Snug or Cosy?

Depending on what you fancy, the following is for either a “Snug Shepherd” or a “Cosy Cottage” – minced lamb for the shepherd and minced beef for the cottage – pie that is!

A Shepherd or a Cottage

700g minced lamb or beef (or Quorn)

1 tbsp rapeseed oil (Canola USA)

2 tbsps Madeira

2 tbsps Ruby Port

2 tsps Worcestershire Sauce

2 tbsps tomato paste

2 lamb, beef or veggie stock pots

50-100 ml water

Using a large frying pan and preferably one that is suitable for transfer to the oven. Heat the oil and then add the mince and brown, turning until thoroughly browned. Add the Madeira and the Port and bring to the boil for 2/3 minutes. Add the tomato paste and the stock pots and mix well until absorbed and melted.

Your filling should not be too dry but not too wet either. You should be able to see tiny puddles of liquid. If you need to add water then add it gradually – you can add more you can't remove it!

It's difficult to predict how much fat there'll be in minced meat. Lamb, generally speaking, will have more than beef.

You can transfer the filling into a foil tray or, as I did, leave it in the frying pan.

As a guide, my frying pan that is suitable for hob and oven is 28cms in diameter – 3 very large appetites or 4 normal.

I feel the need to describe the “puddles” :

See them glistening – not too wet but definitely not too dry.

Next - to mash or not to mash, that is the question!

Your kofta guide

You'll find it so much easier if you use a foil tray - with 2 tbsp plain flour – it enables you to roll around the koftas to coat with flour without having to “assist” them – a few at a time!

If you would prefer a larger version then use a dessert spoon of mixture, treated in exactly the same way, like these:

Coming up … the curry sauce and a couple of sides!

The Thrift Guide - With taste!

It's that time again – New Year and after all the festivities it's back to the economical nay thrifty – here's a few ideas using that boring ingredient – mince!

This recipe hits the spot. Koftas are small Indian meatballs and as you'd expect from me they can be made ahead and frozen – in fact they improve with freezing. Versatility is the key!

Koftas - makes 25/30 ish

500g of minced lamb

or Quorn mince

*salt and black pepper

*2 cloves of garlic, crushed or 2 tsps of paste

*1 tsp of ground cumin

*1 tsp of ground coriander

*pinch of garam masala

*pinch of chilli powder

1 heaped tbsp of tomato paste

1 egg

sprinkle of plain flour

kitchen gloves or damp hands

Rapeseed oil for shallow frying

a foil tray 23cms x 23cms

Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.

Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!

At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

Alternatively let the koftas cool once sealed, transfer to freezer bags and freeze until required. Defrost and then place in a foil tray and warm in a pre-heated oven as above for 15 minutes.

Easy peasy, economical and really tasty … the photo guide

Take two … the Indian version

If your preference is for an Indian version then try these little beauties with a rendang sauce and paneer! Both recipes create a superior “submarine slob”. Again the cooking ahead will be well worth while.

Koftas

makes 25/30 ish

500g of minced lamb or Quorn

*salt and black pepper

*2 cloves of garlic, crushed or 2 tsps of paste

*1 tsp of ground cumin

*1 tsp of ground coriander

*pinch of garam masala

*pinch of chilli powder

1 heaped tbsp of tomato paste

1 egg

sprinkle of plain flour

kitchen gloves or damp hands

Rapeseed oil for shallow frying

a foil tray 23cms x 23cms

Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.

Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!

At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

Cool and fridge until you're ready to assemble the sub.

For the curry sauce ...

Editor's February Pick #16: Shepherd's Pie Upside Down

Editor's note: For the last selection of the week I've continued on the 'winter warmer' theme, which after the weather of late seems very fitting! This post is for SPUD - Shepherd's Pie Upside Down. As I've always said, reinventing a meal is easy when you know how! I need someone to say "Psst... how about doing this?".

Here's SPUD

… aka Shepherd's Pie Upside Down.

SPUD

Shepherd's Pie Upside Down

940g braising steak – 1kg will do it doesn't

have to be precise

980g beef stock - ditto

Glug of rapeseed oil

salt and pepper

2 x beef stock pots

salt and black pepper

I zoomed to the butchers and bought 3 x trays of cubed braising steak for £10. A good start! A little patience is required here – using a large frying pan heat the rapeseed oil, place braising steak in the pan – it should sizzle – season with salt and pepper. Don't overload the pan, brown the meat and then set aside in your slow cooker making way for the next batch and repeat until you've browned all the meat. If you insist in ramming it all into the pan it will turn grey and stew – it's not a good look.

Add a litre of water to the juices left in the frying pan, bring to the boil then add the stock pots – stir until melted – pour carefully into the slow cooker with the meat. Pop the lid on and slow cook for four hours.

Switch off, cool and then divide the stock between two “pour and store” freezer bags and divide the meat between two in strong freezer bags.

Editor's February Pick #15: Saturday Night Supper - Shepherd or Cottage?

Editor's note:  Lately I've been using a lot of Quorn mince in the kitchen as it's perfect for CBA cooking - freezer to the pan and you're halfway there - one of the best bits is that the majority of recipes meant for real deal mince translate perfectly. So for this selection I (re!)present one of the Grumpy Old Men recipes - a Snug Shepherd or a Cosy Cottage. Take your pick, or go for a meat-free option, the real gold for me personally is the 'extras' that accompany the base. By the way, don't forget to check out the 'GOM' label for more travel writings and recipes!

Saturday night supper

For the GOM, in front of the football (soccer USA)

Depending on what you fancy, the following is either a “Snug Shepherd” or a “Cosy Cottage” – minced lamb for the shepherd and minced beef for the cottage – pie that is!

A Shepherd or a Cottage

700g minced lamb or beef

1 tbsp rapeseed oil (Canola USA)

2 tbsps Madeira

2 tbsps Ruby Port

2 tsps Worcestershire Sauce

2 tbsps tomato paste

2 lamb or beef stock pots

50-100 ml water

Using a large frying pan and preferably one that is suitable for transfer to the oven. Heat the oil and then add the mince and brown, turning until thoroughly browned. Add the Madeira and the Port and bring to the boil for 2/3 minutes. Add the tomato paste and the stock pots and mix well until absorbed and melted.

Your filling should not be too dry but not too wet either. You should be able to see tiny puddles of liquid. If you need to add water then add it gradually – you can add more you can't remove it!

It's difficult to predict how much fat there'll be in minced meat. Lamb, generally speaking, will have more than beef.

You can transfer the filling into a foil tray or, as I did, leave it in the frying pan.

As a guide, my frying pan that is suitable for hob and oven is 28cms in diameter – 3 very large appetites or 4 normal.

I feel the need to describe the “puddles” :

See them glistening – not too wet but definitely not too dry.

Next - to mash or not to mash, this is the question!

Editor's January Pick #14: Kofta canapés, meatballs and burgers

Editor's note: Now you've read the rules, time to expand on them if you so wish! It didn't feel right to bring up the recipe without showing off the accompanying photo-guide. And, possibly more importantly, the idea of using the recipe for other dishes, like a burger. Same deal, same process, just a different shape and how you zhuzh it up. 

Kofta canapés, meatballs and burgers …

… the photo guide

Use a foil tray with 2 tbsp plain flour – it enables you to roll around the koftas to coat with flour without having to “assist” them.

If you would prefer a larger version then use a dessert spoon of mixture, treated in exactly the same way, like these :

Finally, if you're in the mood for a burger – but one with Indian flavours, have a look at these :

These burgers are 110g or 4oz in old money.

Editor's January Pick #13: Kofta canapés

Editor's note: Now this selection was originally posted along with the onion salad from last week (editor's further note - this was everything I wanted from a side dish when I made it earlier on!) - some people are huge fans of lamb so felt it only fair to bring this one to the forefront. It's a great way to use minced lamb and a kick too with the spices - read on!

Kofta canapés

How about a kofta for a canapé – these Indian meatballs are a real hit. As you'd expect from me they can be made ahead and frozen. Easy to spear on a cocktail fork or a cocktail stick. Serve with small bowls of sweet chilli sauce or raita or mango chutney or all three.

Kofta canapés

makes 25/30 ish

500g of minced lamb

*salt and black pepper

*2 cloves of garlic, crushed or 2 tsps of paste

*1 tsp of ground cumin

*1 tsp of ground coriander

*pinch of garam masala

*pinch of chilli powder

1 heaped tbsp of tomato paste

1 egg

sprinkle of plain flour

kitchen gloves or damp hands

Rapeseed oil for shallow frying

a foil tray 23cms x 23cms

Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.

Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!

At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

Alternatively let the koftas cool once sealed, transfer to freezer bags and freeze until required. Defrost and then place in a foil tray and warm in a pre-heated oven as above for 15 minutes.

Easy peasy and really tasty – photo guide next.

New Year in July!

If we can have Christmas Dinner in June then why not New Year in July! If you don't like either idea but want to celebrate, just not in the traditional way, then you might like the following ideas.

I realise I'm tempting fate when I mention that the weather could be warm in July – though even in warm weather we still like hot food.

There are three different dishes coming up – lamb, beef and chicken/veggie and they have one thing in common – they are all cooked in the slow cooker. You can make these dishes when you have time and freeze. All that then remains is to choose your sides.

Lets get this show on the road :

There's a recipe Aromatic Lamb Shank Stew in Nigella Bites which serves whole shanks and includes lentils, served with couscous – this is my version.

Dish 1 - Lamb Stew

4 tbsp rapeseed or vegetable oil

6 lamb shanks

2 onions, finely chopped

4 tsps garlic paste

sprinkle of salt

1 tbsp turmeric

1 tsp ground ginger

¼ tsp dried chilli flakes

2 tsps cinnamon

¼ tsp freshly grated nutmeg

black pepper

3 tbsps honey

1 tbsp soy sauce

3 tbsp Marsala

boiling water to cover

Using the oil, brown the shanks and place in your slow cooker. Fry the onion and garlic paste until soft, sprinkling with salt. Stir in the turmeric, ginger, chilli, cinnamon and nutmeg and season with pepper. Add the honey, soy and Marsala. Tip the mixture over the shanks and cover with boiling water. Leave for as long as you like. 4 to 6 hours. Remove the shanks and strip off the meat – add the meat back to the gravy in the slow cooker.

The lamb is ready to serve when you are, fridge until required. You can cook ahead and freeze if that's more convenient, it just gets better!

I serve this “stew” with the biggest pan of roasties I can. There's loads of spicy gravy and roast potatoes somehow fit. New potatoes would work well, just not as crunchy.

If you like the idea of a spicy roast “main” then this is for you, it's worth every second of prep and it's not complicated.

Then there's the posh chilli ...

The back catalogue – koftas or burgers

This is another idea for your mezze or thali – it is great for little fingers to handle and we all know how much the kiddies like getting messy!

Koftas

makes 25/30 ish

500g of minced lamb

*salt and black pepper

*2 cloves of garlic, crushed or 2 tsps of paste

*1 tsp of ground cumin

*1 tsp of ground coriander

*pinch of garam masala

*pinch of chilli powder

1 heaped tbsp of tomato paste

1 egg

sprinkle of plain flour

kitchen gloves or damp hands

Rapeseed oil for shallow frying

a foil tray 23cms x 23cms

Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.

Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!

At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

Alternatively let the koftas cool once sealed, transfer to freezer bags and freeze until required. Defrost and then place in a foil tray and warm in a pre-heated oven as above for 15 minutes.

You can “size” the koftas to suit. You could even turn them into a kofta burger.

I'd serve bowls of raita and mango for dipping too.

Next … an idea for little fingers

The back catalogue – Middle Eastern main

… for the mezze

My favourite piece of kitchen kit is my slow cooker, it's a modern equivalent of the Middle Eastern cooking pot the tagine - the main difference being it uses liquid to cook the meat slowly – the results are the same, tender, melt in the mouth but with a bonus of a spiced gravy.

The word “stew” does not conjure up appetising thoughts. My back catalogue idea for a Middle Eastern main is many years old. The original recipe came from “Nigella Bites” called Aromatic Lamb-Shank Stew. The recipe serves whole shanks and includes lentils and also suggests serving with couscous.

What follows is my version which was tailored to suit my family and what they love and, more to the point, don't love!

4 tbsp rapeseed or vegetable oil

6 lamb shanks

2 onions, finely chopped

4 tsps garlic paste

sprinkle of salt

1 tbsp turmeric

1 tsp ground ginger

¼ tsp dried chilli flakes

2 tsps cinnamon

¼ tsp freshly grated nutmeg

black pepper

3 tbsps honey

1 tbsp soy sauce

3 tbsp Marsala

Using the oil, brown the shanks and place in your slow cooker. Fry the onion and garlic paste until soft, sprinkling with salt. Stir in the turmeric, ginger, chilli, cinnamon and nutmeg and season with pepper. Add the honey, soy and Marsala. Tip the mixture over the shanks and cover with boiling water. Leave for as long as you like. 4 to 6 hours. Remove the shanks and strip off the meat – add the meat back to the gravy in the slow cooker.

The lamb is ready to serve when you are, fridge until required. You can cook ahead and freeze if that's more convenient, it gets better!

My mob isn't wild about couscous, however, they do love roast potatoes, so I serve this “stew” with the biggest pan of roasties I can. There's loads of spicy gravy and roast potatoes somehow fit. New potatoes would work just as well, just not as crunchy.

Seriously, I don't think I've ever seen food disappear quite so fast – absolutely nothing left – so, if you like the idea of a spicy roast “main” then this is for you, it's worth every second of prep and it's not complicated.

Then there's the thali ...

The main – step by step photo guide continued

the mould packed and covered with cling film

the moulds, packed and stacked

the timbale

a personal gravy boat – or should it be jus boat!

it was worth the effort

As for me – a stress free cook and very happy with a main course served with love and a smile. It went down a storm, as they say!

The final flourish – dessert – on its way.

The main – step by step photo guide

We have loads of photos to get through :

the lined dariole mould

the tamper – a great piece of kit!

the stripped lamb

the stripped lamb, finely chopped

the lined mould, packed with the lamb

More about the main

Before I continue with the lamb and the jus I have to decide what to serve with it. I have deliberately spread the “evening” meal beginning at 5pm with the starter. I have a dessert to serve too and so do not want too heavy a dish. Keep it simple – three elements, or four including the jus – roast potatoes and oven roasted lemon glazed carrots. The carrots are as easy as falling off a log! Peel and cut four carrots into small batons of a similar size and place on a large sheet of foil placed on a baking tray. Season with salt and black pepper, add a couple of knobs of unsalted butter and a glug or two of lemon juice. Wrap up tightly into a parcel and you're ready to roast.

Once again the joy of both these elements is that they can be prepped and part roasted ahead. If you roast your potatoes and carrots for 30 minutes either the day before or on the morning if you're around (I'm out for breakfast!) your entire main course will take 30 minutes to finish off and you'll be ready to serve.

Pre-heat your oven 180fan/200c/Gas 6.

Gently ease the cling filmed lamb out of the dariole moulds, peel off the cling film and place upside down in the shape of a tower on a baking tray. You'll have the tray of lamb timbales, a tray of foil wrapped carrots and a dish of roast potatoes – cook for the remaining 30 minutes.

The only item on your hob is the saucepan of jus you've removed and uncovered from the fridge, ready to warm through. Decide how you're serving – I recently treated myself to miniature gravy boats, very convenient for your guests.

Step by step photo guide up next.

The main … posh lamb!

This is a dish I first mentioned way back in 2016 under the label on the blog “Posh lamb”. At that time I used lamb shanks – this time around I'm using shoulder of lamb and there's a step by step photo guide too. The dish also uses the dariole moulds for a savoury dish.

As a guide – a shoulder weighing 1.8kg. I asked my butcher to cut the shoulder into four pieces – it's much easier to brown and then fit into the slow cooker. Seal and season (with salt and black pepper) the pieces of shoulder on all sides and then place into your slow cooker with lamb stock and garlic paste if you wish and cook for six hours.

Whilst your lamb is cooking prepare the dariole moulds. Using a pastry brush grease the inside of the moulds. How many dariole moulds you want to use depends on how many you're serving. Two timbales per person is filling but you may want three if you've large appetites to satisfy. To be safe I prepared nine – any leftovers can be frozen for another time. Line each greased mould with cling film ensuring you've an overlap.

Take the lamb out of the slow cooker and set aside in a large dish – I used a foil version – to cool. Using a knife and fork, strip the shoulder and place on a sheet of foil. Discard the remaining bones and bits.

At this point wrap the stripped lamb in foil and fridge it. When time permits chop your lamb finely. Next up is a very useful piece of kit – a wooden pastry tamper, aka a pastry pusher – its actual use is to form tart shells with the large end and for mini baking tins for canapés or bite sized pies with the small end. In this instance it's the perfect tool to press the lamb tightly into the mould, you'll probably need to fill and press twice, so that each mould is two thirds full. When the moulds are full cover with the overlapped cling film. Return the moulds to the fridge and stack in twos.

Now for the Redcurrant and Port jus :

227g jar of redcurrant jelly

200ml of Port

Melt the jelly in a pan over a gentle heat, add the port and bring to the boil, uncovered for 10-12 minutes until syrupy. Leave to cool then cover and fridge until ready for use. You can freeze the jus ahead if you prefer, it will keep for a month. Defrost it at room temperature and re-heat to serve.

All prepped ahead and ready when I am!

Fast Food for Easter – mains – my second thought

For the meat eaters – keep it simple – lamb shanks. Seal the shanks in a large frying pan and slow cook in lamb stock – as a guide, 4 shanks – cook for 4 hours. They can be cooked ahead and set aside, covered, to cool. When you are ready to serve place the shanks in a foil tray or any dish that has sides and brown in a pre-heated oven 180fan/200c/Gas 6 for 20-25 minutes. Check after 20 minutes - the shanks should have a roasted, crispy skin.

Serve the lamb with Pea and Spring Onion Champ or Colcannon. If you like the thought of either, the recipes for both are up next. If you don't want to be bothered then you can't go wrong with good old mashed potato, add salt and pepper, a generous knob of butter and add a couple of cloves of roasted garlic.

To serve - a generous helping of potato and then place the shank on top. The pinnacle of this gloriousness is the onion sauce that you're going to pour over the top.

One of the great marriages in my view – lamb and onions, particularly in sauce form. It may be considered old fashioned – don't knock it until you've tried it. Here's my recipe – there's nothing like making a sauce to sooth and take away the stresses and strains of life. Don't panic it really doesn't take long.

Quick Onion Sauce

3 medium onions, peeled and chopped – you should

see pieces of onion so not a fine dice

Glug of rapeseed oil and generous knob of butter

30g plain flour

500ml milk

Salt and white pepper

Freshly grated nutmeg - optional

Soften the onion in the oil and butter, sprinkle over the flour and stir continuously for 2/3 minutes to cook the flour. Gradually add the milk, stirring continuously. Use a heatproof spatula to stir, you'll cover the base of the saucepan and stop the sauce from going lumpy.

Let the sauce boil when you've added all the milk, then remove from the heat and season with salt, pepper and nutmeg. When cooled slightly place a sheet of clingfilm on top of the sauce to prevent a skin forming.

If you're not familiar with nutmeg have a go in this recipe, it really does work.

Happy Easter!

Saturday night supper

For the GOM, in front of the football (soccer USA)

Depending on what you fancy, the following is either a “Snug Shepherd” or a “Cosy Cottage” – minced lamb for the shepherd and minced beef for the cottage – pie that is!

A Shepherd or a Cottage

700g minced lamb or beef

1 tbsp rapeseed oil (Canola USA)

2 tbsps Madeira

2 tbsps Ruby Port

2 tsps Worcestershire Sauce

2 tbsps tomato paste

2 lamb or beef stock pots

50-100 ml water

Using a large frying pan and preferably one that is suitable for transfer to the oven. Heat the oil and then add the mince and brown, turning until thoroughly browned. Add the Madeira and the Port and bring to the boil for 2/3 minutes. Add the tomato paste and the stock pots and mix well until absorbed and melted.

Your filling should not be too dry but not too wet either. You should be able to see tiny puddles of liquid. If you need to add water then add it gradually – you can add more you can't remove it!

It's difficult to predict how much fat there'll be in minced meat. Lamb, generally speaking, will have more than beef.

You can transfer the filling into a foil tray or, as I did, leave it in the frying pan.

As a guide, my frying pan that is suitable for hob and oven is 28cms in diameter – 3 very large appetites or 4 normal.

I feel the need to describe the “puddles” :

See them glistening – not too wet but definitely not too dry.

Next - to mash or not to mash, this is the question!

Kofta canapés

How about a kofta for a canapé – these Indian meatballs are a real hit. As you'd expect from me they can be made ahead and frozen. Easy to spear on a cocktail fork or a cocktail stick. Serve with small bowls of sweet chilli sauce or raita or mango chutney or all three.

Kofta canapés

makes 25/30 ish

500g of minced lamb

*salt and black pepper

*2 cloves of garlic, crushed or 2 tsps of paste

*1 tsp of ground cumin

*1 tsp of ground coriander

*pinch of garam masala

*pinch of chilli powder

1 heaped tbsp of tomato paste

1 egg

sprinkle of plain flour

kitchen gloves or damp hands

Rapeseed oil for shallow frying

a foil tray 23cms x 23cms

Place the mince in a large mixing bowl then add the ingredients marked * and mix well. Add the tomato paste and the egg and combine. If you find the mixture too wet, then sprinkle a little plain flour into the mixture and fold in gently.

Using either gloves or damp hands your mixture should aim to be the size of a walnut (or 1 heaped teaspoon). Roll the mixture between your hands and when you've 8 or so heat the oil in a large frying pan. Seal the koftas on a low heat and carefully shake the pan to turn them – use tongs if you are accident prone!

At this stage you can continue to cook the koftas in the pan or you can transfer to an oven-proof dish and pop into a pre-heated oven 160fan/180c/Gas 4 for 15 minutes.

Alternatively let the koftas cool once sealed, transfer to freezer bags and freeze until required. Defrost and then place in a foil tray and warm in a pre-heated oven as above for 15 minutes.

Easy peasy and really tasty – photo guide next.

April is a fickle month

Wouldn't it be lovely to be able to rely on the weather and arrange our social lives in the certainty of knowing we weren't going to get wet through or freeze or even need the snow boots – stranger things have happened!

When I was planning my menu for the supper with friends I took a risk and decided on the safe bet, that it would probably be cool – sadly I got that one right - typical!

Righty ho, back to the hotpot – the meat is ready when you are. For the gravy, use the garlic infused lamb stock – discarding any fat. If you wished you could sauté onions and carrots, (small dice) in a knob of unsalted butter and then add your stock – thicken with a little slaked cornflour. Cover the lamb with your stock and vegetables.

As part of my prep yesterday I baked jackets potatoes – 3 medium to large – cooled, peeled and then sliced, bagged and fridged, ready for assembly. Grated Red Leicester cheese – 50g to sprinkle on the top of the potatoes.

Pre-heat your oven to 180fan/200c/Gas 6.

Layer the sliced potatoes on the top of the lamb and stock. Season with black pepper, then sprinkle the cheese to complete. Bake in the oven for 35 minutes.

The hotpot will give you four generous portions, here's one of them :

It may not be a traditional hotpot for the purists out there but who cares.

If you should try this recipe I hope you enjoy it - I think it's good any time – by the way – you can freeze any leftovers – well, you never know.

Comfort food is not just for winter!

Shop Smart!

I know that what follows is too late for the Easter holidays but, as we've two long weekends in May I decided to share – you might find it helpful.

Friends coming for supper on Sunday. I wanted to prep and cook as much as I could the day before and decided ahead of the game that I was cooking a hotpot, or rather my version of it. Normally for hotpot I'd use lamb shanks, slow cooked then strip them ready to use.

I don't normally buy meat from a supermarket – but I'm sure you've noticed that we've been bombarded with deals. So I decided to try an experiment and see what was on offer. I bought a half leg of lamb joint for £5.40 – weight 1.079kg - £5 per kilo – half price. I sealed the joint and then de-glazed the pan using 2 tsps of garlic paste and then added lamb stock. I slow cooked for 3 hours.

Here's the result :

As you can see the bone lifts away leaving a plateful of tender, moist meat – just like this :

I suppose the lesson is keep your eyes open. I didn't want a huge leg of lamb but some smart supermarket person decided to offer the half leg. A very loud message to all supermarkets out there – not everyone wants a huge big lump of meat nor, and more importantly, can they afford it! End of rant.

The lamb deal was so good and definitely cheaper than shanks – sadly they've become fashionable – like beef cheeks but that's another story.

I'll let you know how it goes!