Main course

Lamb Shanks

Lamb Shanks recipe

One of Britain’s favourite lamb dishes.

Serves 4
Time 2¼ hrs
Cals 952 per portion
Fat 52g of which 25.2g is saturated
Suitable for freezing

Olive oil 1 tbsp
Butter 25g (1oz)
Lamb shanks 4
Onion 1, peeled and sliced
Plain flour 2 tbsp
Mixed ground spice 2 tsp
Oranges 2 large, pared rind and juice
Lamb or chicken stock 300ml (½ pint)
Ready-to-eat dried apricots 250g (9oz)
Herby couscous to serve, optional

1 Preheat oven to 180°C/350°F/Gas 4. In a large flameproof casserole dish, heat olive oil and butter until sizzling. Then add lamb shanks and cook for about 2 minutes each side, until browned. Remove from casserole and set aside. Fry onion until just golden.

2 Stir flour and spice into casserole and add orange rind and juice and stock.

3 Bring to boil, stirring, and then return lamb shanks and coat well with liquid. 4 Add apricots and season. Cover with greaseproof paper to stop excess evaporation, cover with a lid and cook for 2 hours, turning over lamb after 1 hour. Serve on bed of couscous, if using.

Recipe taken from The Dairy Book of Home Cookery.

Asparagus Risotto

Full-flavoured, deliciously sweet and tender, British asparagus is regularly described as the ‘best in the world’.

Asparagus Risotto, a Dairy Diary recipeServes 4
Time 40 mins
Calories 518 per portion
Fat 20g of which 11.9g is saturated
Suitable for vegetarians

Butter 25g (1oz)
Shallots 4, peeled and finely chopped
Garlic 1 clove, peeled and crushed
Risotto rice 300g (11oz)
White wine 150ml (¼ pint)
Hot vegetable stock 900ml (1½ pints)
Small asparagus spears 125g pack, trimmed
Frozen peas 110g (4oz)
Chopped flat-leaf parsley 2 tbsp
Stilton cheese 150g (5oz), cubed

1 Melt butter in a sauté pan and fry shallots and garlic for 3–4 minutes until softened. Stir in rice and fry for a further minute. Pour in wine and simmer to evaporate off.

2 Gradually stir in hot stock, cooking for 18–20 minutes, until rice is tender, and all stock has been absorbed.

3 About 5 minutes towards end of cooking time, add asparagus and peas.

4 Before serving, stir in parsley and half cheese, then season to taste. Spoon into bowls, scatter over remaining cheese and serve immediately.

A Dairy Diary recipe.

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Beef Wellington

This recipe is named after the 1st Duke of Wellington, who defeated Napoleon at Waterloo in 1815. Wellington did not create the recipe but it was said that its appearance reminded people of the leather ‘Wellington’ boot, worn by the duke.

Beef WellingtonPreparation time – 30 minutes
Cooking time – 1 hour 10 minutes
Calories per portion – 510 Kcal
Fat per portion – 30g Of which saturated – 10.2g
Serves – 8

Fillet of beef 1.4kg (3lb)
Freshly ground black pepper
Vegetable oil 1 tbsp
Butter 25g (1oz)
Button mushrooms 225g (8oz), sliced
Smooth liver pâté 110g (4oz)
Ready-to-roll puff pastry 375g pack
Egg 1, beaten

1 Season the beef fillet with pepper. Heat the oil and 15g (1⁄2oz) of the butter in a large frying pan. Add the meat and fry for around 5 minutes on each side. Press down with a wooden spoon while frying to seal well.

2 Wrap the fillet in cling film and place into a small loaf tin, so that the meat ‘sets’ into a good shape. Cool and then chill.

3 Meanwhile, add the remaining butter to the frying pan and sauté the mushrooms in the pan juices. Leave to cool and then blend with the pâté.

4 Preheat the oven to 220°C/425°F/Gas 7. On a lightly floured surface, unroll the pastry. Roll it out a little larger, if required. Spread the pâté mixture in a strip down the pasty and then place the beef on the pâté, near one short end.

5 Fold the pastry edges over the beef like wrapping a parcel, sticking edges together with egg and trimming away the bulky pieces of pastry from the ends where the pastry becomes a double thickness. Turn over the wrapped beef and put the joins underneath.

6 Brush all over with egg. Then roll out the trimmings and create pastry leaves with which to decorate the top. Brush with egg.

7 Place on a baking tray and bake for 50–60 minutes, depending on your preference, covering with foil after 25 minutes. Allow to rest for 10 minutes before serving. Serve with baby carrots with their green tops left on.

Cook’s tip
If you do not have a great deal of time to create this dish, you can cook the meat and mushrooms the day before, cool and chill overnight in the fridge.

Recipe taken from Around Britain, Dairy Cookbook.

Squash, Bean and Stilton Risotto

Rich and creamy with a fantastic colour, this combination of textures and flavours results in simple, modern, comfort food!

This Squash, Bean & Stilton Risotto is a Dairy Diary recipe.

CLICK HERE FOR RECIPE

For more delicious recipes visit the Dairy Diary Recipe Collection.

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Sausage & Leek Supper

I think this is the most requested recipe of all time!

This Sausage & Leek Supper recipe is perfect for St David’s Day! Celebrate with this hearty dish or enjoy this recipe any time. A recipe from The Dairy Book of Home Cookery. For more delicious recipes visit the Dairy Diary Recipe Collection.

Duck with Plum Sauce

Duck with Plum Sauce recipe from Just One Pot

A bed of noodles with rich and succulent duck breasts and fruity sauce.

Preparation time 10 minutes
Cooking time 15 minutes
Calories per portion 733
Kcal Fat per portion 21g of which saturated 3.9g
Serves 2

For the plum sauce
Red plums 200g (7oz), halved, stoned and quartered
Cinnamon stick 1, halved
Dried red chilli 1, crumbled
Preserving or granulated sugar 75g (3oz) (or to taste)
Red wine vinegar 3 tbsp

For the duck
Olive oil 2 tbsp
Red onion 1, peeled and finely chopped
Root ginger 5cm (2in) piece, peeled and chopped
Skinless, boneless mini duck fillets 225g packet, or larger fillets, sliced
Pak choi 3, trimmed and sliced
Straight-to-wok noodles 300g packet

1 For the plum sauce, cook the plums in a wok with the cinnamon, chilli and sugar over a gentle heat for a minute or so. Then add the vinegar, stir well and simmer for 5–10 minutes or until the plums are tender and the liquid has reduced. The exact time will depend on the ripeness of the plums. Stir often to prevent the mixture from sticking to the wok. Tip into a bowl and remove the cinnamon stick. Rinse the wok.

2 To cook the duck, heat the oil in the wok, add the onion and ginger and stir-fry for a minute or so. Then add the duck and stir-fry for about 6 minutes or until the meat is golden and tender. Add the pak choi and noodles and stir-fry for 2 minutes.

3 Add half the plum sauce, mix well and serve on warm plates with the rest of the plum sauce in a separate bowl.

Cook’s tip 
Oriental food specialists Amoy make great straight-to-wok noodles. After cooking your stir-fry ingredients, you just add to the wok and cook for 1–2 minutes.

A Just One Pot  recipe.

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