Recipes Archive
(April 2013)

1 April 2013

Roast rack of lamb

Spring has most definitely sprung and with that dreadful bitter weather finally behind us, the daffodils shining in all their glory and a bumper weekend of Easter festivities ahead, it’s time to roast a glorious rack of lamb and celebrate everything that’s new and fresh about Lincolnshire Life. I recently discovered an online home delivery Read more…

Spinach salad wrapped in pecorino crackling

METHOD Heat the grill to 180C, make a 2 inches wide by 8 inches long strip with the grated pecorino cheese on a baking parchment and grill until golden in colour; working quickly wrap the crackling around a ramekin and let cool completely. To make the dressing place all the ingredients apart from the melted Read more…

Pan roasted hake fillet

To pickle the carrots and rhubarb: place the vinegar, sugar, lemon juice and zest and 200ml water in a pan and bring to boil. Set aside to cool down and once cold add the sliced carrot and rhubarb and mix well. Refrigerate for 2-3 hours before use. This can be done the day before if Read more…

Warm Belgian chocolate and orange fondant

METHOD To make the caramel, place all the ingredients in a deep based pan and cook on medium heat until golden brown in colour. Set aside to cool down. Warm the oven to 180C, butter and flour 4 porcelain ramekins, melt the chocolate with the butter on water bath and in a separate bowl whisk Read more…