Chef James Strawbridge has partnered with 44 Foods to create recipes for Easster, including a middle eastern twist on roast lamb and a hot cross bun pudding recipe.
James Strawbridge is a British chef, author, and television presenter. He is best known for his appearances on the TV series "It's Not Easy Being Green" and "Saturday Farm".
James is also the co-author of several cookbooks, including "The Artisan Kitchen", which he wrote with his father, Dick Strawbridge. He has a passion for sustainability and eco-friendly living, and often incorporates these values into his cooking and lifestyle.
James has also worked as a food writer and columnist for various publications, and has hosted cooking demonstrations and workshops at events around the UK.
James Strawbridge's Harrisa Roast lamb with Herby Couscous
Serves 4-6
Ingredients:
For the lamb
- 1.25kg Scotch rolled shoulder of lamb
- 300ml red wine
- 250g chopped tomatoes
- 250g Medjoul dates
- 230g Odysea sun-dried tomato meze
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tbsp Tracklements traditional mint sauce
- 1 tbsp Tracklements fresh chilli jam
- 1 bulb of garlic, broken into cloves but keep the skins on
- 1 bulb of fennel, roughly diced
For the couscous
- 200g Suma couscous
- Seeds of ½ pomegranate
- ½ cucumber, diced
- 4 tbsp chopped fresh mint
- 4 tbsp chopped fresh coriander
- 4 tbsp chopped fresh flat leaf parsley
- 2 tbsp Crespo capers
- 1 tbsp olive oil
- Pinch of sea salt
To serve:
- 200g Odysea feta & Greek yoghurt spread
- 2 tsp Tracklements traditional mint sauce
- 1 tsp Odysea PDO Kalamata Extra virgin olive oil
- Pinch of cumin seeds
- Sharpham Pinot Noir
Method:
- Rub your rolled lamb with olive oil and season with salt and pepper. Sear in a hot pan on all sides to brown the meat.
- Brush the lamb with a mixture of harissa, mint sauce and chilli jam. Place in a roasting tray on top of a bed of garlic cloves, dates, roughly chopped fennel and a full jar of sun-dried tomato meze. Pour in a tin of chopped tomatoes and half a bottle of good red wine.
- Cover the roasting tray with tin foil and roast for 15 mins at 200˚C. Then reduce the heat to 160˚C and cook for 3-5 hours.
- While the lamb is resting, make the couscous by cooking it in a saucepan with hot oil for 1-2 mins and then cover with boiling water. Place a lid on the pan, take it off the heat and after 10 mins, fluff up the couscous with a fork.
- After a further 5-10 mins, once the couscous has cooked and started to cool down, toss it in a large bowl with plenty of chopped herbs, pomegranate seeds, cucumber, capers and a pinch of salt.
- Serve the lamb at the table by spooning the couscous in a lovely serving platter and laying the lamb on top. Spoon over the sauce to keep the lamb moist and to allow the juices to soak into the couscous.
- Mix some extra mint sauce into the feta yogurt to accompany as a side and sprinkle with a pinch of cumin seeds. Drizzle with olive oil and serve with the spiced lamb for a cooling dip.
James Strawbridge's Hot Cross Bun and Marmalade Pudding
Serves 4
Ingredients:
- 6 Hot Cross Buns, sliced
- 2 Cacklebean Chicken Eggs
- 250ml whole organic milk
- 200ml organic double cream
- 100g Moose Maple Butter
- 6 tsp blood orange marmalade
- 2 tbsp golden caster sugar
- 1 tsp vanilla extract
- 1 tsp demerara sugar
Method:
- Preheat your oven to 180˚C and slice your hot cross buns in half. Spread with Moose Maple Butter and arrange in a roasting tray.
- Make a simple custard by warming 200ml of cream with 200ml whole milk and caster sugar, then add a teaspoon of vanilla extract. Whisk the eggs and gradually pour in the warmed milk and sweetened cream. Return to the hob and warm on a low heat for 3-4 mins to thicken slightly.
- Spoon some blood orange marmalade between each hot cross bun.
- Pour custard over your hot cross buns and leave to soak in for 10-15 mins. Sprinkle with demerara sugar and then bake for 45-50 mins until golden.
