For the last fortnight over here in the UK , we've been celebrating all that is good about British Food in an annual event called British Food Fortnight! It is a time when we, as a nation, have been encouraged to buy and cook British produce and meat, poultry, fish, etc. Supermarkets all over the country have been promoting British Goods. Food Festivals have been held all over the nation. Schools have been celebrating and promoting it and there have even been contests where you can win big PRIZES, like £1000 in cold hard cash.



I like to think that I promote British Food and Cookery most of the time. After all, this is The English Kitchen. Each month I talk about which foods are in season here in the UK and I try to cook with those foods as much as possible. I try to use only free range British produced meats and poultry, and organic wherever possible, and I also use local produce whenever I can.



It only makes sense to source, support and use products that have been produced locally. Not only is it better for the environment, by lessening our carbon footprint, but I am a firm believer that strawberries only really taste good during Strawberry Season, and none are better than Kent Strawberries, eaten whilst the summer sun is still warm on them with straw still clinging to their leaves. A hard cold strawberry imported from another country at another time of the year just doesn't come close. And so it goes with most things.

Can anything taste any better than real British Asparagus picked in the spring right here in our own Country? How can any lamb but British lamb taste any better? Lamb that has gone right from the local farm, into the butchers and onto our plates. Does it make sense to bring it halfway around the world?



I know I am a bit late in getting the news out there. I mean . . . the event actually ends tomorrow, but then again . . . I like to think that it is British Food Fortnight here at Oak Cottage and in my English kitchen, every night of the year.

And so it goes . . .



If you're looking for a traditionally tasty, easy and economically typically British supper dish look no further. Welsh Rarebit it is. There is only one question that begs to be answered . . .

is it RAREbit . . . or is it RABbit???

I vote for the rabbit. (I used a rich and creamy Davidstow Cheddar for this, along with some tasty Poachers Ale . . . yum, yum good!!)



*Welsh Rarebit*
Serves 2 as a main course, or 4 as a starter
Printable Recipe

Moreishly cheesey and very, very tasty!

4 large thick slices of white sandwich bread
1 heaped tablespoon of finely chopped sage leaves
2 spring onions, finely chopped
6 ounces Mature cheddar cheese, grated
1 rounded teaspoon of mustard powder
4 TBS brown ale
1 large egg, beaten
few drops Tabasco sauce
pinch cayenne pepper



Pre-heat your grill to high. Place the bread onto a grill pan and toast under the heated grill on both sides, until crisp and golden brown.

Mix the cheese, sage, onion, mustard powder, ale, beaten egg and tabasco sauce together in a bowl, until very well mixed. Divide equally amongst the 4 slices of toast, spreading the mixture completely to the edges of each silce. Sprinkle each with a light dusting of cayenne pepper. Place under the heated grill again, grilling until the cheese is melted, and golden brown and bubbling. Serve immediately along with some salad on the side.

I have to confess . . . I didn't eat a lot of lamb before I moved over here to the UK. My sole experience of eating lamb had been when I was a teen. My mother purchased some lamb chops at the local IGA and cooked them for us. Sadly, they smelled like she was burning a woolen mitten when they were cooking, and none of us would eat them.

Since my arrival over here though, I have come to realize that good lamb doesn't smell like burning mittens, and that it tastes luxiously rich and delicious when cooked properly. I love it so much so that Todd and I had lamb for our wedding celebration dinner, and I cook it fairly often.



Most often I cook my lamb cutlets only slightly, so that they are still meltingly pink and succulent on the insides . . . a brief searing heat on both sides of no more than 2 minutes, simply seasoned with some sea salt and cracked black pepper. Not everyone's choice I know, but I do so love it that way myself . . . with a bit of mint sauce on the side . . . and some lightly steamed baby new potatoes and fresh veg. My idea of heaven . . .



Once in a while though, it's nice to break free from the norm and try something completely new and different. When I received these lovely lamb cutlets last week from the nice folks at Abel & Cole I knew just the recipe I wanted to use for them . . . my adaption of one from Sophie Grigson's cookery book, "Country Kitchen." Abel & Cole organic lamb is very special, raised from slow growing traditional breeds, and grazed on lush green grass and wild herbs. Special lamb deserves top treatment, and I knew any recipe of Sophie's would be pretty wonderful.



If you like roasted root vegetables, roasted so that they are sweetly caramelized on the outsides and meltingly tender on the insides . . . combined with eastern spice . . . and topped off with lucious lamb cutlets, then this recipe is for you.

It's fabulous. So fabulous that, although it was supposed to serve four . . . in this house, it only served two . . . *smack*



*Spiced Lamb Chops with Roasted Roots*
Serves 4
Printable Recipe

This is a very tasty, and mildly spiced dish of lamb and vegetables, all cooked together in one roasting pan. It looks like a lot of ingredients, but they go together very simply and with everything being banged together into one roasting tin, there's not a lot to clean up afterwards!

2 heaped TBS of tamarind paste
7 fluid ounces of boiling water
4 TBS sunflower oil
12 small new potatoes
6 carrots
3 large parsnips
3 red onions, peeled and quartered
6 cloves of garlic, whole and unpeeled
1/2 tsp ground tumeric
2 tsp cumin seeds
1 tsp black onion seeds (called kalonji or nigella seeds as well)
4 meaty lamb cutlets or chops
coarse sea salt, freshly ground black pepper



Pre-heat the oven to 220*C/425*F. Place the tamarind paste in a bowl along with the hot water and sunflower oil, whisking it together well. Whisk in the tumeric, cumin seeds and Kalongi. Mix together well. Peel the carrots in cut them half lengthwise. Peel the parsnips and quarter them. Remove the tough inner core. Peel the new potatoes if desired. Place all the vegetables in a large roasting tin along with the onion quarters and garlic cloves. Pour the tamarind mixture over top and disperse amongst the vegetables using your hands. Cover tightly with tinfoil and then bang the pan into the oven and roast them, covered, for half an hour. Remove from the oven and discard the foil. Give the vegetables a good stir and then bury the lamb cutlets down into them, making sure they are coated in the juices. Return to the oven and roast, uncovered, for an additional 40 to 50 minutes, until the chops are cooked and the vegetables are all very tender and gorgeously caramelized on the edges. (Check once in a while and add a bit more water if need be.) When done, serve immediately with some crusty bread.

Lancashire hotpot is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare. It is sometimes served at parties because, not only is it easy to prepare for a large number of people, it is also relatively inexpensive.

There are many regional variations, and it is frequently found listed amongst the usual pub grub dishes in various hostelries around Britain. The basic recipe consists of a mix made up of meat and vegetables (carrot, turnip, potatoes, onions or leek) which are then covered with a buttery thatch of sliced potato or pastry. (Don't you just love the idea of a "thatched" roof of potato covering the top?)The type of meat to be used in a true Lancashire hotpot is a matter of some controversy, with many being of the opinion that it should be lamb (with optional lamb kidneys) and some thinking it should be beef. As much food can be added as will fit in the pot.

Flavour can be enhanced with seasoning; salt and pepper would be the most traditional, and any other ingredients available in the kitchen. Some stock is usually added to cover the contents while it cooks to help keep them moist and aid in the tenderizing, although some recipes rely on a well sealed pot on a low heat to retain enough moisture within the meat, onion and potatoes.

The hot pot referred to is a brown pottery dish with straight sides used to cook casseroles in British cuisine. The basic recipe formerly included oysters at one point, when they used to be more affordable, but more often than not nowadays they are left out. (Good thing too because I am not overly fond of the little boogers, ooops I mean buggers!)

Can you believe that in all the seven and a half years I have been over here I had yet to experience this culinary delight until yesterday when I baked my very own hot pot for the first time???? Neither can I, but I can tell you this, it won't be another seven and a half years before I bake another one. It was absolutely delicious! I now know why people line up at the bar at the Rover's Return to sample this Lancashire piece of golden cuisine!


*Lancashire Hot Pot*
Serves 4
Printable Recipe

I guess you could call this the English version of Irish stew. One pot cooking of the most delicious persuasion.

1 TBS olive oil
750g diced lamb
2 onions, peeled and sliced
2 carrots, peeled and cut into chunky pieces
1/2 medium swede (rutabaga) peeled and cut into 1 inch pieces
500ml lamb stock
1 TBS Worcestershire sauce
2 sprigs of fresh thyme
750g of potatoes, peeled and cut into thin slices
butter
sea salt and freshly ground black pepper to taste

Pre-heat the oven to 160*C/350*F. Heat the olive oil in a large skillet. Add the meat in batches and fry it until browned on all sides. Remove with a slotted spoon to a large casserole dish (one with a lid) as it browns. Set aside.

Once all the meat it browned and removed from the skillet add the vegetables to the pan. Cook for 3 to 4 minutes, stirring them occasionally. Return the lamb to the skillet and pour over the stock. Add the Worchestershire sauce and season to taste with salt and pepper. Mix it all in well and then carefully pour the mixture back into the casserole dish. Tuck the two sprigs of thyme into the mixture, burying it.

Cover the top of the mixture with a layer of half of the sliced potatoes. Season with salt and pepper and then dot with butter. Finish layering with the remaining potatoes and adding a final dusting of salt and pepper and dot once again with some butter. Put the lid on.

Bake in the heated oven for 1 1/2 hours. Remove the lid and bake for a further hour until the meat is very tender and the "thatch" is nicely browned in places and tender as well. Serve hot spooned out onto hot plates along with seasonal green vegetables on the side and plenty of crusty bread and butter to mop up the delicious juices.