Pot Roasted Lamb with Braised Shallots

lamb and leek flower sauce

 

It’s absolutely freezing right now, the snow is falling and it’s time to raid the freezer for something that will gently braise away filling the cottage with warm hunger pang inducing scents. At the back of the freezer, much to my surprise I found a big hunk of lamb leg that I must have bought a good 6 months ago and completely forgotten about it hidden away behind the frozen elderflower syrups. I marinated it in a warming blend of garlic, rosemary and thyme whilst it defrosted then simply popped it in a big roasting pot with some peeled pickling onions, lamb stock and sherry. In Summer I tend to serve lamb with fresh mint sauce but colder days mean sturdier stuff so I opt for leek flower sauce which is an incredibly potent blend of leek flowers, salt and seasoning and packs a real flavour punch.

Ingredients:

  • 4 cloves garlic, few sprigs rosemary, small bunch thyme, olive oil
  • lamb leg joint
  • 6 pickling onions, peeled
  • 2 tablespoons Essential Cuisine lamb stock powder
  • 300ml amontillado sherry
  • 3 bay leaves
  • freshly ground black pepper and Halen Môn salt

To serve:

Roasted veg, steamed savoy cabbage and leek flower sauce.

Method:

  1. Blitz the first four ingredients to make your marinade then rub it all over your lamb and leave for 24 hours.
  2. Put everything in a pot, cover then roast in the oven at 180C for about 1 1/2 hours then remove meat to rest covered with tin foil and tea towels whilst you reduce the liquid by about half to make the gravy.
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Pine Needle Duck Egg and Bacon Sandwich

pine needle duck egg sandwich

The best start to your day

There is no better start to your day than a bloody good bacon and egg sandwich and today I can happily declare I have made the best one I’ve ever tasted.  Each year I insist on getting the biggest Christmas tree that will fit into my living room, they’re always locally grown, cost just £20 (for an 8ft tree) and hold their needles really well despite being attacked by cats/me after a few too many sherries.

Once I’ve finally accepted that the Xmas decs need to come down (usually around February) the tree normally moves from my cottage into the chicken pen for the girls to explore. This year however it’s been bloody freezing so I’ve been snapping bits off to throw on the fire. This has made the house smell amazing and whilst tucking into breakfast one morning the flavours and smells all came together and the idea for this was born.

In the past I’ve infused eggs with the flavour of truffles simply by popping the eggs in a sealed Kilner jar with a few bits of truffle (Mr Truffle sells bits of truffle as well as whole ones which are perfect for this). Before the branches are burnt the pine needles are shaken into a big tupperware box. Due to the selectively permeable shell of the egg it absorbs the surrounding aromas (hence why you should never keep eggs in the fridge) so I decided to pop a few duck eggs into a container with some pine needles and leave for a few days.

The gentle pine flavour in the rich duck yolk just rocks my world. If left infusing for too long the pine would be overpowering so just around 3 days has been perfect .  I’m leaving some more eggs in for an extra day to make a pine duck egg ravioli next, if it’s anything as good as this sandwich then I’m in for a real treat.

pine needle sandwich

 

Ingredients:

  • pine needles
  • duck egg
  • your favourite bacon
  • your favourite ketchup
  • mayo
  • rocket leaves
  • white bread

Method:

  1. Pop your duck egg into a tupperware box that contains a handful of pine needles, seal and leave for a few days.
  2. Fry your bacon in a pan until crispy, move to the side then fry your duck egg in the rendered fat.
  3. Mayo and ketchup your bread, add a layer of fresh rocket leaves then add the crispy bacon and top with your duck egg, season then pop your bread lid on and tuck in.