We have so much that is British to celebrate in 2012! We thought long and hard about which British tea time treats are the most classic, and after lots of tasting and then a bit more, we came up with the very Victorian Battenburg Cake, and everyone’s favourite, the jam and cream filled scone. Enjoy your extra couple of days off to celebrate the Jubilee and get baking.
If all that cake has left you yearning for fresh vegetables then why not try our very special Olympic Salad which is full of goodness and packs a bit of a punch, much like our British Olympic Team!
100g caster sugar
Grated zest of one orange
1 tbsp strawberry conserve
2 eggs, separated
Cut the rhubarb into 4cm chunks, put into an ovenproof dish, sprinkle 50g of the sugar in, add the orange zest and stir it all together. Cover and bake in the oven (180C/fan oven 160C/Gas Mark 4) for about 35 minutes until the rhubarb is tender.
Remove from the oven, allow to cool slightly and then stir in the strawberry conserve and the egg yolks. Divide the mixture between four 6 fl.oz ramekins (or you can leave it in one dish which is slightly easier but does not look quite so smart!). Put the ramekins on a baking sheet and return to the oven for 10 minutes.
Whisk the egg whites until stiff, sprinkle in half of the remaining sugar, whisk again, then fold in the rest of the sugar. Put the meringue mix on top of the rhubarb and then return it to the oven for 10 minutes or until the meringue is set with a lightly golden top.
You can’t hurry a tagine – it really needs to be cooked slowly. But the beauty of this dish is that you do not need to worry about timings too much. As long as it is on a low heat it will be very happy in the oven for longer than just an hour.
2 tbsp olive oil
550g lamb neck fillet, cubed and with excess fat removed
1 onion, chopped
2 garlic cloves, crushed
700ml lamb, chicken or vegetable stock
Grated zest and juice of one orange
1 cinnamon stick
1 tsp clear honey
175g ready to eat dried apricots
3tbsp chopped fresh mint
25g ground almonds
25g toasted flaked almonds
Heat the oil in a large casserole or tagine. Add the lamb and cook on a medium/high heat until browned all over. Using a slotted spoon, remove the lamb to a plate.
Put the onion and garlic into the casserole or tagine and cook gently until softened, then return the lamb to the pot. Add the stock, orange zest and juice, cinnamon and honey. Season to taste with salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for an hour.
Add the apricots and two thirds of the mint and cook for a further half an hour or until the lamb is tender. Stir in the ground almonds to thicken the sauce. Scatter the remaining mint and toasted almonds over the top just prior to serving.
This is one of my favourite recipes – delicious, healthy and very simple to make.
500g lamb neck fillet
2 garlic cloves
500g cherry tomatoes
2 x 400g cans of butter beans
Handful of fresh coriander leaves
Trim the excess fat from the lamb fillet, slice it into bite sized pieces and then sprinkle on all sides with salt and pepper.
Finely chop the garlic. Cut the tomatoes in half but leave the skins on.
Heat two tablespoons of oil in a pan, add the lamb and fry for about five minutes by which time it should be browned all over. Stir in the garlic and tomatoes, season with salt and pepper and then cook until the tomatoes start to soften. Cover the pan and cook gently until the tomatoes have broken down to a sauce and the lamb is tender.
Stir in the butter beans and heat through. Then just before serving, roughly chop the coriander and stir it into the sauce.