Oven roasted lamb shanks with roasted tomatoes and toasted orzo

Orzo or Italian Barley - Great for you and easy to get a hold of at any major supermarket - give it a go!

Ingredients

• For the lamb:

• 45ml olive oil
• Salt and freshly ground black pepper
• 4 lamb shanks
• 2 stalks celery, coarsely chopped
• 2 carrots, coarsely chopped
• 1 large onion, coarsely chopped
• 500ml Port wine
• 250ml red wine
• 1 litre chicken stock or water
• Roasted garlic, recipe follows
• Toasted orzo pasta, recipe follows
• Slow roasted tomatoes, recipe follows

• For the roasted garlic:

• 2 heads garlic, tops removed
• 2 tbsps olive oil

• For the toasted orzo pasta:

• 500g orzo
• 30g unsalted butter
• 30ml olive oil
• 1 small onion, finely chopped
• 30g cold unsalted butter
• 250ml braising liquid from lamb shanks, recipe above
• 25g finely chopped fresh parsley leaves
• Salt and pepper

• For the slow roasted tomatoes:

• 4 plum tomatoes, sliced in 1/2 vertically
• 15ml olive oil
• Salt and pepper
• 
  

Method

How to make Oven roasted lamb shanks with roasted tomatoes and toasted orzo

For the lamb:
1) Preheat oven to 180°C/Gas 4. 

2) Heat oil in a medium casserole dish over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on both sides. Remove shanks to a plate. 

3) Add the celery, carrots, and onions and cook until caramelised. Add the Port and red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, and return the shanks; bring to a boil on the stove, and then cover and bake in the oven for two hours or until tender. 

4) Remove shanks, strain sauce into a medium saucepan, and reserve 250ml of the braising liquid for cooking the orzo. Cook the sauce over high heat until liquid is reduced by half. 

5) Serve shanks with sauce, orzo, and tomatoes.

For the roasted garlic:
1) Place garlic heads in a small roasting dish and drizzle with olive oil. Roast for about 1 1/2 hours or until soft. 

2) Let cool before squeezing the pulp out.

For the toasted orzo pasta:
1) Bring two litres of water (or a combination of chicken stock and water) to a boil.

2) Heat a medium nonstick pan over medium-high heat. Add 1/2 of the orzo and toast until golden brown. 

3) In a medium saucepan, heat the butter and oil over medium heat, then add the onion and cook until soft. Add the toasted orzo and the remaining orzo and saute for 1 minute to coat the pasta with the onion mixture.

4) Add hot water to the orzo as if you were making risotto, a little at a time, until the pasta is al dente. Finish with the cold butter and 250ml of the braising liquid. 

5) Stir in parsley and season with salt and pepper, to taste.

For the roasted tomatoes:
1) Preheat oven to 95 degrees C/Gas 1.

2) In a small baking dish, toss the tomatoes in olive oil and season with salt and pepper. Roast for four hours. Alternatively, use re-hydrated sun-dried tomatoes instead.

Carrot & Coriander Fritters with Halloumi & Sweet Lemon Dressing

This is a pretty but complex little number: by turns salty, crisp, hot, sour, yielding and sweet. It will serve three as a swift starter or two as summery supper. Make the preparation even quicker by mixing the dressing in advance, so you have it ready in the refrigerator

INGREDIENTS

• 250g halloumi
• 4 large carrots, coarsely grated or shredded
• 5 spring onions, finely sliced
• Small bunch of coriander, leaves chopped
• 1 tbsp coriander seeds, toasted and crushed
• 20g gram or chickpea flour (or plain flour)
• 2 eggs, beaten

Method

1. Coarsely grate 50g of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside.
2. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. If you have time, chill for 30 minutes to firm them up.
3. Heat the olive oil in a pan and fry the cakes for a couple of minutes on each side until golden. Remove to a plate and keep warm in a low oven while you fry the halloumi for a minute or 2 on each side. You won’t need any extra oil for this. When done, the cakes should be crisp and golden.
4. Layer the fritters and halloumi slices on serving plates with the rocket, and drizzle with the sweet lemon dressing.

*To make 100ml sweet lemon dressing, combine ½ crushed garlic clove, 1 tbsp mild honey, 1 tsp wholegrain mustard, finely grated zest and juice 1 lemon and 90ml olive oil.

Buttery chilli prawns

Spicy seafood is a really versatile dish for sharing - make sure there's plenty of bread for the juices 

Ingredients

Serves 2

• 1 oz butter
• 2 tbsp olive oil
• 3 garlic cloves , finely chopped
• 1 red chilli , seeds left in and finely chopped
• 1/2 tsp sweet paprika
• 12-20 large raw king prawns with shells
• juice 1 lemon , plus a few slices for a finger bowl
• ½ x small bunch parsley , roughly chopped
• small loaf crusty bread , warmed to serve

Method

1. Melt the butter and oil together in a frying pan. Add the garlic, chilli and paprika, then fry for 1-2 mins until starting to turn golden. Turn up the heat, throw in the prawns and fry for a few mins, stirring, until all the prawns turn pink. Take off the heat, season and stir in the lemon juice and parsley.
2. Add some lemon slices to a finger bowl of warm water, grab a bowl for the shells, then dig straight in with your fingers and hunks of crusty bread.

Chicken with crispy Parma ham

A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek

Ingredients

Serves 4

• 16 oz new potatoes , halved if large
• 8 oz runner beans , trimmed and sliced
• 4 skinless chicken breasts
• 1 tbsp olive oil
• 4 slices Parma ham
• 1 garlic clove , crushed
• juice 1 lemo

Method

1. Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they’re about 1cm thick. Season.
2. Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
3. Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.

Duck burger and chips

Can your serve Burgers at a Dinner Party? Off course when there made with Duck - try this delicious burger recipe - Kids love them Too 

This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche bun with girolle mushrooms. Delish.

Ingredients

For the duck burger

• 2 large duck breasts
• 2 tbsp Vacherin cheese, scooped from the middle
• 2 banana shallots, peeled and sliced into thin strips
• 1 tbsp butter
• 250g/9oz girolle mushrooms, cleaned
• 2 brioche buns

For the chips

• vegetable oil, for deep frying
• 2 King Edward potatoes, cleaned and chipped
  
  

  Preparation method

  1. For the duck burger, roughly remove about two-thirds of the fat from each duck breast and then chop them into chunks and pass through a mincer. Season the meat well and form into two balls using your hands.
  2. Take one ball of meat and push a scoop of Vacherin into the centre. Form the meat around the Vacherin and pat down a little to make a classic burger shape. Repeat with the remaining ball and scoop of cheese.
  3. Preheat the oil in a deep fat fryer to 160C/325F (CAUTION: hot oil can be dangerous: Do not leave unattended.)
  4. Rinse the chipped potatoes under cold running water to remove any excess starch. Dry thoroughly on a clean tea towel and then place into the hot oil to cook for about 8-10 minutes. The chips should begin to lightly colour on the outside and be soft enough to crush between your fingers.
  5. Carefully remove the chips from the oil with a slotted spoon and drain on a plate lined with kitchen paper. Increase the oil temperature to 180C/350F
  6. In the meantime, heat a griddle pan over a high heat. Once hot, add the burgers and fry for 3-4 minutes on each side until nicely cooked on each side and just cooked through in the middle. If you like your burger fully cooked through, place in a hot oven for a few minutes to finish. Otherwise, place the burgers on to a plate to rest.
  7. Place the sliced shallots onto the hot griddle to caramelise. Cook for about two minutes.
  8. Heat the butter in a separate pan over a high heat. Add the mushrooms and fry for 3-4 minutes, or until just softened.
  9. When you are ready to eat, add the chips to the hot oil and cook for 2-3 minutes, or until golden-brown and crisp. Remove and drain on a plate lined with kitchen paper.
  10. Serve the duck burgers with the shallots and mushrooms in a brioche bun.
      
      
      
      

Moroccan mushrooms with couscous

This on is for my veggie friends, who indeed are fabulous cooks themselves!

 This filling Moroccan meal is packed full of vitamins and vegetables 

Ingredients

Serves 4

• 1 red onion , sliced
• 1 tsp olive oil
• ½ tsp ground cinnamon
• 1 tsp ground cumin
• 11 oz mushrooms , quartered
• 14 oz can chopped tomatoes
• 14 oz can chickpeas , rinsed and drained
• 1 tsp clear honey
• 6 oz couscous
• 2 oz soft dried apricots , diced handful flat-leaf parsley , roughly chopped

Method

1. Fry the onion in the oil for 6 mins until softened. Add the cinnamon and cumin and cook for 1 min, stirring. Add the mushrooms, cook for 2 mins, then stir in the tomatoes, chickpeas and honey. Season and simmer for 7-8 mins.
2. Meanwhile, mix the couscous with the dried apricots and some seasoning in a bowl. Pour over 250ml boiling water, stir to mix, then cover. Leave to stand for 7 mins or until softened. To serve, fluff up with a fork, stir in the parsley and top with the mushroom mixture. Great served with some green beans.

Roasted vegetable & feta tostada

A Mexican-inspired crispy, oven-toasted tortilla with roasted vegetables and a zingy tomato and avocado salsa a great sharing dish idea for summer eating 

Ingredients

Serves 2

• pack frozen grilled vegetables (we used Ocado essentials)
• 1 tsp Mexican seasoning
• 1 small avocado , peeled, stoned and chopped
• juice 1 lime
• 21/2 oz cherry tomatoes , halved
• 2 small flour tortillas
• 2 handfuls rocket
• 2 tbsp light feta cheese , crumbled

Method

1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, season the frozen vegetables and toss with the Mexican seasoning, then roast in the oven for 15 mins, until hot. Meanwhile, mix the avocado, lime juice and tomatoes with some seasoning, then set aside.
2. Put the tortillas on a baking sheet and cook above the vegetables for the final 5 mins of cooking time until crisp. Transfer the crispy tortillas to plates, scatter with rocket and top with the roasted vegetables. Add some of the avocado salsa and sprinkle over the feta