Following on from my last blog post, I want to stick with the theme of vegetarian food and share some more recipes from the 3 weeks my family lived the full on veggie life. I have had lots of positive feedback from the last blog and it seems to me that vegetarian food is having …
First make the dressing by mixing the olive oil, red wine vinegar and Dijon mustard together in a bowl. Season and set aside. Cook your cauliflower florets in boiling salted water for just 7 minutes, until just cooked. Drain and put into a bowl and whilst still hot, pour over the dressing and mix. Leave …
Preheat your oven to full. Score the fat side of the lamb shoulder with a sharp knife. Put half the rosemary and garlic into a high sided roasting tray. Rub the lamb all over with olive oil and season well. Place it on top of the rosemary and garlic in the tray and then put …
Slow Roasted Shoulder of Lamb with Heaps of Garlic & Rosemary Read More »
Heat oven 200 Fan/220C/Gas 7. Take off the tough outer layer of the fennel, reserve the fronds and slice each bulb as thinly as you can whilst remaining intact at the base. Combine the fennel and onion with the 2 tbsp of olive oil in a roasting tin and season well. Cook in the oven …
