rack of lambRack of lamb recipe with spring blackberry salad

Serves 4

Prep: 20 minutes

Cook: 21-22 minutes

easter lamb
1 tablespoon olive oil
2 x300g (10oz) French trimmed racks of lamb
Salt and freshly ground black pepper
2 teaspoons runny honey
15g (1/2oz) fresh dill, chopped
25g (1oz) fresh parsley, chopped
25g (1oz) fresh mint, chopped

Salad
500g (1lb 2oz) small anya potatoes, scrubbed, halved or thickly sliced depending on size
150g (5oz) frozen peas, or shelled weight of fresh peas
1 tablespoon olive oil
1 fennel bulb, very thinly sliced
40g (11/2oz) butter
150g (5oz) blackberries
50g (2oz) rocket leaves
Blackberry gravy
150g (5oz) blackberries
1 tablespoon blackberry or red wine vinegar
2 teaspoons wholegrain mustard
2 teaspoons runny honey
250ml (8fl oz) lamb stock

1. Preheat the oven to 200°C (180°C fan) Gas 6. Heat the oil in a frying pan, season the fat on the lamb with salt and pepper then fry, fat side downwards in the pan for 4-5 minutes until golden.

2. Add the lamb and pan juices to a roasting tin and spread the fat with the honey. Roast for 15 minutes. Mix the herbs together then spoon 2 tablespoons into a bowl for the sauce, sprinkle half the remaining herbs over the lamb, keep the rest for the salad. Roast the lamb for 5 more minutes.

3. Meanwhile cook the potatoes in a saucepan of boiling water for 15 minutes until just tender, adding the peas for the last 5 minutes.

4. Transfer the lamb to a serving plate, cover with foil and leave to rest for 5 minutes. To make the sauce, add the blackberries, vinegar, mustard, honey and stock to the roasting tin. Bring to the boil, scraping up the pan juices and mashing some of the blackberries to release their juice. Boil for 2 minutes then add the reserved 2 tablespoons of chopped herbs and a little extra salt and pepper to taste. .

5. Drain the potatoes and peas, dry the pan and heat the oil then gently fry the fennel for 2-3 minutes until just softened. Add the butter, the cooked potatoes and peas, and toss together in the butter. Add the blackberries, rocket and remaining chopped herbs with a extra salt and pepper and toss together.

6. Spoon the salad into a serving bowl. Reheat the sauce if needed and pour into a jug. Transfer the lamb to a chopping board and cut into cutlets, serve with the salad and sauce.

Cook’s tip

If you prefer your lamb well done, then roast for 5-10 minutes more before adding the herbs.

Welcome guests inside with this sophisticated sweet potato recipe for patties with grilled bacon and poached duck eggs.

sweetpotatoducky

A dish that looks as good as it tastes, with a rich duck egg that sits elegantly atop a crunchy patty and crispy bacon, it’s sure to become the star of the party. Dust with paprika for guests who crave a touch of spice or omit the bacon for a delightful vegetarian dish.

Sweet potatoes are a tasty vegetable that can be enjoyed all year round, and are also low in fat and high in fibre. They’re packed full of anti-oxidants and vitamins A and C, and count toward one of the 5 a day.

The Love Sweet Potatoes campaign is designed to tell consumers about the benefits of sweet potatoes and the different ways they can be used in everyday meals. The North Carolina farming family at Scott Farms is behind the campaign and has been growing sweet potatoes for over four generations. They are now the largest importer of sweet potatoes into the UK.

Sweet Potatoes and Bok Choi Patties, Grilled Bacon and Poached Duck Egg

Serves 4

Per serving

508kcal

24.2g protein

36.1g fat

8.3g saturates

41.5g carbs

9.1g sugar

3.8g fibre

2.8g salt

1172mcg vitamin A

Ingredients

450g cooked sweet potato, mashed

Crushed black pepper, to taste

1 small bok choi, finely sliced

1/4tsp smoked paprika

¼tsp ground cumin

1 garlic clove, chopped

1tsp honey

1-2tbsp polenta flour, plus extra for coating

Oil, for frying

8 rashers of dry cured bacon

4 duck eggs

2tbsp white wine vinegar

Extra virgin olive oil

Method

1. In a large bowl combine the sweet potatoes, pepper, bok choi, smoked paprika, cumin, garlic and honey together with a little polenta flour.

2. Adjust the seasoning, split into 4 equal balls, squash them down and coat with some polenta – this will help to make them nice and crisp when cooking.

3. Place a large pan of water on the heat and bring to a gentle boil. Add the vinegar to it. Crack the eggs into 4 individual dishes, ready to be poached.

4. Shallow fry the patties for 3-4 minutes on one side. When they are ready to be turned, stir the pan of water and gently pour the eggs into it, one at the time (the water should be simmering and not boiling).

5. Cook the patties for 3-4 minutes on the second side. When they are ready, so should be the eggs.

6. Gently remove the eggs from the water and drain on some kitchen paper.

7. When you are almost ready to serve, place the bacon on a rack under the grill and cook until crispy. When cooked, remove and keep warm.

8. Place the patties onto four serving plates. Cut the bacon rashers in half and arrange four halves over each sweet potato patty. Top each with the poached eggs, drizzle with a little oil and serve.

Tips:

· The polenta can be replaced with breadcrumbs

· If you are a meat lover, add either some black pudding or chopped chorizo to the mix before shaping it into patties

I am a big fan of sweet potatoes. Do you have a sweet potato recipe to share?

Hijacked By Twins

Pumpkin soup recipe

Knorr_Pumpkin Soup with Parmesan_Food Shots_050911 (2)

Serves: 10-12

Preparation time: 25 minutes

Cooking time: 24 minutes

Ingredients

2-3 tbsps of olive oil

2kgs pumpkin, peeled and chopped into approx 2.5cm chunks

1.2ltrs fresh carrot juice or water

2 Knorr Vegetable Stock Pots

50g finely grated Parmesan cheese

100ml double cream

Black pepper

Serve with:

Freshly grated Parmesan to sprinkle over the soup and a twist of freshly ground black pepper

Method

1.Heat a large heavy casserole dish on the hob. Add in a splash of olive oil, spread evenly in the dish and then add in the diced pumpkin.

2.Cover the dish and cook over a medium heat for 10–12 minutes, stirring now and then, until the pumpkin begins to break down.

3.Add in the carrot juice (it’s important to use fresh carrot juice as bottled can be very acidic) and then the 2 Knorr Vegetable Stock Pots, stirring until the Stock Pots have dissolved. Bring to the boil, then reduce the heat and simmer for 8 minutes.

4.Stir in the grated Parmesan cheese and the double cream; these will enrich the soup, adding flavour and a smooth texture. Bring back to the boil and cook for 2 minutes. Remove from direct heat.

5.Working in batches, transfer the pumpkin mixture to a jug blender and process each batch for 2 minutes until smooth. Alternately, use a hand blender to process the soup in batches until smooth.

6.For an extra smooth texture, the processed soup can then be passed through a fine sieve,using the back of a ladle to push it through.

7.Gently heat through the blended, sieved soup and serve with extra grated Parmesan on the side, seasoning it with a twist of freshly ground black pepper.

Do you have a pumpkin soup recipe?