Monday, 26 March 2018

Best roast leg of lamb

·         2 kg leg of lamb or hogget
·         1 bulb of garlic
·         ½ a bunch of fresh rosemary
·         1.5 kg potatoes
·         1 lemon
·         olive oil
·         MINT SAUCE
·         1 bunch of fresh mint
·         1 teaspoon sugar
·         3 tablespoons wine vinegar



  1. Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
  2. Preheat the oven to 200ºC/400ºC/gas 6 and place a roasting dish for the potatoes on the bottom.
  3. Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
  4. Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
  5. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
  6. Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
  7. Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
  8. Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
  9. Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
  10. When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.


Try putting a few parsnips or carrots in with the roast potatoes.
--Jamie Oliver Recipe--

Hot Cross Buns

A sweet, spicy and fruity bun that is popular during the Easter festivities but can also be enjoyed with family and friends all year round. 


·         500g (16oz) quality strong bread flour and a little extra for dusting
·         7g sachet of dried yeast
·         1½tsp of salt
·         75g (3oz) caster sugar
·         315ml (11oz) mixed milk and warm water
·         170g (6oz) juicy sultanas
·         zest of two small oranges
·         60g (2oz) mixed peel
·         2tsp of ground cinnamon
For the cross piping
·         75g (3oz) plain flour
·         1tbsp of caster sugar
For the glaze
·         2tbsp of caster sugar


Sift the bread flour, caster sugar and salt together in a bowl then mix in the yeast. Gradually add the mixed milk and warm water and mix to achieve a pliable dough. Lightly flour a work surface then tip out the dough and knead for 5-6 minutes until smooth and elastic.
Carefully mix the peel, orange zest, sultanas and ground cinnamon into the dough and make sure they are evenly distributed. Then leave to rise in the bowl for an hour.
Lightly grease a large baking sheet and then pull off 85g pieces of the dough and make them into balls. Place the balls onto the baking sheet, evenly spaced apart and allow to prove for another hour.
Preheat the oven to gas 8, 230°C, fan 210°C.
Make the flour piping by combining the plain flour, tablespoon of caster sugar and 80ml of water and blend until the mixture is smooth. Transfer to a piping bag and with a small plain nozzle and pipe a cross over the top of the buns when they are ready for the oven.
Bake the buns for 15 minutes at 230°C then turn the oven down to gas 6, 200°C, fan 180°C, cover with foil and bake for a further 10 minutes
While the buns are cooking, heat 2tbsp of water and sugar for the glaze until all the sugar is dissolved. Brush over the buns when they are just out of the oven.
Allow to cool for 10-15 minutes and serve warm. The buns can also be sliced in half, toasted and served with butter.

--Recipe taken from Tesco Real Food--

Thursday, 15 March 2018

Beef and Guinness stew
·         Serves 4
·         Hands-on time 30 min, 2 hours 30 min to cook

This classic beef stew recipe is a one-pot winner, plus it's easy to make and perfect for freezing.
·         4 tbsp oil
·         1 large onion, finely chopped
·         150g streaky bacon, finely chopped
·         1.6kg shin of beef, cut into 5cm chunks
·         3 tbsp plain flour, seasoned
·         600ml Guinness
·         500ml good-quality beef stock 
·         1 bouquet garni (we used fresh thyme and fresh flatleaf parsley tied together with 3 bay leaves)

1.     Heat 1 tbsp of the oil in a large casserole over a medium heat and fry the onion for 2-3 minutes until soft. Add the bacon and fry for a further 4-5 minutes, stirring occasionally. Remove and set aside.
2.     Dust the beef in the seasoned flour. Heat the remaining oil in the casserole over a high heat and fry the beef, in batches, for 3-4 minutes, until browned all over.
3.     Reduce the heat to medium, return the onion and bacon and all the beef to the casserole and add the Guinness, stock and herbs. Season well and bring to the boil.
4.     Reduce to a simmer and cook, partially covered, for 2½ hours until the meat is meltingly tender. Season before serving half the stew with creamy mashed potato.

--Recipe taken from Delicious Magazine--

Friday, 2 March 2018

Sauté Pan Chicken & Leek Pie
·         2 leeks, washed, chopped
·         1/4 cup Fresh Parsley, chopped
·         400g meat of 1 medium cooked Chicken
·         180g feta cheese, crumbled
·         30g Parmesan, grated
·         8 sheets filo pastry, fresh
·         40g Butter, melted
·         2 Tbs Olive oil
Step 1
Heat the oil in the Sauté Pan over medium heat. Cook the leeks for 5 minutes or until soft but not brown. Place in a bowl and wipe out pan with paper towel. In the bowl, combine parsley, chicken and cheese with the leeks and stir well. Season well with salt and pepper.
Step 2
Take 4 sheets of filo, brush each with combined butter/oil mixture; layer together and push down into Sauté Pan. Take the remaining 4 sheets, brush with butter/oil mixture; layer together and place at right angles on top of first 4 layers in the pan to form a cross.
Step 3
Place the filling into the pastry shell and spread evenly.
Step 4
Fold the overhanging edges in and over to totally enclose the filling.
Step 5
Brush lightly with melted butter.
Step 6
Place Sauté Pan on stove top, covered with vents closed over medium heat; cook for 10 minutes or until lid is hot and the pie base is golden brown. Invert pie onto chopping board, slide pie back into Sauté Pan and cook for a further 5-10 minutes on a low-medium heat or until the pastry has browned (lid off).
Chef's Tips
Cooking on an induction cooktop? Use medium heat setting 6 and low heat setting 4.

--Recipe taken from Chefs Tool Box--

Thursday, 15 February 2018

Written by The Good Housekeeping Cookery Team

A classic French dish, the combination of potatoes, bacon and cheese is too hard to resist!

·         800 g waxy potatoes, such as Charlotte or Vivaldi, cut into 0.5cm (1/4in) wide slices
·         200 g (7oz) smoked lardons
·         2 onions, sliced
·         250 g (9oz) Reblochon or Camembert, cut into 1cm (1/2in) slices
·         100 ml (3 ½ fl oz) dry white wine
·         100 ml (3 ½ fl oz) double cream


1.       Preheat oven to 200°C (180°C fan) mark 6. Put potatoes into a shallow casserole or  ovenproof frying pan (both with lid) and cover with cold water. Bring to the boil, reduce heat and simmer for 10min until just tender. Drain through a colander and leave to steam dry.
2.      In the casserole/pan, fry lardons for 7min until golden. Lift out on to a board with a slotted  spoon. Add onions to casserole/pan, cover and fry for 8min until golden (add a splash of water if they look too brown). Transfer to the board.
3.      Layer potatoes, lardons, onions and cheese into the casserole/pan. Add wine and cream, bring to boil and bubble for 8min to reduce and thicken sauce.
4.      Bake in oven uncovered for 20-25min until golden and bubbling. Serve with a green salad, if you like.

Tuesday, 6 February 2018


Pizza cake cooked in a pan - recipe direct from Crafond in Italy.


1 pack of ready-made pizza dough
5 copper tomatoes
3 courgettes
1 aubergine
sliced ​​dark cheese
salt and pepper
grated Parmesan cheese





Prepare the vegetables: wash and cut the tomatoes into slices and set aside. Obtain from the courgettes and aubergines thin slices by cutting the vegetables lengthwise and grilling them in the grill.

Place the pizza dough directly in the Sauté Elite without oiling or buttering.

Compose the cake making the first round with the tomatoes and follow the cheese, zucchini and aubergines. Continue in this way until you get to the center of the cake.

Season with salt and pepper and cover the cake with a couple of tablespoons of grated cheese.

Put the Elite with the lid on the hob (minimum heat).

Cook for 40/45 minutes.