# Preheat oven to 180C. For the lamb sauce, place lamb breast bones, garlic, onion and carrots in oven til golden (30mins) Once golden, remove from the oven and place in a pot large enough to accommodate the breast too.
# Meanwhile, season the inside of the breast with salt and scatter over the lemon zest, garlic and rosemary. Roll this into a cylinder and tie securely with string.
# Lower oven to 160C. Add the red wine and reduce on the stove until nearly evaporated and syrupy. Add stock and breast to the pot. Cover and cook in the oven for 2-2.5 hrs or until tender.
# Whilst the breast is cooking, marinade the lamb rump in oil, rosemary and garlic.
# When the breast is cooked, remove from the oven and rest. Strain the braising juices into a saucepan and reduce by approx 1/3.
# For the shallot puree, sweat shallots in butter with the thyme until very soft and sweet, but no colour. Add the cream and boil until just coating the shallots. Now puree in a processor or hand blender, push through a sieve and season to taste.
# For the green beans, add to boiling water for two minutes then remove to a bowl of ice water.
h4. To serve
# Preheat oven to 180C
# Heat a frying pan, and colour the fat side of the rumps, turn over for one minute, then put back skin side down and put in oven for 8 minutes by which time they will be pink.
# Meanwhile, reheat the beans in a little butter. Reheat the shallot puree, add a little chopped thyme to the lamb sauce and reheat also. Remove lamb rumps from the pan Slice 4 portions, and rest.
# Arrange the beans in a neat pile on each plate with a spoonful of puree next to them. Smear down and place a slice of breast on the puree. Carve the rumps, place onto the beans and spoon the lamb sauce around.
For the breast; Remove ribs from the breast (most butchers or farm shops will do this for you), trim off any excess fat, season and roll tightly into a sausage shape in cling film, tie each end. Place in a slow cooker or oven proof dish and cover with water, add a spring of Rosemary and garlic, cover and cook overnight (approx 10-12 hours). Remove from liquid, allow to cool, then re-roll and chill. (save the poaching liquid for later use).
For the Sweetbreads; Place the breads in a pan & cover with milk, add thyme, gently bring to the boil and simmer for 5 minutes, plunge in cold water (this stops them overcooking), peel any fat or sinew off.
For the carrot puree; Place the peeled & chopped carrots in a pan add enough poaching liquor to cover then boil until tender, place in a food processer and blitz until smooth, add butter and season to taste.
For the Chantilly carrots; Put carrots into a pan, cover with the poaching liquid, cook until tender.
For the Savoy; Put the thinly chopped cabbage into a pan, with butter, salt and pepper, gently fry until soft .
To serve; portion the chilled breast into 4 equal pieces in an oven proof pan, fry each side to seal then add the carrots and sweetbreads, place the entire pan in pre heated oven for approx 10 minutes, meanwhile heat the puree and cabbage (pan or microwave is fine). Place the puree on 1 side of the plate, place breast on top, pile up cabbage next to the lamb, place on top sweetbreads and Chantilly, serve with Rosemary and Henderson's relish gravy
To make the bread sauce; bring the milk to the boil with the onion in it and let it infuse for approximately 20 minutes. Remove the onion and add the remaining ingredients. The sauce should be of a loose, dropping consistency. Set aside and keep warm.
To make the game chips; peel the potato and slice thinly. Remove as much starch as possible by rinsing in cold water, then pat dry. Heat the oil and deep fry for two to three minutes until golden brown.
To cook the grouse; Preheat the oven to 200°C/400°F/Gas Mark 6. Season and put the juniper berries inside the cavities of the birds. Tuck a sprig of thyme under each leg and lay two rashers of bacon over each breast.
Heat the fat in a roasting tin and sear on each side. Roast for 16 to 20 minutes, depending on size, then remove from the tray and keep warm. Add the root vegetables, any juices, stock, sloe gin and red wine and simmer gently for approximately six minutes. Sieve into a saucepan and check the seasoning.
Serve with the game chips, vegetables, bread sauce and a pot of redcurrant jelly.
Preheat your oven to 160 degrees
Season the chicken with salt and pepper and brown in a preheated casserole in a little olive oil. This will take around 5 minutes on each side to develop some colour. Remove to a plate and add the roughly diced onion, carrot and celery to the same pan. Cook for ten minutes stirring as the vegetables soften.
Add the garlic, chilli, smoked paprika, bay leaf and thyme and continue to cook briefly before adding the sausages. Cook over a medium heat allowing the sausages to flavour the vegetables. Add in the tomato purée and cook for a further 2 minutes, splash in the wine, allow to bubble briefly before adding the tomatoes, and a splash of water. Next return the chicken to the pan, stir to combine and place on a tight fitting lid.
Transfer to the preheated oven for 30 minutes, remove, add the butter beans and stir in, before replacing the casserole, this time without the lid, for a further twenty minutes.
At this stage reduce the sauce on the stove top if necessary, seasoning with salt and pepper to taste.
Stir in a handful of chopped flat leaf parsley and serve.
Firstly bring a large pan of water to the boil. Add the salt and whole sprouts, and cook
for 6/7 minutes until tender, then drain and leave to cool.
Cook the bacon on a grill until crispy and then leave to cool.
Once cold chop finely with a cook's knife.
On the same grill, toast the sliced almonds very slowly until golden brown.
Add the oil and butter to a large frying pan over a medium heat, then add the halved
Brussels sprouts and cook for about 3-4 minutes until tender and golden in colour,
tossing and stirring to avoid them burning and going bitter.
Add the thyme, bacon and toasted almonds and serve with a festive or Sunday roast.
1) Grill the bell peppers, turning occasionally, until the skin chars all over, 15 to 20 min. Put the charred peppers in a heatproof bowl, cover with plastic wrap, and let sit until cool enough to handle, about 30 min.
2) Meanwhile, in a large bowl, combine the balsamic vinegar, olive oil, 1/2 tsp. of the thyme, salt, and about 5 grinds of pepper. Mix well.
3) Remove the pepper skins and seeds and cut the peppers into thin strips. Add the peppers to the vinegar mixture and let them marinate for at least 1 hour and up to 3 days. (Refrigerate if making more than a few hours ahead and return to room temperature before assembling the crostini.
4) Spread each slice of the toasted baguette with a generous layer of goat cheese, sprinkle with some of the remaining thyme, and top with a tangle of the peppers and a small grind of black pepper.
5) A little spoon of pesto will make the whole dish sing. Serve immediately.
Pre heat the oven to 180ºC or Gas 4
Peel and wash the carrot, beetroot and potato, then chop into 1 cm chunks.
Cook in lightly salted water with some thyme and garlic, till tender.
Fry the sausage gently in Olive oil along with the onions and apple chunks until brown all over.
Drain the vegetables and add to sausage, onions and apple and fry for 5 minutes, season with Salt & Pepper, then transfer into baking dish and cook in the oven for ten minutes.
Take the dish out of the oven, sprinkle with some chopped Parsley, and serve.