Tag Archives: Lamb

Easter Menu for Two

Easter Menu for Two

As there won’t be large family gatherings for Easter this year, I’m sharing a special menu that serves just two.


Happy Easter everyone, keep safe and well.


Griddled Lamb with Pesto

Griddled Lamb with Pesto, Celeriac Mash & Ratatouille


Apricot Bakewell Tarts



Steak with Peppercorn SauceSave 20%


Recipes taken from Just for One or Two cookbook, our wonderful book packed full of recipes that serve just one or two people.

Now with 20 per cent off, use code ONETWOAPRIL at checkout.







Top 3 Easter Recipes of all Time

Woohoo it’s the lovely long Easter weekend coming up

Now is the perfect time to gather together, have a giggle and, of course, eat something rather delicious.

In preparation, I have been looking back through our diaries and cookbooks to find the three best Easter recipes. And here they are.

Enjoy everyone and happy Easter!


Lamb Apricot Stuffing

Roast Lamb with Apricots

  • Servings: 8
  • Difficulty: easy
  • Print

Calories 499 per portion
Fat 24g (11.3g sat) per portion


  • Leg of lamb 1.8kg (4lb), or shoulder, boned out
  • Salt and freshly ground black pepper
  • Spinach leaves 110g (4oz)
  • Ready-to-eat dried apricots 175g (6oz), chopped
  • Onion 1, peeled and finely chopped
  • Breadcrumbs 75g (3oz)
  • Chopped mint 2 tbsp fresh or 1–2 tsp dried
  • Egg 1, beaten
  • Olive oil
  • Lamb or vegetable stock 300ml (1⁄2 pint)
  • Port 150ml (1⁄4 pint)
  • Cornflour or gravy granules
  • Mint sprigs to garnish


  1. Preheat the oven to 200°C/400°F/Gas 6. Flatten the lamb as best you can, check for tough tendons or bones and remove them. Season well. Wash the spinach leaves and then put them in a large pan over a fairly high heat and let them wilt down for a minute. Cut out thick stalks. Arrange half the leaves to cover the inside of the lamb.
  2. To make the stuffing, in a bowl mix the chopped apricots, onion, breadcrumbs, mint and just enough egg to make a light stuffing. Spread the mixture over the spinach layer on the lamb then cover with the rest of the spinach leaves. Roll it up, securing with string.
  3. Put the stuffed lamb in a roasting tin, sprinkle with a little oil and seasoning. Cover with foil and cook for 90 minutes. Remove the foil and cook another 15 minutes to brown the meat. Leave to stand, wrapped in the foil, for 10 minutes before carving.
  4. Bring the lamb stock and port to the boil in a saucepan and reduce it by a third. Add any meat juices from the roasting tin without adding too much fat. Thicken with cornflour or gravy granules. Serve with roast potatoes and parsnips together with some green vegetables and mint sprigs to garnish.

Hot Cross Bun & Butter Pudding

Hot Cross Bun & Butter Pudding

  • Servings: 6
  • Difficulty: medium
  • Print

Calories 615 per portion
Fat 42g (23.5g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Hot cross buns 6 large, each sliced into 3 horizontally
  • Butter 50g (2oz), softened
  • Apricot jam 175g (6oz)
  • Double cream 300ml (½ pint)
  • Milk 300ml (½ pint)
  • Golden caster sugar 2-3 tbsp
  • Eggs 4, lightly beaten


  1. Spread each slice of bun with butter and jam. Sandwich buns together and cut in half along the diagonal.
  2. Butter a 1.7 litre (3 pint) ovenproof dish. Arrange bun triangles neatly in the dish.
  3. Pour cream, milk and sugar (if buns are very sweet, use 2 tbsp) into a large saucepan and bring slowly to scalding point, stirring often; do not allow to boil.
  4. Pour hot cream onto eggs in a slow and steady stream, whisking constantly. Strain and pour over buns. Leave to soak for an hour.
  5. Preheat oven to 190°C(170°fan)/375°F/Gas 5. Place pudding into a larger ovenproof dish containing enough water to come halfway up sides of dish and bake for
    35-40 minutes or until just set and golden. Serve warm.


Mocha Easter Cake

Mocha Easter Cake

  • Servings: 10 slices
  • Difficulty: medium
  • Print

Calories 657 per portion
Fat 39g (23g sat) per portion
Suitable for vegetarians
Suitable for freezing


  • Unsalted butter 250g (9oz), cut into small pieces and softened
  • Caster sugar 250g (9oz)
  • Eggs 4 large, beaten
  • Self-raising flour 250g (9oz)
  • Baking powder ½ tsp
  • Coffee essence 2 tbsp
  • Dark chocolate 350g (12oz), broken into small pieces
  • Soured cream 284ml tub
  • Mini Easter eggs to decorate


  1. Preheat oven to 190°C/375°F/Gas 5. Grease and lightly flour a 20cm (8in) round cake tin. Line base with non-stick baking paper.
  2. Put butter, caster sugar and eggs into a large mixing bowl. Sift in self-raising flour and baking powder, then beat well, until smooth. Spoon half the mixture into another bowl and add coffee essence. Stir well.
  3. Fill cake tin with alternate spoonfuls of both cake mixtures, then swirl a skewer through mixture to create a marbled effect.
  4. Bake for 50 minutes–1 hour, or until well risen and a skewer inserted in the centre comes out clean. Cool on a wire rack.
  5. Put chocolate into a bowl set over a pan of gently simmering water and stir until melted.
  6. Add soured cream and stir it in with a wire whisk. Using a palette knife, quickly spread and swirl warm icing over cake. Leave to set at room temperature and decorate with mini Easter eggs.


AND as a special Easter treat we have a very lovely competition for you.

Win a Crock-Pot

Here’s your chance to win a fantastic Crock-Pot Thyme Slow Cooker as used (and loved) by our very own managing editor.








Eat Out, In

Eat Out, In with Just For One Or Two cookbook

Create restaurant-quality food at home with little effort

Stuck for a babysitter again? Create a fabulous date night at home where you can ‘eat out, in’. For a more rewarding and less costly night ‘out’ make restaurant-quality food at home with a just few choice ingredients and little effort.

With inspirational recipes, handy QR code shopping lists and easy-to-follow instructions cooking great food for two needn’t be arduous. In fact, quite the opposite, it can be a real pleasure.

You can rustle up Pan-Fried Sea Bass & Scallops in just 15 minutes, or for meat-lovers cook colourful Lamb with Pesto & Ratatouille or flavourful Stir-Fried Pork.

To finish bake creamy Apricots in Buttermilk Custard or imagine you’re dining in a Parisian café with Crêpes and Brandy Marmalade Sauce

These recipes have been specifically
written for two so there’s no need to
worry about wasted ingredients and
conundrums, such as how to halve an egg!

Continue reading

Red Pesto Lamb with Pasta

Red Pesto Lamb with PastaHere is a tangy, tasty alternative to Bolognaise.

Time 30 minutes
Calories per portion 667 Kcal
Fat per portion 41.8g of which saturated 7.9g
Serves 4

Lamb mince 500g (1lb 2oz) pack
Onion 1, peeled and finely chopped
Garlic 2 cloves, peeled and finely chopped
Red peppers 2, deseeded and diced
Red pesto sauce 190g jar
Chopped tomatoes 400g can
Pasta shapes 150g (5oz)

1 Heat a deep, wide frying pan over a medium heat. Add the mince, onion and garlic and fry for 5 minutes.

2 Stir in the peppers, pesto and tomatoes and simmer for 20 minutes, stirring occasionally.

3 Meanwhile, bring a saucepan of lightly salted water to the boil, add the pasta and cook as instructed on the packet or until al dente.

4 Mix the pasta into the meat sauce and serve.

If you are really hungry, serve with a French stick spread with garlic butter and grated Caerphilly and baked in the oven.

Recipe taken from Good Food, Fast.

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Minty Lamb Patties

Wales is famous for its mountains, valleys, rivers, and of course its lamb. For centuries it has been home to several breeds of sheep. Welsh Lamb is considered to have a good colour and a sweet, succulent flavour.

Lamb Mint PattiesPreparation time – 10 minutes
Cooking time – 30 minutes
Calories per portion – 386 Kcal
Fat per portion – 17g
of which saturated – 7.9g
Serves – 4
Suitable for freezing

Minced lamb 450g (1lb)
Onion 1 small, peeled and finely chopped
Breadcrumbs 110g (4oz)
Lemon ½ , finely grated rind only
Chopped mint 3 tbsp
Egg 1, beaten
Plain flour 2 tbsp
Cucumber ½ , cut into 5cm (2in) lengths and then into quarter wedges
Spring onions 6, trimmed and cut into 5mm ( ¼ in) pieces
Chicken stock 200ml (7fl oz)
Dry sherry 1 tbsp

1 In a large bowl, mix the lamb, onion, breadcrumbs, lemon rind, 1 tbsp of the mint and the egg. Shape the mixture into eight flatish balls and coat in the flour.

2 Dry fry the patties in a large, lidded frying pan for about 5 minutes, until browned all over. Add the cucumber, spring onions, stock and sherry and the remaining mint. Bring to the boil. Cover and simmer for 20 minutes, until the meat is tender.

Serve with peas.

Cook’s tip
If you are cooking for two, follow the recipe above but only fry four of the patties. Wrap the remaining four (unfloured) in cling film and freeze until required. Defrost overnight in the fridge and grill for 10–15 minutes, until browned. Serve in burger buns with a large salad.

Recipe taken from Around Britain Dairy Cookbook, available for just £2.99 for a limited period.

Lamb and Apricot Cousous

Perfect comfort food for chilly autumn evenings.

This is a rare treat indeed – comfort food that tastes great, looks fabulous and is a good healthy meal too! What more could you wish for?

A Moroccan inspired dish, this recipe is packed with flavour and really is an all-in-one meal, providing you with protein, carbohydrate, fibre, vitamins and minerals. It is quick to prepare and then you can forget about it while it cooks to perfection.

Lamb and Apricot couscousPreparation time 10 minutes
Cooking time 1 hour 30 minutes
Calories per portion 309 Kcal
Fat per portion 8g
of which saturated 3.5g
Serves 4
Suitable for freezing

Olive oil spray 2–3 bursts
Lean lamb 350g (12oz), diced
Onion 1, peeled and sliced
Ground cinnamon 1 tsp
Ground turmeric 1 tsp
Leek 1, washed and sliced
Red pepper 2, deseeded and roughly chopped
Ready-to-eat dried apricots 150g (5oz)
Lemon 1, grated zest and strained juice
Lamb stock 450ml (¾pint)
Couscous 110g (4oz)
Chopped flat leaf parsley 2 tbsp

1 Heat a saucepan or flameproof casserole dish and then spray with olive oil. Add the lamb and onion to the pan in a single layer. Cook over a high heat, turning occasionally until the lamb is browned on all sides. Add the cinnamon and turmeric and cook for a further minute, stirring well.

2 Add the leek, red pepper, apricots and lemon zest and juice to the casserole dish and mix with the meat. Pour the stock into the dish. Bring to the boil, then reduce the heat, cover the pan and leave to simmer gently for 1¼–1½hours, or until the lamb is tender.

3 Add the couscous, stir and re-cover the pan. Continue to cook for a further 3–5 minutes, over a very gentle heat until the couscous is just tender and has thickened the juices. Stir the parsley into the mixture. Serve with a green salad.

Cook’s tip
This recipe is versatile – it may also be cooked in a moderate oven rather than on the hob.

Recipe taken from Healthy & Healthy Dairy Cookbook

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