My mini propogators from Choff have really worked. I've already potted on some Cauliflower plants, and the Carrots and Leeks are coming on really strong. I've just sown some Brussels Sprouts and Cabbage ready for the Brassica cage.
Does anyone know where to get French Tarragon? The Russian variety that is widely available is nothing like the French, but I haven't found anywhere I can get the seeds.
The recipe this week is part of the GI diet, really tasty and with Lamb in the shops very current.
If anyone has any good recipes let me know. I'm always on the look-out for new ones.
Was in Minehead with The Legend last night and had the pleasure of meeting up with The Real Thing. I last worked with the guys 30years ago in my youth, so it was a surprise reunion.
And finally here's a test for the eagle-eyed ones among us. Can you identify the pink object in the photo. The answer will be revealed next week.
ROAST LAMB WITH ROSEMARY AND CANNELLINI BEANS
This is good served with vegetables such as cabbage, carrots or broccoli.
335g extra-lean rack of lamb
1 clove garlic, finely sliced
1 sprig rosemary
1½ tbsp olive oil
Salt and freshly ground black pepper
3 shallots, finely sliced
410g can cannellini beans, drained
200ml good chicken stock
200g washed baby-leaf spinach
Preheat the oven to 180C/350F/Gas Mark 4. Carefully cut away any fat and sinew from the lamb with a small sharp knife. Stab the lamb 5 or 6 times and insert a slice of garlic and a few rosemary leaves into each incision. You should have garlic clove left over. Put the lamb in a small nonstick roasting tray. Rub with tbsp olive oil and season with salt and freshly ground black pepper. Place the lamb in the oven. Roast for 20 minutes for medium-rare, 25 minutes for medium or 30 minutes for well done. Once cooked, leave to rest for 5 minutes in a warm place.
Meanwhile, heat a saucepan over a low heat, then add 1 tbsp olive oil. Once hot, add the sliced shallots and remaining garlic, then gently fry for 10 minutes or until soft and golden. Rinse the cannellini beans and add to the shallots. Pour in the stock and, once bubbling, simmer for 15 minutes or until the stock has reduced. Season to taste.
In a separate pan, wilt the spinach. Slice the lamb and serve with the beans and spinach.