BIG GIRLS DIET LOADED SWEET POTATO WITH BAKED EGG

This is so gorgeous I could have eaten two!  The rich creamy sweet potato is loaded with spring onion, grated raw beetroot and spinach seasoned with sea salt and black pepper along with a hint of turmeric and fresh chillies, finished off with a creamy egg baked in the centre of all that wonderful loaded baked sweet potato.

Prep Time 5 minutes / Cooking Time 1 hr

Ingredients

(serves 1)

(If I am turning the oven on I will generally cook a batch of potatoes)

1 sweet potato

1 spring onion diced

1 small beetroot grated

8 large spinach leaves torn

1 red chilli diced

1/2 tsp fresh grated turmeric

Sea salt

Black pepper

1 organic egg

Pre heat your oven to 180 C  / 360 F and place your sweet potato in the oven, a medium size potato will take around 40 minutes to bake to perfection.  Meanwhile prep the rest of the ingredients, once your potato is cooked and fork tender, cut a line in the top of the potato and scoop out all the sweet potato keeping the skin intact, place the potato in a bowl and add the rest of the ingredients except the egg, mix well and stuff back in to the sweet potato skin, at this point I would place the potato on a baking tray and then make a well in the centre and crack the egg in to the potato, because the potato is already on the baking tray it is easy now to pop it back in the oven for around 15-18 minutes, if you like a soft runny yolk 15 minutes, then tuck in and enjoy.

VEGETABLE VINDALOO

ANOTHER BEST EVER CURRY 

VEGETARIAN COOKING

This is a slight twist on the best ever vindaloo recipe and it is even more lip smackingly gorgeous, in fact my family feels it is even better being meat free, it is one of those sustainable taking less from dinners, as meat free wannabes.

Prep Time 20 minutes / Cooking Time 20 minutes

Ingredients

(serves 2 as main or 6 as side dish)

The Vegetables

1 onion finely diced

2 cloves garlic finely chopped

3 large tomatoes chopped

3 fresh green chillies sliced length ways

1/2 butternut squash diced

1 potato pink fir peeled and diced

1 sweet potato peeled and diced

1 cup of peas

The Vindaloo Marinade

1 tsp black peppercorns

2 cloves

1 tsp cumin seeds

seeds from 12 cardamoms

2 inch piece of cinnamon stick

1 tsp sea salt

1/2 tsp sugar

2 tbsp kashmiri chilli powder

1/2 tsp turmeric

5 tbsp white wine vinegar

2 tbsp tamarind liquid

2 tbsp grated ginger

4 cloves garlic chopped

1 onion roughly chopped

First make the marinade, in a coffee grinder or pestle and mortar grind the peppercorns, cloves, cumin and cardamom to a powder and place in a bowl along with the salt, pepper, sugar, chilli, turmeric, tamarind and vinegar.  In a food processor blitz the onion, ginger and garlic and add to the bowl, mix to form a paste, throw in the potatoes, squash, peas, fresh chillies and tomatoes, leave to marinate for half an hour to 24 hours, the longer the better.

To Cook The Vindaloo

Heat a large pan over a medium heat and add the ghee then the diced onion, garlic and ginger, cook for around ten minutes without colouring the onions, add the marinated vegetable mix along with all the paste and 300ml of water, turn the heat down low and pop on a lid.  You may have to add a little more water as the vegetables cook to stop them sticking until you have fork tender vegetables and a thick sauce made from the marinade paste and tomatoes, check the seasoning and adjust if needed, then enjoy with some flat breads, cool sour yogurt and mint dip and a onion and carrot mint salad.

Quick Chapatis Breads

500g gram flour

water

Place the gram flour in a bowl and add the water until you form a medium stiff dough, wrap in paper and leave to rest in the fridge for half an hour.  Cut the dough in to large golf ball sizes and roll out into 6 inch flat breads.  

To Cook

Heat a cast iron skillet or non stick frying pan to a high high heat, once up to temperature add a flat bread and cook for around 45 secs to 1 minute on each side, wrap in a tea towel to keep warm until needed, these will store well for a day or too in a air tight container.  To freshen up run the day old flat bread under running water and pop in the oven for 5 minutes this brings them back to new.

Carrot and Onion Mint Salad

1 carrot grated

1 onion finely sliced

10 leaves fresh mint sliced

1/4 lemon juiced

Combine all the ingredients.

Yogurt and Mint Dip

1 cup fresh sharp yogurt

1/2 tsp lemon juice

10 mint leaves finely sliced

Combine all the ingredients.

Enjoy this delicious carnival of food and as a bonus any leftover potato could be crushed and pan fried crispy and served for breakfast with a soft poached egg and watercress and avocado salad.

VEGETABLE VINDALOO

ANOTHER BEST EVER CURRY 

VEGETARIAN COOKING

This is a slight twist on the best ever vindaloo (chicken) recipe and it is even more lip smackingly gorgeous, in fact my family feels it is even better being meat free, it is one of those sustainable taking less from dinners, as meat free wannabes.

Prep Time 20 minutes / Cooking Time 20 minutes

Ingredients

(serves 2 as main or 6 as side dish)

The Vegetables

1 onion finely diced

2 cloves garlic finely chopped

3 large tomatoes chopped

3 fresh green chillies sliced length ways

1/2 butternut squash diced

1 potato pink fir peeled and diced

1 sweet potato peeled and diced

1 cup of peas

The Vindaloo Marinade

1 tsp black peppercorns

2 cloves

1 tsp cumin seeds

seeds from 12 cardamoms

2 inch piece of cinnamon stick

1 tsp sea salt

1/2 tsp sugar

2 tbsp kashmiri chilli powder

1/2 tsp turmeric

5 tbsp white wine vinegar

2 tbsp tamarind liquid

2 tbsp grated ginger

4 cloves garlic chopped

1 onion roughly chopped

First make the marinade, in a coffee grinder or pestle and mortar grind the peppercorns, cloves, cumin and cardamom to a powder and place in a bowl along with the salt, pepper, sugar, chilli, turmeric, tamarind and vinegar.  In a food processor blitz the onion, ginger and garlic and add to the bowl, mix to form a paste, throw in the potatoes, squash, peas, fresh chillies and tomatoes, leave to marinate for half an hour to 24 hours, the longer the better.

To Cook The Vindaloo

Heat a large pan over a medium heat and add the ghee then the diced onion, garlic and ginger, cook for around ten minutes without colouring the onions, add the marinated vegetable mix along with all the paste and 300ml of water, turn the heat down low and pop on a lid.  You may have to add a little more water as the vegetables cook to stop them sticking until you have fork tender vegetables and a thick sauce made from the marinade paste and tomatoes, check the seasoning and adjust if needed, then enjoy with some flat breads, cool sour yogurt and mint dip and a onion and carrot mint salad.

Quick Chapatis Breads

500g gram flour

water

Place the gram flour in a bowl and add the water until you form a medium stiff dough, wrap in paper and leave to rest in the fridge for half an hour.  Cut the dough in to large golf ball sizes and roll out into 6 inch flat breads.  

To Cook

Heat a cast iron skillet or non stick frying pan to a high high heat, once up to temperature add a flat bread and cook for around 45 secs to 1 minute on each side, wrap in a tea towel to keep warm until needed, these will store well for a day or too in a air tight container.  To freshen up run the day old flat bread under running water and pop in the oven for 5 minutes this brings them back to new.

Carrot and Onion Mint Salad

1 carrot grated

1 onion finely sliced

10 leaves fresh mint sliced

1/4 lemon juiced

Combine all the ingredients.

Yogurt and Mint Dip

1 cup fresh sharp yogurt

1/2 tsp lemon juice

10 mint leaves finely sliced

Combine all the ingredients.

Enjoy this delicious carnival of food and as a bonus any leftover potato curry could be crushed, pan fried crispy and served for breakfast with a soft poached egg, watercress and avocado salad.

VEGETABLE VINDALOO

ANOTHER BEST EVER CURRY 

VEGETARIAN COOKING

This is a slight twist on the best ever vindaloo recipe and it is even more lip smackingly gorgeous, in fact my family feels it is even better being meat free, it is one of those sustainable taking less from dinners, as meat free wannabes.

Prep Time 20 minutes / Cooking Time 20 minutes

Ingredients

(serves 2 as main or 6 as side dish)

The Vegetables

1 onion finely diced

2 cloves garlic finely chopped

3 large tomatoes chopped

3 fresh green chillies sliced length ways

1/2 butternut squash diced

1 potato pink fir peeled and diced

1 sweet potato peeled and diced

1 cup of peas

The Vindaloo Marinade

1 tsp black peppercorns

2 cloves

1 tsp cumin seeds

seeds from 12 cardamoms

2 inch piece of cinnamon stick

1 tsp sea salt

1/2 tsp sugar

2 tbsp kashmiri chilli powder

1/2 tsp turmeric

5 tbsp white wine vinegar

2 tbsp tamarind liquid

2 tbsp grated ginger

4 cloves garlic chopped

1 onion roughly chopped

First make the marinade, in a coffee grinder or pestle and mortar grind the peppercorns, cloves, cumin and cardamom to a powder and place in a bowl along with the salt, pepper, sugar, chilli, turmeric, tamarind and vinegar.  In a food processor blitz the onion, ginger and garlic and add to the bowl, mix to form a paste, throw in the potatoes, squash, peas, fresh chillies and tomatoes, leave to marinate for half an hour to 24 hours, the longer the better.

To Cook The Vindaloo

Heat a large pan over a medium heat and add the ghee then the diced onion, garlic and ginger, cook for around ten minutes without colouring the onions, add the marinated vegetable mix along with all the paste and 300ml of water, turn the heat down low and pop on a lid.  You may have to add a little more water as the vegetables cook to stop them sticking until you have fork tender vegetables and a thick sauce made from the marinade paste and tomatoes, check the seasoning and adjust if needed, then enjoy with some flat breads, cool sour yogurt and mint dip and a onion and carrot mint salad.

Quick Chapatis Breads

500g gram flour

water

Place the gram flour in a bowl and add the water until you form a medium stiff dough, wrap in paper and leave to rest in the fridge for half an hour.  Cut the dough in to large golf ball sizes and roll out into 6 inch flat breads.  

To Cook

Heat a cast iron skillet or non stick frying pan to a high high heat, once up to temperature add a flat bread and cook for around 45 secs to 1 minute on each side, wrap in a tea towel to keep warm until needed, these will store well for a day or too in a air tight container.  To freshen up run the day old flat bread under running water and pop in the oven for 5 minutes this brings them back to new.

Carrot and Onion Mint Salad

1 carrot grated

1 onion finely sliced

10 leaves fresh mint sliced

1/4 lemon juiced

Combine all the ingredients.

Yogurt and Mint Dip

1 cup fresh sharp yogurt

1/2 tsp lemon juice

10 mint leaves finely sliced

Combine all the ingredients.

Enjoy this delicious carnival of food and as a bonus any leftover potato could be crushed and pan fried crispy and served for breakfast with a soft poached egg and watercress and avocado salad.

HOMEMADE BUTTER

I WILL NEVER BUY BUTTER AGAIN...

How fabulous is this, I cannot believe how quick and easy butter is to make, in just 5 minutes you will have your own homemade butter which is much more flavoursome creamy and decadently rich, well that is it for me I will never buy butter again...

The instructions that came with the churn said 10-12 minutes of churning, I thought I had butter after 2 minutes but this being my first time churning I carried on for another minute and then relied on my inexperience at making butter and my experience as a cook to judge the situation, as I thought I was right I had separated the buttermilk from the cream leaving butter in the jar, I am guessing I might be a quicker churner than the instructions expected !

Equipment: Kilner Butter Churn or Electric Whisk / Butter Paddles or Equivalent

Churning Time 3-5 minutes / Patting Time 2 minutes

Ingredients

(makes 250g)

500ml double cream (organic)

1 tsp Himalayan Sea salt (optional)

Place the cream in your churner or in a small bowl if you are using a electric hand whisker or a kitchen aid and start to churn if you are using a electric whisk set the speed to the slowest.  First you will achieve thick whipped cream and the churning will be stiffer, keep going until the churning becomes easy again and this is where you will have separated the buttermilk from the cream leaving you with butter.

This is how your separated butter and buttermilk should look when you are ready to start the butter patting stage this is to squeeze out the remainder of buttermilk 

Drain off the buttermilk and keep in the fridge, this is what the best pancakes are made from, the buttermilk will keep for a couple of days.  Now the fun part of squeezing the remainder of buttermilk from the butter and at this stage you can salt and or flavour your butter with anything you fancy.  I will update on this, right now I fancy a Mexican zing as the corn in my garden is almost ready and I think I will flavour the butter with zesty lime, coriander and chilli for a Mexican butter coating for my corn on the cob.

If you do not have butter pats to hand then a pair of spatulas will suffice, place your squeezed butter on the worktop and roughly shape in to a rectangle then using the pats firm up the butter, wrap in grease proof paper and store in the fridge, this will keep for a few weeks in the fridge.

HEALTHY KOFTE KEBAB'S YOU CAN EAT EVERY WEEK

I LOVE LOVE LOVE THESE FABULOUS KOFTE KEBABS

Bursting full of wonderful lip smacking, food noises, so please don't judge me while I am eating these gorgeous kebabs !!!

Local, Natural or Organic Spicy Lamb and fresh oregano juicy pan seared kofte kebabs drizzled with a sharp slightly sour mint goats yogurt, served in a three layer wrap of rhubarb chard, beetroot leaf and giant spinach, just divine, so much more healthier than a regular kebab way more tasty which means you can have these glorious wraps more often.  

Even better than the flavour is the comfort in that by buying local, natural, organic or raising your own as we do, your dinner has been raised to a high standard and in our case named, loved and hugged every day, for most small holders or hobby farmers a emotional but also exciting journey from field to fork raising livestock as it should be, naturally not rushed.

Prep Time 15 minutes / Cooking Time 10 minutes

Ingredients

(serves 4)

The Kofte

500g organic minced lamb

1 tbsp olive or coconut oil (for cooking)

1 small onion finely diced

1 clove garlic grated

2 tbsp fresh oregano (1 tsp dried)

Sea salt

Black pepper

1 tsp dried red chillies

The Wrap

4 rhubarb chard leaves

4 beetroot leaves

4 giant spinach leaves

(any salad leaves will do)

Yogurt Dip

4 tbsp goat yogurt

12 fresh mint leaves finely shredded

Making the Kofte Kebabs

First I like to make the lamb kofte, prep all the ingredients and place in a large bowl, add the mince and using your hands squish the lot together several times so that all the ingredients are evenly mixed.  Divide the mixture into four and form in to 6-8 inch batons, you can also divide the mixture in to eight and make smaller batons that will cook quicker and serve two per wrap, but my husband likes a big one in his wrap as he says it is easier to handle !!!

Cooking the Kebabs

Heat a non stick pan/skillet to medium heat, add the oil and then the kofte kebabs and sear each side until browned all over and lots of extra caramelised flavour has been added, then add a egg cup of water, turn the heat down low and pop on a lid or plate and leave to cook the kebabs for a further five minutes, take off the heat and leave with the lid on to rest while you set up the rest of the meal.

Yogurt Dip

Quick and simple shred the mint leaves finely and add to the goats yogurt..that's it...

Salad Wraps

Take your leave and layer up, there is no rule here, any leaves will do, big ones work better as you can stuff more in like a burrito and have two or more bites per wrap, but small ones work just as well, just fill them smaller so they are mini bites.  I like to layer the leaves on top of each other and then fill with the kofte kebab and mint drizzle, wrap up and take three or so bites, just divine...

HOG ROAST

GLORIOUS HOG ROAST

Mouth melting tender pork that has basted in all the cooking juices served with crispy crackling in a light floury buttered bun stuffed with apple and sage stuffing and apple and quince sauce.

This is my first hog roast, as much as I would have loved to cook this beauty over a open log fire it was not for my family and friends so I hired a Hog Master Oven and I was able to guarantee controlled perfection, but watch this space as I will be attempting some Gaucho Cow Boy Cooking soon.  The Hog Master Oven was brilliant and all I have to do was turn on the gas and leave alone for 10 hours, something I found difficult !!!

Prep Time 30 minutes scoring the skin / Cooking Alone Time 10 hours

Ingredients

(serves 100)

The Hog Roast

50kg Whole Pig

Stanly knife

Sea salt

100 fresh soft buns

6 packs soft butter

The Stuffing

2 kg organic breadcrumbs

60 fresh sage leaves finely chopped

2 tsp fresh thyme

2 diced onions

1 tbsp coconut or olive oil

1 tsp sea salt

1 tsp black pepper

1/2 tsp white pepper

1 ltr hot apple juice

250g butter grated

Apple and Quince Sauce

2 kg apples

1 kg quince

sugar

Cooking the hog, well it really does look after itself, the main effort is scoring the skin, then place the hog in to the roasting tray in the hog master, turn the gas cooking temp to the lowest setting, rub the skin with lots of sea salt and that's it, don't be tempted to baste while cooking as this will affect the crispness of the crackling.  

All the cooking juices will collect in the pan and when it comes time to serve, first slice off the crackling and place on a serving tray, then using just a pair of tongs pull off the meat down into the cooking juices and then just serve from there, keep the gas on as this will keep the pork hot while you serve, within half an hour all was gone!

The Stuffing

Heat a non stick pan, add the oil and onions and soften remove in to a large bowl, place the rest of the dry ingredients and butter in to the bowl and mix well, start to add some of the apple juice and bring the stuffing together you want a moist stuffing but firm enough for you to be able to form into a large sausage approx 4 inches in diameter, wrap in tinfoil and twist the ends like a giant cracker, this will need to go in the Hog Master one and a half hours before the end of cooking time.

Apple and Quince Sauce

Peel and roughly dice the apples and quince place in a deep pan, sprinkle over the sugar and add a cup of water, bring to a just simmer and cook until soft and some of the sauce is pulpy but still has soft chunks for texture. That's it...

To Serve

I like to make things really simple and easy so that you can enjoy the party as well as giving your guests a brilliant time, there is no need for stress, feeding 10 or 100 people is just a mathematics equation.  I placed a serving table at 90 degrees from the Hog Master oven, on this I placed a large chopping board if needed for the crackling, then three serving trays, one for stuffing, one for crackling and one for the pork, next to this a basket full of the pre buttered rolls and a smaller basket of un buttered rolls, plates, each layered stacked with a napkin in between next to this and on the guests side a giant bowl of the apple quince sauce with a few spoons for them to help themselves.

I took a plate and napkin, placed the bun on the plate and filled with pork and whatever the guest wanted mostly stuffing and crackling, then gave this to the guest and they helped themselves to apple sauce, a really lovely way to serve a hungry crowd.

This has probably been the most accidental way to learn how to feed a crowd of up to 100 with almost Zero effort, a first for me :-) 

STEAK AND ALE SLOW BRAISED PIES

THESE ARE THE MOST GORGEOUS AWESOME LITTLE PIES ON THE PLANET...

Slow braised grass feed chuck steak with a mira paw of vegetables, roasted beef bone stock reduction and old fashioned Doom Bar Ale left to do their stuff in the oven for around six hours, then left for a further day to rest and improve their flavours.  You could serve this with buttery mashed potato as my Nan always did and a healthier option but if you want to make this even better then stuff the filling into my gorgeous old fashioned hand raised short crust pastry and lovingly bake until crisp and golden, then just enjoy the gorgeousness you have braised and baked...

Have fun and be rustic it's really all about the flavour!  In fact the best pies are where the gravy seeps out and caramelise on the outside of some of the pastry, these are truly the tastiest pies :-)

Make these as mini pies, a pie slice or as a large sharing family size pie.  I often make the pie filling and pastry a day or three before, then as it is just sitting in the fridge it is a quick assembly when required for a fabulous dinner or snacks.

Prep Time Pastry 10 minutes / Pie Filling 10 minutes / Cooking Time 6 hours

Making the Pie 15 minutes / Cooking 45 minutes

Ingredients

(makes 1 large pie or 24 mini pies)

The Pastry 

450g plain flour

110g lard cubed

100g butter grated

5g sea salt

160ml cold water

1 beaten egg for glaze

The Pie Filling

1kg diced chuck steak

2 tbsp coconut oil or olive oil

2 carrots finely diced

1 leek finely diced

1 onion finely diced

1 celery finely diced

500ml beef stock

2 bottles real ale

500ml water

1 bay leaf

2 sprigs of thyme

sea salt & black pepper

pinch cayenne pepper

1 tsp red current jelly optional

First I like to get the braised chuck steak underway, pre heat your oven to 160 degrees C / 300 F, then in a large pan, place a dollop of coconut oil, you can use any oil, this is just my preference, gently soften the onions, carrots, celery and leeks for around 20 minutes remove from the pan and leave to one side, add more oil then the beef and sear until all sides are browned, add back the onion, carrot leek and celery mix and all the other ingredients, bring to a almost simmer and skim off any froth and discard, then place on a lid and pop in the oven for 4-6 hours until the meat is still in shape but will just melt and fall apart with a hint of pressure, take out of the oven and leave to cool on the side, then I like to pop in the fridge until needed at this point, this helps to develop and deepen the flavours of the beef, but you do not have to do this.

THE PASTRY (BEST EVER)

This pastry recipe was given to me by a lady in Cornwall who is famous for making Cornish Pasty's and boy oh boy this pastry is the bee's knee's...

Place the flour in a large bowl, add the diced lard, grated butter and salt cut through roughly, any lumps are great in the finished pastry as when they cook they add a puff in the pastry quality.  Add the water and mix for a few seconds, you do not want a formed mass, then only just bring the dough together to form a ball, wrap in grease proof paper and leave in the fridge for a minimum of one hour or until needed, you can freeze this dough and use when required.

TO ASSEMBLE YOUR PIE

You kinda of already know what your doing now!  Roll out your chilled pastry and line your baking tin, fill with the chilled braised beef and  the brush with a egg wash and bake for 45 minutes at 180 degrees F / 350 C, then enjoy enjoy enjoy.

RASPBERRY TRIFLE THE BEST EVER

You just cannot beat good old fashioned food, there is a reason it is iconic, saying that this recipe has been returned back to days gone by where each layer is made to the highest level of flavour, not like the trifle we got as kids from packets of jelly, powdered birds custard, tinned fruit and processed sponge fingers, this trifle will give you the most glorious sumptuous eating pleasure of each layer individually or all together and boy does it just do that!

Prep & Cooking Time 1 hour

Ingredients

(serves 6-8)

For The Sponge Base

250g caster sugar

8 egg yolks

250g self raising flour

60g butter melted

Raspberry Jelly

500g water

500g caster sugar

1 kg raspberries

10 gelatine leaves

Madeira Custard

1 ltr double cream

120g caster sugar

200g egg yolks

100ml Madeira or Bristol cream

10 gelatine leaves

Chantilly Cream

300g double cream

50g icing sugar

Garnish

hundreds and thousands

baby mint leaves

First make the sponge base, put the egg yolks and sugar in to your mixer or bowl and electric mixer and whisk for 12 minutes until light and fluffy and ribbons trial, in a shallow grease proof lined tin pour in the batter to a depth of one inch thick, place in a pre heated oven 180 degrees for 8 minutes, remove and place on a cooling rack, repeat with any left over cake batter.  Once cooled trim the sponge to fit the base of your mould tightly.

Next to make the jelly put the gelatine leaves in cold water and reserve to one side, next place the sugar and water in a pan and bring to a gentle simmer, add the raspberries reserving the amount you will need to stand in rows in your mould.  Simmer for ten minutes then drain the liquid through a sieve and press through as much of the raspberries as possible back in to the pan and place back on the heat, add the soaked gelatine leaves, whisk in, take off the heat and transfer to your cold bowl from the fridge and leave to start to set, when this is still only just pourable stand the raspberries on the sponge base in your mould and pour over the jelly 3/4 of the way up the raspberries, pop in the fridge to set further.

Now to make the custard, place the gelatine in a bowl of cold water, then place the egg yolks and sugar in your mixer and whisk until light and fluffy, meanwhile place the double cream in a saucepan and bring to a gentle simmer, add the Madeira or Bristol cream then while whisking all the time pour the double cream over the eggs and sugar then pour back in to your saucepan and place back on a low heat and cook for a couple of minutes, add the gelatine leaves and whisk in, then pass the custard through a sieve and place in the fridge to start cooling.  When your custard is starting to set and is still only just pourable pour over the jelly layer in your mould and leave to set.

Finally make the Chantilly cream by whisking the icing sugar in to the cream and then whisking the cream until thick, scoop in to a piping bag and pop in the fridge to firm up.  Once your custard has set pipe on the cream and finish with a generous sprinkling of hundreds and thousands and the pretty little mint leaves for decoration pop back in the fridge to set for at lease one hour and enjoy.

BREAST OF LAMB ROASTED

HOME RAISED AND GROWN SELF SUFFICIENT DINNERS

This has to be one of our top favourite dinners of all time, the crispy lamb crackling is just divine and the old fashioned meat flavour of slow grown organic outdoor reared rare breed lamb really is outstanding, this is not seen as a prime cut of the lamb, but it really should be even more so that there is only two portions per lamb making this a rare treat.

Prep time 10 minutes / Cooking time 45 minutes

Ingredients

(serves 2)

1 breast of lamb on or off the bone

4 King Edward potatoes peeled and halved in water

1 tbsp lamb dripping or any fat

4 carrots peeled and rough chopped

1 bunch spinach

1 bunch nero kale

Roasting Juices Pan Gravy

200ml port

30g butter

1 tsp red current jelly

roasting pan juices

Pre heat your oven to 200 degrees F / 390 C, place the pan of water with the potatoes in to boil and simmer for 10 minutes, remove the potatoes from the water and turn off the heat keeping the water in the pan, add the carrots and leave until later, place the roasting pan with the lamb fat in to the oven for five minutes to melt and heat the pan, add the potatoes to the pan and turn over so they are coated in the fat, pop in the oven to roast for 45 minutes, turning half way through.  

Meanwhile open out your breast of lamb, season with sea salt and place on a wire rack, place this wire rack on top of your roasting tin in the oven, this is so that all the lamb fat and juices that are rendered down during cooking with baste the potatoes giving you extra flavour.

When cooking time is up take the breast of lamb out and leave to rest for five minutes before serving, this is when you can make the gravy and finish cooking the carrots and greens by turning the heat up to high on the carrot saucepan and just before serving add the greens and turn off the heat these are now ready to serve.

Place the port, butter and red current jelly in a saucepan and bring to a simmer, drain off all the fat and juices from the roasting pan in to a bowl spoon off any excess fat in to another bowl and reserve this for next time you roast something, add the left cooking juices to the port and stir in, serve up the potatoes and then pour the port gravy in to the roasting pan, using a spatula scrape all the lovely caramelised bits off the bottom of the pan in to the gravy, pour in to a serving jug.

Enjoy...

OREGANO AND MINT LAMB KOFTE KEBAB

HOME GROWN AND RAISED

Fabulous little number, our own organic loved pampered and raised lamb mince seasoned with fresh oregano and garden mint, salt and pepper is all it takes for a lip smacking gorgeous face stuffing kebab, served topped with shredded carrots, spring onions and leeks from the garden and beetroot relish and pickled chillies from the canning cupboard, wrapped in a oregano, mint and turmeric unleven flat bread and finished off with a drizzle of homemade speedy made in just one minute cold pressed olive oil mayonnaise, another great self sufficient dinner.

Prep Time 10 minutes / Flat Breads Proving 1 hr / Cooking Time 7 minutes

Ingredients

(serves 4)

The Kebab

500g organic lamb mince

2 tbsp fresh garden mint torn

1 tbsp fresh oregano chopped

Sea salt

Fresh ground black pepper

For The Kebab Toppings

2 carrots shredded

2 spring onions sliced

1 leek sliced

4 tbsp beetroot relish

(quick recipe below)

8 pickled kebab chillies

Speedy Mayonnaise

1 egg yolk

1tsp white wine vinegar

200ml cold pressed olive oil

sea salt

white pepper

1 tsp Dijon mustard

For The Flat Bread

500g organic 00 flour

50ml cold pressed olive oil

320g filtered water

10g sea salt

1 tbsp fresh oregano

1 tbsp fresh mint

1/2 tsp fresh grated turmeric

First make the flat bread dough by placing all the ingredients in a large bowl if making by hand or in your mixers bowl and using a dough hook or your hands mix for 7 minutes until you have a elastic dough ball, then cover with a tea towel and leave to prove for 1 hour.

Place the minced lamb in a large bowl and add the sea salt, black pepper, mint and oregano, mix well with your hands and divide in to four equal portions, shape each portion in to a long sausage and place in the fridge until needed.  

To cook pan fry on a medium hot heat and sear each side then turn the heat down to medium and turn every minute, add 50ml of water to the frying pan and pop a lid on or a plate and leave to finish cooking for another minute, take off the heat and leave to rest for a couple of minutes while you cook the flat breads.

Take the flat bread dough and divide in to 8 balls, toss in a little flour and at this point I freeze 4 ready to use another time, all you have to do is defrost and leave the dough to come up to room temperature and then as you are now roll out each dough ball to the size of a dinner plate, heat a dry frying pan to a hot heat and place the flat bread in the pan, turn after one minute and cook the other side for a further minute, wrap the cooked breads in a warm tea towel while you cook the remaining breads.

To make the speedy mayonnaise place the egg yolk and white wine vinegar in a glass jug and add a very very slow constant drizzle of oil and start whisking, don't stop whisking and keep adding the oil once your egg yolk has started to thicken you can add the oil at a faster pace, once all the oil is incorporated add the Dijon mustard and season with the sea salt and white pepper.  Store in the fridge until needed, any left over mayo will keep for a week in the fridge.

I like to serve these kebabs family style with a stack of flat breads and lamb koftes on the table and bowls of shredded carrot, onion, leek, beetroot relish, mayonnaise and chillies and let the great family memories be made over great food.

Quick Beetroot Relish

1 cooked peeled grated beetroot

1 tbsp white wine vinegar

1 tsp sugar

Heat the vinegar and sugar for just a moment to dissolve the sugar, take off the heat and add the grated beetroot, stir to combine and leave to one side to infuse, that's it.

BIG GIRLS DIET SEA SALT AND ROSEMARY SEARED LAMB GREEN SALAD

Gorgeous warm mixed green salad bursting full of sunshine and flavour with roasted lamb noisette with a rosemary infused sea salt seared crispy skin, wonderfully pink and juicy served with a cool fresh mint and (not strictly paleo !) goats yogurt drizzle and the all important rested lamb juices.

Prep Time 5 minutes / Cooking Time 22 minutes / Resting Time 10 minutes

Rosemary infused sea salt  

Ingredients

(serves 2 generously)

1 lamb noisette (rack off the bone)

1 tbsp coconut oil

2 generous sprigs rosemary

2 tbsp sea salt

2 large handfuls watercress

3 large handfuls spinach

1 large handful rocket

12 mint leaves torn

2 tbsp goats yogurt (optional)

1/2 tsp honey

First infuse the sea salt with half the rosemary in a jar a few hours ahead is great and even more time is better.  Pre heat your oven to 200 degrees, rub the lamb with the coconut oil and then season with the infused sea salt generously, heat a non stick pan hot add the rest of the rosemary and then place the rack of lamb skin side down and sear until a lovely light brown, repeat and sear all sides of the rack, remove from the heat and place on a baking tray and place the rosemary on the lamb, pop in the oven for a strict 18 minutes, not a second more, as soon as your timer goes off take the rack of lamb out of the oven and leave on the side to rest for 5-10  minutes, I struggle to wait until 10 minutes !

Mix the salad leaves together and season, place on your plates.  Mix the yogurt, mint leaves and honey together.  Carve the lamb and place on your salad, drizzle over all the resting juices and the goats yogurt and mint dressing, enjoy.

RASPBERRY VANILLA PANNA COTTA

Silk on a spoon, fabulous for Big Kids and smaller ones too!  Gorgeous soft velvety creamy panna cotta with a burst of fresh raspberry coulis this is a winner pudding for all.

Prep Time 10 minutes / Cooking Time 5 minutes / Fridge Time 1 hr minimum  

Ingredients

(serves 4 or 2 greedy adults)

The Panna Cotta

250ml milk

250ml double cream

1 vanilla pod seeds scraped out

25g sugar

3 gelatin leaves

Raspberry Coulis

400g raspberries

100g raspberries kept for decoration

50g icing sugar

Soak the gelatin leaves in a bowl of cold water, place the milk and cream in a saucepan and add the split and seeds scraped out vanilla pod, bring to a simmer then take off the heat and leave for five minutes to infuse, remove the vanilla pod, then squeeze the water out of the gelatin leaves and add them to the pan, stir until the gelatin has dissolved.

Divide the panna cotta in to your four or two if for greedy grown ups :-) serving bowls and place in the fridge to set, one hour is sufficient however once made these panna cottas can keep in the fridge for up to five days but in my home they don't make it past the first day!

To make the raspberry coulis place the raspberries and icing sugar in a blender and blitz pour into a sieve placed over a large bowl and using the back of a spoon push through all the pulp you can until you are left with raspberry seeds only, discard the seeds and reserve the raspberry coulis for serving in the fridge.

To serve top with the fresh raspberries and a generous drizzle of the raspberry coulis and a spoon !

SWEET STICKY AROMATIC PORK KEBABS

Fabulous to the last bite, everything you want in a mouthful, aromatic marinated seared pork with a drizzle of sweet sticky soy and honey caramelised glaze, then thrown in a un leven flour wrap and loaded with Asian pickled carrots, beetroot relish and a blow your head off habanero salsa, this is one of those wonderful loose yourself in the moment and not so pretty don't watch me eats !

When marinating your meat, 30 minutes will do, but the longer you can leave the meat in the marinade the deeper the flavours infuse, and a more sticky caramelised seal will develop during cooking.  I generally plan a day ahead and leave the pork in the fridge overnight.  For the toppings you can have anything, raw cabbage, onions, carrots, mayonnaise etc, I like to preserve/can some of my late summer veg in sweet and sour Asian infused vinegars and they go great on these kinda of dinners.

Prep time 30 minutes / Marinating time 30 mins - 24hrs / Cooking time 10 minutes

Ingredients

(serves 4)

1kg pork fillet or loin

1 tbsp fresh grated turmeric

or 1/2 tsp ground turmeric

1 tbsp freshly grated ginger

100ml shaoxing wine

30ml light soy sauce

1 tsp sesame oil

1 tbsp honey

Sea salt

White pepper

In a bowl mix all the ingredients together and add the pork, place in the fridge and leave to marinate.  When ready to cook remove the pork from the marinade, skewer the pork, heat your plancher to a medium hot and place the skewers on to cook, once the pork has sealed after a couple of minutes and not before turn, repeat and turn twice more after a minute or so, the skewers should only take 2-3 minutes each side, so in effect you have turned each side twice, this helps to keep even cooking.  

Take off the plancher pile high on a serving plate and leave to rest for five minutes before taking to the table.  Serve family style on the table with a plate stacked with flat breads and all the sides of salad, shredded carrot, beetroot, spring onions, cabbage, mayonnaise and hot habanero chilli sauce.

MARSCAPONE AMARETTO TIRAMSU

A gorgeous rich decedent sumptuous dessert that only takes a couple of minutes to make and delivers lip smacking gorgeousness.  This dessert can be flavoured with any liquor like kahlua (coffee) or cointreau (orange) but for my husband the marzipan almond flavour from the amaretto goes really well with the amaretti biscotti.

Prep Time 5 minutes

Ingredients

(serves 2 adults)

500g tub marscapone

4 tbsp icing sugar

1 tsp vanilla bean paste

75ml amaretto

12 amaretti biscotti biscuits

1 tbsp grated 70% chocolate

This is just a assembly, place the amaretti biscuits on a plate and pour over the amaretto, leave to soak for five minutes, meanwhile place the marscapone in a large bowl and add the icing sugar and vanilla bean paste, whisk to combine.

Now to assemble in your serving bowls place a generous spoonful of the marscapone in your bowl, add a third of the biscuits, repeat twice more finishing off with marscapone, then sprinkle over the grated chocolate and Ta Daa your done, pop in the fridge to chill and enjoy.