Strawberry Panna Cotta

Ingredients
For the panna cotta
3 gelatine leaves
450ml double cream
200ml semi skimmed milk
100g white caster sugar
1 vanilla pod

For the strawberries
400g Strawberries, hulled and halved, or quartered if very large
100g white caster sugar

Method
1. For the panna cotta, put the gelatine leaves in a small bowl of cold water to soften.
2. Meanwhile, pour the cream, milk and sugar into a pan, split the vanilla pod, scrape out the seeds and add, along with the pod, to the cream mixture.
3. Heat gently until hot, but not bubbling.
4. Remove the gelatine leaves from the water, squeeze out any  liquid then add, one at a time, to the hot cream.
5. Stir until dissolved. Leave to stand for 20-30 mins until cooled.  (Remove the vanilla pods from the liquid by this point.)
6. Strain the mixture through a sieve into serving glasses, then chill for at least 3 hrs.
7. put sugar and strawberries into a small saucepan. and heat over a low heat until sugar melts and strawberries have softened.
8. Set aside to cool. Once completely cooled, top the set panna cottas with the strawberry mixture. Chill until ready to serve.

Whitecurrant Jelly

Ingredients

1 kg whitecurrants

1 kg granulated sugar

small knob butter

Method

1. wash the fruit and strip the berries from the stem.

2. Place in a saucepan with 500ml water. Heat gently and cook until the berries are very tender about 10 to 15 minutes.

3. Strain through a nylon sieve pressing out as much fruit pulp as you can.

4. Place the fruit pulp in preserving large saucepan and add the sugar. Heat gently, stirring frequently until all the sugar has dissolved.

5. Once all the sugar has been dissolved bring the mixture to a rolling boil and boil rapidly until setting point is reached.
6. Add the butter to the saucepan and stir to disperse any froth.
7. Pour into sterilised jars, cover and seal immediately.

Lamb Casserole

Ingredients
500g lamb boneless shoulder, trimmed of excess fat, meat cubed 
2tbsp plain flour 
2 tbsp olive oil 
small knob butter 
2 medium carrots, diced 
7 new potatoes, diced
1 large onion, chopped 
1tbsp tomato purée
salt
ground black pepper
lamb stock 
sprig rosemary 

Method
1. Preheat the oven to 180C.
2. Put the cubes of lamb in a plastic bag with the with salt, freshly ground black pepper, flour and give the bag a good shake. that the meat becomes well coated with the flour.
3. Heat  a large frying pan until very hot. Add the oil and the butter and then the lamb and fry over a high heat, stirring now and then, until all the pieces of lamb are well browned. Transfer to a casserole dish and set aside.
4. Add the onion to the pan with another tablespoon of oil if needed, and fry over a medium-high heat for 5 minutes, or until just starting to brown, then the tomato purée and keep stirring for about 30 seconds. Pour in a little of the stock and scrape the bottom of the pan to deglaze it. Slowly add the rest of the stock, stirring all the time.
5. Pour this into the casserole dish  along with the carrots, potato and herb sprigs. Cover and bake in the oven for 1 1/2  hours or until tender. Taste and adjust seasoning as needed.
6. Remove from the oven and check the seasoning. Serve with some vegetables, or mashed potatoes, if you like.

Roast leg of lamb with garlic and rosemary

Ingredients
2.3 kg leg of lamb, on the bone
2 large garlic cloves
5 stalks fresh rosemary, plus extra for garnish
salt
ground black pepper

Method
1.Remove the lamb from the fridge and allow it to get to room temperature.Preheat the oven to 150C .
2.Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter.
3.Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the peeled garlic  into a bowl . Season with salt and freshly ground black pepper and rub all over the meat.

4.Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. 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. If you have a meat thermometer (see right) 85C mean joint is cooked. 
5.At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.
6.To serve, slice the lamb and pour over the gravy. and serve with the roast potatoes, mint sauce and some seasonal vegetables,for a Sunday lunch.


***Roast a leg of lamb for 20 minutes per 500g , plus 10 minutes more. Allow it to rest for a good 15 minutes before serving to ensure the juices redistribute, making a perfect roast.***

Apple and sultana strudel

Ingredients
350g Bramley apples
Finely grated zest and juice of 1/2 lemon
150g soft brown sugar
1 tsp cinnamon
100g sultanas
5 sheets filo pastry
25g butter, melted
1 tbsp plain flour

Method
1. Preheat oven to 180°C
2. For the filling, peel the apples and cut into quarters, core, then cut into thin slices. Drizzle with lemon juice.
3. Mix the soft brown sugar, cinnamon, flour in a small bowl. Add the mixture to the apples. Stir everything well. Add the sultanas.
4. Place the pastry sheets on a baking tray, brushing between each sheet with butter.
5. Place the filling lengthways across one edge. Roll up the strudel, starting with the side with the filling and working across to the other side. Brush the entire strudel with the egg-milk mixture, then seal the ends.
6. Brush with butter, bake for 25-30 minutes, until golden brown.
7. Leave to cool for at least 25 minutes before cutting. Dust with icing sugar just before serving.