Ingredients small, whole shoulder of pork (skin on)½ garlic clove110g fennel seedssea salt and pepper5-6 small dried red chillies, crumbled5 lemons, juice only3 tbsp olive oil For the pesto 1 tsp basil1 tsp mint1 tsp parsley1 clove garlic2 tbsp toasted pine nuts1 lemon, juice onlyolive oil, to mixseasoning Method For the pork, preheat the oven […]
Ingredjenti 4 ixkla tal-ħaruf200g basal200g karrotti25g kunserva4 werqiet tar-rand2 tazzi nbid aħmartewm… skont kemm tiggostażejt taż-żebbuġaftit ilmaklinbżar sħiħ u melħ Metodu Ixgħel il-forn 1900C, gass numru 5. Naddaf l-ixkla, poġġihom fuq dixx tal-forn u roxx ftit klin fuqhom. Sajjar fil-forn sakemm jieħdu kulur ħamrani. Qaxxar il-basal u t-tewm u qattagħhom f’biċċiet żgħar. Naddaf il-karrotti u
Ingredients 2.7kg leg of lambolive oil55g butter softened3-4 cloves garlic, cut into slivers6 potatoes4 onions455ml chicken or lamb stocksprigs rosemarysalt and black pepper Method Preheat the oven to 230C/Gas 8. Using a small sharp pointed knife make a series of small deep slits about 1½ inches apart all over the leg of lamb and insert
Ingredients 16 lamb cutlets, 140g each, trimmedsalt and freshly ground black pepper75g Fontina or gruyere cheese16 large fresh sage leaves16 slices parma ham2 free-range eggs, beaten with a pinch of salt300g fine dried breadcrumbsolive oil, for shallow frying For the salad 250g mixed salad leaves – rocket, watercress, Little Gem lettuce3 spring onions, finely slicedhandful
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Ingredients 1 tbsp oil6 lamb shanks1 carrot1 onion5 whole peppercorns2-3 garlic clovesbunch fresh thymesmall bunch fresh rosemary750ml red wine6-10 tbsp redcurrant jelly Method Heat the oil in a heatproof casserole over a high heat and brown the lamb shanks until evenly coloured. Add the carrot, onion, peppercorns, garlic and herbs. Pour over enough wine to
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