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 Curry00Cheese and Onion QuicheWho 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. As always I encourage you to add extra veg or cooked meat to customise the taste to what you like best. You could consider adding cooked meat - bacon, leftover ham, chicken or even spiced sausage or chorizo for something a bit different. You can also add veg - broccoli, asparagus, mushrooms, peppers, tomatoes are some suggestions but as usual add what you like! 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 freezer00Slow 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.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.00Sweet And Sour Veg Stir FryThis wonderful recipe for sweet and sour vegetables is so quick and versatile. The recipe can be fridge to table in 20 minutes which is great for our busy lives. You can use whatever vegetables you like. We suggest peppers, onions, green beans, baby corn, bean sprouts, shredded cabbage, mushrooms, baby broccoli, carrot ribbons etc etc - try and remember to eat the rainbow though by using as many different coloured vegetables as you can. This is wonderful served with rice or plain noodles on its own or as a side dish to cooked meat or you can even add diced or shredded cooked meats to the pan whilst cooking. If you give it a try be sure and let us know how you got on in the comments!
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.