A dash of rapeseed oil
4 thick lamb neck chops
Flour for dusting
1 onion, diced
1 small turnip, diced
2 carrots, diced
Stock, about a litre
1 tsp of cumin seeds
1 tsp of chilli flakes
1 tsp of ground coriander
A generous bunch of coriander, chopped
Crunchy bread for four
Season the flour and coat the lamb lightly. Heat the oil in a large frying pan and brown the lamb all over. Remove the meat from the pan and place the pieces into an oven proof dish.
Add another dash of oil to the same pan and sauté the onion until it is turning translucent. Pour this into the oven proof dish on top of the lamb.
Place the carrots and turnips around the meat and sprinkle with the cumin seeds, ground coriander, some cracked black pepper and the chilli flakes. Pour in just enough stock to cover the contents, just over a litre should do, and cover with a tight fitting lid.
Cook in an oven oven heated to 170 degrees for an hour or so, until the meat is tender. Taste and season then stir through the chopped coriander.
Serve with the bread for mopping up the juices.
Day 2: Smoked Trout with Mustard and Tarragon Mash
Potatoes for 4
2 tbsp of milk
4 tsp of whole grain mustard
A small bunch of tarragon, finely chopped
1½ tbsp of olive oil
½ tbsp of lemon juice
4 fillets of smoked trout, smoked mackerel would do if you can not access trout
Mustard leaves for 4
A handful of almonds, toasted and chopped
One bulb of fennel, thinly shaved
A knob of butter
Put the potatoes on to boil in lightly salted water and drain any excess water when they are done. Add the milk, tarragon and mustard and mash together until smooth. Taste and season.
Add a small dash of oil to a pan and once it has heated over a medium heat pan fry the trout fillets. They are already cooked so you will just need to heat them through.
Mix the lemon juice and olive oil and season to taste. Toss the leaves in the dressing and gently toss in the almonds and fennel.
Remove the trout from the pan and add in the the butter in it place. Allow the butter to gently bubble until it has turned a golden brown.
Serve the mash and trout alongside the salad. Pour a little of the butter over each fillet.
Day 3: Tuna Burgers with Caper Pesto
2 tins of tuna, drained
1 tin of chickpeas, drained
1 egg, lightly beaten
1 tbsp of rapeseed oil
Flour for dusting
Sesame flower seeds
2 tbsp of capers
80g of hard cheese such as Parmesan, grated
Cashew nuts, chopped
1 small clove of garlic
2 tbsp of mayonnaise
Zest of 2 lemons
Four bread rolls, halved
Whisk the tuna, chickpeas, oil and egg in a liquidiser until it forms a smooth paste.
Form into four patties, dust with flour and cover in the sesame seeds. You can either fry or grill the burgers until they are cooked right through.
Clean out the liquidiser and blitz the capers, cheese, nuts and garlic until they form a rough paste.
Mix the lemon zest and some freshly cracked black pepper through the mayonnaise.
Lightly toast the bread rolls and put a spoon of the caper pesto on the bottom bun, top it with a burger then a spoon of mayonnaise and the lid. Happy eating.
Day 4: Miso Roast Chicken
Brown rice for four
4 chicken breasts on the bone
2 tbsp of miso paste — I use Clearspring brown rice miso paste
8 cloves of garlic, lightly crushed but left whole
A dash of sesame oil
A thumb size piece of ginger, sliced
3 red onions, sliced
4 navet turnips, sliced
4 tsp of honey
Put the rice on to boil in lightly salted water and drain when cooked.
Rub the miso paste all over the chicken. Toss the garlic, ginger, red onion and turnips in the sesame oil and some seasoning. Drizzle a little more oil over the chicken. Pack all of the vegetables into an oven proof dish and lay the chicken pieces on top. Place the dish into an oven heated to 180 degrees and cook for 20 minutes. Remove and drizzle with the honey and place back into the oven until the chicken is cooked through, about another 15 minutes. Serve with the rice and the juices poured over.
Day 5: Boxty Potatoes with Fried Mushrooms
450g of waxy potatoes, peeled and grated then strained
400g of mashed potato, left over mash is perfect
300g of plain flour
tsp of baking powder
1 tsp of nutmeg
160 mls of milk
2 tbsp of soft butter
A dash of rapeseed oil
200g of mushrooms, sliced
A bunch of sage, finely chopped
2 tbsp of chutney
To strain the grated potatoes place them into a clean tea towel and wring them over a sink so most of the liquid comes out.
Put the mashed potato, flour, baking powder, nutmeg and milk into a bowl. Season and stir until completely combined. Stir in a tablespoon of the softened butter and also the grated potato to the mixture.
Heat a dash of oil in a pan and spoon a large blob of the mixture, about an eighth of it, into the pan and fry as you would a pancake, gently flipping over when one side is golden.
While you are doing these heat the other table spoon of butter in a smaller pan and sauté the garlic until it is about to change colour. Add the mushrooms and sage, sauté until the mushrooms are soft. Season to taste.
Serve the boxty with the mushrooms and a spoon of nice chutney on the side.
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