A lovely recipe for new season lamb from ” Sea & Shore” by Emily Scott. Serve with some purple sprouting or tenderstem broccoli and accompany with some redcurrant jelly or mint sauce.
A Greek recipe from Diana Henry. She recommends making the stew a couple of days in advance to allow the flavour to develop, then adding and cooking the pasta just before you eat it.
This version of kleftiko originates in Symi and was shared by Rick Stein in ” Rick Stein: From Venice to Istanbul”. It would make a great dinner for Easter or indeed any other occassion when you fancy a feast.
A recipe for lamb with a green sauce from Rachel Roddy. It will make a jar of green sauce which will keep in the fridge for a few days. If you don’t eat meat, you could use grilled fish or cheese for this recipe- halloumi would be good.
A quick and bright tasting supper from ” Tender:Volume 1″ by Nigel Slater. You need to be brave when cooking the meat- fry till it glistens and is almost crisp before you add the remaining ingredients. I like to use purple sprouting broccoli but any fresh broccoli will do nicely.
A quick supper from ” Nigellissima” by Nigella Lawson. Serve with rocket or perhaps some wilted spinach, and good bread if you like to mop up the juices.
