Season’s eatings
Eat, drink and be merry with dishes to warm body and soul
HONEY-GLAZED RACK OF LAMB
SERVES 4-6
Ingredients
1 x 6-boned lean rack of lamb, French trimmed and chined
3 tbsp clear honey
4 tsp light soy sauce
1 tbsp English mustard
1 tbsp freshly chopped mint
salt and freshly milled black pepper
For the sauce:
25g butter
1 small onion, peeled and finely chopped
1 small carrot, peeled and finely diced
2 tsp plain flour
150ml dry red wine
300ml hot good quality beef stock
2 tsp freshly chopped rosemary leaves
Method
Preheat the oven to 200C/Gas 6.
In a small bowl, mix together the honey, soy sauce, mustard and mint.
Place the racks fat side up on a chopping board and lightly score. Season on both sides and brush on both sides with the honey mixture.
Place on a foil-lined baking sheet. Roast for 30-35 mins for medium. Cover the bones with foil if browning too quickly.
Meanwhile, for the sauce; heat the butter in a large non-stick frying pan and cook the onions and carrots over a moderate heat for 10 mins until golden brown. Add the flour and cook for 1-2 mins, stirring continuously. Pour in the wine and the stock. Increase the heat and bring to the boil, stirring continuously, reduce the heat and cook for 10 mins, stirring frequently until thickened. Add the rosemary, season, cover and set aside. Cut the rack into cutlets and serve with the sauce.
SPICED RED CABBAGE
SERVES 4
Ingredients
1 large red cabbage, finely shredded
2 red onions, diced
2 cooking apples, cored and diced
zest of 1 orange
1 cinnamon stick
2 tsp mixed spice
100g light soft brown sugar
300ml dry cider
3 tbsp cider vinegar
50g butter
walnut quarters and apple slices to serve
Method
Place a layer of cabbage on the bottom of a large casserole dish and scatter over some onion, apple, spices, orange zest and sugar.
Repeat the layers to use all the ingredients. Pour over the cider and vinegar and dot all over with butter.
Put on the hob over a medium heat, bring to a boil and simmer for 5 mins.
Preheat oven to 150C/Gas 2. Cover the dish and place in the oven for 2 hours, stirring a couple of times, until the cabbage is softened.
Cover and set aside to rest for 10 mins before serving. To serve, stir through a few slices of apple and walnut pieces.
NUTTY SPROUTS & PANCETTA
SERVES 4
Ingredients
500g sprouts, trimmed
oil for frying
150g pancetta lardons
200g cooked chestnuts, in small chunks
1 tbsp light muscovado sugar
crushed walnuts
shredded sage leaves
Method
Lightly boil the sprouts for 3-5 mins, drain and tip into iced water to stop the cooking. Drain and set aside.
Sauté the pancetta in hot oil until crisp, remove from the pan and set aside, keeping warm.
Add the chestnuts and sugar to the pan and stir fry for 5 mins (add more oil if needed). Add the sprouts, walnuts and pancetta and stir fry for 2-3 mins. Add the sage and serve hot.