What's good in

February

Best of British
Brussels sprouts

Cabbage

Chicory

Jerusalem artichokes

Kale

Leeks

Mushrooms

Parsnips

Pears

Potatoes

Purple sprouting broccoli

Rhubarb (forced)

Spring greens

Swede


From abroad
Blood oranges

Grapes

Lemons

Lychees

Passion fruit

Seville oranges


February
Best of British
Brussels sprouts
Cabbage
Chicory
Jerusalem artichokes
Kale
Leeks
Mushrooms
Parsnips
Pears
Potatoes
Purple sprouting broccoli
Rhubarb (forced)
Spring greens
Swede
From abroad
Blood oranges
Grapes
Lemons
Lychees
Passion fruit
Seville oranges
Roast rack of Mutton with potatoes, anchovies and garlic.

Ingredients

Half a rack of mutton trimmed of excess fat.
Half a kilo of potatoes
A sprig of rosemary
3 or 4 anchovy fillets roughly chopped
2 cloves of garlic roughly chopped
Salt and pepper.
Olive oil
Pre heat your oven to hot. 210-220c

Serves: 4

Half a rack of mutton trimmed of excess fat.
Half a kilo of potatoes
A sprig of rosemary
3 or 4 anchovy fillets roughly chopped
2 cloves of garlic roughly chopped
Salt and pepper.
Olive oil
Pre heat your oven to hot. 210-220c
Serves: 4
I was lucky enough to be given half a rack of mutton by Hugh after our Lamb and Mutton in a day course that we run at River cottage HQ

I made this dish at home that night.

If you cant get hold of mutton a rack of lamb or hoggit will be fine.

Instructions

Peel and slice the potatoes in to 1cm thick rounds.

Bring a pan of lightly salted water to the boil. Add the potatoes and cook for 5 minutes.

Drain the potatoes in a colander.

Place the rack in a medium sized roasting tin.

Scatter the potatoes around it with the anchovies, garlic and rosemary.

Season the whole lot well with salt and pepper and trickle with olive oil.

Roast for 15 minutes in the top oven reading 'very hot'. Drop to the lower oven and continue to cook for a further 15 mins.

Remove the rack of mutton. place the tray back into the top oven to crisp the potatoes up.

This will take about 10 minutes, by which time, the mutton will have had a chance to rest.

Serve with steamed purple sprouting or winter salad leaves.
I made this dish at home that night.
If you cant get hold of mutton a rack of lamb or hoggit will be fine.
Instructions
Peel and slice the potatoes in to 1cm thick rounds.
Bring a pan of lightly salted water to the boil. Add the potatoes and cook for 5 minutes.
Drain the potatoes in a colander.
Place the rack in a medium sized roasting tin.
Scatter the potatoes around it with the anchovies, garlic and rosemary.
Season the whole lot well with salt and pepper and trickle with olive oil.
Roast for 15 minutes in the top oven reading 'very hot'. Drop to the lower oven and continue to cook for a further 15 mins.
Remove the rack of mutton. place the tray back into the top oven to crisp the potatoes up.
This will take about 10 minutes, by which time, the mutton will have had a chance to rest.
Serve with steamed purple sprouting or winter salad leaves.


