Baked ricotta pots with blackberries & cinnamon apple
Creamy lemon-scented ricotta baked with cinnamon apple and blackberries under a crunchy oat and hazelnut top, served warm or cold from the fridge.
Slow roast Easter lamb with anchovy & spring greens
A garlic-anchovy studded lamb shoulder, slow roasted, with buttered spring greens and Jersey Royals.
Ingredients
Servings 6
Quantities scaled from the original (6 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the oven to 220C fan. Pierce the lamb all over; push in anchovy, garlic and rosemary. Rub with oil.
- Step 2
Roast 20 minutes, then cover, drop to 150C fan and roast 3.5 hours until pulling apart. Rest 20 minutes.
- Step 3
Boil the potatoes 15 minutes.
- Step 4
Wilt the greens in butter; finish with lemon.
- Step 5
Deglaze the tin with wine for a quick gravy; carve and serve.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 44g |
| Carbohydrates | 24g |
| – of which sugars | 2g |
| Fibre | 4g |
| Fat | 32g |
| – of which saturates | 12g |
| – of which omega-3 | 0.4g |
| Calcium | 80mg |
| Iron | 4.8mg |
| Salt | 1g |
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