大象传媒

Ingredients

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• 1 boned shoulder of lamb, about 1.5kg/2kg
• 50g cob nuts
• Tablespoon olive oil
• Teaspoon coriander seeds
• Teaspoon cumin seeds
• 1 onion chopped
• 12 unsulphured dried apricots
• 50g coarse dry bread crumbs
• Maldon salt and freshly ground black pepper

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Method

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In a small frying pan over a medium heat, lightly dry roast the cob nuts, tossing occasionally until golden brown. Turn out and set aside.

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In the same pan, heat the oil. Lightly crush the coriander and cumin seeds in a pestle and mortar (or use the back of a spoon on a wooden board) and add them to the pan, frying gently until they sizzle and pop.

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Add the onion and sweat until soft and transluscent. If the apricots are not already moist, add them to the pan with a tablespoon of water and sweat for a couple of minutes to help plump them up.

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Transfer the contents of the pan to a bowl and add the cob nuts and breadcrumbs. Season well with salt and black pepper and mix thoroughly together. Leave to cool a little.

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Lay the boned lamb shoulder on a work surface, open up the shoulder and stuff all the bone cavities. Roll the shoulder and tie with butcher鈥檚 string. Sit it in suitably sized roasting tin.

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Place in a 220掳c oven and give it an initial sizzle up for 20 minutes. There after drop the temperature to 165掳 and roast for a further hour - depending on the size of the joint and how pink you like it. Mike Reid prefers his lamb well done, so we鈥檒l give it 65 minutes!

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Rest for at least 20 minutes before carving.

Ingredients

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• 300g blackcurrants
• 75g unrefined caster sugar
• 50ml sloe gin
• 3 eggs
• 115g unrefined caster sugar
• 115g unsalted butter, melted
• 115g ground almonds

Method

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Carefully remove blackcurrants from their stalks and rinse thoroughly, pat dry on kitchen paper. Fold 75g unrefined caster sugar through the blackcurrants, then fold in the sloe gin.

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Put currant mixture in the bottom of a baking dish, cling film and leave for an hour or so for the gin to perfume the fruit.

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Beat the eggs and remaining sugar together, then slowly fold in the melted butter and ground almonds.

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Remove the cling film from the currants and carefully pour the almond mixture over them.

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Place in a dish in a preheated 180掳c and bake for 35 minutes.

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Oven gloves on, allow to cool for 10 minutes, dig in! Marvellous with thick Jersey cream.