This is one of my favourite dinners at the moment and for good reason: it’s quick to throw together, very nutritious, and infinitely versatile. The only mandatory elements for me are the chorizo, beans and peppers. Otherwise, I often omit the chicken and add potatoes, red onions, courgette or mushrooms – whatever needs using. WhileContinue reading “Spanish Traybake”
Submerging and gently simmering the bone in the sauce creates a sort-of lamb stock within your curry. The flavour is massive – what a treat. The perfect way to use up a leftover roast lamb. If you have lots of leftover meat the rest of the recipe is easily doubled. It also freezes beautifully; simply thaw,Continue reading “Ultimate Leftover Lamb Curry”
It’s worth the small effort to make your own – use the thickest Greek yogurt you can find. Ingredients 1/2 cucumber 1 large clove of garlic Juice of 1/2 lemon Salt and pepper 1 cup plain Greek yogurt 1 tbsp fresh chopped mint Method: Slice the cucumber lengthways and use a spoon to scoop outContinue reading “Tzatziki”
Here’s how to prepare them… Top and tail the beans and run a vegetable peeler down the edge of the top and bottom, as shown. Cut the beans on the diagonal and boil in salted water for 5-6 minutes, until tender. Drizzle over a little olive oil and a pinch of salt.
The instructions that follow are for a gas BBQ, but this recipe works just as well with charcoal which requires a bit of manual charcoal shifting to achieve the right heat distribution. This recipe also works in the oven – just preheat to 200C / 400F and you are in business. I ate this lambContinue reading “BBQ Leg of Lamb”
This pasta dish, with its sweet squash and smooth ricotta, could very quickly fall on the bland, or too sweet side. To make it really work, you need lots of lemon in the filling and a bit of spice in the tomato sauce. Feeds 4 Ingredients For the filling: One large butternut squash, halved lengthwiseContinue reading “Butternut Squash and Ricotta Cannelloni”