00Rice Crispy Squares (better than!)00Chinese Style Chicken Curry00Slow Cooked Bolognaise00Easy Peanut Butter FudgeIn the back Tupperware dish as I can’t find one of the fudge on its own! I have halved the quantities of the original recipe I had as quite frankly unless you were selling it you’d have no teeth left and your kids would be swinging from the curtains. This is extremely sweet and sickly so only for die hard sugar addicts. And please no one tell me how awful it is! I know I’m only posting coz I was asked to.00Slow cooker fudgeI’ve got my step daughter up for Easter and her first request was for this! Slow cooker fudge00Slow 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 freezer00Leftover 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.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.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.
