Anchovy-crusted leg of lamb with turnip and potato dauphinois; Individual bread and butter puddings and steamed orange puddings. Recipes serve four
ANCHOVY-CRUSTED LEG OF LAMB WITH TURNIP AND POTATO DAUPHINOIS
150ml full-fat milk
150ml double cream
8 garlic cloves
1.5kg leg of lamb
6 salted anchovy fillets in oil
1 tsp chopped rosemary
250g peeled and thinly sliced waxy potatoes
250g peeled and thinly sliced turnips
50g butter
nutmeg
Combine the milk, cream and four of the garlic cloves, which you should first lightly smash. Bring to the boil, then set aside to infuse.
Prod the lamb all over with a sharp knife. Mash the anchovy fillets, rosemary and remaining garlic, which you should first finely chop, with a generous amount of salt and pepper and spread over the lamb, pushing it into the incisions.
Preheat the oven to 200 degrees/gas six. Place the lamb in the oven. It needs a total roasting time of about 90 minutes.
Remove the garlic from the milk and cream and discard it. Add the potatoes and turnips, and a generous grating of nutmeg. Bring to the boil and simmer until the vegetables are just tender.
Pour into a shallow, oven-proof bowl. Check the seasoning, dot with the butter and place on the shelf under the lamb in the oven.
The turnip and potatoes will take about an hour to cook, by which time they should have a nice golden crust. Allow the lamb to rest for at least 10 minutes, then carve and serve with the potatoes and turnips.
INDIVIDUAL BREAD AND BUTTER PUDDINGS
1 vanilla pod
450ml milk
450ml double cream
3 medium eggs
120g caster sugar
4 slices bread
butter
50g raisins
Split the vanilla pod and scrape the seeds into the milk and cream. Bring to the boil over a moderate heat, then set aside and leave to infuse.
Beat the eggs and sugar together until they are pale. Whisk in the infused milk and cream, reserving the vanilla pod, which can be rinsed and placed in your sugar jar to make vanilla sugar.
Butter the bread on both sides and line four ramekins; you should have a little bread left over. Divide the raisins between the ramekins, and pour the custard in. Top with leftover bread and dot with a little extra butter.
Place in a roasting tray, pour in enough boiling water to come halfway up the ramekins and bake in a preheated oven, 180 degrees/gas four, for 30-40 minutes, or until golden brown and set. Serve with extra cream.
STEAMED ORANGE PUDDINGS
125g soft butter, plus a little extra for greasing the moulds
100g caster sugar
grated zest and juice of 2 oranges
2 eggs
125g plain flour
level tsp baking powder
juice of 1 lemon
2 tbsp good honey
cream, to serve
Cream the butter, sugar and orange zest together until smooth. Add the eggs, one at a time, and mix in well. Sift the flour and baking powder into this mixture and beat in. Stir in the juice of one of the oranges, and the juice of the lemon.
Preheat the oven to 180 degrees/gas four. Butter four dariole moulds and pour in enough mixture to come about two-thirds of the way up the sides. Cover with tin foil and set in a roasting tin. Pour in boiling water to come halfway up the sides of the moulds. Cover the roasting tin in turn with foil and bake in the oven for 45 minutes, or until the mixture has risen and set.
Gently heat the honey in a small saucepan, along with the juice from the remaining orange.
Slide a knife round the edge of each pudding and turn out on to a plate. Spoon the honey and orange juice mixture over the top of each pudding and serve with lots of cream to pour over the top.