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.00Crispy Beef with Noodles – recipeThis crispy beef with noodles recipe is as easy to prepare as it is tasty! Your family will think you've ordered it in! It really is that good! One of the best things about cooking from scratch is that you can adjust the amount of spices to make it suit your own taste buds. Especially handy if you have younger children in the house. I highly recommend giving this recipe a try. You will be delighted at how simple it is! Remember and let us know how much you enjoyed it in the comments! 00Classic Toad In The Hole recipeA classic toad in the hole recipe that is guaranteed to rise perfectly. Family dinners don't get much more comforting than a classic toad in the hole. Fluffy Yorkshire pudding batter paired with hearty pork sausages, alongside a generous serving of rich onion gravy – all you need to add is your favourite veg on the side. This toad in the hole recipe will be one that you and your family will want to cook again and again. Have a go and let us know in the comments how you got on.00Chicken And Rice Soup recipeThis chicken and rice soup is one of my favourite soup recipes ever. it is fairly simple to cook but always gives amazing results. The rice makes it really filling which means it makes a good main meal as well as a lunch option. If we've had a roast chicken I will usually put the carcass on to cook in the slow cooker over night to make a lovely stock. Next morning I strain it and make this beautiful soup with the stock and all the extra little pieces of chicken that have come off the carcass. But you can just use a couple of chicken stock cubes if you don't have any stock. And if you don't have any cooked chicken you can stick a breast or thigh or drumstick in with the soup while it is cooking and then fish it out and shred it once cooked and put back in to the soup. Give it a go and let us know how you get on in the comments.