Souvlaki is basically a posh lamb kebab. The trick (as I discovered) is to use very lean lamb. Because the lamb is cooked very quickly, any fat present doesn’t have time to cook out, leaving you with a chewier kebab than you may like. It’s not a bad combo, not sure if I’d try it like this again though.
Ingredients
- 350g lean lamb pieces
- 1 medium onion
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 2 tbsp olive oil
- 4 pitta breads
Guess who went to the farmers market at the weekend. Check this out for a breakfast!
This is a hearty salad which serves 2 people as a main meal.
Ingredients
- 6 small new potatoes
- 6 rashers bacon
- 1 bag salad leaves (something with rocket works well)
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp wholegrain mustard
- 2 tsp honey
- salt & pepper
Method
- Boil the potatoes in salted water until tender, drain, and allow to cool slightly.
- Grill the bacon and drain on kitchen paper.
- Mix the ingredients for the salad dressing.
- Chop the potatoes into large chunks and slice the bacon into strips. Add to the salad leaves.
- Add salad dressing, mix and serve.
Serves 2.
Ingredients
- 350g oat flakes
- 150g soft brown sugar
- 225g butter
- 40g golden syrup
- 150g mixed nuts and fruits, chopped
Method
- Preheat oven to 180C.
- Melt butter, sugar and golden syrup over the hob or in the microwave.
- Add oat flakes, nuts and fruit and mix well.
- Transfer mixture to a baking tin (20cm X 30cm) lined with baking parchment. Ensure mixture is flat and covers the entire base.
- Bake for 25 mins and allow to cool in the tin.
- While the mixture is still warm, mark the flapjacks into squares, but leave in the tin until fully cooled before removing.
