‘The Naked Chef’

SPICED SLOW COOKED LAMB SHANK
This recipe is from ‘The Naked Chef’ before he became the brand that is Jamie Oliver. Sweet photo’s of Jamie doing his stuff and looking about 14 years old. This dish I perfected about twenty years ago, maybe more. Lovely bit of comfort food using lamb grown within ten miles of B&F HQ. If you could manage to knock up a simple buttery, creamy mashed potato to go with it that would be great. I do make great mash but I don’t think it re-heats well, so best made fresh.
Ingredients; Lamb shanks, salt, pepper, coriander seed, red chilli, rosemary, marjoram, plain flour, olive oil, garlic, carrot, celery, onion, balsamic vinegar, white wine, anchovy fillets, plum tomatoes, basil, parsley.
£9.50

TERIYAKI SALMON OVER STIR-FRIED RICE
Gordon Ramsay’s take on this classic, with my take on the stir-fried rice, a match made in heaven. In fact, we are having it tonight at the request of my daughter Ava who’s recently converted from militant vegetarian to astonished pescatarian.
Ingredients; Salmon fillets, ginger, garlic, soy sauce, maple syrup, mirin, olive oil, salt, pepper, rice, carrots, broccoli, red pepper, spring onion, hoisin sauce, chilli bean sauce, vegetable oil
£9.50

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD
We had a bunch of cooked lentils left over, so I googled a lentil salad recipe and good old BBC Good Food came up with the goods. I cooked it for a mid-week supper, and it was so good I thought I would offer it up as a takeaway. Ravishingly great flavours and if you had some rocket, lamb’s lettuce or superior organic leaf salad from Kenson’s Farm to fold through it, you are onto a winner.
Ingredients; olive oil, cumin seeds, salt, pepper, carrots, honey, puy lentils, red onion, lemon juice, mint, feta
£6.00

RHUBARB AND MANGO CRUMBLE
I cannot remember where this recipe came from, but it is divine. I tasted my first mango in India in 1978, we did not get on well. I always liked the thought of mango but hated the taste. Thirty years later and after many attempts, I absolutely love it, particularly in a chicken salad with lots of leaves and a spicy mayo dressing.
Ingredients; caster sugar, mango, rhubarb, lemon juice, ginger, butter, plain flour, oats, desiccated coconut, soft light brown sugar.
£5.00

ELSIE’S GINGER BISCUITS
Ava and Ella’s great grandmother’s, housekeeper’s recipe, tried and tested over four generations. Originating in Shropshire, made in industrial quantities in Northamptonshire, then Pembrokeshire and now Wiltshire. Five in a bag.
Ingredients; butter, sugar, flour, golden syrup, ginger, bicarb of soda,
£1.00