Try something refreshingly different this year!
Slow-Cooked Spiced Lamb
Ingredients (Serves 6)
◆ 1.5kg boned and rolled shoulder of lamb
◆ Onion salt and freshly-ground black pepper
◆ 2tsp each ground cumin, ginger and coriander
◆ 3 garlic cloves, peeled and finely chopped
◆ A few sprigs fresh rosemary
◆ 1tbsp olive oil
◆ 2tbsp clear honey
◆ Pomegranate seeds and chopped parsley, to serve
1 Unroll the lamb, trim away any excess fat, then wash and pat dry. Season all over, sprinkle with the spices and garlic, roll up again and tie in place with clean string. Put the rosemary in the bottom of a slow cooker.
2 Heat the oil in a frying pan until hot and fry the lamb, turning, for 5 minutes until browned all over. Transfer the lamb and pan juices to the slow cooker. Drizzle with honey.
3 Cover with a layer of foil, then the lid. Cook on low for about 5 hours until tender and falling apart.
4 Drain the lamb, reserving the cooking juices, and place on a board. Cover with foil and allow to rest for 10 minutes. Strain the cooking juices into a saucepan. Remove as much of the fat as possible, then bring to the boil and simmer for about 8 minutes until reduced by half.
5 To serve, remove the string and skin from the lamb. Shred the meat using 2 forks and place on a warm platter. Spoon over the reduced juices, scatter with pomegranate seeds and chopped parsley and serve immediately accompanied with rice and vegetables.
Watercress And Caper Pancakes
Ingredients (Serves 4)
◆ 2 medium eggs
◆ 60g watercress, plus extra to serve
◆ 150g self-raising flour
◆ 50g dairy or plant butter, melted
◆ 250g whole milk natural yogurt
◆ 40g capers, drained and chopped plus extra to serve
◆ Salt and freshly ground black pepper
◆ 2tsp vegetable oil
◆ Smoked salmon, salad, dill and lemon wedges to serve
1 In a blender or food processor, blitz the eggs and watercress until well blended. Sift the flour into a bowl and make a well in the centre. Add the egg mixture, melted butter, yogurt, and capers. Season and mix thoroughly.
2 Heat a large frying pan until hot. Brush lightly with a little of the oil and add heaped tablespoonfuls of batter on to the surface of the pan. Cook over a medium heat for 2-3 minutes until bubbles appear and the surface sets a little.
