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2 Little Gem lettuces
Salt and black pepper
For the dressing
1 tsp caster sugar
25ml (1fl oz) Chardonnay vinegar or other white wine vinegar
75ml (3fl oz) extra-virgin olive oil
1 tbsp chopped mint
Salt and black pepper
This simple and delicious salad can be eaten hot, warm or even cold, whichever way you prefer. It reminds me of my gran – like me, she loved fresh mint in salads or eaten with lamb. So, Gran, this recipe is in memory of you.
Preheat the oven to 200°C (400°F), Gas 6.
Trim the lamb, removing excess fat if you wish, and, using a piece of string, tie up into a tight roll. Season with salt and pepper.
Set an ovenproof pan or roasting tin over a high heat, add the tablespoon of olive oil and then the lamb, turning it in the pan for 2–3 minutes to seal on all sides, so that it is an even golden colour. Add the rosemary and the butter and remove the pan from the heat.
Roast in the oven for 8 minutes, basting from time to time with the butter, then remove from the oven. When the lamb has cooled slightly, remove from the pan, wrap in cling film tightly with the rosemary and set aside on a chopping board.
Place the sugar and the vinegar in a bowl, mix well then add the extra-virgin olive oil and the mint. Season with salt and pepper, to taste, stir together and pour into a serving jug.
Place the leaves from the lettuces in a serving bowl. Remove the lamb from the cling film, slice very thinly and serve with the salad leaves and the jug of dressing on the side.
Côte de boeuf with watercress and black beer mustard (#ulink_f15e0cf0-d86c-501a-8b9d-b7ff2e72e323)
Makes 2 large portions or 4 smaller ones
1kg (2lb 2oz) rib of beef with the chine bone removed (ask your butcher to do this for you)
2 tbsp olive oil
Salt and black pepper
110g (4oz) Black Beer Mustard (see page 36), to serve
For the watercress salad
1 tbsp cider vinegar
3 tbsp rapeseed or extra-virgin olive oil
1 tsp Black Beer Mustard (see page 36)
110–150g (4–5oz) watercress, thick stalks removed
Salt and black pepper
Côte de boeuf is a large cut of beef with a big, thick rib bone. If you can’t get it, use a thick rib-eye steak instead. This is equally delicious cooked on a barbecue in summer for 10 – 15 minutes on each side.
Season the beef with salt and pepper and brush with the olive oil. Set a frying pan over a high heat and, when it starts to smoke, add the beef and cook for 4–5 minutes on one side, then turn over and cook for a further 4–5 minutes. Turn the beef to seal the edges and cook for a further 4 minutes on each side, or 8–10 minutes per side if you prefer your meat well done.
Remove the beef from the pan, place on a chopping board and allow to rest for 5 minutes before carving.
To make the watercress salad, whisk the vinegar, rapeseed or olive oil and mustard together in a bowl and season to taste with salt and pepper. Place the watercress in another bowl and drizzle over the dressing, tossing the leaves to coat evenly. Place in a serving bowl and set aside.
To serve, cut the beef into fairly thick slices and serve the mustard and the watercress on the side.
Black beer mustard (#ulink_4025fd43-7953-515f-9c2b-dacaa878b871)
Makes 425g (15oz)
Vegetarian
25g (1oz) white mustard seeds
110g (4oz) black mustard seeds
75g (3oz) light soft brown sugar
1 tsp allspice berries
1 tsp paprika
½ tsp turmeric
2 tsp sea salt
1 tsp crushed black peppercorns
175ml (6fl oz) red wine vinegar
40ml (1½fl oz) balsamic vinegar
3 tbsp runny honey
110ml (4fl oz) bottled Black Sheep Ale or other traditionally-made British beer
Mustard is very easy to make and handy to keep in your store cupboard. It goes well with many types of meat – try it with the Yorkshire ham on page 39.
Put all the dry ingredients into a food processor or blender and blend until the seeds are roughly crushed. Transfer to a bowl and stir in the two vinegars, honey and ale.
Cover the mustard with cling film and place in the fridge for 2 hours. If you want to keep the mustard longer, put into sterilised jars (see page 166) and store in a cool, dark place. The mustard should then keep for 3–6 months.
Juniper-pickled cucumbers (#ulink_9ecc77b1-c3ae-5e64-8531-a6d04a01f994)
Makes 400g (14oz)
Vegetarian
250ml (9fl oz) pickling malt vinegar
1 tsp juniper berries
125g (4½oz) caster sugar
1 tbsp olive oil
1 tbsp mustard seeds
2 large cucumbers, deseeded and cut into 2cm (¾in) cubes
Salt and black pepper
This will keep for 3–4 days in the fridge if stored in sealed, sterilised jars (see page 166). The pickle can be seen in the picture on page 47.
Place the vinegar, juniper berries and sugar in a small saucepan and bring to the boil. Remove from the heat. Pour the olive oil into a frying pan set over a medium–high heat, add the mustard seeds and cook until the seeds start to pop.
Add the cucumber and fry for 2–3 minutes. Season, to taste, with salt and pepper. Place in a bowl, pour over the vinegar mixture and stir well. Allow to cool completely, then place in the fridge.
Sliced Yorkshire ham with poached leeks and spring onions (#ulink_78a2d2cb-09dc-59f7-8c61-85843d64e088)
Serves 4
6 black peppercorns
Pinch of salt
1 bay leaf
1 medium leek, trimmed and outer leaves removed
8 spring onions
400g (14oz) York or any other roast ham, ready-sliced if you prefer
Chervil leaves, to garnish
For the glaze
4 tbsp English mustard
2 tbsp runny honey
150ml (6fl oz) rapeseed or extra-virgin olive oil
Zest of 2 oranges
4 tbsp white wine vinegar
Salt and black pepper
Until recently, one of the few places you could buy a real ‘York ham’ was Scott’s butchers in York, but sadly, after 150 years of trading, it is now closed. Despite this, the UK still produces the best pork in the world and we should make the most of it. This recipe is best served warm; however, if you choose to serve it cold, make just half the quantity of the glaze to drizzle over the ham in the final step.
Half fill a large saucepan with water, add the peppercorns, salt and bay leaf and bring to the boil. Once the water is boiling, add the leek whole (if it doesn’t fit, cut in half widthways). Reduce the heat and cook for 6–8 minutes on a gentle simmer. Add the spring onions and cook for a further 3 minutes, then drain the vegetables and allow to cool.
To make the glaze, place the mustard and honey in a bowl, slowly whisk in the rapeseed or olive oil, then add the orange zest and vinegar, season with salt and pepper and set aside.
If you wish to warm the meat, place the whole ham or the slices on a baking tray and spoon half of the glaze over the top. Put in a preheated oven at 170°C (325°F), Gas 3, for 1 hour if the ham is whole or, if it is ready-sliced, until heated through. Remove from the oven and, if necessary, carve the ham into slices.
Place the sliced ham on a board or platter, then slice the leek into 1cm (½in) rounds and the spring onion into bite-sized lengths. Arrange these on the ham, drizzle with the rest of the glaze, place a few chervil leaves on top and serve.
Scotch eggs with curried salad cream (#ulink_3b33d3e4-2fc7-5ca6-9a1d-17753772a21a)
Serves 4
8 small eggs and 4 medium eggs (reserve 2 for the salad cream)
450g (1lb) good-quality pork sausages or sausagemeat
300g (11oz) dried breadcrumbs, such as Japanese panko
1.2 litres (2 pints) vegetable oil, for deep-frying
For the salad cream
2 hard-boiled egg yolks (see above)
2 tsp English mustard
150ml (5fl oz) rapeseed oil or extra-virgin olive oil
1 tbsp white wine vinegar
75 ml (3fl oz) double cream
1 tbsp mild curry powder, or to taste
Salt and black pepper
We’re all kids at heart, so who wouldn’t love these delicious eggs? The curried salad cream adds a nice spicy touch and will keep for two days in the fridge, although it’s best used fresh.
Fill a large saucepan with water and bring to the boil. Place the eight small eggs and two of the medium eggs in the boiling water. Remove the eight small eggs after 2–3 minutes and the two medium eggs after 7–8 minutes. Run under cold water immediately to stop them cooking any further, then peel them whole, and set the two medium ones aside.
