It’s safe to say many people will be craving a good Sunday Roast today to celebrate Easter ... and turns them into a vivid purée with wild garlic, the most fantastic sauce for lamb. If it still ...

1. Preheat the oven to 180°c/ Gas mark 4 2. Grease a baking dish with lots of butter. Mix the sliced potatoes with sliced ...

For sauce: While lamb is resting, place roasting pan over medium heat. Add a splash of white wine to deglaze, then add mustard and stock, and reduce to a sauce consistency. Pour into a warm jug.

Place the lamb in a roasting tin and roast for about 20 minutes ... Whisk in the stock, wine, redcurrant jelly, Worcestershire sauce and browning. Whisk until thickened and bubbling.

Adding cheese to gnocchi is a great way to bring another layer of flavour to a dish and, instead of the more usual Parmesan, ...

Mix together the mustard, ketchup, and Worcestershire sauce in a bowl, and stir in the lemon and silver thyme until combined. Place the racks of lamb in a roasting pan, and, using a brush ...

Roast the lamb for 3–4 hours ... Cook for 10–15 minutes, or until the potatoes are tender. Drain. For the mint sauce, put the mint, sugar and vinegar in a bowl and mix well.

Add a portion of lamb to each plate and spoon some sauce over the lamb. Serve. Recipe adapted from Battersby: Extraordinary Food From an Ordinary Kitchen, by Joseph Ogrodnek and Walker Stern ...

Succulent roastes lamb topped with cucumber, bell peppers, onions, avocado and dressed in a sweet sauce. 5. Roast at 200 degrees C until tender. 6. 6. Remove from oven. Arrange all salad ingredients ...

Turn lamb skin side up and roast for another 15 minutes ... Add the vinegar and mix well. Allow the sauce to stand for 30 minutes to infuse the flavour.