Salaric Cooking

Recipe: Honey Roast Lamb Shank

From Becca

2 Portions

Ingredients: 2 Lamb shanks 2 cloves garlic cut into slivers 1/2 tsp ground cinnamon 1/2 tsp ground cumin or tumeric 1/2 tsp ground ginger1/4 tsp ground cloves 1/4 tsp ground pepper 2 tsp salt 1 tbsp olive oil 6 tbsp honey

• Preheat oven to 160 oC (Gas mark 3)
• Pierce gashes into the meat and place slivers of garlic inside
• Mix all the spices, pepper and salt in a bowl then pat the mixture all over the shanks
• Heat the oil in a pan, once hot sear the shanks on all sides to seal the flavours
• Place each shank on a piece of really thick foil and drizzle 3 tbsp honey over each. Wrap up the meat within the foil and place the parcels on a baking tray/roasting dish to catch juices that spill out
• Bake in oven for ~2hours for really tender meat

Recipe: Chuncky Split Pea Soup

From Becca’s site

4 Portions of filling tasty soup!

Ingredients: 225g yellow split peas 1 wheat/yeast free vegetable stock cube 1tsp wheat/yeast free bullion powder 1 onion finely chopped 2 sweet potato peeled and diced into chunks 4 carrots peeled and sliced 1/2 tsp cumin

• Soak the split peas in cold water for 12 hours or over night
• Rinse the soaked split peas well and place in a large saucepan. Add 1.5l water, the stock cube and the bullion powder. Bring to the boil then lower the heat and simmer for 25 mins. Skim off any scum that rises to the surface.
• Add the onion and veg, simmer for 15-20 mins. Serve.

Tips: • Use Butternut squash aswell as or instead of sweet potato. • Allow to cool then blend using a hand blender for a smooth consistency soup – though i personally prefer chunky veg soup • Chopped parsnip goes well in this soup as well

Yellow Split peas soaked as the instructions on the packet suggested poured out the water zapped them in the blender till pulped Add spices to taste: crushed garlic chillis cumin seeds corriander powder

Ripped up lots fresh sage leaves and add them to the mix

Mixed it all together well formed it inot little cakes about 5 cm across Fry in veggi oil until crisp

Yellow Split peas soaked as the instructions on the packet suggested poured out the water zapped them in the blender till pulped Add spices to taste: crushed garlic chillis cumin seeds corriander powder

Mixed it all together well formed it inot little cakes about 5 cm across Fry in veggi oil until crisp

Scrub artichokes Boil them until they are soft Blend them Add stock and milk, heat up