Lamb Tagine

Ingredients

2 tbsp olive oil for cooking
500 g lean lamb minced
1 large onion roughly chopped
2 large carrots cut into small chunks
2 garlic cloves finely chopped
2 tbsp ras-el-hanout spice mix
400 g can tomatoes chopped
400 g can chickpeas rinsed and drained
200 g dried apricots (use the 'hardest' ones)
600 ml chicken stock hot
120 g pack pomegranate seeds

Method

  1. Heat oven to 180℃.
  2. Heat the oil in a frying pan and brown the lamb on all sides.  Scoop the lamb out onto a casserole dish.
  3. Add the onion and carrots to the pan and cook for 2-3 mins until golden.  Add the garlic and cook for 1 min more.
  4. Stir in the spices and tomatoes.  Season.
  5. Tip the lamb back in, along with the chickpeas and apricots.
  6. Pour over the stock, stir and bring to a simmer.  Then tip it all back into the casserole.
  7. Cover the dish and place in the oven for 1 hour.
  8. If the lamb is still a little tough, give it 20 mins more until tender.  When ready, leave it to rest so it’s not piping hot.

Serve scattered with pomegranate, with couscous or rice alongside.

Leeky Salmon Parcels

You will Need

salmon cut into chunks
leeks chopped finely
frozen peas no need to thaw
cream a dollop for each parcel
greaseproof
paper		 in squares, each large enough for each parcel

Method

  1. Cut the leek finely and the salmon into chunks.
  2. For each person: put both in the middle of a sheet of greaseproof paper.
  3. Add a dollop of cream and some peas.
  4. Tie the greaseproof paper into a parcel.
  5. Cook in the microwave for 5 mins.
  6. Serve with fresh bread.

Baked Lemon Pudding

Ingredients

1 large or 2 small lemons
50 g butter, softened to room temperature
2 eggs, separated
75 g caster sugar
2 tbsp self raising flour
280 ml milk

Method

  1. Heat oven to 180°C. Grease a bowl or pie dish with a little butter.
  2. Grate the lemon rind finely and beat into the butter along with the caster sugar.
  3. Juice the lemons into the mixture and stir in the egg yolks and flour.
  4. Pour the mixture into the buttered dish and place the dish in a roasting tin with enough boiling water around the outside of the dish to come halfway up the sides.
  5. Bake for 30 to 35 minutes. The top will be golden brown and firm, but the bottom will be custardy.
  6. Serve hot.

Lemon Posset

Ingredients

600 ml double cream
200 g golden caster sugar
zest of three lemons
75 ml lemon juice (strained from the lemons above plus extra, if needed)

Method

  1. Put the cream and sugar in a large saucepan. Heat gently, while stirring, until the sugar has melted.
  2. Bring to a simmer and bubble gently for a minute.
  3. Turn of the heat and add the lemon zest and juice.
  4. Divide between the pots or bowls that it will be served in. Cover with clingfilm and chill for between 3 and 24 hours.

Crunchy Topped Lemon Cake

Ingredients

For the cake:

100 g soft butter (or cooking spread)
175 g sugar
175 g self raising flour
1 tsp baking powder
3 medium eggs (or 2 extra large eggs)
4 tbsp milk
finely grated rind of 1 lemon

For the topping:

juice of 1 lemon
100 g sugar

Method

  1. Preheat oven to 180℃ (160℃ fan). Grease and line a 18cm, deep, round cake tin or 1 kg loaf tin with baking parchment.
  2. Place all the cake ingredients into a bowl or mixer and beat well until smooth. Turn the mixture into the cake tin.
  3. Bake for 35 to 40 minutes, or until ready.
  4. While the cake is baking, mix together the lemon juice and sugar until blended. When the cake comes out of the oven spoon the mix over the top. Do this while the cake is still hot so it melts in.
  5. Leave the cake in the tin until cold and the turn out and remove the paper.