Tandoori Lamb Joint

This is a perfect way to cooking up a small leg of lamb or shoulder. Don't worry about overcooking the lamb as the crispy edges are gorgeous.

Ingredients and method

Liberally rub in tandoori spices, garam masala and chili powder into the lamb and then drizzle over the juice of one lemon.

Leave for at least 12 hours before cooking for two hours at 200 degrees. Turn over the piece of meat half way through.

Use the resulting meat fresh out of the oven, or cold.

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Hot vindaloo-style lamb curry with cooling option

The curry recipe below is not in any way a replica of a vindaloo, famous in England for being one the spiciest curries, but it generates a similar level of intensity and fiery flavour. So, if you can handle the spice you might enjoy giving this a try, although using a cooler such as coconut yoghurt means you can lighten the heat if required.

Ingredients

400g small pieces lamb (ideally cut from a nice leg of lamb)
1 tbsp tandoori spice mix
1 tsp chili powder
1 tsp garam masala
1 onion
1 small garlic (puree together with the onion)
4 cardamon pods
3 cloves
1 tsp coriander seeds
1/2 tsp black pepper corns
1 inch of chopped ginger
2 red and 2 green chilies
1 tbsp of tomato puree
1 tbsp of chili powder
400ml lamb stock (or water)
1 tsp salt

Method

The night before cooking this curry rub in to tandoori spice mix, chili powder and garam masala.
Using a pestle and mortar lightly grind the cardamon, cloves, coriander seeds and black peppercorns.
Heat some oil in a saucepan and when hot add the mixture that has been grinded.
After 30 seconds add the chillies and ginger.
Stir well and after a minute add the pureed onion and garlic.
After three minutes add the lamb and cook over a medium heat for 5 minutes.
Add the tomato puree, table spoon of chili powder, salt and lamb stock and simmer for 30 minutes.

Mix in some coconut yoghurt to cool if necessary.

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Crisp choc and raisin biscuits

As biscuits go these ones are easy to make, so how about letting the kids give you a helping hand for a special treat. As with all biscuit/cookie recipes you can change a number of the ingredients depending on what flavours you fancy.

This makes roughly 14 biscuits:

Ingredients

120g soft butter

160g soft brown sugar

210g plain flour

1 egg

1 tbsp syrup 

1 tsp ginger powder

2 drips of vanilla essence

50g raisins

50g chocolate pieces 

Method

• Start by creaming the sugar together with the butter.
• Add the egg and whisk and then repeat with the syrup.
• Mix together the flour and ginger powder before folding it into the mixture.
• Mix in the remaining ingredients and then roll the dough into a rather thick sausage.
• Cool in the fridge until firm and then cut into slices.
• Put the slices on baking paper and cook in a pre-cooked oven at 170 degrees with 15 minutes.

Eat warm while the chocolate is soft, or wait for a very crispy biscuit. 

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Celeriac puree with honey

This side dish is often created on shows such as Masterchef and merely smeared over the plate as a smudge. However, do not dismiss it as a pointless bit of presentation or an attempt to make the dish sound classy. Celeriac puree is a very tasty side dish that would accompany roast lamb or beef superbly.

Ingredients

One large celeriac
25g butter
250ml milk
1 heaped teaspoon of thick honey
salt and pepper to taste

Method

Firstly trim the thick skin off the celeriac root and then cut it into cubes.
Place in a pan and cover in water and then bring to the boil and simmer for 15 minutes.
Drain the water and leave the part boiled celeriac to one side while you melt the butter over a low heat.
Now add the celeriac and honey the pan and mix together.
Add the milk and leave to simmer for 10 minutes.
Using a hand blender turn the mixture into a puree, or a very soft mash.
Add salt and pepper to taste.

Serve with roast meat and gray.

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