Remove as much fat from a smallish leg of lamb as possible; don’t worry if the meat starts to come undone.
Skoosh six cloves of garlic, a good handful of rosemary leaves, a teaspoon of sea salt, the juice of half a lemon and a tablespoon of olive oil and honey in your mini-chopper.
Rub the mixture into the leg of lamb and leave covered at cool room temperature for 4-6 hours. A lidded oval Pyrex is ideal for this. Then put into a warm oven (160 – 170 degrees) with a few sprigs of thyme and rosemary and half a bottle of disappointing white wine for four hours. Two hours in, add some new potatoes. Stir them every half hour or so, adding a drizzle of honey if you feel like it, or turning the oven up if nothing much is happening.
When the knife goes in easily, take the meat out to rest in foil, turn the oven up, and let the potatoes frazzle a bit with the lid off for 15 – 30 minutes.
I’m not usually one for cheese scones, but Andrea has converted me with this lovely recipe. This recipe makes eight small scones.
Preheat oven to 210 degrees.
200g SR flour
a quarter teaspoon each of salt, mustard powder and cayenne pepper
60g mature cheddar cheese (plus extra for sprinkling)
one tablespoon fresh finely chopped rosemary (plus extra for sprinkling)
Sift the flour, salt, mustard powder and cayenne pepper into a large bowl. Add the butter (in small, cool cubes) and rub in gently until it looks like breadcrumbs. Stir in the cheese and the rosemary. Add the milk and stir gently, using your hand to bring it together into a dough. Press down lightly until it is 2cm thick, then use a small cutter to shape your scones. Cover a baking sheet with greaseproof paper and pop the scones onto it. Dab over a little milk, sprinkle on the rosemary and cheese and then bake in a hot oven for about ten minutes, until well risen and golden.
In your food processor, mix 135g SR flour, 1 teaspoon baking powder, 2 tablespoons caster sugar, 130ml milk, 1 large egg (beaten), a tablespoon of butter (melted). Leave to sit while you start grilling the bacon.
Put your frying pan over a medium heat. When it starts to warm, rub a thin layer of butter over the base. Use a dessertspoon to dod four smallish spoonfuls of the mixture onto the frying pan. Turn over as soon as you see bubbles forming. When both sides of the pancakes are golden, keep them warm in a low oven. Smear your pan with butter between batches as necessary.
Serve with the bacon and maple syrup.
Introducing the most perfect toastie and latte ever.
Fry a couple of tablespoons of onion (red, spring, white – any sort, even leek) in a mixture of butter and olive oil until soft. Add some garlic, one or two cloves, and some mushrooms if you like. Fry for a further 2-3 minutes. Now throw in a few handfuls of green beans. Stir, then add a glass of white wine and some salt and pepper. Cover with a tight fitting lid and simmer for up to twenty minutes. If the pan is going dry, add a little water. When the green beans are tender, add a tin of flageolet beans. Warm through, then serve garnished with spring onion or parsley.
This gorgeous recipe is pretty much from ‘Moro’ by Sam and Sam Clark (Pinchitos morunos). I’d never thought of using pork fillets for kebabs, but they were perfect.
Take one pork fillet (500g) and cut in half lengthways. Cut each piece into cubes (2-3 cm) and pop into a bowl.
Put a pinch of saffron into a cup with 2 tablespoons of boiling water and allow to infuse while you prepare the other spices.
Grind half a teaspoon each of coriander seeds, cumin seeds and fennel seeds. Add 3-4 cloves of garlic, a ripped up bay leaf and half a teaspoon of salt and mush them all up together. Add a dessertspoon of olive oil and a dessertspoon of red or white wine vinegar and mix. It doesn’t need to be a smooth paste.
Pour the spice mix and the saffron-infused water over the pork, mix it together and leave it covered in the fridge for a minimum of two hours.
Thread the meat onto metal skewers and finish each one with a green chilli. Cook on a hot barbecue until well charred and cooked through on each side.
To be honest, the cream’s a bit much. But apart from that, lovely! So, first make the chocolate sauce:
Put 200g dark chocolate (broken into pieces), 100ml double cream, 100ml whole milk and 3 tablespoons of golden syrup into a pan. Warm gently until all of the ingredients have melted, then pour the sauce into smallish cups and leave it to cool.
Meanwhile, make the churros. Put 250ml water, 120g butter and a pinch of salt into a medium-sized pan. Bring to the boil, then whisk in 130g strong white bread flour, half a teaspoon of baking powder and a few drops of vanilla essence. It will become unfeasibly thick but try to keep beating it over a low heat for a few more seconds. Take the pan off the heat and beat in an egg, and then a second egg. It should look a bit less worrying now. Cover the mixture and leave at room temperature for 15 minutes to a couple of hours.
When you are ready to cook, put sunflower oil into a large frying pan. It should be 2-3cm deep. Heat it to maximum. Put the churros mix into a large piping bag with a star nozzle. When the oil is very hot, squeeze in lots of chipolata-sized churros, snipping or cutting them each time from the nozzle. Be careful! Turn them after a couple of minutes to cook the other side. Place a large colander over an even larger pan. With a slotted spoon, fish out the churros and place them into the colander as they turn golden-brown. Once you have them all in there, shake the colander carefully to remove the oil, then sprinkle over some golden caster sugar and give them another shake.