Fragrant Lamb & Cherry Stew served with Lemon Cous Cous

Good grief! A recipe not about cake! Can you cope?

This is about as close to savoury as I go. A sweet, sticky lamb dish bursting with juicy cherries.

Generally, I'm not a huge fan of lamb. I'm happy to eat it, but would rarely choose it from a menu. I find it a little fatty and there always seems to something more exciting on a menu that gets my vote. The only thing that might swing me is slow cooked lamb, falling away from the bone and melting in the mouth. The sort of dish that takes overnight slow-cooking that I do not have the patience to carry out.

This recipe however, manages the same, soft melting lamb in considerably less time! The vast amounts of spring onion and parsley make this a really fresh, rather than heavy meat dish which I love. Part of my wants to call it a salad, but I think it might be stretching it slightly....

The recipe is inspired by Silvena Rowe's dish in her book Purple Citrus & Sweet Perfume (gorgeous from start to finish). I've amended it by adding more cherries and lemons, to create a more sticky dish, to accommodate my sweet tooth. If you can't get hold of dried cherries, I'd substitute them for cranberries.


Lamb and Cherry Stew served with Lemon Cous Cous (serves 4)

•  800g lamb shoulder (cubed - I did mine from a joint so I could remove all the fat)
• 4tbsp olive oil
• 24 spring onions, sliced
• 4 lemons, zested and juiced
• 300ml lamb stock
• 150g dried cherries (I bought bags from dried fruit snacking section of Sainsburys)
• 1 large bunch flatleaf parsley
• 2 tbsp pine nuts, lightly toasted
• Green beans (to serve)
• Cous cous (to serve)
• Handful pistachio nuts (to serve)

Step 1: Heat oil in casserole dish and brown lamb

Step 2: Add spring onions to casserole and cook for 5 minutes

Step 3: Add stock, cherries and half of the lemon zest and juice. Simmer for 90 minutes until lamb is tender

Step 4: Leave to rest and make cous cous. Pour sufficient for 4 people into a bowl and cover with water. Leave for 5 minutes and stir through remaining lemon juice, zest and seasoning to taste. Scatter with pistachio nuts

Step 5: Boil green beans in boiling water for 3-5 minutes and refresh under cold water

Step 6: Stir torn parsley leaves and toasted pine nuts through stew and serve

Hope you enjoy,
Helen x

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Use your loaf (a selection of sweet & savoury loaf cakes!)

I've been having a little bit of a loaf cake obsession lately.

A good chunk of cake is such a welcoming sight for me. Loaf cakes are pretty fail safe too - rarely suffering from the sinking middle of a more sensitive sponge - and really flexible on the ingredient front. Simply take a base recipe, throw in your favourite ingredients and off you go! If your additions sink a little too much to the bottom of the cake, it merely adds to the forgivable, rustic charm. The additions I'm sharing with you here are:

• Savoury pesto, pine nut and goats cheese
• Chocolate, vanilla and pear
• Date and walnut

Clearly, loaf cakes are more appropriate to serve at a lunchtime or informal gathering (perfect picnic cake) and will never engender the "oohs" and "ahhs" of a more sophisticated, efforty creation. But, when you want the house to smell of baking heaven and a slice of comforting sweetness on a plate in 60 minutes, loaf cake is the way to go.

It's also a good back-up freezer cake too. Bake it, let it cool, slice and freeze and you'll always have standby cake for when you really don't have the time to be the model of domesticity!

I'm moving house soon and have frozen some lemon loaf cake, so the first thing my partner and I can eat, amidst boxes, mess and delirium is a wedge of soft sponge and a mug of warming tea....perfect!

Loaf Cake Base Recipe

• 2tsps baking powder
• 150g plain flour
• 100g soft butter
• 3 eggs, beaten
• 150g caster sugar

Savory Pesto, Pine Nut & Goats Cheese

For this recipe, reduce the sugar to 50g and add the follow ingredients:

• 2 tbsp pesto (green)
• 100g goats cheese (a smooth, crumbly one works best)
• 100g pine nuts
• seasoning

Step 1: Preheat oven to 160c

Step 2: Mix all base ingredients together

Step 2: Crumble in goats cheese and seasoning. Stir through pesto gently to create swirls

Step 3: Pour into a medium sized, greased loaf tin and pour over the pine nuts to cover the top

Step 4: Bake in the oven for 50 - 60 minutes (place a knife or skewer through the centre, if it comes out with mix sticking to it, leave for another 10 minutes. Repeat until knife/skewer comes out clean)

Step 5: Leave to cool for 30 minutes and then tip out, slice and serve!


Chocolate, Pear & Vanilla

For this recipe, add the following to the base ingredients:

• 200g canned pears, drained and chopped (I had a rather posh jar someone had bought for me, but canned pears are just as good!)
• 2 tbsp best cocoa powder
• 2 tsp vanilla essence
• 20g plain flour

Step 1: Preheat oven to 160c

Step 2: Add the extra flour, cocoa powder and vanilla essence to you base mix and stir until all are combined and a smooth batter forms

Step 3: Stir through your pears

Step 4: Pour into a greased, medium sized loaf tin and bake for 50-60 minutes (follow above instructions regarding how to check when it's properly cooked)

Step 5: Leave to cool for 30 minutes, slice and serve!

Date & Walnut

Add the following to your base recipe:

• 150g chopped walnuts
• 150g chopped dates

Step 1: Preheat oven to 160c

Step 2: Mix together base ingredients and stir through nuts and walnuts

Step 3: Pour into greased, medium sized loaf tin

Step 4: Bake in oven for 50-60 minutes (follow above instructions to check when fully cooked)

Step 5: Remove from oven, cool, slice and serve!

Hope you enjoy!
Helen x

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Gourmet salad for summer loving!

I would appear to be one of the few people who gets excited about salads.

For many people, salads are a superfluous plate dressing not made to touch the fork. To some, they have been tainted with all things 'diet' related or even considered a bit girly to be ordered for fear of mockery (applies to boys!).

To me, a good salad is a pleasure to view and to eat and one of my favourite meals.My perfect salads are not about low calorie and they are certainly not all vegetable. They are about taste, texture and creativity. If I was ever to write a recipe book, I think this would be what I'd focus on and it's generally what people ask me to make if there is a gathering!

Two of my favourite salads are:

• Roasted sweet potato, butter bean, chorizo and spinach
• Pan-fried courgette, balsamic raisin and toasted pine nut

Given I have a glut of courgette to get through (blog entry - the biggest courgette....ever) I've shared the latter with you below. This is such a lovely salad; sweet, tangy, crunchy and fresh. It's perfect on it's own or as a side. The courgettes can easily be grilled, making this a great BBQ dish too.

Courgette, balsamic raisin and toasted pine nut salad (serves 4)

Ingredients

• 2 medium courgettes
• 100g raisin
• 75ml balsamic vinegar
• 50g pine nuts
• 1 lemon (juiced)
• Olive oil
• Seasoning

Step 1: Slice your courgettes into chunky strips

Step 2: Heat a glug of olive oil in a frying pan (or griddle pan) and add the courgette. Turn after 2 minutes and repeat until both sides are slightly browned but the courgette is still firm. Put to one side to cool

Step 3: Add balsamic and raisins to a saucepan and heat rapidly until all the balsamic is absorbed. Turn off heat and put to one side to cool.

Step 4: Add the pine nuts to a dry frying pan and heat gently for 2-3 minutes (be very careful they don't burn) - put in a dish when they are toasted to prevent them continuing to cook

Step 5: Assemble dish. Add courgette to plate and scatter over raisins and pine nuts. Squeeze over lemon juice, season and serve

I hope I can convince you that salads are more than rabbit food!!
Helen x

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