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  1. Place the cayenne, black pepper, paprika, ginger, turmeric and cinnamon into a small bowl and mix to combine. Place the lamb in a large bowl and toss together with half of the spice mix. Cover and leave overnight in the fridge.

  2. Preheat the oven to 150C/300F/Gas2.

  3. Heat 1 tbsp olive oil and 1 tbsp of argan oil in a large casserole dish. Add the grated onion and the remaining spice mix and cook over a gentle heat for 10 minutes so that the onions are soft but not coloured. Add the crushed garlic for the final 3 minutes.

  4. In a separate frying pan, heat the remaining oil and brown the cubes of lamb on all sides then add the browned meat to the casserole dish. De-glaze the frying pan with ¼ pint of tomato juice and add these juices to the pan.

  5. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the casserole dish. Bring to the boil, cover with a fitted lid, place in the oven and cook for 2-2½ hours or until the meat is meltingly tender.

  6. Place the lamb in a tagine or large serving dish and sprinkle over the chopped herbs. Serve.


Mar 2, 2017 By Katie Pimblott Recipes, Lunch, Dinner

Fish Pie


INGREDIENTS: 350g (12oz) un-dyed skinned smoked haddock fillet
350g (12oz) skinned haddock fillet
2 leeks, sliced
50g (2oz) butter
50g (2oz) flour
600ml (1 pint) hot milk
salt and pepper
juice of ½ a lemon
2 tablespoons fresh chopped dill
3 hard boiled eggs, roughly chopped

1kg (2 1/4lb) potatoes, peeled, cut into even sized pieces
about 150ml (1/4 pint) milk
2 heaped tablespoons grainy mustard
75g (3oz) mature cheddar cheese, grated4 slices bacon, chopped 4 spring onions, sliced 100g (4 oz) tomatoes, halved 450g (1 lb) plain flour 1 tsp bicarbonate of soda 1tsp salt 250ml milk



1. Butter a 2 litre (3 ¼ pint) shallow pie dish, about 6cm (2 ½”) deep.

2. Cut the fish into 1cm (1/2”) pieces, discard any skin and bones.  Boil the leeks in salted water for about 5 minutes and drain well.

3. Next make the sauce.  Melt the butter in a good sized pan, add flour and cook for a few moments not allowing it to colour.  Whisk in half the hot milk and allow to thicken.  Whisk in the remaining hot milk and whisk until smooth.  Add the fish and a little salt and pepper.  Cook over a low heat for 2 minutes, stirring , add lemon juice, dill and chopped egg and turn into buttered dish.  Spoon over the leeks and set aside to become completely cold and firm.

4. Meanwhile boil the potatoes in salted water till tender, drain and push the potatoes to one side in the pan.  Add the milk and let it become hot, mash the potatoes with the milk using a potato masher then whisk in the mustard – you may need a little more milk.  Check seasoning.

5. Spread the mash over the cooled fish, scatter with the cheese.  Stand the dish in a large roasting tin (just in case it boils over).

6. Can be made up to 48 hours ahead.  Freezes well without the eggs.

7 Bake in preheated oven 200C/180 Fan/Gas 6 for about 30 minutes until the top is golden and the sauce is bubbling at the edges.
IN THE AGA - bake on the top set of runners in the roasting oven for about 30 minutes until golden brown and the sauce is bubbling.

Spinach – Add 500g of lightly cooked spinach instead of the leeks.
Prawn and Haddock – Use all un-smoked haddock and add 200g of cold water prawns instead of hard boiled egg.

Mary Berry - loved by all!

Feb 13, 2017 By rweber Recipes, Dinner

Lamb Hotpot


INGREDIENTS: 6 rashers of smoked streaky bacon, snipped into lardons, 400g diced lamb, A drizzle of olive oil, Sea salt and freshly ground pepper, ½ celeriac, 3 parsnips or ½ swede, peeled and finely diced, 2 onions, finely chopped, 3 garlic cloves, finely chopped, 1 tbsp brown sugar or honey, 3 tbsp tomato puree, 400g tin of tomatoes, 300ml red wine, 400g butter beans



1) Preheat oven to 160°C/Gas Mark 3.

2) Heat an ovenproof casserole dish over a high heat. Add your bacon lardons and cook over a medium-high heat until they start to crisp up. Add the lamb to the pot along with the pepper and a drizzle of oil if needed.

3) Cook the lamb until it’s starts to brown. Add in the diced root vegetables and onions. Cook until softened slightly.

4) Add the garlic and brown sugar. As the sugar dissolves, it’ll create a sticky, golden glaze over everything.

5) Once there’s a really nice colour add in the tomato puree. Cook for a minute, reducing it down further. Add in the tinned tomatoes and the red wine.

6) Finally add the butter beans into the pot. Put the lid on and place it into the oven.

7) Cook for 2½ hours or until the lamb is tender. Check on it every 30 minutes or so, giving it a stir and adding a little water as needed.

Created by Creamline Dairies

Feb 13, 2017 By rweber Recipes, Dinner

Bacon and Tomato Soda Bread


INGREDIENTS: 4 slices bacon, chopped 4 spring onions, sliced 100g (4 oz) tomatoes, halved 450g (1 lb) plain flour 1 tsp bicarbonate of soda 1tsp salt 250ml milk



1) Preheat the oven to 180C/gas mark 4

2) Fry the bacon, spring onions and tomatoes for 3-4 minutes and allow to cool.

3) Mix the flour, bicarbonate of soda and 1 teaspoon of salt in a large bowl. Mix in the bacon mixture.

4) Make a well in the centre and pour in the milk. Using your hands lightly knead to form a dough which should be soft but not sticky.

5) Mould into a large round loaf & place on a lightly greased baking tray and make a cross in the top with a knife.

6) Bake for 30 minutes until golden and sounding hollow when tapped on the base.

7) Slice and serve with ham or cheese.

 Created by Creamline Dairies

Nov 9, 2016 By rweber Recipes, Lunch, Dinner

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