Lamb Meatballs in a Creamy Sauce

Lamb Meatballs in a Creamy Sauce

 

These tasty nutmeg seasoned meatballs are cooked in a creamy, wholegrain mustard sauce and served with tagliatelle.

 

Lamb Meatballs in a Creamy Sauce
Prepares: 4 servings
 
  • Preparation time: 50 minutes
  • Refrigeration time: 1 hour
  • Cooking time: 1 hour

  • Ingredients
  • 2 slices white bread
  • 2 tbsp milk
  • 1 small onion, peeled and finely chopped
  • 450g (1 lb) lamb mince/ground lamb
  • 2 eggs, medium (U.K.)/large (N.A.), beaten
  • salt and ground black pepper
  • ¼ tsp freshly grated nutmeg
  • 28g (1 oz) butter (2 tbsp, or ¼ stick)
  • 600ml (20 fl oz) chicken stock (2½ cups)
  • 1 tbsp wholegrain mustard
  • 300ml (10 fl oz) crème frâiche (1¼ cups)
  • 2 tbsp cornflour/cornstarch


  • To serve
  • Serve with tagliatelle and a green salad

  • Equipment
  • casserole dish


  1. Method
  2. Preheat oven to 180°C (350°F) (gas 4)

  3. Remove the crusts from the bread and cut into rough pieces. Place in a bowl and moisten with the milk. Mix with a fork to break up into crumbs.

  4. In a large mixing bowl, mix in the soaked breadcrumbs, onion, lamb, eggs, seasoning and nutmeg until throughly combined.

  5. Shape into 32 meatballs, using wet fingers. Just keep a small bowl of water nearby. (Fingers dipped in flour will just become sticky.) Chill the meatballs for 1 hour to firm up.

  6. Heat half the butter in a frying pan/skillet over a medium heat. When the butter is frothy and hot, add half the meatballs. Shake them in the pan to keep them moving and cook until browned all over, about 5 minutes. Remove, using a slotted spoon, and transfer them to the casserole dish. Repeat with the remaining meatballs, adding extra butter if needed.

  7. Add the stock to the pan and scrape off any bits stuck to the bottom of the pan. Bring to the boil, then stir in the mustard. Pour over the meatballs, cover the dish and cook above the centre of the oven for 45 minutes.

  8. Mix the crème frâiche and cornflour/cornstarch together in a bowl, then stir into the casserole until well blended. Return to the oven for a further 15 minutes, uncovered, until bubbling. The sauce will become thick.

  9. Serve over tagliatelle.

Updated: November 14, 2017

Plum Cobbler

Plum Cobbler

 

A traditional fruit cobbler where juicy plums are baked, topped with balls of a soft dough, and sprinkled with sugar.

 

Plum Cobbler
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • 620g (1 lb 6 oz) plums (about 15)
  • 115g (4 oz) caster/white sugar (½ cup + 1 tbsp) + 2 tbsp
  • 2 tsp cornflour/cornstarch
  • 170g (6 oz) self-raising/self-rising flour (1½ cups)
  • 70g (2½ oz) chilled butter, diced (¼ cup + 1 tbsp, or ⅝ stick)
  • 120ml (4 fl oz) buttermilk or whole natural yogurt (½ cup)

  • Equipment
  • 23 x 12cm (9 x 5 inches) (2 litre) ovenproof dish


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Wash and halve plums. Remove the stones and cut the fruit into chunks, placing them in a bowl. Add the 2 tablespoons of sugar and cornflour/cornstarch and toss to coat. Tip into the ovenproof dish and set aside.

  4. Rub the butter into the flour until it resembles small crumbs. Mix in 70g (2½ oz) sugar. Stir through the buttermilk or yogurt until combined. A food processor does all of this in no time.

  5. Scatter balls of the dough over the plums, leaving some of the fruit exposed. The balls of dough will expand when cooked.

  6. Sprinkle the top with the remaining sugar and bake for 40 minutes until the juices are bubbling and the top is pale golden in colour.

 

Summer Fruit Glory

Summer Fruit Glory

 

Summer Fruit Glory is a quick summer dessert to prepare that looks very impressive. Layers of mascarpone and strawberry yogurt, summer fruits and amaretti biscuits soaked in Marsala. Delicious!

 

Summer Fruit Glory
Prepares: 4 servings
 
  • Preparation time: 25 minutes

  • Ingredients
  • 250g (275g) tub mascarpone
  • ½ x 500g pot strawberry yogurt
  • 12 strawberries, hulled
  • 140g (5 oz) raspberries (1¼ cups)
  • 140g (5 oz) blueberries (¾ cup, heaped)
  • icing/powdered sugar for dusting
  • 225g (8 oz) amaretti biscuits (about 24)
  • 4 tbsp Marsala, medium sherry or brandy

  • Equipment
  • 4 x pretty glasses, short tumblers are ideal


  1. Method
  2. Whisk the mascarpone and yogurt together until combined.

  3. Reserve 4 strawberries, 8 raspberries and 8 blueberries for decoration, then lightly mix the other fruits together in a small bowl and dust with icing/powdered sugar to sweeten.

  4. Break the biscuits into small pieces.

  5. Begin layering the glasses. First, divide half the biscuits between the glasses, spreading them evenly over the base. Sprinkle 2 tablespoons of the Marsala (or whatever you are using) over the biscuit crumbs, then top with a quarter of the mascarpone mixture.

  6. Next, divide half the fruit between each of the glasses and layer with another quarter of the mascarpone mixture.

  7. Now, sprinkle the remaining biscuit pieces over the mascarpone mixture and add 2 more tablespoons of the Marsala (or whatever you are using). Top with another quarter of the mascarpone mixture.

  8. Add the other half of the fruit and finally the last quarter of the mascarpone mixture.

  9. You should now have 4 layers of the mascarpone mixture, 2 layers of the amaretti biscuits and 2 layers of fruit.

  10. Decorate with the reserved fruit and sieve over a dusting of icing/powdered sugar just before serving.

 

Frozen Strawberry Sundaes

Frozen Strawberry Sundae

 

These squares of strawberry ice cream are on a chocolate base and topped with sliced strawberries, drizzled with chocolate and sprinkled with toasted almonds. Frozen ahead of time, they make an impressive dessert and take no time at all to add the toppings just before serving.

 

Frozen Strawberry Sundaes
Prepares: 6 servings
 
  • Preparation time: 30 minutes
  • Freezing time: 4 hours
  • Standing time: 10 minutes

  • Ingredients
  • For the base
  • 115g (4 oz) Oreo chocolate baking crumbs (1 cup)*
  • 1 tbsp sugar
  • 40g (1½ oz) butter, melted (3 tbsp)

  • *This is a North American recipe where the chocolate baking crumbs are bought ready in a box. Use the following for a substitution for the ingredients to make the base in England:

  • 115g (4 oz) plain digestive biscuits crushed to make fine crumbs
  • 55g (2 oz) butter, melted
  • 1 tbsp cocoa powder

  • Stir the cocoa powder into the melted butter to mix. Add to the biscuit crumbs and stir to coat.

  • For the filling
  • 280g (10 oz) vanilla ice cream or frozen yogurt (8 scoops)
  • 170g (6 oz) strawberries, rinsed and hulled (½ pint punnet)
  • 1 tbsp sugar

  • For the topping
  • 85g (3 oz) strawberries, rinsed and hulled (¼ pint punnet)
  • 55g (2 oz) plain/dark chocolate (8 pieces)
  • 2 tbsp slivered almonds

  • Equipment
  • 17cm (6½ in) square metal baking pan at least 5cm (2 inches) deep

  • Note
  • Once the base and filling have been left to freeze, it can be cut into portions and then the portions returned to the freezer. until needed The topping is added just before serving and is better not frozen.

  • This is a great recipe to make and keep in the freezer. The quantities can be doubled to be able to freeze more portions, just use a 24cm (9½ in) square pan.


  1. Method
  2. Cut two sheets of baking parchment larger than the baking pan so that they can be laid across one another and overhang the edges of the pan on all sides. Press well into the corners of the pan.

  3. For the base
  4. In a medium bowl, combine the chocolate crumbs and the sugar. Stir in the butter to coat the crumbs. Spread evenly in the pan pressing well into the corners. Freeze while making the filling.

  5. For the filling
  6. Remove the ice cream or frozen yogurt from the freezer to soften a little.

  7. Slice the strawberries and put into a small bowl. Toss with the sugar then let stand for 10 minutes, stirring occasionally.

  8. Meanwhile, scoop the ice cream or yogurt into a large bowl and leave until the strawberries are ready. It should not thaw completely.

  9. Purée the strawberries until smooth, then pour over the top of the ice cream or yogurt. Stir until well blended. Spoon evenly over the chocolate base in the pan and freeze until firm, about 4 hours.

  10. Frozen Strawberry Sundae


  11. For the topping
  12. Start preparing the toasted almonds and chocolate sauce about an hour before serving so they have time to cool.

  13. Tip the almonds into a small frying pan/skillet and toast over a medium to low heat until golden, tossing frequently. They will take about 5–10 minutes but keep an eye on them as they will burn quickly. (They produce a nutty smell when they are ready, too.) Put to one side.

  14. Break the chocolate into small pieces and add half to a glass bowl and melt over a pan of just simmering water. (The bowl should not touch the water.). Once melted, remove from the heat. Add the remaining chocolate to the bowl and stir until it has melted and there is a smooth chocolate sauce. Leave to one side to cool.

  15. To finish
  16. Top each square just before serving.

  17. Holding the edges of the baking parchment, remove the frozen sundae to a cutting board. Using a serrated knife, cut into six even pieces. Leave for 10 to soften a little.

  18. Slice the remaining strawberries and decorate the top of the squares. Drizzle the chocolate over and sprinkle with the toasted almonds.

Updated: July 10, 2017

Apple Snow

Apple Snow

 

This Apple Snow dish is based on the traditional version but it does not use raw eggs. The apples are topped with Greek yogurt and sprinkled with roasted oatmeal.

 

Apple Snow
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • Standing time: 1 hour
  • Refrigeration time: 30 minutes

  • Ingredients
  • 4 Granny Smith apples
  • 250g Greek yogurt (1 cup)
  • 1 tbsp medium or coarse pinhead oatmeal/steel cut oatmeal


  • Equipment
  • 4 short glass tumblers


  1. Method
  2. Peel, core and chop the apples. Put in a pan with 1 tablespoon water and gently cook for about 15minutes until the fruit is very soft, stirring occasionally. Transfer to a bowl and whisk to make the apples fluffy. Leave to cool, about an hour.

  3. Divide the apple between the glasses and smooth the tops.

  4. Stir the yogurt and then spoon on top of the apple. Chill for 30 minutes.

  5. Meanwhile, heat a small frying pan/skillet over a medium heat and add the oatmeal. Cook for a few minutes moving the oatmeal around constantly. Once it starts to colour it is ready. Set aside to cool.

  6. Just before serving, sprinkle the oatmeal over the yogurt.

Updated: November 14, 2017

Banana and Honey Brûlée

Banana and Honey Brûlée

 

A tasty twist on a classic crème brulée. Quick to prepare and just chill until needed.

 

Banana and Honey Brûlée
Prepares: 4 servings
 
  • Preparation time: 10 minutes, plus chilling time
  • Cooking time: 2 minutes

  • Ingredients
  • 2 bananas, mashed
  • 2 tbsp runny honey
  • 500g carton Greek yogurt
  • 6 tbsp Demerara sugar
  • 2 tbsp hazelnuts or almonds, finely chopped

  • Equipment
  • 4 × 150ml (5 fl oz) ramekin dishes


  1. Method
  2. Turn the grill/broiler to high and leave it for 5 minutes so that it gets really hot.

  3. Divide the mashed bananas between the four ramekins and drizzle over the honey to completely cover the bananas.

  4. Carefully spoon an equal amount of yogurt over the bananas in each ramekin and smooth the top.

  5. Then spoon 1½ tablespoons of sugar over the yogurt in each ramekin. The sugar needs to completely cover the yogurt. Using a metal teaspoon will make it easier to spread the sugar without disturbing the yogurt.

  6. Place the ramekins on a baking sheet. Then put under the grill/broiler for 1 minutes to melt the sugar.

  7. Remove from the heat and sprinkle over the nuts. Return to the grill/broiler for a further minute.

  8. Leave to cool, then refrigerate to chill.

Updated: March 4, 2017

Quick Raspberry Fool

Quick Raspberry Fool

 

All this recipe needs is fresh raspberries, honey and natural yogurt to make a refreshing summer fool.

 

Quick Raspberry Fool
Prepares: 4 servings
 
  • Preparation time: less than 10 minutes
  • Cooking time: 2 minutes
  • Refrigeration time: 30 minutes

  • Ingredients
  • 280–340g/10–12 oz fresh raspberries (2 punnets)
  • 1 tsp runny honey/clear honey
  • 1 x 500g carton natural yogurt


  1. Method
  2. Reserve four raspberries and then cook the rest gently in a small pan with the honey until the fruit juices just start to run. This will only take a couple of minutes. Remove from the heat and leave to cool.

  3. Pour the yogurt into a bowl and very carefully fold in the raspberries. The juice will be absorbed into the yogurt to turn it a pale raspberry colour. Chill for 30 minutes in the fridge.

  4. Divide between four fancy glass dishes and top with the reserved raspberries.

 

Pork Goulash

Pork Goulash

 

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

 

Pork Goulash
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 450g/1 lb pork tenderloin, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée
  • 2 x 400g tins chopped tomatoes/1 x 28 fl oz can diced tomatoes
  • 2 red peppers, deseeded and cut into strips
  • salt and pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

  • To serve
  • rice and chopped coriander to garnish

  • Equipment
  • large sauté pan


  1. Method
  2. Heat the oil in the pan and add the onions. Sauté over a medium to low heat for about 10 minutes until golden.

  3. Add the pork strips and sauté for a further 5 minutes, turning frequently to brown on all sides.

  4. Stir in the paprika, flour and tomato purée, and cook for 1 minute.

  5. Stir through the tomatoes, peppers, 2 tablespoons water and seasoning. Simmer for 5 minutes stirring occasionally.

  6. Spoon the goulash between four warmed plates and garnish each one with a little chopped coriander and a tablespoon of the yogurt in the centre.

  7. Serve with rice garnished with a little chopped coriander.