Spiced Lamb Kebabs, Green Salsa

Spiced Lamb Kebabs, Green Salsa

Delicious indian spiced minced lamb kebabs, served with a coriander and mint salsa. A quick and easy midweek recipe.

Best served with chapatis, chopped tomatoes and natural yogurt.

Spiced Lamb Kebabs, Green Salsa
Serves 4


For the Kebabs: 800g Minced Lamb (Around 85% Lean), 3 Garlic Cloves (Crushed), 3cm Fresh Ginger (Finely Grated), 1 Green Chilli (Finely Chopped), Large Handful Fresh Coriander and Mint (Chopped), 1 1/2tsp Sea Salt, 1tsp Garam Masala, 1tsp Ground Cumin, 1tsp Ground Coriander, 1tsp Chilli Powder, 1/2tsp Turmeric Powder, Juice 1 Lime

For the Salsa: Large Handful Fresh Coriander (Including Stalks), 5cm Fresh Ginger (Roughly Chopped), Small Handful Fresh Mint, 1 Garlic Clove, 1 Green Chilli, Juice 1 Lime, 1tsp Caster Sugar


1) To make the kebabs, combine all of the ingredients in a large bowl and mix well until all of the ingredients are fully incorporated into the meat. Divide the mixture into 4 equal amounts and form onto large kebab skewers (as if you were making a kofta).

2) To make the salsa, place all of the ingredients in a small food processor. Add 1tbsp of water and blitz until fine. Set aside until ready to serve.

3) Cook the kebabs under a very hot grill for around 3 minutes each side or until just cooked through whilst remaining moist.

4) Serve the kebabs with the green salsa, some warmed chapatis and some natural yogurt.



Lamb Loin, Barley, Herbs

Lamb Loin, Barley, Herbs

A delicious combination. Lamb Loin is served with charred scallions, gremolata, a port and barley jus and Crowdie cheese blended with heather honey.

The recipe for Gremolata is taken from my recipe for Lamb Leg and Gremolata. Great served with roasted new potatoes mixed with caramelised onions.

Lamb Loin, Barley, Herbs

Lamb Loin, Barley, Herbs
Serves 4


For the Sauce: 50g Barley, 150ml Port, 500ml Vegetable Stock, Reserved Lamb Juices, Sea Salt, Cracked Black Pepper

For the Lamb and Accompaniments: 2 Lamb Cannons (From the Single Loin), 8 Scallions (Washed and Trimmed), Prepared Gremolata, 75g Crowdie Cheese (Or Similar Soft Curd Cheese), 1tsp Heather Honey, Sea Salt, Cracked Black Pepper


1) Make the sauce. Wash the barley through twice and place in a small saucepan over a medium heat. Bring to the boil and simmer for 1 hour or until tender. Drain from the cooking liquid and reserve the liquid. Place the port in a small saucepan over a high heat and reduce to a syrup. Add the barley and reserved cooking liquor. Bring to a simmer and reduce by half. Set aside.

2) Prepare the Crowdie by mixing with the heather honey and setting aside.

3) Season the lamb and cook sous vide at 60c for 1 hour before pan searing or pan sear then oven roast until cooked to your liking. Allow the lamb to rest for at least 10 minutes before serving.

4) Whilst the lamb is resting pour the resting juice into the sauce, reheat and season to taste, stirring well to combine. Char the scallions over a high heat in the same pan as you seared the lamb for 2 minutes each side or until tender and well coloured.

5) Slice the lamb and serve with the Crowdie, charred scallions, barley sauce and a good sprinkling of the prepared gremolata.


Sauce Vierge

Sauce Vierge

Sauce Vierge is my favourite accompaniment to fish during the summer months. When the weather gets warmer it is time to substitute the butter and cream for olive oil and lots of fresh herbs. This is my version of the classic dressing.

Here I have paired the sauce with pan seared cod and crushed Charlotte potatoes. However, the sauce works well with just about any fish. Don’t hold back on the herbs and use a good quality olive oil and you will be onto a winner!

Sauce Vierge
Serves 4

150ml Extra Virgin Olive Oil (Best Quality)
1/2 Garlic Clove Finely Diced
1 Preserved Lemon – Rind Chopped
2 Tbsp Fresh Tarragon Chopped
2 Tbsp Fresh Parsley Chopped
2 Tbsp Fresh Basil Chopped
2 Large Tomatoes – Seeds Removed, Flesh Diced
Juice 1/4 Lemon
Sea Salt
Black Pepper


1) Place all of the ingredients (except salt and pepper) in a bowl and mix well to combine. Allow to sit for an hour to two to allow the flavours to develop.

2) Season with salt and pepper to taste before serving.


Herby Lemony Chicken





Chicken is such a versatile meat, but all too often it ends up overcooked and a bit bland. When using breasts, I much prefer to get them skin on and knuckle bone in. The flavour from the skin (where all the flavour is) makes its way into the meat and a little extra fat helps keep it moist.

I love lemons. They too, like chicken, are very versatile and can be used to perk up both sweet and savoury dishes. I’ve had a lemon craving all week so they just had to appear in tonight’s supper and I fancied something a little different from roast chicken this Sunday.

This is a simple dish which does not require much looking after. Leeks form the basis of the sauce whilst cooking the chicken in stock and a little wine helps to keep it extra moist. I teamed it with some sautéed potatoes cooked with thyme, but it would go equally as well with any number of sides.

Herby Lemony Chicken

Serves 4


4 Chicken Supremes (Skin on, Knuckle Bone in)

4 Leeks cut into 1″ pieces

1tbsp Butter

1 Glass Dry White Wine

500ml Chicken Stock

1 Garlic Clove, Bashed

Handful Parsley Chopped

Handful Oregano Chopped

Juice & Zest of 1 Lemon

A little Cornflour mixed with water to thicken


1) Put a casserole dish on a medium heat on the hob. Season the chicken supremes. Fry the chicken skin side down in the butter for around 5 minutes until golden, turn and seal the other side.

2) Remove the chicken from the pan and keep to one side. Add the leeks to the butter with a little splash of water, cover and cook on low for 5 minutes.

3) Uncover and turn up the heat. Add the wine and cook for couple of minutes to burn off the alcohol.

4) Turn the heat back to medium and add the stock and bashed garlic clove. Stir well then add the chicken to the stock.

5) Cook uncovered until the chicken is ready, around 20-25 minutes. Turn the chicken occasionally whilst cooking to ensure it cooks evenly.

6) When the chicken is ready, remove from the stock mixture. Add the herbs and lemon juice and zest and check the seasoning.

7) If required, thicken the sauce slightly with some cornflour mixed with water before serving.


Herb Garden

Herbs Grown Outside from Small Plants

Herbs are fundamental to cooking great tasting food and what better than cooking with herbs you have grown yourself. You know they have been raised by your own fair hands and they are far less expensive than shop bought herbs. Whether growing from seed or small plants, they are easy and rewarding to look after.

Start with the basics; grow basil and coriander, maybe some dill, inside in direct sunlight and water often. Plant thyme, rosemary and sage outside either on the windowsill or in planters (make sure to keep your sage under control or it will soon run amock!) Ensure you use your herbs, cutting regularly once up to full size to ensure they continue to flourish.

Once you have the hang of it try planting some different varieties. Borage grows very well in the summer and is great used in cocktails, as do curry plants.

If you have the time and space, many more obscure varieties are available from seed. Don’t be daunted, buy an inexpensive window propagator and your seeds will germinate in no time and with little effort. Watercress grows very well in the summer when sown directly outside into window planters, if sown now you will have a crop ready in a few weeks.

Watercress from Seed Outside

Purple and Thai Basil from Seed