Tagliatelle with lamb and rosemary

Ingredients:

  • olive oil
  • 200g lamb mince
  • 1 carrot, cut into small dice
  • 2 cloves garlic, chopped
  • about a tsp of finely chopped fresh rosemary
  • 100ml white wine
  • 4-6 cherry tomatoes, halved
  • salt and pepper
  • 200g tagliatelle
  • parmesan to serve

Method:

Heat the olive oil in a casserole pan and brown the mince, breaking up any lumps. Add the carrot, garlic and rosemary and continue frying for a few minutes over a medium heat, stirring all the time.

Turn up the heat and add the wine. Allow to bubble for a few minutes before adding the tomatoes and seasoning. Stir well, cover and reduce heat. Leave to simmer for about half and hour. Remove the lid and simmer for a further 5 minutes or so to reduce the liquid – it shouldn’t be too wet.

While the sauce is simmering, cook the tagliatelle in plenty salted water until al dente. Drain well and add to the lamb sauce. Mix through and serve straight away with grated parmesan.

Sausage, butterbean and potato hotpot

Ingredients:

  • Olive oil for frying
  • 6 good quality pork sausages, skinned and chopped into bite-sized pieces
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • Half a tsp fennel seeds
  • Pinch of chilli flakes
  • 2 medium potatoes, peeled and chopped into small chunks
  • 500ml chicken stock
  • 200g (half a tin) chopped tomatoes (or could substitute 2-3 large, ripe fresh tomatoes)
  • salt and pepper
  • 400g (1 tin) butter beans, drained and rinsed
  • Handful of fresh herbs (basil or parsley), chopped
  • Parmesan to serve

Method:

Heat a couple of tablespoons of olive oil in a large casserole pan.

Gently fry the onions until softened – about 5 minutes. Add the sausage pieces and fry until the sausage and the onion have taken on some colour. Add the fennel, chilli flakes and garlic and stir through. Add the potatoes then turn up the heat before adding the stock and tomatoes. Season with salt and pepper. Bring to the boil, cover and simmer for 15-20 minutes.

Add the butterbeans and simmer with the lid off for another 5-10 minutes until the beans have warmed through and the potatoes are tender. The sauce should have reduced slightly – it should be like a cross between a soup and a stew.

Check the seasoning, add the fresh herbs and serve in bowls with plenty parmesan grated over and crusty bread to mop up the juices.

Greek Lamb with Puntaletti

Ingredients:

  • 650g boneless lamb, shoulder or leg, cubed
  • 2 large onions, thickly sliced
  • 2 tbsp lemon juice
  • 4-5 fresh oregano sprigs
  • Pinch of dried oregano
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tbsp tomato puree
  • 225g puntaletti (other small rice shaped pasta such as orzo or risoni)
  • Salt & pepper
  • Parmesan shavings and chopped parsley to serve

Method:

Preheat oven to 180C. Spread the lamb and onions in a small roasting tin. Sprinkle with the lemon juice, oregano, cumin, coriander, salt, pepper and drizzle with about 2 tbsp olive oil. Mix well with your hands. Roast uncovered for 1 hour.

Mix the tomato puree with 850ml boiling water. Pour over the lamb and cook for a further 30 mins. Sprinkle over the puntaletti, cover and cook for another 30 mins. Garnish with the parmesan and parsley.