Food for thought

Despite the downpours…..Summer is all about barbeques and al fresco dining. Try barbequing succulent fillets of wild Alaska salmon with lemon and tarragon and serving them with a deliciously healthy roasted courgette, pepper, aubergine and lentil wild rice salad, dressed in a zingy garlic vinaigrette.

WHAT YOU NEED

for the rice:
150g wild rice, washed
50g le Puy lentils, washed
half of 1 courgette, cubed
half of 1 red pepper, cubed
half of 1 aubergine, cubed
2 tbsp olive oil
1 handful parsley, roughly chopped

for the dressing:
3 tbsp olive oil
zest and juice of 1 lemon
2 garlic cloves, crushed
1 tbsp white wine vinegar

MOST of you will have the plans for this your Valentines weekend completely sorted and will be in the throws of it come Saturday evening, (cooking that is). So moving on, here’s some great ideas for the humble pea. Granted, you may not all like at once but do give them a try as the ease of preparation is only beaten by the taste the final dish gives.

With mutton currently experiencing a well-deserved revival, this is a great recipe to serve as an alternative Sunday dish, a hearty winter warmer or to celebrate something of note at home. Gentle braising with leeks, aromatic cinnamon, cloves and orange gives full flavoured tender meat and the juices are used in the accompanying leek sauce.

WHAT YOU NEED
1 Leg of mutton (approx weight 3kg)
20 Cloves
For the braising mix
2 Leeks, trimmed and cut into 4 rounds
1 Orange, quartered
2 Sprigs rosemary
1 Cinnamon stick
1 Carrot, halved
Sprinkling Sea salt and ground black pepper
For the sauce
300ml ½ pt Braising juices, skimmed of fat
1l/ 1¼ pt Full cream milk
75g Butter
75g Plain flour
8 Fresh mint leaves, roughly chopped
Sprinkling Sea salt and ground black pepper
6 Leeks, trimmed, washed and cut into 2cm/ ¾” rounds