It’s always nice to have a group of mates round for a big feed. Even better when you give each of them their own bird to demolish. Roasting spatch is a sinch, then again you can fuck them up pretty good. These little fellas were brined for 3 hours then stuffed with eshallots, olives, smothered in tarragon butter then roasted on a bed of leeks for about 25 minutes at 190c. We recently acquired a deep fryer and have been going fry-crazy. Root veg chips are super tasty and a great snack. The addition of beetroot chips to the iceberg salad added a whole new dimension, and the colour is amazing.  The jerusalem artichokes where sliced in half seasoned with mustard powder then roasted in butter.

Roast Spatchcock

Potato and Cauliflower Salad

Brussel Sprouts, Leeks and Chorizo

Iceberg, Golden Grapes and Beetroot

Roast Jerusalem Artichokes

• 10 Baby Beetroots

• 4 Blood Oranges

• Handful of Baby Coriander

• 3 sprigs of Rosemary

• Salt and Pepper

• Extra Virgin Olive Oil

Preheat oven to 190°C. Trim beetroots, keeping a decent amount of stalk still attached to the beet, and wash thoroughly. Place in baking tray along with rosemary, good lick of olive oil and season generously with salt and pepper. Cover tray tightly with foil and place in oven for 40 minutes. Peel blood oranges, remove segments and squeeze remaining membrane free of any juice.

Once beetroots have been allowed to cool, trim off stalks and peel the root free of any skin. Cut beets into quarters and add to a bowl along with stalks and orange segments.

Season with salt and pepper, a little blood orange juice and olive oil. Assemble on a plate and scatter baby coriander over the top.

Spring Lamb, doesn’t get much better than this kids. Juicy, sweet, rose pink meat that would turn any vego on their heads if they would only come to their senses and eat the little baby. And what better pairing to a baby lamb than baby eggplants…joy. Braised these little gems in a soy based stock for 2 hours….perfecto. The roast carrots worked nicely with the orange and chives, the parsnip puree was a very welcome vehicle from the lamb jus. I’m addicted to madeleines…..I could eat them with every meal.  Warm madeleines with the chilled berries and cold silky custard…heaven.

Roast rack of Lamb

Roast Carrots, Orange and Chives

Braised Baby Eggplants

Parsnip PureeMadeleines, Berries, Clotted Cream Custard