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Barbecue lamb steaks with spicy tarragon and shallot butter

Ingredients

Four lamb steaks. Season the lamb with salt and pepper then add a little oil and ground cumin. For the butter: half a tablespoon of oil; one to two shallots, finely chopped; one tablespoon of curry paste; one tablespoon of chopped tarragon; one to two cloves of garlic, chopped; 100g butter, softened.

Method

To make up the butter: Sauté the shallots in hot oil. Add the curry paste, tarragon and garlic. Cook for two to three minutes. Allow to cool then stir the mixture into the softened butter. Store in the fridge until ready to use

To cook the steaks: Heat the grill, pan or barbecue and cook the lamb steaks to your liking. Top with a little of the butter just before you serve the steaks.

Grilled vegetables, ie, peppers, courgettes, red onions are very good cooked and served with the lamb steaks.

Cheese and tomato

macaroni with ham

Ingredients

225g dried macaroni; 200g carton crème fraîche; two large egg yolks; one teaspoon of Dijon style mustard; sea salt and freshly ground black pepper; 100g mature hard cheese, finely grated; 225g cherry tomatoes; 100g cooked ham slices, chopped and lightly dressed green salad and ciabatta bread, to serve

This is a great option for anyone who loves macaroni cheese without all of the hassle of making a béchamel sauce. The addition of the cherry tomatoes and ham make it more of a meal that all of the family should enjoy. Small blanched broccoli florets would also work well instead of the ham.

Method

Preheat the oven to gas mark 4, 180C (350F ). Cook the macaroni in a large pan of boiling salted water for 10 to 12 minutes until just al dente (tender but still firm to the bite ).

Place the crème fraîche in a bowl and beat in the egg yolks and mustard, then season to taste.

Drain the pasta and return to the pan. Stir in the crème fraîche mixture with the cheese, then gently fold in the cherry tomatoes and ham.

Tip the macaroni mixture into an ovenproof dish. Bake for 15 to 20 minutes until golden brown and bubbling. Leave to stand for a few minutes and then serve straight from the dish with a large bowl of salad and some slices of ciabatta bread to hand around separately.

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