Recipes Archive
(April 2014)

1 April 2014

Slow Cooked Shoulder of Lamb with Rosemary Scented Shallots

METHOD Go over the joint and remove any large fat deposits or unsightly skin. Stab the joint several times over with the tip of a small, sharp knife and insert one half clove of garlic per incision. Also stick in a little sprig of rosemary per incision to enhance the flavour. Place the shoulder on Read more…

Roast Potatoes, Parsnips and Shallots

METHOD Preheat oven to 200C/Gas 6. Cut any large potatoes in half and all of the parsnips in half lengthways. Cook the potatoes in boiling salted water for 8 minutes or until parboiled. Meanwhile cook the parsnips in the same way in another pan for 4 minutes. Drain the potatoes well, then return to the Read more…

Viva Strawberry Pavlova

METHOD Pre-heat oven to 130C. Using an electric whisk, whip the egg whites until they turn white and frothy. Gradually add a spoonful of sugar, whisking well in between each spoonful, until all the sugar is combined, and the whites are stiff and glossy. Spoon the meringue onto a lined baking sheet and using a Read more…

Sombrero Cocktail

METHOD Divide the Kahlua between 4 margarita glasses. Place all the rest of the ingredients, apart from the chocolate sauce in a blender and blend on high speed. With the help of a spoon divide the mix between the 4 glasses and garnish with chocolate sauce.

Mushroom, garlic and samphire quiche

Last year I only made one quiche. Something must have gone seriously wrong somewhere, because in my humble opinion the quiche is the cornerstone of a good picnic; it’s light yet entirely satisfying and even though the French would love to claim it as their own, I feel there’s something so very British about the Read more…