“Prepped” is local cookery writer, Vanessa Kimbell’s blog about the trials and tribulations of writing her first cookery book. A stickler for detail, Vanessa has asked for help to trial all the recipes which will feature in her cookery book “Prepped” which launches in May this year. Always keen on a culinary challenge, Vanessa asked me to put her “Plum & Cardamom Crumble” through it’s paces!

(Serves 6-8)

For the base:

• 800g plums, stoned & halved
• 60g sugar
• 25g butter

For the topping:

• 230g rolled oats
• 125g sweetened desiccated coconut
• 100g flaked almonds
• 50g sugar
• 1 level tsp ground cardamom (can grind your own cardamom pods)
• 150ml rapeseed oil

1. Firstly, preheat the oven to 180°/gas mark 4.
2. Put the plums in an ovenproof dish about 25cm wide & 5cm deep. Sprinkle the sugar and butter over evenly.
3. Mix all the dry ingredients together, then drizzle the rapeseed oil over the top & mix really well.
4. Sprinkle the topping over the plums & bake in the oven for 35 minutes or, until the topping is a light golden brown and the fruit is bubbling away underneath. Be careful to check the topping as it can easily burn!
5. Wait a few minutes for the crumble to cool before serving with warm vanilla custard or thick cream.

The topping also makes a great granola!  You can make double the quantity and then bake one half of the topping on a baking sheet, turning it once or twice.

The topping is much lighter than traditional crumble toppings made using flour and the cardamom adds an interesting exotic twist! I can definitely recommend it.

Key an eye out for Vanessa’s book as it’s cram packed full of crowd pleasing recipes.

What culinary travels have you been on recently? Come over and share them on our Facebook Page.

Our first birthday is still in full flourish and we continue our dive into the gastronomy archives of some of my favourite Recipes, Travel Destinations & Spectacles:

As a family we descended upon Rye last February to take part in the annual Rye Bay Scallop Festival. The Rye scallops are fat, juicy and much sought after. The Rye fleet catch King scallops and are only allowed to harvest scallops from the 1st November until 30th April using small (under 10m length) boats. The scallop shells are imprinted with growth rings (like tree rings) with each band denoting one year’s growth. Typically, they are caught at around 5-6 years old and any younger ones (sized 90mm or less) are returned to the sea.

As a little respite from Northamptonshire we headed en masse to Mürren in Switzeland to celebrate my Dad’s 7oth birthday. Mürren is a small, historic village, surrounded by the three imposing peaks of the Eiger (3,970m), Mönch (4,107m) and the Jungfrau (4,158). The village is very quaint and quiet as it doesn’t permit cars; only the odd van used to taxi skiers or to haul goods are allowed. Mürren holds a very important place in the history and development of Alpine skiing thanks to the enthusiastic efforts of Sir Arnold Lunn (1888-1974), son of Sir Henry Lunn of Lunn Poly fame. Through his initiative and drive, the first English Ski Championships were held in Wengen in 1921. Sir Arnold was also one of the founding members of the Kandahar Ski Club which established the famous Inferno race in 1928. There were 18 competitors including 4 women who took place in the first Inferno race. Firstly, all competitors had to climb for five hours in order to reach the start point at the Schilthorn. Sir Arnold began the race with the rather prosaic call of “Come on, we’re off.” The winner that day was Harold Mitchell who completed the course in 1hr 12mins. Peter Lunn, Sir Arnold’s son can still be found pounding the pistes of Mürren at the tender age of 96 although, Peter has now gracefully retired from downhill racing after completing his last Inferno race at the age of 90! The indomitable spirit of the Lunn family is still alive and well!

I have to say I’m rather partial to a bit of beetroot and speaking as a veg box recipient one has to be during the Winter months when it arrives almost weekly! My mother discovered this Madhur Jaffrey spiced beetroot recipe many years ago and I have enjoyed it countless times since. It’s amazingly simple to prepare and a great accompaniment to cold meats or, as a side dish with a curry.

It was time to enjoy some sun, sea and local French food as we descended upon the Camargue region of South West France. A key delicacy of the Camargue is the production of sea salt. I decided to drag the family around the Aigues-Mortes, Le Saunier de Camargue salt marsh. The kids were quite happy as we had to board a small train which whizzed us around. When we visited, the pools had an amazing pinky/red hue which looks very odd as you expect them to be white. The salt marshes are extensive, covering around 27k acres and have been in production since before the Roman occupation. At the beginning of Spring when natural evaporation exceeds the amount of rainfall, the marshes are flooded with seawater by means of a system of canals and dyke’s. The brine then concentrates with 9/10 of the water evaporating through the effects of the wind and sun. The salt content changes dramatically from sea water at 29g/litre, to 260g/litre at the crystallisation phase. The 50 rectangular salt pools house the brine which slowly evaporates between April and September leaving a 9cm thick salt cake.

 Living as I do, in the idyll of Weston, South Northamptonshire, you may be forgiven for thinking that it’s a sleepy little village – not so, for behind closed doors the community galvanises and punches above their weight. One such example would be the spectacular Weston & Weedon Horticultural Society which was originally founded by the gardener and broadcaster, Cecil Henry Middleton, in 1940.

I was lucky enough to be invited to Holdenby House, a splendid Elizabethan manor house nestled in the Northamptonshire Countryside to attend the Northamptonshire Food & Drink Awards 2010/11.

We had a trusted team of food supremos looking after us, from Adam Gray, Michelin starred head chef of Rhodes 24 who was in charge of cooking dinner. Sophie Grigson, author and TV cookery presenter, presided over the award ceremony ably supported by Jason Atherton, ex Michelin starred chef from Maze and now in the process of launching his own flagship restaurant, Pollen Street Social in Mayfair. The scene was set for a rather enjoyable evening eating and drinking all that is glorious about our wonderful County. Northamptonshire may not be viewed as a regional food hot spot but all I would say is, watch this space, times are-a-changing!

After my recent foray to Windmill Orchards I came away with numerous delectable goodies, including a few choice quince. The quince is a rather awkward, old fashioned looking fruit with bumps and lumps protruding from all the wrong places. If it were a fruit model it would be airbrushed within an inch of its life. Whilst looks aren’t everything (they certainly help), it’s what’s inside that really counts and, let me tell you, the quince’s insides are rather pleasing when transformed into membrillo.

So we end a rather eclectic mix of culinary journeys to mark the first anniversary of Graze and Guzzle. From now on I”ll be concentrating on what future culinary travels I can titillate you with!

Come over to our Facebook page and let us know what culinary experiences you’ve been having lately!

Looking for something warming and nutritious to bolster the cold January days, Julia Della Croce reminded of a recipe for the classic “Tuscan Bread & Bean Soup.” It’s really about as simple a soup as one could imagine and, in these financially austere days, it’s as cheap as the proverbial “chip!”

(Serves 4)

• 1 cup of dried cannellini beans or borlotti
• 6 large cloves of garlic (5 lightly crushed with skins left on & one left whole)
• 1 sprig of fresh sage with 8 leaves
• 3 tbs extra virgin olive oil
• 2 tsp sea salt
• 8 slices of stale ciabatta bread, or other sturdy artisan country bread
• Freshly ground black pepper
• Handful of flat-leafy parsley, chopped

Firstly, wash and pick out any skins or defect beans. The observant amongst you will notice that I used borlotti beans, as I couldn’t source any cannellini in time! Put the beans in a pan along with five cups of water (use same cup as you measured the beans with). Let the beans stand overnight at room temperature. If you forget, you can quick-soak the dried beans by bringing them to the boil then cover the pan and leave for one hour.

Now, add 5 crushed garlic cloves, the sage sprig and the olive oil to the pan with the re-hydrated beans and their soaking water. Bring the pan to a boil and reduce to a constant simmer for about one hour or, until the beans are tender. There should be roughly one part beans to 2 parts bean stock. Add 2 tsp of salt, cover and let it stand for around 15 minutes. Take out the crushed garlic cloves and sage, then taste and adjust the salt as required. I then skinned and chopped up the cooked garlic finely and returned it back into the stock to add extra flavour.

Lightly toast the ciabatta slices and rub both sides with garlic. A cautionary tale – this amount of garlic will make your breath scream of garlic afterwards! If you prefer a more restrained garlic tone, I would suggest very lightly rubbing just one side of the bread, or not at all for those who are adverse to a garlicky tang! Place two pieces of bread in each bowl and drizzle with oilve oil. Now ladle the beans and the bean stock evenly into each bowl. Finish with a twist of fresh ground pepper, a drizzle of olive oil and some flat-leaf parsley.

I have to say our local organic extra virgin olive oil really brought great depth to the soup. When I say local, it’s made in Kardamili, Greece and brought back to the Shire by car! 

Now, kick back and think of the rolling Tuscan landscape!

If you do have to go out, take a precautionary handful of parsley in your pocket to tone your reek!!

Come and share your garlicky adventures on our Facebook Page.

With only four more sleeps to go before the big day, the children are besides themselves with excitement! The snow has obliged and turned the countryside into a Winter Wonderland. On cold days like these I have a homing instinct to head for the kitchen. Surely any Christmas lunch isn’t complete without the majestic flamed Christmas pudding gracing the table! Some say “Plum Pudding”, others “Plum Duff” and even “Figgy Pudding” has been mentioned, but whatever you call it, make sure you dedicate a little time and love to make a delicious one!

I grew up in the Scottish borders, in a little town called Peebles. On high-days and holidays we would meet friends in Gullane on the Scottish East coast near to Edinburgh. As a very special treat, we would visit the rather fabulous La Potinière for lunch which was run by the renowned Hilary & David Brown. As a child, I remember experiencing some wonderful taste sensations and treats. One such recipe taken from Hilary & David Brown’s recipe book La Potinière and Friends  is their fantastic “Pouding de Noël” which was created in 1975 to mark their first Christmas at La Potinière. They maintain that the perfect accompaniment is Crème Brûlée with the flavours and textures complementing each other. Now, I’ve never tried this yet, but I love the idea of  sneaking in a guilt free Crème Brûlée alongside my Christmas Pudding.

I really love this recipe because it is very rich and luscious, being packed to the rafters with moist fruit. It is also lighter than many Christmas puddings as it doesn’t contain any suet – the Hairy Bikers would have mild palpitations – “What, no fat!!” I don’t know about you but, after stuffing myself with turkey, devils on horseback, giblet gravy, stuffing et al, my carnivorous cravings have been well and truly fulfilled!

(Makes two puddings – each serves 4-6)

• 50g plain flour
• I tsp powdered cinnamon
• 1 tsp grated nutmeg
• 1 tsp ground all spice
• 50g soft light brown sugar
• 5-g soft dark brown sugar
• 100g fresh white breadcrumbs
• 75g grated, cooking apple (peeled)
• 50g grated carrot (peeled)
• 175g currants
• 225g sultanas
• 250g seedless raisins
• 100g candied peel, cut into (6mm) cubes (I usually leave this out)
• 75g dried apricots, cut into (6mm) cubes
• 75g stoned prunes, cut into (6mm) cubes
• 75g glacé cherries, roughly chopped
• 100g blanched almonds, finely chopped
• 2 tsp finely grated orange rind
• 2 tsp finely grated lemon rind
• 100g unsalted butter
• 1 tbsp (level) treacle (use hot spoon to measure it)
• 1 tbsp orange juice
• 1 tbsp lemon juice
• 1 tbsp brandy
• 85ml stout
• 2 eggs (size 2)

To Serve

• holly & brandy

Begin by sieving the flour, spices and sugars (light & dark) into a large bowl. Add the breadcrumbs, grated apple and carrot, dried & candied fruits, nuts and grated orange & lemon rind. Stir together until well mixed.

Melt the butter and add to the remaining ingredients (treacle, orange & lemon juice, brandy, stout & eggs) in another bowl & beat together. Pour this mixture over the dry ingredients & mix well. Cover and leave overnight, allowing the flavours to develop.

Next day, stir again and divide into two greased, pudding-shaped, plastic containers with lids; don’t fill too full as the mixture will expand. Now, fill a pan/s with 7cm of water, place the plastic containers in with lids and then cover with the pan lid. Steam the puddings for 6 hours, topping up with boiling water as necessary.

When you are ready to use your puddings simple re-steam for 2-3 hrs. Place a sprig of fresh holly on the top of the pudding. Pour a measure of brandy into a ladle and heat it, then set light to it and pour it over the pudding.

Hilary and David suggesting making the Christmas pudding two months prior to eating to allow the puddings to fully mature.

Well, all that leaves me to do is to wish you and yours a very Merry Christmas and a Happy New Year.

Over the festivities, come and tell us what you’re eating & drinking or show us your fabulous Christmas jumpers on our Facebook page.

Anyone for a glass of eggnog and a mince pie?

With the onset of sub-zero temperatures and a surfeit of beetroot from our veg box rattling around in the bottom of the fridge. I thought it was high time to take action. My mother discovered this Madhur Jaffrey spiced beetroot recipe many years ago and I have enjoyed it countless times since. It’s amazingly simple to prepare and a great accompaniment to cold meats or, as a side dish with a curry.

(Serves 3-4)

• 350g raw beetroot
• 4tbsp vegetable oil
• 1tsp cumin seeds
• 1 clove of garlic, peeled & finely chopped
• 100g onions, peeled & chopped (I use red onions)
• 1tsp plain flour
• ½ tsp cayenne pepper (put in less if you don’t like it too hot)
• 225g tinned tomatoes (if using fresh take skins off)
• 1 tsp salt
• 300ml water

Firstly, peel the beetroot and chop into rough wedges (size of small roast potatoes). Put the oil in a medium sized pan and when hot add the cumin seeds. Cook for 5 seconds. Now, put in the garlic and onions, cook until soft. Add the flour and cayenne pepper, stir for a minute to combine all the flavours.  Next, add the remaining ingredients: beetroot, tomatoes, salt and water. Bring the pan to a simmer, lower the heat and then cover, cooking gently for 30 minutes or, until the beetroot is tender. Stir the beetroot from time-to-time ensuring it doesn’t stick to the bottom of the pan. Remove the lid, turn up the heat to medium, and cook for a further 7 minutes until the sauce has thickened.

As with many dishes the beetroot benefits from keeping for a day or two allowing the flavours to fuse.

A couple of curry recipes for your perusal to keep the chill at bay:

• Indian Summer Banquet
• May Day Inspired Madhur

Come and tell us how yours turned out or, let us know if you have any other great beetroot dishes on our Facebook Page.

On a recent trip to my local market I spotted bags of blewit mushrooms picked by the local mushroom hunter, Seth. I asked him where he had picked them from – there was stony silence; clearly the woodland location was a well guarded secret! Anyway, undeterred, I decided to buy a bag of the glorious looking blewits and headed home to ponder on what to do with them.

The blewit is quite a meaty mushroom with wonderful flowing gills on the underside of the cap. Wanting to preserve the subtle flavour of the mushrooms I decided to cook them very simply. Firstly, I brushed the mushrooms, wiped them dry and chopped them roughly. I placed a knob of butter and splash of olive oil in a frying pan and added a little chopped garlic and the mushrooms. Sauté the mushrooms until they are just soft but still have lots of juice in the pan. Next, I squeezed a little lemon juice, added some chopped flat leaf parsley and salt & pepper. The resulting mushrooms were a triumph! The blewit flavour is quite subtle with some woody and earthy notes.

Now, I wonder where that woodland is…

Come and say hello on our Facebook Page and share your mushroom adventures (obviously just the legal ones!)

After my recent foray to Windmill Orchards I came away with numerous delectable goodies, including a few choice quince. The quince is a rather awkward, old fashioned looking fruit with bumps and lumps protruding from all the wrong places. If it were a fruit model it would be airbrushed within an inch of its life. Whilst looks aren’t everything (they certainly help), it’s what’s inside that really counts and, let me tell you, the quince’s insides are rather pleasing!

Enjoying the odd carefully controlled slither of cheese I decided to forge ahead and make “Membrillo” (Quince Cheese).  ”Membrillo” is the Spanish word for quince and the Spanish typically make quince cheese to accompany sheep’s cheese, such as Manchego.The quince hails from the same family as the apple and pear and originates from Asia. The fruit is very bitter containing a high percentage of pectin which enables fruit pulp to set. 

Membrillo

(makes 1.5kg)

• 1.5kg quince
• 750g granulated sugar

Wash the quince and chop into pieces (no need to peel the skin or core them). Place the pieces in a pan with just enough water to cover the pieces and simmer gently for 30mins until soft. Pass the pulped quince through a sieve using the back of a wooden spoon. You  should collect just under 1 litre of puree.

Next, put the puree back in the pan with 450g of sugar for every 600ml puree. Heat gently stirring occasionally until the sugar has dissolved. Bring to the boil and cook gently for between 30-4o minutes stirring occasionally until the mixture is thick.

Pour into clean, sterilised jars. The membrillo will set firm when it cools and will last up to 6 months in the fridge.

The resulting membrillo was fresh and light with a sweet perfume taste and an undercurrent of lemony sharpness. The texture is like a firm jelly with a slightly grainy texture. I have to say, it was a triumph and much better than any “Membrillo” I’ve bought before. So, I urge you to get your hands on a few knobbly quince and make sweet music!

Come and say hello on our Facebook Page and share your “Membrillo” stories!

With the nights drawing in and a little nip creeping into the air I , or more precisely my wife Angie, decided it was time for a little curry dabbling. So, with Madhur in mind, she set off to discover what new spicy reaches we could be taken to! Angie set her sights on badami roghan josh (lamb cooked in dark almond sauce), cauliflower with ginger and green coriander followed by a cooling cucumber raita.

Lamb Roghan Josh

(Serves 4-6)

• 900g boned lamb shoulder cubed into 2.5cm pieces
• 6 tbsp vegetable oil
• 10 whole cloves
• 1-2 whole dried hot peppers
• 12 black peppercorns
• 6 whole cardamon pods
• 1 tbsp ground cumin
• 2 tbsp ground coriander
• 1 tbsp desiccated unsweetened coconut
• 3 tbsp blanched almonds, coarsely chopped
• 6 cloves garlic, peeled & chopped coarsely
• Fresh ginger, a cube 2.5cm peeled & coarsely chopped
• ½ tsp ground turmeric
• ¼ tsp ground nutmeg
• ¼ tsp ground mace
• 2 medium onions, peeled & finely sliced
• 3tbsp plain yogurt
• 3 medium-sized tomatoes (tinned or fresh) peeled & coarsely chopped
• 1 ½ tsp salt

Dry  the meat with a paper towel. Then heat the oil in a frying pan and add the cloves, red peppers, peppercorns, and cardamon, stirring for a few seconds until they darken. Brown the meat in batches, placing the browned meat in a casserole dish and making sure to leave the spices in the pan.

The spices now need to be roasted over a medium heat in a frying pan. Place the cumin, coriander, coconut and almonds and roast for about 5 minutes or until the spices turn a coffee colour. Blend the roasted spices using an electric blender and then add the garlic and ginger.

With a slotted spoon, lift out the previous fried spices in the oil and put them in the blender too. Add the turmeric, nutmeg, mace and 8 tbsp of water. Blend until you have a smooth, thick paste.

In the same frying pan which you used to brown the lamb, fry the onions over a high heat for about 5 minutes. Turn down the heat to medium and add the blended paste. Stir and fry for another 5 minutes whilst adding the yogurt gradually. Now add the tomatoes and cook for a further 3 minutes.

Add 300ml of water to the  frying pan and bring to the boil. Cover and gently simmer for 15 minutes. Finally, add the meat, salt, and then bring to the boil. Once boiling turn down the heat and gently simmer for 1 hour. Stir occasionally.

Cauliflower with Ginger & Green Coriander

(serves 6-8)

• Fresh ginger, 6.5×2.5cm peeled & coarsely chopped
• I large cauliflower
• 8tbsp vegetable oil
• ½ tsp ground turmeric
• 1 fresh hot green chili, finely sliced or, ¼ tsp cayenne pepper
• 1 handful coarsely chopped green coriander
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 tbsp lemon juice
• 2 tsp salt

Blend the ginger with four tablespoons of water until it becomes a smooth paste. Break or cut the cauliflower into florets of about 2.5-4cm in length. Wash the florets and leave to drain in a colander.

Heat the oil in a frying pan and add the ginger paste and turmeric. Fry for around 2 minutes stirring occasionally and then add the green chili, green coriander and fry for a further 2 minutes. Add the cauliflower and cook for 5 minutes (add a little warm water if it begins sticking to the pan). Now add the cumin, coriander, garam masala, lemon juice, salt and 3 tbs of warm water, cook and stir for a further 5 minutes. Cover, lower the heat and gently cook for 35 to 45 minutes. The cauliflower should be tender but still retain a little crispness.

Cucumber Raita

(serves 4-6)

• 1 cucumber
• 425g plain yogurt
• 1 tsp salt
• 1/8 tsp ground black pepper
• ½ tsp roasted, ground cumin seeds
• 1/8 tsp cayenne pepper
• 1/8 tsp paprika (for garnish)

Peel and grate the cucumber.

Empty the yogurt into a bowl and beat with a fork until it is smooth and paste like. Add the cucumber, salt, pepper, roasted cumin (reserve a pinch for the garnish) and cayenne to the bowl. Sprinkle with paprika and the remaining roasted cumin. Cover and refrigerate until ready to serve.

To Drink

After all that work, it’s time for a well earned glass or two. Matching spicy food with wines is never easy and, generally speaking, white wines are more successful as the tannin in red wine battles with the curry. I opted for a bottle of Reichsgraf Von Kesselstatt Riesling Kabinett 2007 from Germany. This wine is off-dry, rich with refreshing acidity and, containing a modest alcohol content of 8.5%, you can indulge!

The lamb roghan josh was succulent, rich with a tingling heat and layers of spicy flavour. The cauliflower acts as a great counter point in colour and texture with the raita cooling and cleansing the palate.

If you’re looking for other spicy inspiration, have a look at:

Indian Summer Banquet

May Day Inspired Madhur

Come and say hello and share your food experiences at our Facebook page.

I’m now off on my bike to battle with the elements and then off to the pub for a pint of frothy!

Always on the look out for new BBQ inspiration I thought I’d try out Nigel Slater’s recipe for Five-Spice Grilled Pork Belly. So off I trotted to our local butchers to buy a choice piece of pork belly. The recipe suggests you cut the meat into strips and once marinated thread onto skewers. I decided to skin the piece of pork belly, taking the thick outer skin off and most of the fat layer below. I then cut the pork belly into long strips about 3 cm’s in width and laid them in a dish ready for the marinade.

Ingredients

(serves 4)

• 750g pork belly
• 3 cloves garlic
• 1 thumb-sized lump of ginger
• 2tbs light soy sauce
• 3 tbs rice wine
• 1 heaped tsp of five-spice stir fry paste or powder
• 1 tsp salt
• 2 tbs runny honey

Grate the peeled garlic and ginger into a bowl using a microplane. Next add the soy sauce, rice wine, five-spice, salt and honey. Mix the marinade well and ensure the honey has fully dissolved and then pour over the pork belly. Gently massage the marinade into every piece of pork ensuring it is coated and then leave for at least an hour – the longer the better.

I’ve recently been experimenting with proper local, kiln-fired, sustainable charcoal. I’m not sure I’ve quite got the hang of it, as it burns quite differently to the normal run-of-the-mill charcoal. Anyway, allow your BBQ to reach optimum temperature and then simply grill for 3-4 minutes on each side or, until the outer edges of the meat look nicely caramelised. The meat should be succulent and the outer fat crispy and delicious. We ate the pork belly with some broad beans and a  few home-grown Arran Victory potatoes which have beautiful purple skins and a fluffy texture. Very simple but, very satisfying!

What’s tickling your fancy on the barbecue this summer?

Searching for new barbecue recipe inspiration, I thought I’d firstly kick off with an old favourite, marinated new season’s lamb chops with salsa verde – simple but delicious! There are few foods which can beat a good barbecued lamb chop, all pink and succulent in the middle with crispy, melt-in-the-mouth skin.

(Serves 4)

Marinade

• Handful of rosemary
• 2 large cloves of garlic
• I tbs olive oil
• Salt
• Freshly ground pepper
• 4 lamb chops

Place the chops in a bowl and add a handful of rosemary which has been stripped into needles and rubbed in your hands to release the oils. Next, simply add a few garlic cloves which have been crushed with the flat blade of a knife. Add a tablespoon of olive oil, salt and pepper and massage the marinade all over the chops. Place the bowl in the fridge and leave to marinate, the longer the better. I normally leave them for at least 6 hours.

(Serves 4)

Salsa Verde

• 1 small garlic clove
• Bunch of flat leaf parsley
• 20 basil leaves
• Leaves form 4 sprigs or tarragon
• 5 anchovy fillets
• 1 tsp capers
• 1 tsp Dijon mustard
• A pinch of sugar
• A few drops of lemon juice
• 2 – 3 tbs of olive oil
• Freshly ground pepper 

The salsa verde recipe is taken from Hugh Fearnley-Whittingstall’s ”The River Cottage Meat Book.” Finely chop the garlic then add the herbs, anchovies, capers and chop all together until finely chopped and mixed. Place in a bowl and add the mustard, sugar, lemon juice and black pepper.  Now add the olive oil little-by-little to ensure you have a glossy consistency. The key to salsa verde is to make it to your own taste by tweaking the various ingredients until you arrive at perfection! Try and make just before you eat to retain the fresh impact of the herbs.

Take the chops out of the fridge and let them reach room temperature before cooking. Before barbecuing, wipe off any excess oil as this will cause flames and burnt chops. Depending on the size of lamb chops, I would normally barbecue for between 2-3 minutes per side if you like your lamb pink. Ideally then leave to rest for 5 minutes before serving. I normally simply serve with new new potatoes and sprouting broccoli.

Let me know what your favourite BBQ recipes are?