The lentil is a type of pulse of the legume family, believed to have originated in the Near East and has been part of the human diet since Neolithic times. It was one of the first crops to be domesticated. With more than a quarter of their nutritious value coming from protein, lentils today make up an important part of the diet being essential sources of inexpensive protein in many parts of the world, especially in areas that are predominantly vegetarian. These nutritious little pulses also provide plenty of dietary fibre, some B vitamins and are a good source of iron. There are many different colour lentils, ranging through yellow, orange, red, green, brown and black. Here we are using the common Puy, green or continental lentil, which is easy to prepare.
Ingredients:
Nothing speaks of spring better than pungent wild herbs, fresh asparagus and the sweetness of new season lamb.6 lamb cutlets 5 springs thyme 3 sprigs rosemary 2 cloves garlic, crushed olive oil, for drizzling 6 new potatoes 12 spears asparagus 1-2 shallots, finely chopped 1handful of spinach, finely chopped 1handful of wild garlic leaves, finely chopped 30-50ml double cream, finely chopped a few florets of purple sprouting broccoli, finely chopped 30g butter, finely chopped Method:
Place the lamb cutlets on a plate. Make a rub with about 20ml of olive oil and the thyme, rosemary and crushed garlic. Rub the cutlets with this mixture and set aside to marinate for at least 15 minutes.
Meanwhile, cook the new potatoes in a pan of boiling water for 10-15 minutes, or until tender. Drain and cut into quarters, then place into a bowl and season with salt and drizzle with olive oil. Toss well to coat. Heat a griddle pan over a high heat and add the new potatoes. Toss the asparagus in the olive oil, season and add to the griddle. Cook the potatoes and asparagus for 3-4 minutes, or until nicely charred and tender. Set aside. Heat some more olive oil in a separate pan and fry the shallots with a pinch of salt for 3-4 minutes, or until softened. Add the spinach, wild garlic and a splash of water. Stir well and cook for 1-2 minutes, then add the purple sprouting broccoli florets. Pour the stock into the pan, followed by the cream. Stir well and cook for 3-4 minutes, until the liquid has reduced slightly in volume. Just before serving, stir through the butter until melted. Return the griddle pan to the heat and add the marinated lamb cutlets. Griddle for 2-3 minutes on both sides, or until golden-brown all over and cooked to your liking.
Divide the asparagus and potatoes between two serving plates and lay three lamb cutlets on top. Spoon the cooked vegetables over the top and drizzle with a little olive oil.
This elegant queen of dishes, a sumptuous North Indian classic, combines the fragrance of basmati rice with garam masala and meltingly tender pieces of lamb.
The name, Biryani, was derived from a Persian word that meant fried or roasted. The dish originated in Persia and was brought to the Indian sub-continent by Persian traders.
Today there are as many variations of Biryani as there are cities in the sub-continent, the cooking of the dish having spread to Arabia and North Africa as well as to every other country that has been touched by the peoples of the Indian Sub-continent.
Traditionally served on auspicious occasions, this luxurious fare is fit for royalty.
Ingredients:
a good pinch of saffron strands 2ml cardamom seeds 2 blades mace 4 onions 100ml vegetable oil, plus extra for deep frying 8 cm ginger, peeled 6 cloves garlic, finely chopped 5ml chilli powder 1 lime, juice only 750 g lamb shoulder, cut into 4cm cubes 5 green cardamom 2 black cardamom 5 cm cinnamon sticks 6 whole cloves 2 dried bay leaves 5ml garam masala 3 green chillies, deseeded and sliced 200 ml Greek yogurt 450 g basmati rice handful mint leaves 30ml butter Method: Soak the saffron in 2 tablespoons of hot water and set aside until ready to use.
Cover the rice with cold water and leave to soak for 20 minutes. Ten minutes before the meat is ready, bring a large pan of salted water to the boil. Drain the rice and add to the pan then cook for 5 minutes - it should be half-cooked and still have bite to it. Drain the rice in a colander.
Preheat the oven to 160C. Put half of the hot meat in the bottom of a clean casserole pan. Cover with half of the freshly boiled rice and sprinkle with half of the ground cardamom and mace spice mixture and half of the mint.
Top with the remaining meat and rice. Scatter over the rest of the spice mix, mint leaves, and the reserved fried sliced browned onions. Dot the surface with butter and drizzle over the saffron and its soaking liquid. Cover the biryani with wet greaseproof (waxed) paper and a well-fitting lid.
Bake for 40 minutes, until the rice is perfumed and perfectly cooked. Gently fluff up the grains with a fork and serve straight from the pan.
Using a mortar and pestle, pound the cardamom seeds and mace to a powder and leave on one side; you'll need this later when layering up the rice and meat.
Slice 2 of the onions then sprinkle them with salt and set aside for 20 minutes. Squeeze out any excess water from the onions and pat them dry with paper towels. Deep-fry the sliced onions in hot oil until golden and drain on paper towels. Reserve half for garnishing the biryani.
Transfer the remaining fried onions to a food processor, pour in 3 tablespoons of hot water then purée; you should have about 2 tablespoons of onion paste.
Finely grate half of the ginger and combine with the garlic, chilli powder, and lime juice in a large mixing bowl. Stir in the onion paste and add the lamb. Mix everything together and leave to marinate for 1 hour.
Dice the 2 remaining onions. Heat 6 tablespoons of oil in a large casserole pan set over a medium heat and soften the diced onions for 5 minutes, without colouring.
Slice the remaining ginger into fine strips and set aside. Add the green and black cardamom pods, cinnamon, cloves, and bay leaves to the pan. Fry for about 30 seconds, until you get a warm, spicy aroma.
Tip in the meat and its marinade and add the garam masala, green chillies, and ginger strips. Bring to simmering point and gradually add the yogurt, a tablespoon at a time. Cover and simmer for about 45 minutes, until the lamb is tender and the masala thickened; the sauce should be well-reduced and almost clinging to the meat.
Ingredients:
375ml flour
125ml rolled oats
15ml baking powder
2ml salt
150g caster sugar
40g coconut
2-3 ml mixed spice
8 dates, pitted and roughly chopped
125ml dried fruit mix
1 ripe banana
200ml milk
1 egg
100ml vegetable oil
5ml vanilla extract
Method:
Preheat the oven to 180C.
In a large mixing bowl, mix the flour, oats, baking powder, salt, caster sugar, coconut and mixed spice. To this add the chopped dates and dried fruit.
In a mini blender, blitz the banana and 50ml of milk to a loose puree.
In a jug, whisk the remaining milk with the egg, oil and vanilla extract. Add the banana-milk mixture and whisk to blend.
Add the liquid mixture to the dry ingredients. Mix to a fairly runny batter. Fill 12 paper-lined muffin cups with the mixture and bake for 22-25 minutes. Test for doneness with a metal skewer, which should come out clean when the muffins are cooked. Allow to cool before serving. Store in an airtight container.
These are sweet little beauties, which hit the spot if you are looking for a good snack. Similar to Crunchies, but without the coconut they are not as crunchy, more chewy and soft. They are great for picnics, afternoon tea and breakfasts on the run. You can use 150g of demerara sugar or granulated sugar, or half of each. The demerara sugar gives a firmer texture.
Ingredients:
150g butter
75g golden granulated sugar
75g demerara sugar
50ml golden syrup or honey
300g oats
Method:
Preheat the oven to 180C.
Place the butter, sugar and syrup or honey in a large pan and place over a gentle heat until the butter has melted. Mix well together and then stir in the oats.
Butter a 30cm x 20 cm dish and then pour in the mixture. Press down well with the back of a metal spoon.
Place in the centre of the oven for 20-25 minutes until golden brown all over. Whilst the mixture is still warm run a knife around the edge of the dish and cut the flapjack into squares. Leave to cool completely in the tin before removing.
Makes about 15 squares. Store in an airtight container.
Ingredients:
50g butter
1 large onion, finely chopped
the leaves form 6 sprigs of fresh thyme
the leaves from 30g flat-leaf parsley, chopped
175g fresh white bread crumbs
leg of lamb, 2.25-2.75kg, boned with shank end left intact
50g fresh rosemary, thyme and sage
15ml flour
300ml lamb or chicken stock
15ml redcurrant jelly
sea salt and freshly ground black pepper
Method:
preheat the oven to 190C.
To Make the Stuffing:
Melt the butter in a large frying pan and saute the onion for 3-4 minutes until softened but not coloured. Stir in the thyme leaves, parsley and breadcrumbs and season to taste.
Press the stuffing inside the boned out leg of lamb and season the joint all over.
Arrange the herbs around the outside of the lamb and then tie it up neatly with string.
To prepare and cook the lamb:
Place the lamb in a roasting pan, cover loosely with foil and roast for 2 hours. Remove the foil and baste well, then roast for another 30 minutes until just tender. If you like your lamb well done, give it another 30 minutes in the oven. To check that it is cooked to your liking, insert a skewer into the thickest part of the meat and watch the juice run out; the pinker the juice, the rarer the meat. When it is cooked to your liking, transfer the lamb to a carving platter and leave to rest for 30 minutes.
To Make the Gravy:
Place the roasting pan directly on the hob and stir the flour into the fat and juices. Cook for a minute, stirring continuously, and gradually add the stock, whisking until smooth after each addition, scraping the bottom of the roasting pan to remove any caramelized juices. Transfer to a small pan and whisk in the red currant jelly. Simmer gently until the desired consistency is achieved. Strain the gravy into a serving jug.
When the lamb has rested, carefully cut away the herbs and string, then carve into slices, holding the shank end of the bone. Serve with roast potatoes, carrots, parsnips and prepared gravy.
Pwdin Mynwy – a traditional Welsh dessert, which is similar to ‘Queen of Puddings’. From the name of this dessert you can surmise that it originated in Monmouthshire – and you would be absolutely right!
Ingredients:
For the pudding:
90g fresh breadcrumbs
30ml soft light brown sugar
450ml whole milk
1 lemon, zest only
30ml caster sugar
25g salted butter
3 large egg yolks
For the topping:
175g raspberry jam
150g fresh raspberries
75g caster sugar
3 large egg whites, whisked until soft peaks form when the whisk is removed
Method:
For the pudding, preheat the grill to a medium setting.
Sprinkle the breadcrumbs and brown sugar into a roasting tray. Shake the tray to mix the two together, then grill until the breadcrumbs are lightly toasted and the sugar has started to melt. Set aside.
Preheat the oven to 150C.
Heat the milk, lemon zest, sugar and butter in a pan over a medium heat. Cook, stirring regularly, until the butter has melted and the mixture is well combined, then stir the toasted breadcrumbs and sugar into the milk mixture and set aside, off the heat, for 30 minutes.
Once the milk and breadcrumbs mixture has stood for 30 minutes, whisk the egg yolks in a bowl until pale and fluffy, then add them to the milk and breadcrumb mixture and whisk gently until well combined.
Pour the pudding mixture into a 8inch ovenproof serving dish and bake in the oven for 25-30 minutes, or until the pudding has risen and is just set. (The pudding has set when a skewer inserted into a middle of the pudding comes out clean.)
Remove the pudding from the oven and increase the temperate to 180C.
For the topping, spread the raspberry jam in an even layer over the pudding. Sprinkle over the raspberries.
In a bowl, add the sugar to the whisked egg whites and continue whisking until the mixture is glossy and stiff peaks form when the whisk is removed.
Spoon the meringue over the pudding and return to the oven for 8-10 minutes, or until the meringue is golden-brown.
Serve immediately.
The story told regarding the origin of this ancient dessert tells that it was created by milking a cow directly into a bowl of cider, or wine. Early recipes can be traced back to Tudor times, where thickened cream was served floating on sweet wine. Making syllabub involves dissolving sugar in lemon juice and sweet wine or brandy, adding a long curl of orange peel then leaving it to infuse overnight. The following day, double cream is introduced and beaten until thick. Infusing the sugar and alcohol with the citrus probably seems a bit mystical, but don’t leave out this bit: the flavour is smoother if you let the mixture steep overnight. The essential ingredients is not something you add to the mixture, but something you do to it; whether this dessert stands or falls, is all in the whipping of the mixture. Beat slowly with a large balloon whisk or electric mixer right to the bottom of the mixture. Watch the texture vigilantly, stopping as soon as you sense a heaviness on the whisk and the mixture sits in soft folds the mixture starts to feel heavy on the whisk, when it will creases in soft folds, like a warm fluffy blanket. The mixture will split if whipped too much.
Ingredients:
Zest and juice of 1 lemon
1-2 curls of orange peel, cut with a vegetable peeler without going into the white pith
50ml caster sugar
60ml sweet wine
15ml brandy
300ml double cream
Method:
Dissolve the sugar in the lemon zest and juice, sweet wine and brandy. Add one or two curls of orange peel cut with a vegetable peeler without going into the white pith and leave the mixture to steep overnight.
In the morning, add the double cream and whip until the desired thickness is achieved.
Good as it is, the odd embellishment is no bad thing with this recipe. A drop of Eau de vie, perhaps Framboise or Kirsch adds a welcome kick, as does some crushed ginger in syrup, or even a spoon of ginger marmalade. I have had it with a hint of nutmeg, a little rhubarb and flavoured with lime juice and zest. For a particularly fragrant twist use Cointreau, orange flower water and rose water, to give it a Turkish feel.
Here’s a version based on the concept of syllabub with a British-South East Asian fusion twist. Without all the rigmarole of steeping over night, this syllabub can be made in a hurry.
Elderflower Lemon and Ginger Syllabub
Ingredients:
15ml bottle green ginger and lemon grass cordial
15ml bottle green elderflower cordial
30ml sweet sherry or sweet white wine
50ml sparkling water
4 lady finger biscuits
250ml double cream
60ml icing sugar
125ml lemon curd
30 ml chopped crystallised ginger
Sprigs of mint to garnish
Method:
Mix together the cordials, sherry and sparkling water.
Break up the biscuits in the base of each of 4 sundae glasses. Drizzle over 15ml of the cordial-sherry mixture into each glass.
Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form.
Fold in the remaining cordial-sherry mixture.
Add the lemon curd and lightly fold through, leaving a marbled effect.
Spoon the cream mixture into each of the glasses. Top with the chopped crystallised ginger and a sprig of mint.
Serve chilled.
The Manchester tart is a traditional English baked tart, which consists of a shortcrust pastry shell, spread with raspberry jam, covered with a custard filling and topped with flakes of coconut. The original Manchester Tart is a simple modern version of an earlier recipe, the Manchester Pudding, which was first recorded by the Victorian cookery writer, Mrs Beeton.
Ingredients:
butter, for greasing
500g ready-made shortcrust pastry
Plain flour, for dusting
200g raspberry jam
15ml desiccated coconut
300g fresh raspberries
500ml full-fat milk
1 vanilla pod, split, seeds scraped out with a knife
5 egg yolks
125g caster sugar
30ml cornflour
10ml icing sugar, for dusting
400ml double cream, whipped until soft peaks form when the whisk is removed
Method:
Preheat the oven to 200C. Grease a 10in tart pan with butter.
Roll out the shortcrust pastry onto a lightly floured work surface to a ¼in thickness. Line the prepared tart pan with the pastry. Prick the pastry several times with a fork, then chill in the fridge for 30 minutes.
When the pastry case has rested, place a sheet of baking parchment into it and half-fill with baking beans. Transfer the pastry case to the oven and bake for 15 minutes, or until pale golden-brown.
Remove the baking parchment and baking beans and return the pastry case to the oven for a further 4-5 minutes, or until pale golden-brown.
Spread the raspberry jam onto the pastry base in an even layer. Sprinkle over the three tablespoons of non-toasted desiccated coconut and half of the fresh raspberries. Set the pastry base aside.
Bring the milk, vanilla pod and vanilla seeds to the boil in a pan, then reduce the heat to a simmer and simmer for 1-2 minutes. Remove the vanilla pod (put it in a jar of sugar to give ‘vanilla sugar’).
In a bowl, beat together the egg yolks and sugar until well combined.
Pour the hot milk and vanilla mixture over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined.
Return the mixture to the pan over a medium heat. Whisk in the cornflour, a tablespoon at a time, until well combined. Heat, stirring continuously until the mixture is thick enough to coat the back of the spoon.
Transfer the custard mixture to a clean bowl and dust with the icing sugar (this prevents a skin from forming on the surface of the custard). Set aside to cool, then chill in the fridge for 30 minutes when cool enough to go in the fridge.
Whisk the whipped double cream into the chilled custard mixture until well combined.
Spoon the custard and cream mixture into the pastry case in an even layer. Sprinkle over the remaining fresh raspberries.
To serve, sprinkle over the three tablespoons of toasted desiccated coconut and serve immediately.
Welsh Fruit Cake – ‘Bara’ meaning bread and ‘Brith’ meaning speckled. This is the national fruit loaf of Wales. The history to this speckled bread is said to originate from that of a Welsh cook who sprinkled some dried fruit and spice into a coarse meal dough. This simple addition transformed a plain piece of dough into a moist, well flavoured and visually appealing fruit bread.
Ingredients:
350g Mixed Fruit
500ml strong tea
Zest of 1 lemon
2ml ground cinnamon
2ml ground ginger
1ml ground nutmeg
1ml ground allspice
285g. Self-Rising Flour
225g. light Muscovado Sugar
1 Egg, Beaten
Method:
Preheat the oven to 150C.
Measure fruit into a bowl. Pour over hot tea. Leave overnight.
Strain the fruit, reserving the liquid.
Stir lemon zest, spices, flour, sugar and egg into the fruit, mix well.
Add the reserved liquid until the batter is a soft dropping consistency.
Lightly grease a large loaf pan. Pour the batter into the prepared pan and smooth the top of the batter level.
Bake for 1½ to 1¾ hours, until well risen and firm to the touch.
Allow to cool in pan for 10 minutes before turning onto a wire rack. Leave to cool completely.
Welsh Cakes, a traditional tea-time treat, are really easy to make. These little cakes can be traced back in time to one of the earliest forms of baking, where a flat-stone or bake-stone would be placed onto an open fire. This stone, the equivalent of today’s hotplate, was then used as the cooking surface for the Welsh Cakes. The cake mixture would be placed onto the stone and cooked on one side and then turned to cook the other side. They can be eaten warm from the stove, or stored in an airtight container for up to a week for later consumption.
Ingredients: 225g self-raising flour
110g butter, diced 85g caster sugar, plus extra for dusting handful of sultanas
1 egg, beaten milk, if needed extra butter, for greasing Sift the flour into a bowl and add the diced butter. Rub with your fingertips, or pulse in a food processor, until the mixture resembles breadcrumbs. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed. Roll the dough out on a floured board to a thickness of about 5mm/½in. Cut into rounds with a 7.5–10cm/3-4in plain cutter. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Remove from the griddle and dust with caster sugar while still warm.
Method:
This is a very traditional pudding, which originated at New College, Oxford, one of the oldest colleges in the city. I must say, it’s a very tempting pudding, especially when there isn’t time to make a proper steamed pudding or a fruit pie and pudding is necessary.
Up to the point of cooking, it’s like a steamed pudding. The batter, or dough, is mixed well and then left covered for 15-20 minutes to rest, then dollops of the mixture are deep fried in butter for a few minutes until the outsides are lovely and golden brown. When cooked through, the puddings are dredged with sugar.
With all the butter and sugar, enjoy in moderation, if that’s possible with this addictive dessert.
Ingredients:
150g dried breadcrumbs
25g currants
100g suet, finely shredded
1ml ground nutmeg
25g candied peel
1 egg, beaten
30ml sherry
30ml sugar
A pinch of salt
Milk to loosen the dough
500g unsalted butter, for deep frying
Method:
Mix the breadcrumbs, currants, suet, nutmeg and candied peel together.
In another bowl, mix the eggs, sherry, sugar and pinch of salt together.
Gradually stir the egg mixture into the breadcrumb mixture to make a stiff dough. Add enough milk to just loosen the dough to not quite a dropping constituency. Leave the dough to rest in a cool place for about 15 minutes.
Melt the butter in a large deep frying pan. Spoon the dough into shapes about the size of a large egg, like you would for making quenelles, between two dessert spoons. Drop the puddings into the butter and fry until golden brown, turning regularly. Remove and dredge with caster sugar.
A story behind the origin of the Banbury Cake says that in the 13th century returning Crusaders from the Holy Land had encountered a cake which was a mixture of fruit and spice encased within a pastry envelope. Liking this product so much, on their return to Banbury they shared the idea and the development of the Banbury Cake evolved. As a market town, Banbury had much passing trade. On market days, Banbury Cakes were made and sold in vast amounts and carried to distant parts of England, spreading awareness of this product.
Ingredients:
50g unsalted butter, softened
15ml lavender honey
2ml freshly grated mustard
2ml ground cinnamon
50g currants
50g raisins
50g candied orange peel
Plain flour for dusting
500g pack of all-butter puff pastry
1 egg white, beaten
5-10ml course demerara sugar
Method:
Heat the oven to 180C.
Cream the butter and honey together with the spices. Add the currants and the candied peel and mix well.
On a lightly floured surface roll out the pastry to about 2-3mm and cut out 10 x 10cm circles, re-rolling any trimmings. Divide the filling between the circles. Bring up the edges of the pastry to enclose the filling and crimp the edges of the pastry together to look like little purses. Turn the parcels over, with the folds underneath. Roll each parcel out gently to an oval shape, taking care not to expose the filling. Make 3 diagonal cuts across the top of each cake. Place the cakes on a baking sheet lined with baking paper. Brush with the egg white and sprinkle with sugar.
Cook for 25-30 minutes until cooked and crispy. Turn the oven down if the tops brown too quickly.
When cooked, transfer to a wire rack and allow to cool a little before eating. When cold, they're excellent spread with a little salted butter.
