The Family Cook Book

I made this recipe from Jamie on Saturday night pairing it with Ottolenghi's roast vegetables.Be warned, this is not for those of you watching your cholesterol, it is however delicious. ingredients for the lamb • a large bunch of fresh rosemary • 1 x 2kg shoulder of lamb • olive oil • sea salt and freshly ground black pepper • 1 bulb of garlic, unpeeled, broken into cloves for the sauce • 1 tablespoon flour • 500ml good-quality hot chicken or vegetable stock • 2 heaped tablespoons capers, soaked, drained and chopped • a large bunch of fresh mint, leaves picked • 2 tablespoons red wine vinegar Preheat your oven to full whack. Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting tray, rub the lamb all over with olive oil and season with salt and pepper. Place it in the tray on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly c

We had this as a starter when the Sweeneys visited us on Saturday night. I have blogged about it before but here it is just for you Liz, complete with added cheat. I have to confess that I used the vacuum packed pre-cooked beetroot that you can buy in the veg section at Waitrose. Whilst I'm sure it tastes better if you cook them yourself this definitely saves alot of effort. ingredients 900g beetroot, thoroughly washed 4 heaped tbsp chopped dill 1 small red onion, peeled and very thinly sliced 160g creamy Greek yogurt For the relish 2 yellow peppers 3 tbsp olive oil 1½ tsp coriander seeds 400g tin chopped plum tomatoes 2 garlic cloves, crushed 1 tsp sugar Salt and black pepper 3 tbsp preserved lemon skin, chopped 2 tbsp each chopped parsley and coriander leaves This is yet another recipe from the fabulous 'Plenty' by Ottolenghi. Method First boil the beetroots whole in plenty of water until cooked through. This can take anything up to 60 minutes - check by piercing them wit