Celebrate the best of British

Celebrate the best of British

Recipes

Indulge in British food! Seek out in-season fruits and vegetables, quality British meat and some of our country's fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd's Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal - British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

 
Seared lamb loin rolled in fresh mint and lemon with Pea Puree and a Salsa Verde PDF Print E-mail

Love British food with Matt Follas, 2009 MasterChef winner - recipe of the month - April 2009

Ingredients:

1 x 120g Loins of Lamb
100g frozen garden peas
Fresh Rosemary
Fresh Mint
½ fresh lemon
Salsa Verde:
2 anchovies
1 clove garlic
½ tsp Dijon mustard
1 tsp Red wine vinegar
Fresh Basil
Fresh Mint
Fresh Flat leaf parsley
120ml extra virgin Olive oil

Method:

Salsa Verde
Pound anchovies, mustard, garlic and vinegar
Add finely chopped herbs
Add oil

Lamb:
Trim lamb and rest at room temperature.
Prepare lemon and mint mixture using chopped mint, zest and a little lemon juice. Keep some zest strips for decorating final dish.
Cook peas in boiling water for 4 minutes
Puree Peas, sieve to remove skins. Keep paste aside to heat.
Season lamb and sear 2-3min per side roll in mint and lemon mixture and quickly roll in pan to cook off juice, rest.
Heat Puree and put in a piping bag.
Slice lamb and plate on nest of mange tout.
Surround with three piped pyramids of pea puree
Encircle with a drizzle of salsa verde.
Dress with mint leaves and lemon zest pieces then serve.

Serves two