My Kitchen

2 Little Gem lettuces

Salt and black pepper

For the dressing

1 tsp caster sugar

25ml (1fl oz) Chardonnay vinegar or other white wine vinegar

75ml (3fl oz) extra-virgin olive oil

1 tbsp chopped mint

Salt and black pepper

This simple and delicious salad can be eaten hot, warm or even cold, whichever way you prefer. It reminds me of my gran – like me, she loved fresh mint in salads or eaten with lamb. So, Gran, this recipe is in memory of you.

Preheat the oven to 200°C (400°F), Gas 6.

Trim the lamb, removing excess fat if you wish, and, using a piece of string, tie up into a tight roll. Season with salt and pepper.

Set an ovenproof pan or roasting tin over a high heat, add the tablespoon of olive oil and then the lamb, turning it in the pan for 2–3 minutes to seal on all sides, so that it is an even golden colour. Add the rosemary and the butter and remove the pan from the heat.

Roast in the oven for 8 minutes, basting from time to time with the butter, then remove from the oven. When the lamb has cooled slightly, remove from the pan, wrap in cling film tightly with the rosemary and set aside on a chopping board.

Place the sugar and the vinegar in a bowl, mix well then add the extra-virgin olive oil and the mint. Season with salt and pepper, to taste, stir together and pour into a serving jug.

Place the leaves from the lettuces in a serving bowl. Remove the lamb from the cling film, slice very thinly and serve with the salad leaves and the jug of dressing on the side.

Côte de boeuf with watercress and black beer mustard (#ulink_f15e0cf0-d86c-501a-8b9d-b7ff2e72e323)

Makes 2 large portions or 4 smaller ones

1kg (2lb 2oz) rib of beef with the chine bone removed (ask your butcher to do this for you)

2 tbsp olive oil

Salt and black pepper

110g (4oz) Black Beer Mustard (see page 36), to serve

For the watercress salad

1 tbsp cider vinegar

3 tbsp rapeseed or extra-virgin olive oil

1 tsp Black Beer Mustard (see page 36)

110–150g (4–5oz) watercress, thick stalks removed

Salt and black pepper

Côte de boeuf is a large cut of beef with a big, thick rib bone. If you can’t get it, use a thick rib-eye steak instead. This is equally delicious cooked on a barbecue in summer for 10 – 15 minutes on each side.

Season the beef with salt and pepper and brush with the olive oil. Set a frying pan over a high heat and, when it starts to smoke, add the beef and cook for 4–5 minutes on one side, then turn over and cook for a further 4–5 minutes. Turn the beef to seal the edges and cook for a further 4 minutes on each side, or 8–10 minutes per side if you prefer your meat well done.

Remove the beef from the pan, place on a chopping board and allow to rest for 5 minutes before carving.

To make the watercress salad, whisk the vinegar, rapeseed or olive oil and mustard together in a bowl and season to taste with salt and pepper. Place the watercress in another bowl and drizzle over the dressing, tossing the leaves to coat evenly. Place in a serving bowl and set aside.

To serve, cut the beef into fairly thick slices and serve the mustard and the watercress on the side.

Black beer mustard (#ulink_4025fd43-7953-515f-9c2b-dacaa878b871)

Makes 425g (15oz)

Vegetarian

25g (1oz) white mustard seeds

110g (4oz) black mustard seeds

75g (3oz) light soft brown sugar

1 tsp allspice berries

1 tsp paprika

½ tsp turmeric

2 tsp sea salt

1 tsp crushed black peppercorns

175ml (6fl oz) red wine vinegar

40ml (1½fl oz) balsamic vinegar

3 tbsp runny honey

110ml (4fl oz) bottled Black Sheep Ale or other traditionally-made British beer

Mustard is very easy to make and handy to keep in your store cupboard. It goes well with many types of meat – try it with the Yorkshire ham on page 39.

Put all the dry ingredients into a food processor or blender and blend until the seeds are roughly crushed. Transfer to a bowl and stir in the two vinegars, honey and ale.

Cover the mustard with cling film and place in the fridge for 2 hours. If you want to keep the mustard longer, put into sterilised jars (see page 166) and store in a cool, dark place. The mustard should then keep for 3–6 months.