Use a bumper crop of fruit in this sweet, fragrant preserve - it's good with meat and cheese or can be used in sauces and gravy
- 1kg black grape with seeds, rinsed
- 300ml red wine
- 4 rosemary sprigs
- pared zest and juice 1 lemon
- 500g jam sugar with pectin
MethodAdd water to cover the grapes. Add the lemon zest and bring slowly to the boil, stirring. Cover and simmer for 5 mins, then mash the grapes using a potato masher. Cook for a further 10 mins, mashing a few more times to crush the grapes.
- 1½ lemons, zested and juiced, ½ sliced
- 2 tbsp olive oil
- 1 large garlic clove, crushed
- 6 rosemary sprigs, leaves picked from 4 and chopped
- 8 lamb cutlets, trimmed of excess fat
- 500g new potato, thinly sliced
- 2 red peppers, deseeded and thickly sliced
- 4 small vine tomatoes, halved
- 50g black olive
- 3 tbsp caper, drained and rinsed
- Whisk the lemon zest and juice with 1 tbsp olive oil, the garlic, chopped rosemary leaves and seasoning. Add the lamb cutlets, toss to coat, then set aside to marinate for 30 mins if you have the time. Heat oven to 220C/200C fan/gas 7.
- Toss the potatoes with ½ tbsp olive oil and some seasoning. Tip into a large, shallow roasting dish and put in the oven for 15 mins.
- Remove the dish and shake to loosen the potatoes, then top with the peppers, lemon slices, rosemary sprigs and tomatoes. Drizzle with the remaining oil and some seasoning. Return to the oven for 10 mins.
- Place the lamb cutlets on top of the veg. Scatter over the olives and capers. Cook for a final 10-12 mins, turning the lamb halfway until it is just pink. Serve straight from the dish.
- 2 tsp fennel seed
- 1 tsp black peppercorns
- 2 garlic cloves, chopped
- 1 orange, with zest from ½ grated
- 1 tbsp finely chopped rosemary
- 1 tbsp olive oil
- 1½ kg pork roasting joint, such as boned shoulder or loin
- 1 onion, thickly sliced
- 400ml white wine
- 1 tbsp redcurrant or other fruit jelly
- Crush the fennel seeds and peppercorns coarsely using a pestle and mortar. Add the garlic and some salt, and crush again to make a paste. Stir in orange zest along with the rosemary and oil.
- Rub the paste all over the pork, then cover with foil. You can now cook the pork or leave it covered in the fridge for up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. Thickly slice the orange and place in the base of a roasting tin with the onion. Put the pork on top and pour 600ml water into the tin. Roast the joint for 1 hr, add the wine to the tin, then roast for 1 hr more. Baste the joint a few times and add a splash more water if needed.
- Remove the joint from the oven, strain off the meat juices, tightly cover joint with foil, then leave to rest for 15 mins. Pour meat juices into a pan, add the jelly and bring to the boil, stirring to dissolve it. Taste and add seasoning if necessary. Thickly slice the pork and serve with a little of the juices poured over.
- 4 rounded tbsp cranberry sauce
- 375g pack ready-rolled puff pastry
- 1 egg, beaten
- leaves from 3 sprigs of rosemary, chopped, plus 4 sprigs
- 4 boneless lamb leg steaks about 100g/4oz each
- Season on the lamb all over and sprinkle with chopped rosemary. Heat 1 tbsp oil in a pan and fry the lamb for about 2 minutes on each side, until browned. Transfer to a plate and leave to cool.
- Unroll the pastry and cut into four rectangles. Roll out each piece large enough to enclose the lamb.
- Place a lamb steak on each piece of pastry, then pop 1 rounded tbsp cranberry sauce on each.
- Brush the pastry edges with a little beaten egg, then fold over to enclose the lamb, pinching the edges to seal. (You can freeze at this point, or prepare and chill up to 4 hours ahead.) Place on a baking sheet and chill for 20 minutes to set the pastry (if there’s time). Preheat the oven to 200C/gas 6/fan 180C.
- Brush the parcels with beaten egg, stick a rosemary sprig into the top of each and bake for 20-25 minutes until puffed and golden. Serve with your choice of green vegetables.