bone

OGB - One Giant Biscuit

White Lily Self-Rising Flour

salt

sugar (optional)

buttermilk

heavy cream

vegetable oil

butter, melted

Preheat the oven to 450°F and spray an 8x8 baking dish with nonstick cooking spray.

In a large bowl, whisk together the flour, salt, and sugar.  Make a small well in the center of the flour. Pour the buttermilk, heavy cream, and vegetable oil into the well. Stir until just combined, being cautious not to over stir. The batter should look like wet cottage cheese.

Spread the batter into the prepared pan. Bake for about 25 minutes or until golden brown. Remove from the oven and brush with melted butter. Allow to cool for about 5 minutes before slicing into 9 pieces and serving.

This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.

Mark Hamill's roast sirloin & Yorkshire puddings

eggs

flour

175 ml whole milk

g beef dripping

kg beef bones

leeks

red onions

plain flour

ml red wine

ml port

kg whole dry-aged sirloin of beef

olive oil

g black peppercorns

rosemary

Fish Bone Chips (Aji no Hone Senbei)

Leftover bones from filleting small fish

Salt enough fish

Parmesan cheese enough

Preheat oven to 200°C/400°F. Pat the fish bones dry with a paper towel.

Line an oven pan with parchment paper. Spread out bones on the pan and sprinkle with salt and cheese. Bake for 15 minutes or until crispy and browned.

The chips are best eaten fresh out of the oven, but you can keep them in a tupperware container and re-crisp in a toaster oven.

Southern Pinto Beans

pinto beans

water

chicken bouillon cubes

onion,

Inspect the beans to remove any small rocks or debris. Rinse well.

Place the beans, 8 cups of water, ham hock, bouillion cubes, and chopped onion in a large pot with a lid. Bring to a boil, then reduce the heat to a simmer. Add salt to taste. I usually add about 1 teaspoon, but the exact amount of salt needed will vary based on the sodium level in the brand of bouillon and your taste.

Cook over medium low for 1 1/2 to 2 hours or until tender to your liking. Remove the ham hock, shred the meat, and return it to the pot, if desired.

Slow-cooker lamb shanks with Mediterranean flavours

Lamb shanks

Tbsp Flour

Tbsp Olive oil

Onion, chopped

Garlic cloves, sliced

Rosemary

Tbsp Chopped oregano leaves,

Anchovy fillets

Olives, pitted

tsp Chilli flakes

Chopped tomatoes, 400 grams

500 ml Campbell's Beef Stock (Main)

Tbsp Honey

Heat the oil in a large frying pan. Toss the lamb shanks in the flour and fry the shanks until brown all over. Reserve the excess flour. Place the shanks in the slow cooker

Add the onion and garlic to the frying pan and stir-fry for 3 minutes. Add the excess flour to the frying pan, stirring well before adding a little of the stock to deglaze the pan.

Pour in to the slow cooker with the rosemary, oregano, anchovies, olives, chilli flakes, tomatoes and beef stock. Drizzle the honey over the top of the shanks.

Serve with juices from the pot, crispy potatoes and winter greens.

Slow roast spiced leg of lamb with pan gravy

Garlic

tsp Ground cumin

tsp Ground coriander

Sweet paprika

Lemons,

Leg of lamb, boned, about 2.5kg (Main)

Chicken stock

Preheat the oven to 160C. Peel and finely chop garlic and mix in a bowl with cumin, coriander, paprika, rosemary, lemon juice and olive oil. Season with salt and ground black pepper. It should resemble a thick paste.

Massage the leg of lamb with the spice rub, spreading it over the skin and into the flesh. Leave at room temperature while the oven heats up. Place the lamb into the oven and roast for 35 minutes. Pour in 2 cups of water, baste the lamb with the liquid, and continue roasting for a further 3 hours, basting the lamb every half hour. Add more water if the juices evaporate too much.

Remove from the oven and rest the meat in a suitable place while you make the gravy. Pour off the top layer of oil from the cooking juices, then put the roasting pan over a medium heat, pour in the stock and bring to a simmer. Using a wooden spoon, scrape the caramelised meat juices into the sauce. Season with salt and pepper if required, then strain into a sauce boat.

Serve with roasted vegetables, cauliflower cheese and minted peas.

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Top Tags

OGB - One Giant Biscuit

Mark Hamill's roast sirloin & Yorks...

Fish Bone Chips (Aji no Hone Senbei...

Southern Pinto Beans

Slow-cooker lamb shanks with Medite...

Slow roast spiced leg of lamb with ...

Top 6 bone recipes from across the web

The most viewed bone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

OGB - One Giant Biscuit

Mark Hamill's roast sirloin & Yorks...

Fish Bone Chips (Aji no Hone Senbei...

Southern Pinto Beans

Slow-cooker lamb shanks with Medite...

Slow roast spiced leg of lamb with ...

The most viewed bone recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine