I don't know about you, but I went a little doolally over the double bank holiday weekend. Too much time, sugar and celebration sometimes isn't good for one. I'm glad that wedding fever is firmly off our radar (except for following Kate's vanishing waistline or Pippa's derriere) and chocolate eating can be left for depression. Phew!
|Heston's Roast leg of lamb|
Needless to say, you don't have to wait until Easter again to gnaw on a good old lamb leg with some flavoursome accompaniments, any Sunday will do! Some dare to say that they find lamb too lamb'ish in taste (I might mention that it's not meant to taste of beef) but I find it always deliciously juicy and moreish and a welcome treat away from the usuals. So sip a glass of Beaujolais and get cooking.
The brain, memory and senses are a wonderful thing. This picture is making me salivate a wee bit, so I'm hoping you feel the same, otherwise I'm just a greedy f***er! Once again this is Mr Heston Blumenthal for Waitrose. Such an easy, simple recipe so it doesn't need re-writing. Everything you need is all there!
Potatoes, whether they be baked, mashed, fried or boiled are comforting aren't they? Our brain cells only run on glucose as a fuel. Did you hear that??? Only run on glucose (that was meant for the stupid Atkins followers). So it is in our primal instinct to crave these pouchy, soft, starchy glucose ridden gems. One missed meal and your brain thinks it's in starvation. Enter shut down metabolism, lets conserve energy mode. Potatoes are so unoffensive of taste they can afford to be shown off! Here we have them dressed up in red onion, chilli, garlic, anchovies, sun dried tomatoes, black olives, capers, parsley. Divine.
Pea, broad bean and edamame bean salad
Strong colour means health and vitality. The stronger and brighter the colour, the more you know it will be buzzing, dripping and oozing with antioxidants and goodness. You can't get better than this fresh fresh green salad. I love green. It makes one think of outside, and not so much the green with envy part. Edamame beans don't have to be left for sushi restaurant dining. Many people have complained to me that they don't like broad beans, but I love their full filling firmness. Somewhere in between a pea and a butter or pinto bean, these three friends get on very well together in a bowl and provide a very substantial side. Similar ingredients to the potato, but lots and lots of mint and coriander added.
I'm in heaven!
Recipe for both salads in the scanned image...