Roast Lamb With Spring Herb Crumbs

This iron-rich dish is ideal for a weekend with family and friends

• Cooking Time Prep 20 mins
  Cook 2 hrs
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  532

• Protein

  45g

• Carbs

  18g

• Fat

  30g

• Saturates

  12g

• Fibre

  2g

• Sugar

  5g

• Salt

  0.6g

Ingredients

• For the crumbs
• 100g good-quality white bread
• 2 garlic cloves
• zest 1 lemon
• 1 tsp thyme leaf, chopped
• small bunch parsley, chopped
• 3-4 anchovy fillets, chopped (optional)
• For the lamb
• 5 carrots, cut into chunks
• 2 onions, cut into chunks
• 4 bay leaves
• small bunch rosemary
• 2 tbsp olive oil
• large leg of lamb, about 3kg/6lb 8oz
• 3 garlic cloves, thickly sliced, plus a whole bulb, halved
• For the gravy
• 5 tbsp plain flour
• 200ml white wine, plus a splash
• 600ml lamb stock

Directions

1. Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
2. To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
3. Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.

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Classic Summer Pudding

Celebrate gorgeous seasonal strawberries, raspberries, blackberries and redcurrants with this set basin brioche pud

• Cooking Time Prep 25 mins
  Cook 5 mins
• Skill Level Moderately easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  369

• Protein

  7g

• Carbs

  68g

• Fat

  7g

• Saturates

  5g

• Fibre

  6g

• Sugar

  43g

• Salt

  0.9g

Ingredients

• 300g raspberries, plus a few extra to serve
• 225g blackberries, plus a few extra to serve
• 100g redcurrants, plus a few extra to serve
• 400g strawberries, hulled and quartered
• 140g golden caster sugar, plus a bit extra (optional)
• 400g brioche loaf
• clotted cream, to serve (optional)

Directions

1. Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.
2. Line a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the brioche and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl-you may need to use both squares, trimmed to fit.
3. Trim the slices to the correct length to line the sides of the bowl. To assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of brioche along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining brioche, but make sure you save some for the base.
4. Tip the fruit into the lined basin. Finish the pudding with a layer of brioche to make a base, then pour over any remaining liquid. Wrap the overhanging cling film over the top.
5. Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible.
6. To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film. Serve in slices with clotted cream, if you like.

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Crispy Topped Cumberland Pie

This crisp, potato-topped pie is slow-cooked and inexpensive to make. It's a great family meal but smart enough for entertaining too

• Cooking Time Prep 45 mins
  Cook 3 hrs - 3 hrs, 50 mins
• Skill Level Easy
• Servings Serves 5

Nutrition per serving

• Kcalories

  486

• Protein

  34g

• Carbs

  41g

• Fat

  21g

• Saturates

  9g

• Fibre

  4g

• Sugar

  8g

• Salt

  1.8g

Ingredients

• 2 celery sticks, sliced into 1cm pieces
• 1 onion, chopped
• 2 really big carrots, halved lengthways then chunkily sliced
• 5 bay leaves
• 3 thyme sprigs
• 2 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp each plain flour, tomato purée and Worcestershire sauce
• 2 beef stock cubes, crumbled
• 850g feather blade beef, or other braising cut, cut into large chunks
• 850g large potatoes
• 25g each mature cheddar and parmesan, finely grated

Directions

1. Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.
2. Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins-1 hr more until the meat is really tender and sauce thickened.
3. Meanwhile, cook potatoes in a pan of boiling water until they're not done but about ¾ of the way there.
4. Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.
5. Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.

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Herby Toad In The Hole

This family favourite marries meaty sausages with robust herbs and traditional, comforting Yorkshire pudding

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  552

• Protein

  28g

• Carbs

  40g

• Fat

  32g

• Saturates

  10g

• Fibre

  1g

• Sugar

  5g

• Salt

  1.9g

Ingredients

• 140g plain flour
• 3 eggs
• 300ml milk
• 2 tsp Dijon mustard
• 2 tbsp vegetable oil
• 8 Cumberland sausages
• 8 sage leaves
• 4 rosemary sprigs

Directions

1. Heat oven to 240C/220C fan/gas 9. In a food processor, combine the flour, eggs, milk, mustard and some salt and pepper, blitz until smooth, then leave to rest for 30 mins.
2. Pour the oil into a metal roasting tin about 30 x 23cm and 7.5cm deep. Brush the oil all over the sides and bottom, then place in the oven. When the roasting tin is very hot and smoking, place the sausages inside, evenly spread out, and cook for 5 mins.
3. Give the rested batter a stir and pour into the really hot tin-take care as it may spit. Quickly sprinkle over the sage leaves and rosemary, then place in the middle of the oven. Do not open the door for 25 mins, then check-if needed, cook for a further 5-10 mins. Cook until puffed up and brown and the batter is completely cooked through. Serve straight from the dish.

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Mini Pork Pies With Piccalilli

Hoel Levieil from London restaurant Frizzante shares this picnic-friendly pork pie recipe, which was voted our users' favourite Jubilee recipe idea

• Cooking Time Prep 50 mins
  Cook 38 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• few dots of butter
• 600g shortcrust pastry, bought or homemade
• little flour, for dusting
• 85g dried white breadcrumbs
• 400g good Cumberland sausages (about 6)
• 200g smoked bacon lardons
• ¼ tsp each ground mace, ground pepper and dried sage
• 1 egg, beaten with a fork
• few pinches sesame seeds
• piccalilli, homemade or bought, to serve

Directions

1. Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two-use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
2. Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
3. Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don't throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely then eat with piccalilli, or your favourite pickle.

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Succotash

A healthy American-inspired side dish of sweetcorn and broad beans flavoured with red chilli, basil, mint and garlic

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  116

• Protein

  5g

• Carbs

  15g

• Fat

  4g

• Saturates

  1g

• Fibre

  3g

• Sugar

  2g

• Salt

  0.1g

Ingredients

• 4 sweetcorn cobs
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 100g frozen baby broad beans
• 1 red chilli, deseeded and chopped
• large handful basil, chopped
• large handful mint, chopped
• 1-2 tsp sherry vinegar

Directions

1. Use a knife to cut down the length of the sweetcorn to remove the kernels. Heat the oil in a large lidded pan. Cook the kernels and garlic over a medium heat for 5 mins, stirring all the time.
2. Add the frozen beans to the pan, cover and cook, stirring every so often, for another 4-5 mins or until the beans are cooked through. Turn off the heat and add the chilli, herbs and vinegar. Taste and add seasoning, if you like.

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Spinach Madeleine

The jalapeos in this American-inspired dish from Good Food reader Pippa Greve give the spinach a lovely warmth

• Cooking Time Prep 10 mins
  Cook 50 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  295

• Protein

  10g

• Carbs

  7g

• Fat

  25g

• Saturates

  16g

• Fibre

  2g

• Sugar

  4g

• Salt

  1.35g

Ingredients

• 50g butter
• 2 tbsp flour
• 1 onion, finely chopped
• 1 garlic clove, crushed
• ½ 250g tub mascarpone
• 500g frozen chopped spinach, thawed and liquid collected
• 140g grated cheddar
• 1 tbsp jalapeño pepper from a jar, drained and chopped
• ½ tsp celery salt
• ¼ tsp paprika

Directions

1. Heat oven to 190C/170C fan/gas 5. Melt the butter in a pan, stir in the flour and cook for 2 mins. Add the onion and garlic and cook for 3-5 mins until soft. Add the mascarpone, then slowly add the spinach liquid, stirring until smooth. Cook for 4-5 mins until the sauce thickens.
2. Stir in the cheddar, jalapeños, celery salt, paprika and spinach. Transfer to a baking dish and bake for 40 mins until golden.

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BBQ Chicken With Corn Rice

Keep the kids happy with this sticky barbecue chicken dish

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  635

• Protein

  44g

• Carbs

  95g

• Fat

  12g

• Saturates

  3g

• Fibre

  4g

• Sugar

  26g

• Salt

  1.79g

Ingredients

• 4 chicken leg portions, cut into thighs and drumsticks, skin removed
• 2 onions, 1 chopped, 1 cut into wedges
• 1 red and 1 green pepper, deseeded and thickly sliced
• 2 tbsp olive oil
• 200ml bottled barbecue sauce
• 2 tsp thyme leaves
• 250g long grain rice, rinsed
• 600ml chicken stock
• 340g can sweetcorn, rinsed and drained
• ½ red chilli, finely chopped (optional)

Directions

1. Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 2-3 times. Put the chicken, onion wedges and peppers in a roasting tin or ovenproof pan, then toss with 1 tbsp oil and the barbecue sauce. Roast for 40 mins, turning halfway, until sticky and tender. Add a splash of water if the sauce dries up a little at the edges.
2. Meanwhile, heat 1 tbsp oil in a medium pan, then soften the chopped onion for 5 mins. Stir in the thyme, rice, stock and seasoning. Bring to the boil, cover and simmer for 12 mins. Turn off the heat, tip in the corn, add chilli if using, put the lid back on and let the rice steam for 10 mins more. Fluff up the rice, then serve with the chicken, vegetables and pan juices.

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Waldorf Slaw

A wholesome, wintry salad that makes the perfect side dish to ham or a pork pie

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  138

• Protein

  3g

• Carbs

  10g

• Fat

  10g

• Saturates

  1g

• Fibre

  3g

• Sugar

  9g

• Salt

  0.42g

Ingredients

• 1 small white cabbage, shredded
• 4 sticks celery, sliced
• 2 green apples, peeled and diced
• handful grapes, halved
• 6 tbsp light mayonnaise
• 1 tbsp white wine vinegar
• 50g walnuts, roughly chopped

Directions

1. In a large bowl, combine the cabbage, celery, apples and grapes. Mix the mayo with the vinegar and season. Stir it into the vegetables so that they are well coated. Sprinkle on the walnuts and serve. Will keep in the fridge for up to 3 days.

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Sloppy Joe Bake

If you fancy a change from chilli and bolognese, try this new way with mince, topped with crispy garlic bread

• Cooking Time Prep 5 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  498

• Protein

  37g

• Carbs

  33g

• Fat

  25g

• Saturates

  6g

• Fibre

  2g

• Sugar

  7g

• Salt

  2.16g

Ingredients

• 500g pack lean minced beef
• 2 onions, roughly chopped
• 2 tsp olive oil
• 2 tsp ground cumin
• 1-2 tsp mild chilli powder, depending on whether you like it spicy
• 400g can chopped tomatoes
• 600ml beef stock
• 1 garlic baguette, split into slices

Directions

1. Brown the mince in a non-stick pan for a few mins, then tip into a bowl. Whizz the onions in a food processor until finely chopped (or roughly grate if you don't have one). Tip into the pan with the oil, then cook for 2-3 mins until soft. Add the spices, cook for 1 min. Return the mince to the pan with the tomatoes and stock, then bring to a boil. Simmer for 20 mins.
2. Heat oven to 200C/fan 180C/gas 6 and spoon the mince into an ovenproof dish. Arrange the baguette slices over the mince, then bake for 12 mins until the bread is crisp on top.

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