French Toast With Peanut Butter Recipe

French Toast With Peanut Butter Recipe.

Ingredients:

8 slices of bread

1/2 cup peanut butter

1/3 cup honey

2 tbsp. butter

3 eggs (beaten)

1/2 cup milk

1/4 tsp. salt

Method of Preparation:

Step1,

Blend peanut butter, honey, and salt.

Step2,

Place about 2 tablespoons peanut butter-honey mixture between 2 slices of bread to make a sandwich.

Step3,

Combine egg and milk.

Step4,

Soak sandwiches in egg mixture.

Step5,

Melt butter in a baking pan or frying pan. Bake sandwiches at 400 degrees (hot oven) about 30 minutes. Turn sandwiches to brown both sides or cook slowly in frying pan on top of range.

Best for 4 to serve

Chicken Spaghetti Recipe

Chicken Spaghetti Recipe.
Enjoy the winter Chicken Spaghatti Recipe.

Ingreadients.
1 cooked chicken (diced)
1 packet spaghetti (cooked)Grated cheese
1 packet jellied chicken broth Pimento Chili powder Tabasco
1 big onion (chopped)
2 cup celery (chopped)
1 can mushroom soup
2 green pepper (chopped)
1 can tomato soup
1 cup butter (melted)

Preparation method.
Step 1
Brown the chopped onion in a pan
Step 2
Green pepper and celery fry in butter.
Step 3
Add soups and chicken broth.
Step 4
Add chopped chicken and pimento. Season to taste with chili powder and Tabasco.
Step 5
Stir in cooked spaghetti and cheese.
Now the "Chicken Spaghetti" is ready to serve to your family.

Make a cake with your child

Most children love to create things, so it would be the rare child that doesn't want to get in the kitchen with mom and dad and find out what baking is all about. Kids get so excited about their creations; parents can encourage this by letting them help bake a cake. By helping in the kitchen, kids learn the basics of nutrition and cooking which will guide them the rest of their lives. It's also one of the best ways to spend quality time with your youngsters.
Pick out a simple cake recipe to get them started; a chocolate chip cake recipe is something that just about every child loves. Simple butter cream frosting that's brightly colored will keep their attention and be fun to frost the cake with. Candies, such as gumdrops, jelly beans and Lifesavers will bring out the artist in every child when they arrange them on the cake after it's frosted.
Go through the cake recipes with your child step-by-step and be sure and supervise any contact with the oven. Teach them how to measure correctly with measuring cups and spoons and the correct ways to mix the batter. If you have small children it's best that you use an electric mixer if one is called for.
After the cake has finished cooling, set up a frosting station with bowls of different colored frosting and different colorful, small candies. This is a great idea for slumber parties, also. Just use cup cakes instead of one large cake; each child can have their own little cake to decorate the way they like. And the kids will love eating their artistic creations!
So many parents don't get to spend much time with their children these days. Between work, school and activities, family time is put on the back burner. Take some time out of the rat race and spend it with your kids in the kitchen. Your children will be so proud of their baking accomplishments and you'll be creating memories that will last you and your children a lifetime.

Grillied Steak, Tips to grill the Steak.

One of the very popular dish in all over the world which is we prepare by the method called “grilling foods” is “steak” but, it is very easy to spoil when grilling is out of house or a open “picnic place”. If you follow the tips as under, you can learn how you can prepare amazing and unique beef steaks any time and any where, tips are as follow.

Tip 1,
This one is a no-brainer - choose and use quality ingredients. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, Porterhouse, T-Bone, top loin, rib, top sirloin, rib eye, chuck eye and chuck top blade steaks.

Tip 2,
Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners. They can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking.

Tip 3,
Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.

Tip 4,
Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than one and half hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, you will need to marinade for longer, at least four hours to have any appreciable effect.

Tip 5,
This one may take some practice before you get it right. Smoke the steak. On a gas grill, if you have a smoker box. Then decide on your hardwood chips for the flavor, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.

Tip 6,
Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 150 F is recommended as a minimum temperature.

Flames Caribbean fruit (Mango and Pineapple)

Exotic tropical fruits are now available all year round, so you can add a luxurious taste of summer to any meal with this easy-to-prepare dessert
Ingredients
1 ripe pineapple, peeled, cored and thickly sliced
2 ripe mangoes, peeled, de-stoned and thickly sliced
2 ripe papaya, peeled, deseeded and thickly sliced
Juice and zest of 1 lime
1 tsp ground mixed spice
50g unsalted butter, melted
2 tbsp dark brown sugar
4 tbsp white rum
Whipped cream or yogurt, to serve
Preparation
Step1
Put the pineapple, mango and papaya in a large bowl, add the lime juice and zest, mixed spice, butter and sugar and toss well.
Step2
Preheat the grill to a medium to hot setting. Line the grill pan with foil and spread the fruit mixture on top in a single layer. Grill for 7 to 8 minutes, without turning, until the sugar has melted and is bubbling.
Step3
Meanwhile, heat the rum in a pan until hot, but do not allow to boil. Transfer the cooked fruit and juices to a heatproof serving dish and pour over the rum.
Step4
Carefully set light to the rum with a long match, Serve the fruits while still flaming, with whipped cream or yogurt.
Serves 6
Preparation time 25 minutes.
Fat per serving 7g
Calories per serving 200

Potato pancakes with chili bean sauce( Dish of the Day)

The spicy sauce of this Mexican-style dish makes it a great joy to eat. It’s simple to prepare and great for a family lunch or supper on a cold day.
Ingredients
900g floury potatoes peeled and cubed.
Salt and freshly ground black pepper
50g butter or margarine
4tbsp plain flour
1 onion chopped
1 green pepper, deseeded and diced
800g chopped tomatoes with garlic
200g can sweet corn, drained
290g can kidney beans, drained and rinsed
1tsp chili
2tbsp chopped fresh coriander, plus extra leaves to garnish
Preparation
Step1
Put the potatoes in a large pan with a pinch of salt. Cover with water and bring to the boil. Cook for 8 to 10 minutes until tender. Drain well and return to the warm pan. Add the butter or margarine and flour and mash until smooth. Season to taste and set aside to cool.
Step2
Meanwhile, heat 1 tbsp of the oil in a pan and gently fry the onion and pepper for 5 minutes until softened but not browned. Add the tomatoes to the pan, bring to the boil and simmer for 5 minutes.
Step3
Stir in the sweet corn, kidney beans and seasoning. Add chili powder to taste and continue to simmer for 5 minutes. Set aside.
Step4
Divide the cooled mash into 12 portions and form each one into a 1cm-thick pancake. Brush a large, nonstick frying pan with a little of the remaining oil and heat until hot. Cook the pancakes in batches of three or four, for 2 to3 minutes on each side until golden. Keep warm while cooking the other pancakes.
Step5
Reheat the sauce and stir in 2 tbsp of the coriander. Serve the pancakes with the sauce, garnished with fresh coriander.
Serves 4
Preparation time 50 minutes
Fat per serving 18g
Calories per serving 475

Tomato, chorizo and vodka pasta

Vodka in pasts ?

Don’t knock it until you’ve tried it. The mix of ingredients in this easy-to-make dish will give your taste buds a tantalizing treat
Ingredients
2 tbsp olive oil
1 onion, finely chopped
1 small red chili, deseeded and finely chopped
400g can chopped tomatoes
Pinch of caster sugar
Salt and freshly ground black pepper
6 tbsp vodka
450g pasta shapes, such as radiator
175g chorizo sausages, sliced and finely chopped
175g cherry tomatoes
2 tbsp chopped fresh parsley, to garnish
Preparation

Step 1
Heat the oil in a frying pan and gently cook the onion and chili for 3 to 4 minutes until softened.

Step 2
Add the tomatoes, sugar, seasoning and vodka. Bring to the boil and simmer for 5 to6 minutes until the sauce has thickened. Set aside and cover to keep warm.

Step 3
Meanwhile, bring a pan of lightly salted water to the boil and cook the pasta, according to the packet instructions, until al dente (just cooked but still slightly firm). Drain well.

Step 4
Heat the chorizo in a small frying pan over a medium heat until the juices start to run. Increase the heat and stir-fry for another minute until crisp.

Step 5
Preheat the grill. Arrange the cherry tomatoes on the grill. Arrange the cherry tomatoes on the grill rack and cook for 1 to 2 minutes until slightly charred.

Step 6
Add the tomato sauce to the paste and toss to mix together. Serve each portion topped with the cherry tomatoes and chorizo and garnish with the chopped parsley.

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Fat per serving 20g

Calories per serving 660

Chinese-style red roast meat

Set the taste buds tingling with this gloriously delicious concoction of spicy marinated meat fillets served with crunchy stir-fried vegetables.
Ingredients
150 ml dark soy sauce plus extra for dipping
2 garlic cloves, crushed
1 cm fresh root ginger, peeled and grated
2 tsp five-spice powder
175g caster sugar
6 tbsp rice wine vinegar
2 tbsp dry sherry
2 Nos. of 350g pieces of meat fillet, trimmed
Rice and stir-fried seasonal vegetables, to serve
Preparation

Step 1
Preheat the oven to 180C/Gas 4. Mix the soy sauce, garlic, ginger, five-spice powder, 4 tbsp of the sugar, the sherry and 2 tbsp of the vinegar.

Step 2
Put the meat in a deep ovenproof dish and pour the soy sauce mixture over it. Cover with cling film and chill overnight, if possible, or for at least 2 hours. Turn the meat occasionally while it is marinating.

Step 3
Drain the meat, reserving the marinade and place the fillet on a rack in a roasting tin. Cook for 35 to 40 minutes, basting occasionally with the reserved marinade, until the meat is tender and cooked through.

Step 4
Heat the remaining sugar and vinegar together in a small pan, stirring until the sugar dissolved. Boil without stirring for 2 to 3 minutes to form a syrup. Take the meat out of the oven and brush immediately with the syrup. Set aside for 10 minutes.

Step 5
Slice the meat and serve hot or cold with white rice, seasonal stir-fried vegetables and extra soy sauce for dipping.

Serves 6
Preparation time 10 minutes
Marinating time 2 hours
Cooking time 40 minutes
Fat per serving 7g
Calories per serving 220

Spicy pork loaf (dish of the day)

Deliciously hot and tasty, this dish is guaranteed to chase away the eating lovers. The sweet, tangy basting sauce adds a mouth-watering flavor.
Ingredients
900g pork mince
1 large onion, finely chopped
2 tbsp sweet chili sauce
125g fresh white breadcrumbs
1 medium egg, beaten
Salt and freshly ground black pepper
1 tbsp French mustard
150ml pasta
1 tbsp red wine vinegar
1 tbsp dark soft brown sugar
125ml pineapple juice
1 tbsp dried oregano
1 tbsp chopped fresh parsley, to garnish
Seasonal vegetables, to serve
Preparation
Step 1
Preheat the oven to 180C/Gas 4. Mix the pork mince, onion, breadcrumbs, chili sauce, egg and plenty of seasoning in a bowl.
Step 2
Grease a shallow baking dish. Shape the meat into a loaf and put it in the dish. Mix the remaining ingredients (except the parsley) and pour over the loaf.
Step 3
Cook in the oven for one and half hours, spooning over the juices to baste occasionally through.
Step 4
Cut into slices, sprinkle with the parsley and serve with a selection of seasonal vegetables

Serves 5
Preparation time 10 minutes
Cooking time 1.5 hours
Fat per serving 20g

Calories per serving 400

Chocolate and pear upside-down pudding

Soft sponge cake and canned pears make a classic combination in luscious pudding–just add creamy chocolate custard for the perfect finishing touch

Ingredients
Butter or margarine, for greasing
410g can pear halves in juice, drained
10 glace cherries
125g butter, softened
125g light sugar
2 large eggs, beaten
2 tbsp milk
150g self-raising flour
25g cocoa powder
2 tbsp chocolate sauce
Chocolate custard, to serve

Preparation

Step1
Preheat the oven to 180/C Gas 4. Grease and baseline a 20cm Victoria sandwich tin.
Arrange the pear halves, cut-side down, over the base and tuck a cherry underneath each one. Set aside.

Step2
In a mixing bowl, beat the butter and sugar until pale and creamy. Gradually beat in the eggs, milk and 2 tbsp of the flour and cocoa over the top and fold in using a large metal spoon.

Step3
Spoon the cake mixture over the pears and smooth the top, covering the fruit completely. Put on a baking tray.

Step4
Bake for 35 to40 minutes until the sponge has risen and is firm to the touch. Leave to cool in the tin for 5 minutes before turning out onto a serving plate. Drizzle with the chocolate sauce or serve on plates decorated with a swirl of chocolate sauce. Serve warm with chocolate custard.

Serves 6
Preparation time 15 minutes
Cooking time 40 minutes
5 minutes to cooling
Fat per serving 22g
Calories per serving 430

Spaghetti with sweet peppers

To perk up your pasts, try adding honey and red vinegar to an otherwise traditional vegetarian sauce. The sweetened juices simply ooze flavor
Ingredients
2 red onions, finely sliced
2 tbsp red wine vinegar
4 tbsp olive oil
2 garlic cloves, crushed
2 large red peppers, deseeded and finely sliced
2 large yellow peppers, deseeded and finely sliced
Salt and freshly ground black pepper
450g spaghetti
1 tbsp clear honey
Torn fresh basil, to garnish

Preparation

Step1
Toss the onion in 1 tbsp of the vinegar and set aside for 5 minutes. Drain.

Step2
Heat 3 tbsp of the oil in a pan and cook the onion, garlic and peppers over a low heat for 12 to 15 minutes, stirring occasionally, until softened.

Step3
Meanwhile, bring a pan of lightly salted water to the boil and cook the spaghetti, according to the packet instructions.

Step4
Drain the pasta and toss in the remaining olive oil.

Step5
Stir the remaining vinegar and the honey into the pepper mixture, bring to the boil and simmer for 1 minute. Season well.

Step6
Add the pepper mixture to the spaghetti and toss to mix. Serve each portion with some freshly ground black pepper and torn basil leaves.

Serves 4
Preparation time 25 minutes
Fat per serving 16g
Calories per serving 590

Cinnamon toast with grilled apples

Layer up spicy toast triangles and tangy apple rings with topping of sweet maple syrup for an impressive dessert that’s just irresistible!


Ingredients

57g butter
1 tsp ground cinnamon
3 tbsp maple syrup
4 thick slices white bread, crusts removed
4 eating apples, peeled, cored and cut into thick rings
Juice of 1 lemon
Cinnamon sticks, to decorate
Fresh mint, to decorate
Ground cinnamon, to decorate
4 tbsp ricotta cheese
Preparation
Step 1
Melt 50g of the butter in a pan, add the ground cinnamon and 1 tbsp. of maple syrup and stir.

Step 2
Preheat the grill and lightly toast the bread on both sides. Remove from the grill and spread one side with the syrup mixture. Return to the grill and cook for a few seconds until the syrup topping is golden and bubbling. Set aside and keep warm.

Step 3
Toss the apple rings in the lemon juice. Melt the remaining butter in a pan. Heat a nonstick grille or frying pan, drizzle with a little of the butter and add a few apple rings, pressing each one into the griddle or pan. Cook for 1 to 2 minutes on each side until tender. Remove with a slotted spoon, set aside and keep warm while cooking the rest of the apple rings.

Step4
Cut the toast into triangles. Arrange layers of toast and apple on warmed plates. Drizzle with the remaining syrup, decorate with cinnamon sticks, fresh mint and a sprinkling of ground cinnamon and serve immediately with a spoonful of ricotta on the side of each plate

Serves 4
Preparation time 30 minutes
Ft per serving 20g
Calories per serving390

Root vegetable pottage ( Dish of the day )

Brighten up your day with a mug of this simply sensational vegetable soup. It’s the beetroot that gives it its fabulous pink colour.

Ingredients
2tbsp sunflower oil
350g potatoes, peeled and diced
225g celeriac, peeled and diced
1.25 litters vegetable stock
1 bouquet garni
Salt and freshly ground black pepper
250g pack cooked peeled beetroot in natural juice, chopped
4tbsp double cream
2 spring onions, trimmed and chopped, to garnish
Warmed bread to serve

Preparation

Step1
Heat the oil in a large pan, add the onion, potato, celeriac and carrot. Stir, cover and cook gently for 5 minutes until softened.

Step2
Add the stock, bouquet garni and plenty of seasoning. Brig to the boil and simmer for 20 minutes, or until tender. Discard the bouquet garni.

Step3
Using a slotted spoon, transfer the vegetables to a blender or food processor, reserving a few pieces for garnishing. Add the beetroot and 2 ladlefuls of the cooking liquid, then blend together for a few seconds until smooth.

Step4
Return the pureed vegetable mixture to the stock in the pan, along with the cream, and mix well. Heat through for 2 to3 minutes until hot.

Step5
Garnish each portion with reserved vegetable pieces and chopped spring onion and serve with warmed bread.

Serves 4
Preparation time 15 minutes
Cooking time 20 minutes
Fat per serving 14g
Calories per serving 260

Fishermen’s favorite dish

Monkfish, scallops, mussels and ocean pinks bathing in a garlicky white wine sauce-fish and wine lovers alike will adore this maritime delight

Ingredients
2tbsp olive oil, plus extra for drizzling
1 onion, chopped
2 garlic cloves, crushed
300ml dry white wine (Such as Sauvignon Black)
1 small French stick, thinly sliced
2 big cans chopped tomatoes
350g monkfish tail, cubed
200g queenie scallops
350g mussels, scallops
8 ocean pinks or large cooked prawns
Salt and freshly ground black pepper
2tbsp chopped fresh parsley, to garnish

Preparation
Step1
Heat the 2 tablespoons of olive oil in a large pan, add the onion and garlic and gently cook but until softened but not browned. Stir in the wine, allow to simmer for 10 minutes.

Step2
Preheat the oven to 180C/Gas4. Arrange the French stick slices on a baking tray and drizzle with a little olive oil. Bake for 10 minutes until crispy and golden.

Step3
3Meanwhile, add the tomatoes to the onion mixture and bring the boil. Add the monkfish, scallops and mussels, cover the pan and cook for 5 minutes until the mussel shells have opened.( Discard any mussels that haven’t opened after this time.) Add the ocean pinks and heat through again. Season to taste.

Step4
Garnish with fresh parsley and serve with the French stick slices.

Serves 4
Preparation time 20 minutes
Cooking time 30 minutes
Fat per serving 10g
Calories per serving 475g

Mini beef Wellingtons (Special)

Named after the first Duke of Wellington, these meaty puff pastry parcels are made in individual portions- elegant for a dinner party

Ingredients
350g lean beef fillet
Salt and freshly ground black pepper
Plain flour, to dust
225g puff pastry, thawed if frozen
125g coarse pork pate
50g mushroom pate
1 medium egg, beaten
English mustard and a selection of vegetables, to serve

Preparation
Step1
Preheat the oven to 220c/Gas 7. Cut the beef fillet into four steaks. Season well on both sides

Step2
Dust a worktop with the flour and roll the pastry out to form a 30cm square. Cut into four equal squares. Put a portion of the coarse pork pate in the center of each pastry square, top with the steaks, pushing down to flatten the pate, then spread a portion of the mushroom pate over the top of each one.

Step3
Brush the edges of the pastry with the egg. Fold up the side like an envelope and press on top to seal. Put seam-side down, on a baking parchment. Score lightly and brush all over with egg. Bake for 20 minutes until risen and golden or cooked through to your liking, 20 minutes for rare to medium beef, 30 minutes for well done.

Step4
Serve with English mustard and a selection of vegetables.

Serves 4
Preparation time 15 minutes
Cooking time 30 minutes
Fat per serving 35g
Calories per serving 480

Cauliflower and broccoli gratin (special vegetable dish)

This dish of vegetables in a creamy cheese sauce with a crunchy nut topping makes a versatile side dish for four or a great vegetarian main meal for two

Ingredients
Salt and freshly ground black pepper
450g cauliflower, broken into florets
450g broccoli, broken into small florets
600ml semi-skimmed milk
2tbsp corn flour
225g mature cheddar, grated
4tbsp fresh white breadcrumbs
2tbsp walnuts, finely chopped (optional)
4 tomatoes, finely chopped

Preparation

Step1

Bring a large pan of lightly salted water to the boil, add the cauliflower and broccoli and cook for 5 to 6 minutes until just tender. Drain well and place in an ovenproof gratin dish. Cover and keep warm.

Step2

Meanwhile, blend a little of the milk with the corn flour to make a smooth paste. Transfer to a pan and stir in the rest of the milk. Heat gently, stirring, until the sauce boils and thickens. Remove from the heat stir in 175g of the cheese. Season to taste.

Step3

Preheat the grill to a medium to hot setting. Spoon the sauce over the vegetables and sprinkle evenly with the remaining cheese, breadcrumbs and walnuts, if using. Grill for 4 to 5 minutes until the cheese has melted and is bubbling and golden. Top with the tomatoes before serving.

Serves 4
Preparation 15 minutes
Fat per serving 25g
Calories per serving 440

Dish of the day (Lamb shanks with prunes)

The secret of this tasty dish is to cook the meat slowly so that it falls off the borne. Prunes, red onions and redcurrant jelly add a rich, hearty flavour.

Ingredients
4 small red onion, quartered
2tbsp red wine vinegar
Salt and freshly ground black pepper
4*225g lamb shanks, trimmed
2tbsp olive oil
Pared zest and juice of 1 orange
200ml red wine
300ml chicken stock
225g pitted prunes
2tbsp redcurrant jelly
2tbsp ground coriander
Fresh coriander and pared orange zest, to garnish
Long grain and wild rice, to serve

Method to preparation
Step1 preheat the oven to 170c/gas 3. Put the onion and vinegar into a bowl and toss together. Leave to stand for 5 minutes.
Step2 meanwhile, season the lamb thoroughly. Heat the oil in a large pan and cook the lamb for 5 minutes until the meat is browned all over. Transfer to a casserole using a slotted spoon, reserving the cooking juices in the pan.
Step3 add the onion mixture to the pan and cook for 5 minutes until softened. Add the orange zest and juice and stir in the flour to make a paste.
Step4 gradually stir in the wine and chicken stock, followed by the prunes, redcurrant jelly and ground coriander. Bring to the boil, and simmer for 1 minute.
Step5 pour over the lamb in the casserole, cover and cook in the oven for 2 hours, turning the lamb after 1 hour.
Step6 garnish the lamb with fresh coriander and orange zest strips and serve with long grain and wild rice.

Serves 4
Preparation time15 minutes
Cooking time 2 hours
Fat per serving 22g
Calories per serving 540

Dish of the day"Lamb chops in Cumberland sauce"

Succulent lamb chops are simply sensational grilled with rosemary and served with a tangy fruity sauce and a mountain of swede and leek mash

Ingredients
4 lean boneless lamb chops or steaks, trimmed
2tbsp chopped fresh rosemerry or 2tbsp dried rosemerry
Salt and freshly ground black pepper
For the swede, and leek mash
450g swede, peeled and cubed
25g butter 450g leeks, trimmed, washed and sliced
1tbsp sour cream or greek-style natural yogurt
For the Cumberland sauce
Pared or grated zest and juice of 1 orange
Pared or grated zest and juice of 1 lemon
4tbsp redcurrant jelly
4tbsp red wine
2tbsp corn flour
Redcurrant springs, to garnish

Preparation
Step1 to make the swede and leek mash, place the swede in a pan of lightly salted water and bring to the boil. Cook uncovered for 15 to 20 minutes until just tender. Drain well and return to the pan.
Step2 meanwhile, melt the butter in another pan, add the leeks and stir to coat. Cover and cook over a low flame for 5 minutes until tender .
Step3 add the leek to the swede and mash using a potato masher. Stir in the cream or yogurt and season to taste. Set aside and keep warm.
Step4 to make the Cumberland sauce, put the orange and lemon zest and juice into a small pan with the redcurrant jelly. Heat gently to melt the jelly, then bring to the boil and simmer for 2 to 3 minutes until the zest is tender. Blend the wine with corn flour to make a paste. Stir into the sauce. Bring to the boil, stirring, and cook for 1 minute thicken.
Step5 preheat the grill to a medium setting and put the lamb on the grill rack. Mix together the oil, rosemary and seasoning and brush onto the chops. Grill for 3 to4 minutes until golden. Turn over, brush with more of a further 3 to4 minutes until cooked.
Step6 garnish the chops with redcurrants and freshly ground black pepper and serve with the Cumberland sauce and the swede and leek mash.
Serves 4
Preparation time 25 minutes
Cooking time 30 minutes
Fat per serving 25g
Calories per serving 425

Today's menu (Spiced lamb and apricot casserole)

Tender chunks of meat cooked with apricots and honey and seasoned with
A heady array of spices create in Middle Eastern-style dish to savour
Ingredients
675g lean lamb, cut in to bites sized pieces
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
Salt and freshly ground black paper
2 red onions, chopped
1 tbsp red wine vinegar
2 garlic cloves, crushed
400g can tomatoes
To tbsp tomato puree
250g ready to eat dried apricots
To tbsp clear honey
2 tbsp chopped fresh mint, to garnish
Freshly prepared couscous, to serve

Method of preparation
Step1 put the lamb in a bow; with the oil, spices, vinegar and garlic. Mix well, cover and leave to stand for 30 minutes.
Step2 transfer the lamb mixture to a large pan and cook, stirring, for 5 minutes to brown the meat all over.
Step3 add enough water to just cover the lamb. Bring to the boil, half cover and simmer very gently for one and half hours until the meat is tender, stirring occasionally and adding a little extra liquid if necessary.
Step4 stir in the tomatoes, tomato puree, dried apricots and honey. Bring back to the boil and simmer, uncovered, for a further 30 minutes, until the sauce has reduced and thickened.
Step5 garnish with the mint and serve with couscous.
Serves 4
Preparation time 10 minutes standing time
Cooking 2 hours
Fat pep serving 25g
Calories per serving 500

Pesto meatballs with butter beans

These juicy balls of flavour have distinct Mediterranean overtones with garlicky pesto and tender butter beans cooked in a rich tomato and red pepper sauce

Ingredients
500g lean steak mince
4tbp pesto
2tsp paprika
75g fresh white bread crumbs
Salt and freshly ground black pepper
2tbsp olive oil
2 large red pepper, deseed and diced
1 onion, chopped
400g chopped tomatoes with garlic
2tbsp caster sugar
410g can butter beans, drained and rinsed
Fresh basil leaves, to garnish
Crusty bread, to serve

Preparation
Step1 preheat the oven to 180C/gas 4. in a bowl, mix together the steak mince, pesto, paprika, breadcrumbs and seasoning. Divide the mixture into 16 and roll into balls.
Step2 heat the oil in a large pan, add the meatballs and cook gently for 5 minutes, stirring, until browned all over. Use a slotted spoon to transfer to an ovenproof casserole, leaving the juices in the pan.
Step3 add the red pepper and onion to the pan and cook gently for5 minutes, until softened. Sugar and butter beans and mix well. Season to taste and bring to the boil. Carefully pour the sauce over the meatballs, cover and put in the oven to cook for 50 minutes until tender.
Step4 garnish with the basil leaves and serve with crusty bread.

Serves 4
Preparation time 15 minutes
Cooking time 50 minutes
Fat per serving 22g
Calories per serving 450