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roast lamb chump with rustic ratatouille

Two recipes in one! Use together or just use the ratatouille.

Prep time: less than 30 mins. Cooking time: 30 mins to 1 hour. Serves 4

Ingredients:

For the lamb:

25ml/1 fl oz olive oil
25g/1oz butter
2 chumps of lamb, all fat removed
Salt and black pepper

For the Ratatouille

1 red onion, cut into wedges
1 large Aubergine, cut into chunks
1 yellow pepper, cut into chunks
1 red pepper, cut into chunks
2 courgette cut into chunks
1 small fennel bulb cut into chunks
1 garlic clove, roughly chopped
150ml/5fl oz olive oil
Salt and black pepper
225g cherry tomatoes
1 tbsp roughly chopped fresh basil

Method:

Preheat the oven to 220°C/425°F/gas mark 7.

For the lamb:

1. Heat a frying pan until hot, then add the oil and butter allowing the butter to foam.
2. Add the lamb and fry for 4-5 minutes, turning occasionally, until golden brown all over.
3. Transfer the lamb onto a wire rack in a roasting tin. Season well with salt and black pepper and place in oven to roast for 15 - 20 minutes for pink lamb, or up to 30 minutes for medium to well done.
4. Remove the lamb from the oven and keep warm for 5 minutes allowing the meat to rest before serving.

For the Ratatouille:

1. Place all of the vegetables, except tomatoes and basil, into a bowl and toss together with the olive oil. Season with salt and pepper and place onto a clean roasting tray. Transfer to the oven and roast for 10-12 minutes, until just beginning to turn golden-brown.
2. Add the tomatoes and basil, stir well, and return the ratatouille to the oven to cook for a further 20 minutes, or until the vegetables are just tender. Season to taste with salt and pepper and serve either hot or cold.
3. To serve, spoon some ratatouille into the centre of the plate. Carve the lamb into thick slices and arrange across the ratatouille and serve.

beef and ale Casserole

A meltingly tender casserole, delicious served with creamy mashed potato. So easy to do I made it, with great success!

Prep time: 5 mins. Cooking time: 2hrs 30 mins. Serves 4

Ingredients:

2 tbsp sunflower oil
450g stewing steak
2 large onions, thickly sliced
2 tbsp light brown soft Fair-trade sugar
1 tbsp plain flour
2 tbsp balsamic vinegar
500ml bottle strong Pale Ale

Method

1. Preheat the oven to 150°C, gas mark 2. Heat 1 tbsp of the oil in a large ovenproof and flameproof casserole dish with a lid.
2. Add the beef in 2 - 3 batches and cook each 2 - 3minutes, until lightly browned. Transfer all the meat to a plate and set aside.
3. Heat the remaining oil and add the onions to the casserole dish. Sauté over a low heat for 6-7 minutes or until beginning to soften.
4. Add the sugar, flour and balsamic vinegar and stir over a high heat for 2 - 3 minutes. Pour the ale over the onions and stir until it reaches boiling point.
5. Return the beef to the casserole and season lightly. Cover and cook in the oven for 1½ - 2 hours, or until the meat is very tender and the cooking liquid has reduced to a syrupy consistency.
6. Serve with creamy mashed potatoes. Yum, Yum!!

pan fried pork braised celery and beetroots and potato wedges

Preparation time: 30 mins. Cooking time: 30 mins.  to 1 hour Serves 6

Ingredients:

6 x 175g/6oz pork steaks
bunch of sage leaves
3 tbsp seasoned flour
25g/1oz butter
4 tbsp olive oil
290ml/½ pint dry white wine
1 tsp clear honey
salt and pepper

For the braised celery and beetroot:

1 head of celery
400g/14oz vacuum-pack of cooked beetroot
50g/2oz butter
1 onion, chopped
1 bay leaf
4-5 fresh thyme sprigs
290ml/½ pint vegetable or chicken stock (a cube is fine)
salt and pepper

For the potato wedges:

6 medium-large floury potatoes
sea salt and black pepper

Method:

1. Put the pork steaks between two sheets of plastic film and beat to flatten. Finely chop six sage leaves and sprinkle over the pork steaks, then coat the steaks in seasoned flour, shaking off the excess.

2. Heat the butter and 1 tbsp of the oil in a large pan until foaming, then quickly fry the pork steaks for 2-3 minutes on each side until golden brown. Remove from the pan.

3. Stir the wine and honey into the pan and season with salt and pepper. Stir over a high heat, scraping the sediment from the base, until the sauce starts to reduce and thicken. Return the pork steaks to the pan and cook through for 5-6 minutes - be careful not to overcook the pork as this can toughen it.

4. Heat the remaining 45ml/3 tbsp of the oil in a small pan until really hot, then throw in a handful of sage leaves (2-3 per person) and fry quickly for a few seconds, stirring until they turn crisp and dark green. Scoop out with a slotted spoon and drain on kitchen paper. Serve the pork and pan juices over the braised celery and beetroot, with the potatoes. Garnish with fried sage leaves.

For the braised celery and beetroot:

1. Cut the celery into short lengths, then into sticks. Cut the beetroot into similar-sized pieces.

2. Melt the butter in a pan with a tight-fitting lid. Add the onion and fry gently for 5 minutes until softened. Add the celery, bay leaf and thyme and season with salt and pepper. Stir well, then cover and cook gently for 10 minutes.

3. Add the stock, bring back to a simmer, then cover and cook for 10 minutes more until the celery is just tender. Stir in the beetroot and warm through.

For the potato wedges:

1. Preheat the oven to 200C/400F/Gas 6. Wash and dry the potatoes, then cut into quarters lengthways. Put on a baking sheet, skin-side down, and sprinkle with black pepper. Bake for 50-60 minutes until the potatoes are tender and golden. Sprinkle with sea salt and serve.

braised shoulder of Mansergh Hall lamb

An easy recipe which serves up to 6

Ingredients:

1 x Boned & Rolled shoulder of Mansergh Hall Lamb
2 sticks of celery, finely chopped
2 carrots finely chopped
2 onions, finely chopped
4 cloves of garlic, crushed
A few leaves of rosemary, thymes and parsley chopped
Salt and pepper
Olive oil
150ml white or red wine
600ml water or meat stock
350g dried puy lentils

Method:

1. Preheat the oven to 190C/gas mark 5.
2. Place all the vegetables and about half the herbs and 2 tables spoons of the oil in a deep sided roasting pan or casserole. Mix the vegetables with your hands so the oil and seasoning are well distributed.
3. Place the lamb on top, rub with the remaining chopped herbs, salt, pepper, and some oil, and place in the oven.
4. After about half an hour, add the wine, stock or water and lentils and return to the oven. Then check after another 45 minutes to see if the lentils are cooked al dente - this may take up to 1 hour.
5. Carve the lamb and serve, arranged over the lentils with some chopped parsley to garnish.

farfelle with chicken, asparagus and pancetta

serves 4 - 6

Ingredients:

1 bunch Asparagus from Mansergh Hall
2 lemons
100g Mansergh Hall pancetta
500g farfelle
50g butter
284ml carton double cream
2 pre-cooked skinless, boneless chicken breasts available from Mansergh Hall (about 250g/9oz total weight), torn into strips
A few gratings of fresh nutmeg
50g parmesan, freshly grated, plus extra for serving

Method:

1. Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate (peel the stems to give a more vibrant colour when cooked). Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
2. Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp, being careful not to burn it.
3. Meanwhile cook, the pasta in plenty of well-salted boiling water until al dente. While it’s cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
4. Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste and the grated parmesan. Toss again, top with the pancetta and serve immediately.

roast cutlets of Mansergh Hall lamb with cucumber & mint couscous and a damson & thyme reduction (serves 2) by Nick Martin

Ingredients:

4 x Cutlets of Mansergh Hall Lamb
2oz/50g dry couscous
1/2 pt / 8 fl. oz. chicken stock
2 finely chopped shallots
1 clove of garlic - crushed
1oz / 25g finely diced cucumber,
1 teaspoon fresh chopped mint,
1 teaspoon fresh chopped thyme,
2 teaspoons Hawkshead damson relish,
2 tablespoons extra virgin olive oil,

Method:

1. Start by gently sweating the shallots and garlic in a knob of butter for 5 minutes.
2. Season lightly and add the couscous.
3. Stir well and add the stock, mix it in well with the mint and cucumber and the oil, set aside and leave it to cool.
4. Season the culets and fry them in hot oil for 3 minutes on each side, remove them from the pan and add a splash of water with the damson relish and the thyme, simmer very gently for 5 minutes.
5. Warm the couscous on a low heat, then spoon it onto warmed plates, Sit the cutlets on top and spoon the reduced pan juices around the plate.

gammon with pineapple salsa (serves 4) By James Martin

Ingredients:

4 Mansergh Hall Gammon Steaks (Special offer)
6 rings of pineapple, fresh or tinned with natural juice, chopped
2 limes
1 red chilli, de-seeded and chopped
5g fresh mint roughly chopped
2tbsp olive oil
Salt and black pepper

Method:

1. Grill or fry the gammon in a little oil and butter.
2. Prepare the salsa by mixing together the remaining ingredients and stirring well.
3. Serve the gammon with chunky chips, potato wedges or vegetables and a generous spoonful of salsa on the side. Season with salt and pepper.

greek lamb with potatoes

serves 4

Ingredients:

4 Mansergh Hall Lamb Steaks (or 8 chump steaks)
2 tsp dried oregano
1 kg floury potatoes - sliced
2 onions - sliced
4 fat cloves of garlic (unpeeled)
4 tbsp olive oil
300ml lamb/chicken stock or plain water
Salt and freshly ground pepper

Method

1. Preheat the oven to 190C/375F/Gas5. Wipe the steaks and sprinkle with salt, freshly ground black pepper and half the oregano.
2. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeel garlic cloves among the potatoes.
3. Roast the potatoes for 20 minutes until they are starting to soften, then put the steaks on top, pour in 300ml/1/2 pint of lamb or chicken stock or water and return to the oven for 30 - 35 minutes, until the lamb is tender and the potatoes tinged brown.
4. When serving make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients.

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