Whether you're planning a traditional Sunday lunch, or looking for something different, we've got plenty of inspiration — including from our favourite celebrities — to help you cook up a storm!
Lemon and garlic roasted guinea fowl with sautéed potatoes by Tom Kitchin
Lamb, asparagus and mint salad by Si and Dave, aka The Hairy Bikers
Teriyaki roast lamb by Prue Leith
Braised shoulder of spring lamb by Michel Roux Jr
Roast rump of lamb spiced pearl barley broth and cumin roasted aubergines by Michael Wilson, Midland hotel
Roasted lemon chicken by Michael Caines
Savoury beef with asparagus by Ken Hom
Hot smoked duck breast by Tregothnan
Beef stroganoff with Cornish clotted cream by Rodda's
Spring pea and pine nut risotto by Laurie Perry
Crab and Parmesan Tart by Rodda's
Akee and saltfish by Ainsley Harriott
Pot roast lemon and thyme chicken by Kikkoman
Veggie Wellington with herby mash by Andy Waters
Coriander and cumin crusted rack of lamb by Tasty Easy Lamb
Coconut Thai curry with chickpeas by Deliciously Ella
Fragrant leg of lamb with soy glaze by Kikkoman
Citrus stuffed turkey joint by British Turkey
Lamb stew by Gregg Wallace
Chastyle pigs trotters by Chas of Chas and Dave
1 free-range guinea fowl, about 1.2kg
Olive oil for marinating and cooking
Sea salt and freshly ground black pepper
1 tablespoon dried herbs de Provence
2 fennel bulbs, trimmed
500 g baby new potatoes (ideally similar in size), washed and patted dry
1 teaspoon caraway seeds
½ head of garlic (cut horizontally)
1 lemon, halved or cut into wedges
2 thyme sprigs
2 baby gem lettuces, halved lengthways
25 g unsalted butter, in pieces
1. Heat the oven to 180C/Gas 4. To make it easier to cut the breast from the bird, first remove the wishbone. To do this cut down either side of the wishbone with a sharp knife, then reach in with your fingers and hook the bone out. Cut the breasts and legs from the guinea fowl carcass and put them into a dish. Drizzle with olive oil, season with salt and pepper, and sprinkle with the dried herbs. Leave to sit for 10 minutes.
2. Meanwhile, cut each fennel bulb into 6 wedges. Cut any larger baby potatoes in half.
3. Heat a large heavy-based ovenproof frying pan over a medium heat and add 1 tablespoon olive oil. When hot, add the guinea fowl legs and breasts to the pan, placing them skin side down. Cook for 5-6 minutes until they start to take on a nice golden colour, then turn and do the same on the other side. Remove the guinea fowl pieces to a plate and set aside.
4. Return the frying pan to the heat and add a little more olive oil if needed. Tip the potatoes into the pan and season with salt and pepper. Sauté for 2-3 minutes, then add the fennel and cook for a further 2-3 minutes. Scatter over the caraway seeds and add the garlic, lemon and thyme.
5. Place the guinea fowl on top of the vegetables, cover the pan with the lid and cook in the oven for 10-12 minutes.
6. Remove the guinea fowl breasts to a warm plate, cover and set aside to rest in a warm place. Give the potatoes, fennel and guinea fowl legs a stir, put the lid back on and return to the oven for a further 12-15 minutes until cooked. Add the lettuce, dot with the butter, cover and cook for a further 2 minutes.
7. Place the guinea fowl breasts back on top of the potatoes and fennel and serve.
Using beautiful British ingredients, this salad is spring on a plate. You do need to marinate the lamb for an hour or so, but once that's done the rest is quick and easy to put together.
2 lamb leg steaks
1 tbsp olive oil
1 tbsp cider vinegar
1 tsp dried mint
1 tsp dried oregano or thyme
12 small new or salad potatoes
bunch of asparagus
bag of pea shoots or lamb's lettuce
small bunch of mint, leaves only
flaked sea salt
freshly ground black pepper
3 tbsp olive oil
1 tbsp lemon juice or cider vinegar
¼ tsp honey
1. Put the lamb in a glass, plastic or ceramic bowl – the acid in the marinade can react with metal. Whisk the olive oil and cider vinegar in a small bowl, then stir in the herbs and season well with salt and pepper. Pour this over the lamb, turning the meat over to make sure it is completely covered, then leave to marinate for at least an hour.
2. Put the potatoes in a steamer and cook them for about 15 minutes. Bend each asparagus stem until it snaps, then discard the woody ends. Put the asparagus on top of the potatoes and steam for a further 3–5 minutes. Remove from the heat and allow to cool a little.
3. If you don’t have a steamer, just put the potatoes in a pan of cold water, bring to the boil and cook until nearly tender. Add the asparagus for the last 3–5 minutes of the cooking time.
4. Heat a griddle pan until it’s too hot to hold your hand over – take care not to touch the pan, though. Grill the lamb steaks for 2–3 minutes on each side, until well charred but still juicy inside. Leave them to rest for at least 5 minutes, then slice thinly.
5. Whisk the dressing ingredients together and season with salt and some black pepper.
6. Arrange the pea shoots or lamb’s lettuce, potatoes and asparagus on individual plates, then add some mint leaves. Top with the lamb, then drizzle over the dressing.
Prue said: "I like this recipe because it's a fool proof way of getting meat perfect and rare for a tableful of guests."
1kg/2.2lb open boned or open boned small whole leg of lamb
150 ml teriyaki sauce
2 tablespoons runny honey
1 tablespoon oil
1. Ask your butcher to bone the lamb for you opening it out flat. Place the lamb in a non-metallic dish. Pour over the teriyaki sauce and honey, and cover dish. Marinade for 24 hours, turning occasionally. (If you forget, don't worry. It's nice with only 1/2 hr marinating too).
2. Pre-heat the oven to 250C/475F/Gas 9. Lay marinated lamb skin side up, in an oiled roasting tin. Add the marinade liquid. Roast for 25-30 minutes. Leave to stand for 20 minutes.
3. Slice and serve.
Prue's top tips
Just make a time-table and stick it on the fridge door: e.g. Turn the oven on half an hour before the guests arrive.
When the last guest arrives put the lamb in the oven before opening the front door. Join the guests for a drink.
Half an hour later (25 mins for very rare, 35 mins for medium) take out the lamb, put it on a carving board with a piece of foil and a folded tea towel on top to keep warm while resting. Serve the first course.
When the first course is over, serve the lamb.
No need to make gravy either, the juices and the teriyaki do that. The lamb can be whole leg opened up if you prefer – same cooking times (it is the thickness not the weight that determines cooking time).
From Le Gavroche Cookbook, published by Weidenfeld & Nicolson
2 shoulders of baby lamb
24 button onions
3 cloves of garlic, chopped
1 teaspoons cumin seeds
1 chilli, cut in half lengthways, seeds removed
3 plum tomatoes, peeled, deseeded and chopped
100 ml Madeira
generous pinch of saffron strands
200 ml fresh orange juice
500 ml chicken stock
1. Heat the oven to 190C/375F/gas 5. Take a flameproof casserole with plenty of room to hold the two shoulders laid flat, place over high heat and add a generous amount of olive oil. Brown the lamb well on both sides.
2. Lower the heat to moderate and add the peeled button onions and a little sea salt; shake the pan from time to time so that the onions start to get a good colour. After about 5 minutes add the garlic, cumin seeds, chilli and tomatoes, stir well and increase the heat to high. Pour in the Madeira and the saffron, and when they come to the boil add the orange juice and chicken stock. Bring back to the boil, then partially cover the pan and place in the oven for 1 hour. Stir and turn the meat occasionally.
3. Leave to cool completely, then remove the lamb and place in the refrigerator for 1 hour.
4. Using a heavy knife or cleaver, cut the shoulders into three at the joints.
Reheat the meat in a non-stick pan with a little olive oil until caramelized. Remove the chilli from the sauce, then reheat the sauce until piping hot. Pour the sauce over the meat and serve with couscous.
Roast rump of lamb spiced pearl barley broth and cumin roasted aubergines by Michael Wilson, Midland hotel
4 lamb rumps, 200-250 grams each
To roast the lamb rump, heat the oven to 180C. Then seal in the lamb in a frying pan till golden brown all over, then place in the oven for 8 to 10 minutes. Allow resting time for 8 to 10 minutes once cooked.
Spiced pearl barley
250 g barley
1 onion very finely diced
2 chillies very finely diced
¼ tsp ground coriander
¼ tsp garam masala
1 cinnamon stick
3 cardamom pods
1 inch piece of ginger
1 bunch lemon grass
Zest and juice of 2 limes
1 small celeriac, diced 1 cm
2 carrots 1 cm diced
800 ml hot lamb stock/ chicken stock
300 ml white wine
1 small tin coconut milk to finish
Chopped coriander (to finish)
1. Sweat onions, chillies, spices in a bouquet garni and lime zest.
2. Add barley and cook out for 1-2 mins.
3. Add Wine and reduce then add stock slowly like risotto but with a lot more liquid this should take about 40 minutes for the last 10 minutes add the dice carrot and celeriac.
4. Finish with salt and pepper, lime juice and coriander when you serve.
Cumin roast aubergines
1 medium aubergine
Pinch rock salt
1 tsp ground cumin and olive oil for frying
1. Slice aubergines, salt lightly and add half the cumin.
2. Then sear in hot pan with oil and the remaining cumin till golden brown and soft.
To serve add the chopped coriander to the pearl barley broth and place in a bowl, then add the cooked aubergine on top, put the lamb back in the oven for 1 minute then carve the lamb and serve. This recipe will work well with a roast leg of lamb or pork belly.
1 large chicken 4kg or 2 x 2kg
150 g unsalted butter
200 ml olive oil
100 ml balsamic vinegar
1 x head of garlic cut in half
10g of fresh lemon thyme
Salt and pepper
Cooking time: 45 mins to 1 hour at 200C
Preparation of the chicken
1. Remove any items from inside the chicken, season with salt and pepper and place ½ a lemon, the garlic and 10 g of lemon thyme inside.
2. Place into a roasting tray, smear the surface of the chicken with softened butter and season with salt and pepper. Place into a pre heated oven and cook, basting from time to time until cooked.
3. Remove from the oven and leave to rest. Pour off the resting juices and add 100 ml of balsamic and 200 ml of olive oil to make a warm vinaigrette. Season with salt and pepper to taste. Rest until required.
Carve the chicken and place onto a plate. Add the roasting juices into the lemon sauce and stir together then spoon lightly over the chicken. The remaining sauce can be placed in a sauce jug. Dress the vegetables into serving dishes and serve.
Asparagus is the favourite vegetable of many lovers of good food. It is easy to see why. The cooked stalks combine crunchy and soft textures, subtle and distinct ﬂavours.
450 g (1lb) lean beef steak
450 g (1lb) fresh asparagus
3 tbsp ground nut oil
100 g (4oz) onions, thinly sliced
2 tbsp black beans, coarsely chopped
1½ tbsp ﬁnely chopped garlic
2 tsp ﬁnely chopped fresh root ginger
3 tbsp home-made or good-quality bought chicken stock or water
1 tbsp Shaoxing rice wine or dry sherry
1 tsp sugar
salt and pepper
2 tbsp oyster sauce for the marinade
2 tsp light soy sauce
2 tsp Shaoxing rice wine or dry sherry
2 tsp sesame oil
2 tsp cornﬂour salt and pepper
1. Put the beef in the freezer for 20 minutes. This will allow the meat to harden slightly for easier cutting. Cut it into thin slices, each 4cm (1½in) long. Put the beef slices in a bowl and add the soy sauce, rice wine or sherry, sesame oil, cornﬂour,½ teaspoon of salt and ¼ teaspoon of pepper. Mix well and let the slices steep in the marinade for 15 minutes. Meanwhile, slice the asparagus on the diagonal into 7.5cm (3in) pieces and set aside until needed.
2. Heat a wok or large frying pan over a high heat until it is very hot. Add the oil and, when it is very hot and slightly smoking, add the beef from the marinade and stir-fry for about 2 minutes. Remove the meat and drain it in a colander. Pour off all but1¼ tablespoons of the oil and reheat it over a high heat. When it is very hot, add the onions, black beans, garlic and ginger and stir-fry for 1 minute then add the asparagus and stir-fry for 1 minute. Now add the stock or water, rice wine or sherry, sugar,1½ teaspoons of salt and ½ teaspoon of pepper. Continue to stir- fry for 3 minutes or until the asparagus is slightly tender. Add more water as necessary.
3. Quickly return the meat to the wok, add the oyster sauce and stir well. Turn the mixture onto a warm platter and serve at once.
Perfect for an easy mid-week treat or casual entertaining. This tender beef is made all the more flavoursome with this beautifully creamy sauce.
Preparation time: 15 minutes
Cooking time: 15 minutes
150 g shimenji mushrooms (or any mushroom of choice)
500 g trimmed beef fillet
100 ml vegetable oil
100 g unsalted butter
1 medium onion, chopped
1 garlic clove, grated
2 tbsp sweet paprika
50 ml brandy (you could use white wine or Madeira)
100 ml beef stock
1 bunch of chives, finely chopped
50 g gherkins, cut into batons
200 g Rodda's Cornish clotted cream
1. Prepare the shimenji mushrooms by trimming the stalks 2 cm from the caps (cut other mushrooms into large chunks). Cut the beef fillet across the grain into 1cm thick steaks, then cut into batons.
2. Heat a large frying pan and add the vegetable oil, when hot add the beef in batches, turning until browned on all sides but still rare in the centre.
3. Remove the meat to a bowl, then add the mushrooms to the pan along with 30g of the butter. Cook until softened, then add the mushrooms to the beef in the bowl.
4. Turn the heat to medium and add the remaining butter followed by the onion and garlic. Sweat this mix down until fully softened but without any colour. This should take around 5 minutes. Add the paprika and cook for a further minute before turning up the heat and adding the brandy. Be careful, this may flame and evaporate some of the alcohol.
5. Once the flames have gone out add the beef stock and bring back to the boil. Add 200 g of Rodda’s Cornish clotted cream and stir. Put the beef and mushrooms back into the sauce and check for seasoning. Sprinkle the chopped chives and gherkins over the top, then serve over tagliatelle, steamed rice or mashed potato.
Visit Rodda's website for more recipe ideas.
4 duck breasts
2 tbsp oatmeal
2 tbsp Tregothnan Earl Grey tea
4 tbsp brown sugar
100 g salt
1 tsp juniper berry
1 tsp peppercorns
1 tbsp of orange zest
2 tbsp marmalade
1 cup of Tregothnan Earl Grey black tea
For the salad
1 large blood orange
2 fennel bulbs
1/2 small celeriac
1 tbsp white truffle oil
1 tsp finely chopped chives
1. Start by using a skewer to put several holes into each duck breast or a sharp knife to score the skin. Combine the salt, half of the sugar, cloves, juniper, peppercorns and orange zest and cure your duck breasts for an 1-2 hours in a freezer bag. Rub the cure into the duck breast and after an hour or so drain off any brine. The act of curing the duck removes excess water and will allow your smokey flavour to really penetrate the duck. Rinse well after the allotted time under cold running water and pat dry with a piece of kitchen paper.
2. Load up your smoker with the oatmeal, remaining sugar and loose tea leaves mixture. Hot smoke your duck with a stovetop smoker or by setting your duck on a small rack in a large sauce pan over the tea and oats. Make sure if you are putting together your own hot smoker that you use tinfoil placed over the lid to get a good seal and keep all the flavour in. Place the smoker on the stove at a medium/high heat and when it starts to smoke cook the duck breast for 7-8 minutes. Then remove from the smoker and transfer to a pan placing skin side down. Bring up to heat and cook the duck without turning for 3-4 minutes. Then whilst cooking add in the Marmalade and glaze the duck breasts on both sides. Deglaze the pan by adding a splash of Earl Grey Tea. Remove the duck and leave to rest covered with tinfoil.
3. Assemble your salad to serve with the duck by thinly slicing fennel, segmenting the blood orange and slicing celeriac into julienne batons. Toss with truffle oil and finely chopped chives.
4. Serve with sliced Walnut Bread and for something fun try presenting the dish with a small tea cup containing some spiced marmalade or caramelised chutney on the side.
75 g unsalted butter
1 tablespoon olive oil
1 banana shallot, finely chopped
1 large leek, washed, trimmed of outer leaves and finely sliced
1 cup frozen or fresh garden peas
125 ml vermouth, fino sherry or white wine
200 g carnaroli or aborio rice
450 ml good quality chicken stock, or one chicken stock cube dissolved in 450ml water
4 tbsp freshly grated Parmesan
Squeeze of fresh lemon
Salt and freshly ground black pepper
50 g pine nuts, toasted
1. Heat 40g of butter and 1 tablespoon of olive oil in a deep, heavy-based pan.
2. Gently fry the shallot and leek for about five minutes until they are soft but not coloured.
3. Heat the stock in a separate saucepan. Once simmering, add your peas and sieve out as soon as they are just cooked. Put half the peas aside, left whole, and blitz the other half with a hand blender, with a little stock to loosen.
4. Add the vermouth (or sherry or wine) to the shallot & leek mixture, turn up the heat and reduce until almost evaporated.
5. Add the rice and, stirring vigorously using a wooden spoon, allow the rice to become shiny with butter. It's important to fry the rice for a minute or two at this stage, before adding your first ladle of hot stock.
6. Continuing to stir, let the stock almost entirely absorb into the rice before adding another ladleful, taking care to not let it dry out and stick.
7. Keep stirring and adding a ladle of stock until the rice is al dente (has a bite) but not cooked, It should still be
a bit sloppy. Add your whole and blitzed peas, stirring quickly to combine.
8. Remove the risotto from the heat and immediately stir in two tablespoons of grated parmesan and the
9. Cover and set aside for five mins- resist the temptation to lift the lid too soon!
10. Season to taste with salt and freshly ground black pepper and add a squeeze of lemon juice to balance the richness.
11. Spoon your risotto onto warm plates, sprinkle the pine nuts on top, and serve alongside the remaining parmesan.
This tart is full of the flavours of the British seaside. If you are off for a picnic try making 6 individual tarts.
Preparation time: 40 minutes plus chilling
Cooking Time: 20 minutes
375 g pack ready-rolled short crust pastry
For the filling:
100 g watercress, stems removed and finely chopped
250 g mixed crabmeat, fresh or defrosted
113 g Rodda's Cornish Clotted Cream
113 g Rodda's Cornish crème fraiche
¼ tsp dried chilli flakes
1 tbsp lemon juice
100 g freshly grated Parmesan
1. Preheat the oven to 200°C/fan oven 180°C, 400F/Gas 6 and very lightly grease a 22cm loose bottom flan tin. Place the tin onto a baking tray.
2. Roll out the pastry until it's big enough to generously fit the tin. Ease the pastry into the corners of the dish leaving excess pastry falling over the sides – don't trim at this stage. Prick the base with a fork.
3. Line the pastry with greaseproof paper and fill with baking beans. Trim the excess pastry using a sharp knife. Bake the pastry case blind for about 15 minutes – remove the paper and beans and return to the oven for a further 10 minutes. Cool on a wire rack.
4. Sprinkle the watercress on the bottom of the pastry case. Top with the crabmeat make in sure it is evenly distributed.
5. Whisk together the eggs and the clotted cream, crème fraiche, chilli flakes and lemon juice and half the Parmesan cheese. Season well with salt and pepper.
6. Pour the egg mixture into the case. Sprinkle with remaining Parmesan. Bake for 25-30 minutes, until the filling feels firm in the centre. Allow the tart to cool for 5 minutes before serving.
Visit Rodda’s website for more recipe ideas.
1lb/500 g salted cod fish
Splash of lemon juice
1 large tin of Akees, drained and lightly rinsed
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
1 small chilli, seeded and sliced (optional)
2 tomatoes, skinned and chopped
3 spring onions, sliced at an angle
1 small onion, finely sliced
1 sprig of fresh thyme or 1/4 tsp dried thyme
2-4 tbsp corn oil
Freshly ground black pepper
3 hard boiled eggs
1 tbs fresh chopped parsley
Soak the fish overnight or for at least two to three hours to remove saltiness. Drain and put into a saucepan covered with water and lemon juice. Bring to the boil and simmer for 15-20 minutes, until tender. Drain, remove skin and bones, flake the fish and put to one side.
In the corn oil gently fry the onion, peppers, spring onion and thyme for 3-4 minutes, stirring occasionally. Then add the chilli, tomatoes and flaked fish and lightly fold in the akees. Heat gently for 8-10 minutes and season with freshly ground black pepper. Garnish with wedges of hard boiled eggs, sprinkle with chopped parsley, and serve with hot cornmeal muffins...
225 g/8oz self raising flour
100 g/4oz fine cornmeal
1.5tsp baking powder
1 beaten egg
Pinch of salt
75 g/3oz melted butter
150-160 ml/5-6 fl oz milk
Pre-heat your oven to 190 F/Gas mark 5
Sift the flour, corn meal, baking powder and salt in a bowl. Make a well in the middle and add the egg and three quarters of the milk. Mix well.
Add the melted butter and mix until soft but firm. If it=s too firm, add a little more milk. Butter your muffin tray well and drop a spoonful of the mixture in each cup. This mixture should make about twelve muffins. Bake for 15-20 minutes, until golden brown. Delicious!
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
KCals per serving: 664
Fat per serving: 18.5 g
Saturated fat per serving: 8.8 g
1.5 kg whole chicken, washed and patted dry
1 garlic bulb, cut in half
50 g butter, softened
100 ml Kikkoman Teriyaki Marinade
1 lemon, cut in half
1 tbsp fresh thyme leaves
700 g potatoes, peeled and cut into large chunks
1. Pre-heat the oven to 200ºC/gas mark 6.
2. Boil the potatoes for 10 minutes then drain.
3. Place the chicken into a large roasting tin then arrange the potatoes around the chicken.
4. Mix the butter with the teriyaki marinade and thyme leaves. Smear the butter all over the skin of the chicken, then pop the lemon and garlic into the cavity.
5. Roast in the oven for 1hr 15 minutes, turning the potatoes regularly until lovely and crisp. Serve alongside your favourite vegetables.
This twist on a classic Beef Wellington has added horseradish for a kick, and prosciutto to keep everything moist. Cook your beef exactly the way you like it whilst keeping the pastry golden and flaky by leaving the ends of the Wellington open.
Cook your beef exactly the way you like it whilst keeping the pastry golden and flaky by leaving the ends of the Wellington open.
Prep time: 5 minutes
Cooking time: 15 minutes
125 g cream cheese
2 tbsp horseradish cream
2 sheets flaky puff pastry (shop bought is fine)
1 middle section eye fillet, trimmed, around 1.2kg
8-10 pieces of prosciutto
1 egg yolk mixed with 1 tbsp milk (for egg wash)
1. Preheat the oven to 185°C, gas mark 4 and line a shallow roasting tray with baking paper.
2. Mix the horseradish and cream cheese until they are mashed together and season well with salt and pepper. Place a sheet of pastry on the tray and the trimmed fillet in the centre of the pastry.
3. Add a layer of prosciutto over the fillet in two overlapping rows. This will keep the beef moist as it cooks. Smooth the horseradish mixture over the fillet and prosciutto.
4. Layer a second sheet of pastry over the meat and lightly mould it down the side, pressing at the base to join the pastry to the bottom sheet. Trim off excess pastry to leave a 2 cm border. You can use these trimmings to make a lattice decoration on the top of the Wellington.
5. Brush with the pastry with egg wash. Bake for 20-25 minutes for a medium rare Wellington, or 30-35 minute for medium-well done one.
6. Rest for five minutes, then slice and serve with sides of your choice.
If you have problems with what to serve veggies for Sunday lunch try this lavish meat-free Wellington.
If you have some enthusiastic little helpers then get them involved and you will decrease the preparation time substantially.
Cooking time: 2 hours 15 minutes
2 large sweet potatoes, cut into 2cm chunks
1 sprig of rosemary, leaves picked
1 sprig of thyme, leaves picked
2 red onions, peeled and sliced
100 g of chopped peeled chestnuts, optional
2 slices of sourdough bread
3 garlic cloves, peeled
1 lemon, zest and juice
10 g of butter
250 g of button mushrooms, finely sliced
200 g of baby spinach
50 g of pine nuts
500 g of puff pastry
2 tbsp of milk
200g of curly kale
2 1/2 tbsp of vegetable oil
3 pinches of salt
2 pinches of pepper
10 large Maris piper potatoes
2 tbsp of parsley, chopped
2 tbsp of chives, chopped
1 pinch of pepper
1 pinch of salt
175 g of half fat crème fraîche
25 g of butter
1. Preheat the oven to 200°C/gas mark 6.
2. Put the sweet potato in a large roasting tray along with a splash of olive oil.
3. Grind together the rosemary and thyme lightly for 1-2 minutes with a pestle and mortar. This helps to release the flavour. Then scatter over the sweet potato.
4. Make sure the tray with the sweet potato is covered with tin foil and place in the oven for approximately 45 minutes until soft. Once soft, remove from oven and leave to cool.
5. In the meantime, heat olive oil in a saucepan on medium heat. Once the oil is hot, add the sliced onions along with a pinch of salt and pepper for flavouring.
6. Gently cook the onions until lightly brown and soft.
7. Add the crumbled chestnuts to the lightly brown onion and cook for further 2 minutes.
8. Toast the sourdough bread until dark and golden. Tear the toasted bread into small chunks and drizzle with olive oil. Set aside.
9. Add the toasted bread to the pan with the onions and chestnuts. Once combined, add the lemon zest and remove the pan from the heat.
10. To prepare the mushrooms, begin by melting the butter in a pan over a medium heat. Add the mushrooms and garlic and cook until the mushrooms are soft and the liquid from the mushrooms has cooked off.
11. Squeeze in a little lemon juice to the mushrooms. Remove the pan from the heat, pour the contents into a blender and blend into a paste.
12. To prepare the kale, bring a large pan of salted water to the boil. Tear the kale into small pieces and add to the water for 2 minutes. Then add the spinach and cook for another 30 seconds. Drain and set aside.
13. Use a large bowl to mix the kale and spinach with the pine nuts, a splash of olive oil and a pinch of salt and pepper.
14. To assemble your Wellington, roll out the puff pastry on a sheet of baking parchment until approximately 40cm x 30xm. Once equally rolled, spread out the mushroom paste on top.
15. Mix together the spinach, sweet potato and onion-bread mixture. Use a spoon to place it in a thick line down the middle of the rolled pastry, on top of the mushroom paste, leaving a gap at either side so you can join up the edges of the Wellington.
16. Hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so the filling is half covered.
17. Peel the baking parchment back, leaving the pastry in place and then repeat this process with the other side. The pastry should overlap in the middle when complete.
18. Beat the egg with the milk and brush it over the folded pastry to seal the join.
19. Fold up the ends of the pastry so the filling doesn't leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the remainder of the egg mix.
20. Put in the preheated oven and bake for 45 minutes until puffed up, golden brown and hot through the middle.
21. While the Wellington is cooking, prepare the mash. Peel the potatoes and place in a large pot. Fill the pot with cold water, so the potatoes are covered and bring to a gentle boil. Cook for approximately 12-15 minutes or until tender.
22. Drain the potatoes and allow to steam for 5 minutes. Tip back into the pot and mash together with the light crème fraîche, butter, salt and pepper.
23. Mix in the chives and parsley with a wooden spoon.
24. To serve, slice up the Wellington and serve on a bed of the herby mash and your preferred choice of vegetarian gravy.
Here is a simple recipe for lamb racks with a delicious cumin crust. You will need one, six boned rack to serve two people.
1 x 6 boned rack of lamb, cleaned and chined
1 tbsp sunflower or rapeseed oil
2 tsp coriander seeds
½ tsp cumin seeds
4-5 black peppercorns
½ level tsp fennel seeds
50 g fresh breadcrumbs
Small handful fresh coriander, chopped finely
4-5 fresh mint leaves
1. Cut down the centre of the rack to make two 3 boned racks. Make a criss-cross pattern with a sharp knife, smear a little oil all over the racks then set aside.
2. Heat a small non-stick pan until hot and toast the spices lightly over a low heat for 2-3 minutes, or until the aromas fill your kitchen. Cool slightly and blend to a coarse powder in a blender or with a pestle and mortar.
3. Transfer to a large bowl and add the breadcrumbs, herbs and salt.
4. Preheat the oven to Gas mark 7, 220°C.
5. Heat a large, dry non-stick pan, and sear the lamb on both sides for 2-3 minutes until brown. Cool slightly then spread the breadcrumb mixture evenly over the fat side of the racks, patting down gently.
6. Place the lamb in a non-stick roasting tray, crust side up and roast for 20-25 minutes (for medium). Remove from the oven, cover loosely with foil and leave to rest for 5 minutes.
7. Serve the lamb with seasonal vegetables.
By Cyrus Todiwala 2015, Todiwala 2015, www.tastyeasylamb.co.uk.
Ella said: "This Coconut Thai Curry was the first recipe Ella did for this book and it's still one of my favourites!
"The coconut milk makes it wonderfully creamy, while the ginger, chilli flakes, coriander and miso add a fantastic array of different flavours.
"The chickpeas make it really hearty too, so it's amazingly filling. I love it served with brown rice, but it's delicious with buckwheat too or brown rice pasta.
"It keeps really well, so you can make extra portions of it to store in the fridge to fuel you through the week."
2 x 400 ml tins coconut milk
2 x 400 g tins tomatoes
2-3 cm piece of fresh ginger, peeled and grated
1-2 teaspoons chilli flakes
1 large butternut squash (1kg)
2 medium aubergines (600g)
handful of fresh coriander, finely chopped
1 x 400 g tin chickpeas, drained
3 teaspoons brown miso paste brown rice, to serve
salt and pepper
1. Preheat the oven to 200°C (fan 180°C).
2. Put the coconut milk, tinned tomatoes, grated ginger and chilli into a large saucepan with a sprinkling of salt and pepper and allow it to heat until boiling.
3. As it heats up, peel the squash and cut both the squash and the aubergines into bite-sized pieces. Add these to the coconut and tomato in the pan.
4. Allow the mixture to cook for about 30 minutes in the oven, at which point add the coriander and chickpeas to the pan with the miso and place the pan back in the oven for 30 minutes. It's ready when the squash is soft. 5. Serve the coconut curry with the brown rice. Store any leftovers in an airtight container in the fridge or freezer.
If you don't like chickpeas, you can leave these out. You can also substitute any of the veggies for other ones you have in the house; cauliflower, courgettes and sweet potatoes are all delicious.
Recipe extracted from Deliciously Ella by Ella Woodward, published by Yellow Kite, £20 © Ella Woodward 2015
Welsh lamb is rightly famous for its succulent, tender flesh and a roast joint makes the ideal choice when you have family or friends to feed. The aromatic mix of soy sauce, lemon juice and honey gives the lamb a deliciously crisp outer crust.
Preparation time: 15 minutes
Cooking time: 1 ½ hours
Per serving: Kcals: 518
Total fat: 32.8 g
Saturated fat: 14.3 g
1.6 kg/3 ½ lb leg of lamb 4 sprigs of fresh rosemary
Freshly ground black pepper
2 tbsp Kikkoman Less Salt Soy sauce
2 tbsp clear honey
1tbsp lemon juice
1. Preheat the oven to 230ºC/Gas mark 8. Place a rack inside a roasting tin.
2. Make small cuts all over the skin with a sharp knife, break two of the rosemary sprigs into small pieces and push into the cuts. Tuck the remaining rosemary under the joint and lift onto the rack.
3. Season the lamb with pepper and place in the oven. Immediately lower the temperature to 180ºC/Gas mark 4 and roast for 1 hour.
4. Mix together the soy sauce, honey and lemon juice and spoon evenly over the lamb. Roast for a further 30 minutes or until the meat is cooked to your liking, basting occasionally with the pan juices.
5. Serve with gravy made from the pan juices, plus roast, creamed or new potatoes and vegetables.
The lamb crust should be well browned and crisp but if it darkens too much, cover with foil for protection.
The soy sauce mixture can also be used to glaze joints of pork or gammon (remove the skin from the meat before spooning it over), plus chicken and turkey.
Preparation Time: 30 mins
Cooking time: 1 hour 45 mins
Per serving: 680kcals, 80.8g protein, 22.5g fat, 9.4g, 40.9g carbs, 15g sugars, 3.6g fibre, 2.2g salt
50 g butter
1 skinless boneless British turkey breast joint, approx 1.8 kg
1 garlic clove, finely chopped
1 celery stick, chopped
1 onion, finely chopped
1 red pepper, finely diced
150 g dried apricots, finely chopped
Zest and juice of 1 lemon
Handful each of chopped parsley and thyme
200 g fresh breadcrumbs
Salt and pepper to taste
60 ml stock
6 rashers streaky bacon
1. Preheat the oven to 230ºC/Gas mark 8.
2. Heat half the butter in a frying pan and cook the garlic, celery, onion and pepper until soft. Add the apricots, lemon zest and juice, herbs and breadcrumbs and season.
3. Gradually add enough stock to make the stuffing moist but not wet.
4. Lay the turkey breast out flat, skin side down. Spoon the stuffing down the middle then roll up and tie. Place the turkey breast upwards in a roasting tin, smear with the remaining butter and cover with the bacon.
5. Cover with foil and roast for 50 mins per kilo plus 30 mins extra, removing the foil for the last 30 mins. Check the juices run clear, remove from the oven, then leave to rest for 20 mins. Serve sliced with a selection of roasted vegetables.
60 g (2 and a quarter oz butter)
1 tbsp vegetable oil
1.5 kg (3 lb 5 oz) boned shoulder of lamb, cubed
2 onions, finely sliced
2 tbsp plain flour
450 g (1 lb) potatoes, roughly chopped
225 g (8oz) tomatoes, skinned and chopped
1 bouquet garni
salt & black pepper
1 litre (1 and three quarter pints) lamb, chicken or vegetable stock
225 g (8 oz) small turnips, peeled and quartered
350 g (12 oz) baby carrots, sliced
675 g (1 lb 8 oz) very small new potatoes
450 g (1 lb) peas, podded
1. Preheat the oven to 170 degrees C/325 degrees F/gas mark 3.
2. Melt the butter and oil in large ovenproof pot over a medium heat. Add the cubes of lamb – don’t crowd the pot, do this in batches. Once they are brown all over, remove from the pot and keep to one side whilst you fry the rest. Remove all the lamb from the pot.
3. Add the onions to the pot and cook until they are slightly brown. Stir in the flour and cook, stirring, for a couple of minutes.
4. Return the meat to the pot and add the potatoes, tomatoes, bouquet garni, salt and pepper to taste, and stock. Bring to the boil, cover, and place in the oven for 1 hour. 5. Remove the pot from the oven. Uncover, and mash the potatoes as much as you can. Add the turnips and carrots, cover, and return to the oven for another hour.
6. Towards the end of the cooking time, bring a large pan of salted water to the boil. Add the new potatoes and parboil for 5 minutes. Drain.
7. When the lamb has been cooking for 2 hours, add the cooked new potatoes and the peas to the lamb and return to the oven for a further 20 minutes. Checking the seasoning before serving.
2 pigs trotters
2 garlic cloves
1 veg stock cube
2 bay leaves
Pepper and salt
1. Boil trotters in salt water for 5 minutes. Tip away water and scum and wash trotters under the tap.
2. Put trotters in pan & just cover with water.
3. Add garlic, whole onion, bay leaves, stock cube and season with salt and pepper.
4. Simmer gently for 3 hours or longer. Remove bones and give to dog. Remove garlic, onion and bay leaves.
5. Pour in a dish, leave to get cool and keep in fridge. Eat cold with pepper and vinegar and dry bread. Probably the best food you will have ever eaten.