Ingredients 1 x 350-400g lean lamb mini roasting joint (lamb thick flank) For the Rosemary and Garlic Herb Butter: 50g unsalted butter, softened 2 garlic cloves, peeled and finely chopped 2 tablespoons freshly chopped rosemary leaves or 2 teaspoons dried rosemary leaves To serve: Seasonal vegetables Gravy Method 1. Preheat the oven to Gas mark […]
Ingredients 2 x French-trimmed 7-bone racks of lamb , (caps, fat and sinews removed) olive oil unsalted butter 3 cloves of garlic 100 g shelled pistachios 1 bunch of fresh flat-leaf parsley , (30g) 75 g bread 1 whole nutmeg , for grating Dijon mustard GREEN BEANS 350 g fine green beans 1 tablespoon white
Herb Crusted Rack of Lamb Read More »
1. Pre heat the oven to 220 C/425 F/ Gas Mark 7 2. Place two large sheets of foil across the roasting tin, one lengthways and one width ways 3. Place the turkey on its breast in the centre of the foil & loosely wrap the turkey in a parcel, allowing plenty of space between
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Ingredients For cooking the gammon 2 onions, halved 2kg/4lb 8oz unsmoked boneless gammon joint, tied 2 carrots, unpeeled, cut into 5cm/2in pieces 2 celery stalks, cut into 5cm/2in pieces 4 bay leaves 12 black peppercorns small handful cloves For the glaze 4 tbsp runny honey 4 tbsp English mustard Method Place the gammon joint into
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Serves 6-8 goose 4.5-5kg floury, white fleshed potatoes 1.3kg banana shallots 400g olive oil 3 tbsp lemon 1 rosemary 3 stems thyme 10 sprigs For the apple sauce large cooking apples such as Bramleys 3 lemons 2 cinnamon stick 1 cloves 4 Remove the goose from its wrapping and place in a large, deep roasting
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Ingredients 1.5kg/3lb 5oz potatoes, peeled and thinly sliced 2 onions, thinly sliced 500ml/18fl oz chicken stock 1 x 2kg/4lb 8oz whole duck, giblets removed 1 clementine, cut in half 1 cinnamon stick ½ tsp Chinese five-spice powder 75g/2½oz butter 1 head Savoy cabbage, leaves shredded 50g/1¾oz dried cranberries sea salt and freshly ground black pepper
ROAST DUCK & CRANBERRY APPLE SAUCE Read More »
Ingredients Scotch leg of lamb weighing 1.8kg (4lb) 2 stems fresh rosemary Salt and freshly ground black pepper 6 baking potatoes about 1.4kg (3lb), peeled 1 onion, sliced 2 cloves garlic, sliced 15ml/1tbsp olive oil 450ml/¾pt lamb stock First, preheat the oven to 190°C/Fan 170°C/375°F/Gas Mark 5. Place your Scotch leg of lamb on a
ROSEMARY ROASTED LAMB & POTATOES Read More »
INGREDIENTS 1.5kg boned and rolled Scotch Beef silverside 1 tbsp beef dripping or butter 1 tsp salt and some freshly ground black pepper 8-12 small red onions, peeled and slit in a cross at the pointed end (so that they do not burst in the oven) 4 heads garlic, halved horizontally A few sprigs of
ROAST BEEF AND YORKSHIRE PUDDINGS Read More »
1 set of giblets 1 small onion 1 bayleaf 900ml cold water 2 level tbsp. plain flour Salt and pepper The giblet stock can be made the day before it is required. Rinse the giblets in cold water. Place in saucepan with the onion & bay leaf, cover with water and bring to simmering
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Ingredients 100g Cubed Pancetta 750g Brussels sprout, trimmed 400ml Chicken stock 25g Butter Method Fry the pancetta in a large non-stick frying pan for 4-5 mins until crispy and golden, then add the Brussels sprouts and cook for a further min. Pour in the chicken stock and simmer for 15-20 mins until the sprouts are
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