1、Summer lamb with carrot & fennel salad

Don't save barbecues for the weekend. This light wrap makes an easy midweek dinner to eat outdoors

Summer lamb with carrot & fennel salad recipe

Ingredients

Method

Barbecue or cook in a hot griddle pan for 10-15 mins, turning occasionally. Remove from the heat, cover with foil and set aside to rest.
  • Meanwhile, whisk the remaining lime juice and the fennel seeds together with some salt and pepper and a little olive oil in a large bowl. Add the carrot and red onion, then mix well.
  • Warm the pitta breads on the barbecue or griddle pan, then make a slit in each to form a pocket. Slice the lamb and stuff into the pittas with the carrot salad and lettuce leaves.

  • https://www.truecookbook.com/recipe/summer-lamb-with-carrot-fennel-salad-5796/

    2、Twice-baked goat’s cheese soufflés with apple & walnut salad

    These fabulous soufflés are not as nervewracking to cook and serve as traditional ones, and can be prepared ahead
    Twice-baked goat’s cheese soufflés with apple & walnut salad recipe

    Ingredients

    • 100g unsalted butter
    • 100g plain flour
    • 600ml full-fat milk, warmed
    • 2 tbsp grated Parmesan (or vegetarian alternative)
    • 1 tbsp Dijon mustard
    • 2 tbsp chopped thyme leaves
    • 4 large eggs, separated, plus 1 large egg white (use the yolk, see below)
    • 175g rindless goat's cheese, crumbled
    • 50ml double cream
    • 25g grated Parmesan (or vegetarian alternative)
    • 1 large egg yolk
    • handful mixed baby salad leaves, picked and washed
    • handful rocket, washed
    • 1 red apple, cut into fine matchsticks
    • 1 tbsp chopped chives
    • 50g walnut pieces, chopped
    • 1 tbsp red wine vinegar
    • 3 tbsp extra-virgin olive oil

    Method

    1. Melt the butter in a large saucepan and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.
    2. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
    3. Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
    4. About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
    5. Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.

    3、Garlicky lamb with peppers & couscous

    Quick, impressive and bursting with Mediterranean flavour
    Garlicky lamb with peppers & couscous recipe

    Ingredients

    Method

    1. Put the kettle on to boil and tip both packets of couscous into a heatproof bowl. Melt the garlic butter in a frying pan over a medium heat with a tablespoon of the oil. Add the lamb steaks and fry for 4 minutes on each side. Pour 400ml/14fl oz boiling water over the couscous, stir in the remaining oil and set aside to absorb.
    2. Tip the peppers and olives into the pan with the lamb. Roughly chop the herbs, add and continue cooking until the lamb is cooked. Squeeze in the lemon juice, season.
    3. Toss the almonds into the couscous and spoon on to serving plates. Top with the lamb, peppers, olives and juices, and serve.

    4、Puy lentil, spiced roast carrot & feta salad

    High in fibre, a good source of iron, vitamin C and it counts as 3 of your 5-a-day - what's not to love about this superhealthy salad?
    Puy lentil, spiced roast carrot & feta salad recipe

    Ingredients

    Method

    1. Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
    2. Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
    3. Toss the dressed lentils with mint and lamb’s lettuce. Lay warm spiced carrots on top and scatter with feta.

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