2kg leg of lamb, 1 bulb of garlic, 1/2 a bunch of fresh rosemary, 1.5kg of potatoes, 1 lemon, olive oil.
1 bunch of fresh mint, 1 teaspoon sugar, 3 tablespoons wine vinegar.
Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
Preheat the oven to 200C/gas 6 and place a roasting dish for the potatoes on the bottom.
Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
Season the lamb with sea salt and black pepper, then drizzle the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scruff up the edges, then tip back into the pan.
Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all of the lovely juices.
Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place over a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
50g pistachios (chopped), 50g linseed, 50g sunflower seeds, 100g chestnut puree, 50g gluten free vegetarian suet, 1 tbsp maple syrup, gluten free flour (for dusting).
Blue cheese topping
400g sweet potato (cut into cubes), rapeseed oil, 20g butter, 250g chestnut mushrooms (sliced), cracked black pepper, 100g creme fraiche, pinch of nutmeg, 75g vegetarian blue cheese, 1 tsp linseed, 1 tsp chopped pistachios, 1 tsp sunflower seeds.
Preheat the oven to 180C/gas 4. For the nut roast crust, spread out the nuts and seeds on a baking tray and toast in the oven for 5-6 minutes. Transfer to a food processor, along with the chestnut puree, suet and maple syrup, and blitz until the mixture comes together into a ball. It will be very sticky to begin with, so stop and scrape the sides as you go.
Place a large sheet of baking parchment on a work surface and sit the dough on it. Then, with lots of gluten free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).
If you’re making individual tartlets, oil and flour four 10cm loose bottomed tart tins, then cut out the pastry to size. Or roll out the dough all over with a fork, cover with baking parchment, fill with baking beans or rice and bake blind for 12-15. Leave to cool completely in the baking tray, as it will be quite delicate straight from the oven. Keep the oven on.
For the topping, pop the sweet potato on a baking tray, toss with a little oil, then bake for 25 minutes, or until soft. Meanwhile, melt the butter in a frying pan over a medium heat, add the mushrooms and 1 tsp of cracked black pepper and saute for 6-8 minutes, until the mushrooms are brown.
Blitz the roasted sweet potato in a food processor with the creme fraiche, nutmeg and 1/2 tbsp cracked black pepper (or to taste) to a smooth, creamy consistency.
To assemble your tart, crumble the blue cheese over the base, arrange the sautéed mushrooms on top, then finish with sweet potato mix. Sprinkle with linseed, pistachios and sunflower seeds and add a drizzle of rapseed oil, then pop back into the oven for 6-7 minutes until it just starts to brown. Serve hot with accompanying vegetables.
1 tbsp vegetable oil, 1 small onion (minced), 3 cloves garlic (minced), 2 medium portobello mushrooms (finely chopped), 1 medium carrot (grated), 1 can kidney beans (rinsed), 1 can puy lentils (rinsed), 1 tbsp gluten free tamari soy sauce, 2tbsp mixed dried herbs, 4 tbsp nutritional yeast, black pepper, 135g rolled oats.
Balsamic onion gravy
1 low salt vegetable stock cube, 1 medium red onion (finely sliced), 2 tbsp vegetable oil, 1tbsp coconut sugar, 1 tbsp arrowroot powder, 200ml red wine, 3 tbsp balsamic vinegar, 3 tbsp gluten free tamari soy sauce.
Preheat the oven to 180C and line a loaf tin with greaseproof paper.
Heat the oil in a frying pan and saute the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened.
Add the rest of the ingredients and use a masher to combine. Don’t over mash, just enough so that the mixture comes together. Add a drop of water if the mixture is to dry, if it’s to wet add more oats.
Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.
Prepare half a litre of vegetable stock with the stock cube and set aside.
Add the oil to a frying pan and saute the onion with the coconut sugar for 10 minutes.
Once it’s caramelised, add the arrowroot powder to the pan and stir for a few minutes to combine.
Pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.