early

Yoghurt marinated chicken kebabs

Yoghurt

Tbsp Tomato paste

Crushed garlic

Tbsp Fresh ginger, grated

Cumin

Coriander

¼ tsp Turmeric

breasts,

rice

Tbsp Apricot chutney

Into a small bowl combine the yoghurt, tomato paste, garlic, ginger, cumin, coriander and turmeric. Season with salt and pepper. Pour over the chicken, stirring well. Thread the chicken on bamboo skewers.

Preheat a frying pan to a medium heat. Cook the kebabs in batches until cooked through.

Combine yoghurt and apricot chutney to make a sauce.

Serve with hot rice, apricot yoghurt sauce and a side salad.

Early spring garden salad

Parsley, small leaves

Chervil, sprigs

Baby carrots, scrubbed (Main)

Baby

Beetroot, beets scrubbed

Sea salt

Garlic, small, peeled

Tbsp Olive oil

Tbsp Walnut oil

tsp Cider vinegar

Salt

Place chilled leaves in a wide mixing bowl. Scatter herbs on top. Add any baby beetroot leaves too.

Use a mandolin or very sharp knife to thinly slice the carrots lengthwise. Place slices into iced water immediately. Do the same to the baby fennel, then finally slice the beetroot into thin rings, placing them in a separate bowl of iced water.

Make dressing by gently heating garlic cloves in olive oil in a very small pan on medium heat, just until garlic sizzles gently and begins to turn golden. Pour oil and garlic into a small bowl, and use a fork to whisk in the walnut oil, cider vinegar and salt. Set aside for 5 minutes.

After 5 minutes, drain all sliced vegetables and dry well on kitchen paper. Add the vegetables to the salad bowl. Break sourdough croutons into two or three pieces and add to bowl. Sprinkle sea salt on top. Rewhisk dressing and pour all over salad. Toss gently and serve immediately in shallow bowls.

10-hour lamb with flatbreads

Red onions, quartered

Red peppers, quartered

Garlic bulbs, unpeeled, halved

½ kgs Lamb leg, approx. (Main)

Tbsp Oil

Tbsp Sumac powder

water

g Butter

Milk

Plain flour

tsp Caraway seed

yoghurt,

lemon

Place the onion, peppers and garlic on an oven tray. Place the lamb on top. Rub with the oil, sprinkle over the sumac and season with salt and pepper. Pour in the water.

Cover tightly with tinfoil. Place into the oven for 10 hours. Check after five (for peace of mind), then continue for the remainder of the time.

To make the flatbreads — heat the butter and milk in a small pot until the butter has melted. Place the flour, caraway and salt in a large bowl. Pour the milk into the middle and stir vigorously. Knead on a lightly floured bench for 5 minutes. Leave to sit wrapped for 20 minutes.

Divide the dough into 20 small rounds. Roll each one to 5mm thickness and 8cm diameter. Heat a little oil in a frying pan to a high heat. Cook one flatbread for 2 minutes each side until puffed and browned. Adjust the heat if need be, then continue to cook the remainder, two or three at a time.

If reheating the flatbreads, give them 2 minutes in a warm oven.

Remove the lamb from the oven, pour off the juices and reserve the cooking liquid for later. Allow to sit for 15-20 minutes before serving.

Place on a board and shred. Garnish with the oregano and lemon zest. Squeeze the garlic from the bulbs.

Serve the flatbread with lamb, peppers, garlic and a dollop of yoghurt.

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Top Tags

Yoghurt marinated chicken kebabs

Early spring garden salad

10-hour lamb with flatbreads

Top 3 early recipes from across the web

The most viewed early recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yoghurt marinated chicken kebabs

Early spring garden salad

10-hour lamb with flatbreads

The most viewed early recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine