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A Sunday feast for families

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With lots of special occasions coming up, there are plenty of excuses to gather family and friends for a great Sunday feast. I always think lamb is a great option – this leg of lamb is delicious when married with those traditional flavour combinations of fresh rosemary and lots of fresh garlic.

Leg of lamb tends to be one of the most popular cuts. Depending on how many people you’re cooking for, you can buy it from your local butcher whole or in half, and either with the bone, or without. I usually prefer to buy it whole on the bone as it looks so tempting when it’s placed in the middle of the table, making a perfect centrepiece that can be carved in front of everyone.

Though it might seem a lot of effort, there’s not a lot of preparation needed and a lot of the work can be done ahead before your guests arrive, leaving you time to relax and enjoy their company – or run around after mum to make sure her day is really special. If you have the time, I recommend you stud the lamb with rosemary and garlic the night before to really pack the meat with flavour.

Even if you’re short of time, it’s still important that you let the meat come to room temperature before you start cooking. When it comes to cooking the lamb, it’s best to roast it just long enough so it is still slightly pink and juicy when you go to carve it. Then when it’s cooked, make sure you rest it for around 20 minutes.

After that, you can wrap it in tin foil to keep it warm if you need to. The other great thing about this lovely roast leg of lamb are all the wonderful sides you can enjoy with it – I love this dish served with classic potato boulangère, but it’s also delicious with mashed potatoes, colcannon, as well as a selection of colourful seasonal vegetables. A fitting lunch or dinner for any special occasion in the month ahead.

ROASTED LEG OF LAMB

SERVES 4

1.2kg boned and rolled leg of lamb

5 garlic cloves, peeled and chopped

Handful of rosemary sprigs, leaves only, roughly chopped

1 tsp ground cumin

1 tsp fennel seeds

Sea salt and freshly ground black pepper

Place the lamb on a board. In a bowl, mix together the garlic, rosemary, cumin and fennel seeds. Using a sharp knife, pierce little slits all over the surface of the lamb. Using your fingers, push the rosemary and spice mixture into the cuts. Season the meat with salt and pepper. Put to one side. To cook the lamb, heat the oven to 180°C/Gas 4. Heat a heavy-based ovenproof pan over a medium-high heat and add a little olive oil. Add the lamb joint and colour on all sides, allowing 3-4 minutes. Transfer to the oven and roast for 15 minutes. When the meat has been roasting for 15 minutes, turn the setting down to 160°C/Gas 3. Roast the meat for a further 20 minutes. After 20 minutes, take the lamb out of the oven and rest in a warm place for 10 minutes.

BUTTERED KALE

SERVES 4

200g shredded kale

Knob of butter

Salt and pepper to taste

Blanch the kale in salted water. Heat the butter in a frying pan over a medium heat. When the butter is foaming, add the blanched kale and stir until coated in the melted butter and warmed through. Season, to taste, with salt and freshly ground black pepper.

COLCANNON

SERVES 4

1kg potatoes

Sea salt and freshly ground black pepper

200g savoy cabbage, trimmed

Olive oil for cooking

50g bacon lardons

1 garlic clove, peeled and chopped

100ml milk

Freshly grated nutmeg

75g butter

8 spring onions, trimmed and finely sliced

1 tsp chopped parsley

Peel and quarter the potatoes and boil in salted water until tender, then drain well. Meanwhile, shred the cabbage finely. Heat a heavy-based sauté pan over a medium heat and add a drizzle of olive oil. Add the lardons and sweat for 3-4 minutes, then add the cabbage and cook over a medium-low heat for 2-3 minutes. Add the garlic and half a cupful of water. Cover and cook for 5-6 minutes until the cabbage is tender.

When the potatoes are nearly cooked, bring the milk to the boil and grate in a little nutmeg. Mash the potatoes in a pan, then slowly incorporate the milk and butter. Season to taste.

Drain the cabbage, then fold through the mashed potato with the spring onions, parsley and twist of pepper. Serve at once.

POTATOES BOULANGERE

SERVES 4-6

1 tsp vegetable oil

1 onion, thinly sliced

1 leek, cut into thin strips

1 tsp Herbes de Provence

1 garlic glove, minced

1 tsp fennel seeds

Salt and pepper

Butter

700g waxy potatoes such as Maris Piper, sliced as thinly as possible

500ml fish stock

Heat the vegetable oil in a heavy-based pot and slowly sweat the onion until translucent. Add the leek, herbs, fennel seeds and garlic, then cook for another 5-10 minutes over low heat. Check for seasoning. Butter a suitable dish about 23cm in diameter. Arrange a layer of overlapping potato slices, then a layer of the onion and leek mix and season. Continue layering until the dish is full, finishing with a layer of potato.

Preheat the oven to 170C/Gas 3. Heat the fish stock (do not boil) and pour it slowly into the dish until it just covers the top of the potatoes. Dot with a couple knobs of butter. Place the dish, uncovered, on a tray in the oven and cook for 1 ½ hors or until the potatoes are very soft and the top is golden brown. This goes well with roast meat as well as fish.

RAW AND ROASTED ARTICHOKE

SERVES 4

2 large artichokes – chopped and peeled

Rapeseed oil

Salt and pepper to taste

Parsley

I like to serve a mix of roasted and raw artichokes. Keep one of the chopped artichokes aside, and mix in a bowl with a little rapeseed oil. To cook the artichoke boil it for 6-8 minutes, then drain. Heat the oil in a heavy bottom oven proof pan, then fry the artichokes for 2-3 minutes. Season with salt and pepper, top with a sprig of parsley and serve.

ROASTED CARROTS

SERVES 4

2 large orange carrots

2 large purple carrots

Handful of watercress

Rapeseed oil

I love mixing orange and purple carrots to serve as a side as it brings so much colour to the table. Thickly slice the carrots into even slices. Boil the carrots for 4 mins or until just tender, then drain well. Mix rapeseed oil and lemon juice in a large bowl or serving dish, then toss with the carrots. Season to taste. Garnish with watercress.