare to swooooon!

Flapjacks

Method:

  • Preheat oven to 180C / Gas 4
  • Melt together butter, syrup, sugar till smooth, add flour and oats.
  • Press into lined and greased swiss roll tin.
  • Bake 20-25 mins :-)

Oaty Shortbreads

Method:

  • Preheat oven to Gas 4 / 180c.
  • Whizz oats till fine, add remaining ingredients till dough forms.
  • Roll out and cut into shapes.
  • Bake 15-20 mins :-)

Tomato Pizza Sauce

Method:

  • Cover the bottom of a medium sized saucepan with a couple of glugs of olive oil.
  • Throw in your onions and garlic, celery and carrots and place on a low heat with the lid on.
  • Sweat the vegetables till soft, this will take about ten minutes.
  • Turn the heat up, pour in your tin of tomatoes and bring to the boil.
  • Turn the heat down and simmer away for around half and hour to 40 mins, with the lid off.
  • You want a nice consistency for your pizza sauce, to spread easily without being too think or too runny.
  • With a hand held wizzer or a blender, wizz mixture and if you want it really smooth push it through a sieve.
  • Place back on the hob if you think it needs to reduce a little more.
  • Hey presto! You now have a really delicious pizza sauce.
  • This is also great on pasta or with fish and meat as a side sauce.
  • It freezes really well and can aslo be used as a soup base! 

Spinach and Sweet Potato Curry

Method:

  • Fry the onions until very soft, about 8 minutes.
  • Stir in the paste and fry for 2 minutes.
  • Add the coconut milk and sweet potatoes and cook until just tender, about 10 minutes.
  • Stir through the spinach until wilted.
  • Serve with naan breads.

Parsley Sauce for Bacon & Cabbage

Method:

  • Melt butter, add flour, mix, add 2 teaspoons of salt (it a lot but goes excellent with the bacon & cabbage)
  • Add milk until a creamy consistency is achieved.
  • Add Parsley (if using for anything else leave out salt)

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