February Week 3
The powerful flavours of this week’s Big Meal from Scratch, Roast Lamb with Anchovies, Rosemary Potatoes and Winter Greens, promise to ward off the season’s colds and chills. In all, the recipe takes nearly 3 hours, though not all of this involves physical labour, so make sure there is plenty of time available before starting.
Extra anchovy and garlic butter made for the big meal is used later in the week to make Spaghetti with Chilli and Purple Sprouting Broccoli that takes just 15 minutes. Surplus lamb is turned into a South African version of shepherd’s pie called Bobotie. This takes 20 minutes to prepare but 30 minutes to cook, so factor that in when planning the week.
Jerusalem artichokes feature again in a Seasonal Supper, but this time they are partnered with Chicken or Pheasant Wrapped in Bacon. If you can’t find Jerusalem artichokes, replace them with celeriac – another root vegetable that goes well with game and bacon. The Larder Feast of Polenta with Blue Cheese and Spinach should be made with quick-to-cook polenta, but if you are very pushed for time, ready-made slices of polenta can be used.
The two layered crab and celeriac bakes – one for the freezer and one to eat immediately – take about 10 minutes to assemble then 40 minutes to cook. Fresh crab can be tricky to find (and it does need to be seriously fresh), so replace this with smoked salmon if necessary.
To Full recipe details for this week are available in 'The Kitchen Revolution'. Out now in hardback.
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Shopping List for February Week 3
Meat and fish
* 1 × 2 kg leg of English lamb or hogget
* 4 small free-range chicken (or large pheasant) breasts, approx. 150 g each, with wing bones if possible
* 400 g rindlss free-range smoked streaky bacon rashers
* 500 g fresh crab meat (a mixture of brown and white) or 300 g smoked salmon (hot-smoked if possible)
Dairy
* 225 g butter
* 2 free-range eggs
* 150–180 g Gorgonzola or other blue cheese such as Roquefort
* 500 ml soured cream
* 600–800 ml milk
Fruit and vegetables
* 900 g new potatoes
* 3 baking potatoes, approx. 900 g
* 2 carrots, approx. 200 g
* 600 g Jerusalem artichokes or 1 × 750 g celeriac, plus 1 sprig fresh thyme
* 2 celeriac, approx. 750 g each
* 500 g winter greens or sprout tops
* 600 g purple sprouting broccoli
* 2 medium red onions, approx. 240 g
* 2 large onions, approx. 350 g
* 8 spring onions
* 10 garlic cloves
* 2 generous sprigs fresh rosemary
* 1 bunch flatleaf parsley
* a few sprigs fresh dill
* 4 lemons
* 650 g frozen spinach
Basics
* 200 g bread, 4–6 slices
* 120 ml olive oil
* 75 ml groundnut or grapeseed oil
* salt and pepper
Store cupboard
* 300 g polenta or 500 g ready-cooked polenta
* 400 g spaghetti
* 80–100 g anchovy fillets in olive oil
* ¼–½ tsp crushed dried chillies
* 2–3 tsp garam masala
* pinch of ground cinnamon
* pinch of nutmeg (ground or freshly grated)
* 450 ml white wine
Serving suggestions
* Parmesan (Purple Sprouting Broccoli with Chilli and Anchovy Sauce and Pasta)
* purple sprouting broccoli or another green vegetable (Layered Crab or Smoked Salmon and Celeriac)
* frozen peas (Chicken or Pheasant Wrapped in Bacon with Jerusalem Artichokes)
* 1 × 2 kg leg of English lamb or hogget
* 4 small free-range chicken (or large pheasant) breasts, approx. 150 g each, with wing bones if possible
* 400 g rindlss free-range smoked streaky bacon rashers
* 500 g fresh crab meat (a mixture of brown and white) or 300 g smoked salmon (hot-smoked if possible)
Dairy
* 225 g butter
* 2 free-range eggs
* 150–180 g Gorgonzola or other blue cheese such as Roquefort
* 500 ml soured cream
* 600–800 ml milk
Fruit and vegetables
* 900 g new potatoes
* 3 baking potatoes, approx. 900 g
* 2 carrots, approx. 200 g
* 600 g Jerusalem artichokes or 1 × 750 g celeriac, plus 1 sprig fresh thyme
* 2 celeriac, approx. 750 g each
* 500 g winter greens or sprout tops
* 600 g purple sprouting broccoli
* 2 medium red onions, approx. 240 g
* 2 large onions, approx. 350 g
* 8 spring onions
* 10 garlic cloves
* 2 generous sprigs fresh rosemary
* 1 bunch flatleaf parsley
* a few sprigs fresh dill
* 4 lemons
* 650 g frozen spinach
Basics
* 200 g bread, 4–6 slices
* 120 ml olive oil
* 75 ml groundnut or grapeseed oil
* salt and pepper
Store cupboard
* 300 g polenta or 500 g ready-cooked polenta
* 400 g spaghetti
* 80–100 g anchovy fillets in olive oil
* ¼–½ tsp crushed dried chillies
* 2–3 tsp garam masala
* pinch of ground cinnamon
* pinch of nutmeg (ground or freshly grated)
* 450 ml white wine
Serving suggestions
* Parmesan (Purple Sprouting Broccoli with Chilli and Anchovy Sauce and Pasta)
* purple sprouting broccoli or another green vegetable (Layered Crab or Smoked Salmon and Celeriac)
* frozen peas (Chicken or Pheasant Wrapped in Bacon with Jerusalem Artichokes)
