00Pineapple, Custard and Coconut Tart recipeThis pineapple, custard and coconut tart is a real throw back recipe. It is not a dish that yoi will see readily available and I don't think there are many recipes for it around and for the life of me I don't know why because it is delicious! I mainly make this in the summer as it is so light and refreshing. My family always request it when we are having a barbecue which suits me fine because I can make it in the morning or even the night before and just keep it in the fridge until we are ready for it. Give it a go and let me know how you get on in the comments. 00Fish CurryFish Curry00Slow Roast ChickenWhen I first attempted this recipe I was sceptical about how it would work. I had so many questions! I had always thought you had to put liquid in the slow cooker for it to work properly. I was delighted after my first attempt came out so well. This is such a time saving, fuss free way to make your Sunday roast it will change your Sunday routines forever! You simply pop it in the slow cooker and then you are free to go off and do whatever you want knowing that you will come home to a delicious cooked chicken. Cooking your chicken this way also means never having to worry about dry meat again. And as the meat just falls off the bones yo do seem to get a lot more meat off the carcass! What is that saying? Winner winner chicken dinner! Give it a go and let us know how you get o in the comments.00Slow cooker Beef GoulashWe’ll get 3 meals from this pot, there are 8 of us. Goulash tonight with some rice or potatoes, and then I’ll make some pies or pasties tomorrow and pop them in the freezer00Cream Cheese And Chive Quiche recipeWho doesn't love a quiche? And everyone knows that homemade always trumps shop bought. Quiche is one of those meals that I forget how much I love until I have it on my plate and I think 'why has it been so long since I've had this?' Quiche is also fab for summer lunchboxes and picnics as it is as tasty cold as it is warm. The addition of cream cheese in this particular recipe adds a lightness and extra creaminess that will blow you away. As always I encourage you to add extra veg or cooked meat to customise the taste to what you like best. 00Leftover Lamb HotpotThis is a super tasty leftover lamb hotpot recipe! Now I’ve always looked forward to the luxury of a whole roast leg of lamb, served with sweet, seasonal vegetables and a dollop of homemade mint sauce. However, the best part of the whole experience is deciding what to do with the leftover roast lamb. The answer? A recipe for Leftover Lamb Hotpot.
This is a very simple recipe, based on the classic Lancashire hotpot, which makes the most of the meaty flavour and doesn’t hide it behind a veil of beefy gravy. For that reason, try your best to lay your hands on some lamb stock. You could even make some with the roasted bones from your joint of meat. It’ll make all the difference.
Don’t worry if you don’t have any leftover lamb. Lamb neck – scrag end – works really well here and can be picked up for around £6 per kilo. Just make sure you cook it for 2-3 hours to ensure juicy, succulent meat.00Slow Cooker Chocolate Lava CakeThis slow cooker chocolate lava cake recipe is so simple and requires very little hands on time which means that you won't believe the outcome. I can guarantee that this chocolate lava cake will definitely become a firm family favourite. You can double up the recipe if you have guests over or if you just want to save some for later. It can be eaten hot or cold but I prefer it warm with some vanilla ice cream. You can gently reheat in the microwave if you make more than you need. although be warned you may be tempted to eat it all in one sitting no matter how much you make! Just remember to follow the recipe instructions and DO NOT STIR once you've added the hot water! 00Roast Leg Of LambRoast leg of lamb is traditionally roasted in a hot oven (190˚C–220˚C) though it can also be slow cooked at lower temperatures for much longer.
When cooking a leg of lamb whole, don’t remove any excess fat – it adds flavour and helps keep the meat tender. The fat will render down during cooking; drain it from the roasting tray and whisk it into your gravy for an extra boost of lamb flavour.
It is important to let the meat come to room temperature before beginning to ensure it will cook through evenly. It is also imperative to let the meat rest after cooking, 20 minutes is sufficient. Wrap the leg in tin foil to prevent it from getting too cold while you make your gravy.