Interestingly enough, although you might think that broccoli or cauliflower would cook faster than potatoes . . .  they don't!  In fact you will find that in roasting them like this, you get a crispy tender finish.  If that is not something you really like, then I would blanch them first.




Variations - You can use sweet potatoes cut into  chunks instead of the red potatoes, or a mix of both.  Use Cauliflower, baby carrots, sliced butternut squash or pumpkin for the vegetables. Or even a mixture.  All are very good.  (Today I used half a Romanesco Cauliflower)

Melt the butter in a large skillet.  Add the shallots and cook, stirring frequently, until the shallots have softened without browning, about 3 minutes. Add the garlic and cook until very fragrant.  Tip in the lemon juice and thyme.  Cook for a further minute, then return the beans to the skillet and cook, stirring occasionally for a further 3 to 4 minutes until heated through.  Remove from the heat and add the lemon zest, parmesan and season to taste with salt and black pepper.  Serve immediately.



I love the fresh green colour of beans.  Of course they are at their best earlier in the summer when you can grow your own.  This week however they had them on special at the shops, at three packs for £2.  I couldn't resist them, even if they were grown in Kenya.  Any leftovers can be reheated gently the next day, but do bear in mind that they will lose some of their colour due to the lemon juice used in the recipe.  If you want to keep the really fresh green colour you want to serve these soon after cooking.  Bon appetit!

I am not a huge fan of chocolate milk, or chocolate ice cream for some odd reason, but chocolate pudding?  I am all over it, and in this case I mean pudding in the North American sense of the word, not the British.  

 Next week, October 9th til the 15th is National Curry Week here in the UK!  I was challenged by Tasty Easy Lamb to come up with an Indian Tapas kind of a dish, something quick and easy but also delicious!  You know how much I love a challenge.  As soon as I was asked, the wheels in my food-loving brain started turning. This is what I came up with!


Lamb is such a diverse meat and its really fun to take it beyond the traditional "roasted and served with mint box" that we tend to pigeon-hole it in.  It wasn't really something that I had eaten much of prior to moving over here to the UK, but something which I have fallen totally in love with over the past seventeen odd years.


Curry was also something which I had a limited experience with. I had spent a number of years on an armed forces base in Western Canada, which happened to be the British Army Training Unit in Canada.  I was introduced to Curry there by some friends we made which happened to be British and fell in love.


Meet Curried Lamb Tacos!  I know that Tacos are traditionally a Mexican thing, but bear with me here . . . this is truly fusion cuisine! Indian flavours, with British Lamb . . .  put together with a tex mex twist!


Quick, easy and delicious!  I used leg of lamb steaks, well trimmed and thinly sliced and then chopped.  The meat is lean and fabulous.  This gets marinated for about 15 minutes in a fusion of Indian curry spices with  splash of hot green pepper sauce (which I have just discovered and love, LOVE) . . .  I chose to use a Madras Curry Powder because I wanted some heat . . . but if you are not fond of heat you can use a milder one.




a good mango chutney


I semi freeze my lamb steaks prior to cutting.  Trim off any fat or sinew and cut them into very thin strips crosswise and then, cut the strips into small bits.  Put the meat into a bowl.  Add the garlic, ginger, coriander flakes, curry powder, chili powder, salt, black pepper and green pepper sauce.  Let sit for about 15 minutes.


Heat the oil in a large skillet.  Add the onion and cook until softened.  Add the seasoned lamb.  Cook and stir over medium heat until browned.  Pour in the beer.  Bring to the boil, then cover tightly and simmer on low for about 15 minutes, or until the lamb is tender and most of the liquid has evaporated.


Heat your flatbreads or tortilla boats according to the package directions. 


Place the heated breads/boats onto a serving platter.  Place some shredded lettuce in each and top with the cooked lamb mixture.  Garnish with a dollop of raita and some mango chutney and serve immediately.


I also tested some of these in those soft flour tortilla boats that you can buy in the shops now and they were equally as delicious!


 Lamb!  Its a fun, easy and delicious meat!  Something which you can enjoy any day of the week, or even when you are having a fun evening with friends!  Adaptable and great to work with.  Let your imagination take you away!



Happy Curry Week and भोजन का आनंद लें  बोन अप्पेतित! Namaste! 

FitBeer is a classic, artisan lager, that is alcohol-free.  Crisp and rereshing in taste, it has a perfect balance of subtle hops and pleasnt malt flavours, with a gentle carbonation and a delicious nectar finish.  Just look at the head on that!  Made with 100% natural ingredients, all sournced within 20km of the 500-year-old Bavarian brewery.

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