PART ONE Look out for veggie roasts next month
Josh Katz’s brined and barbecue-roasted turkey with beetroot purée and tahini gravy
Alex Mackay’s Moroccan-spiced roast ’n’ braise lamb shoulder & onions with freekeh, ginger, citrus and honey
Kenny Tutt’s cider and mustard glazed ham with dauphinois potatoes, greens and gravy
Matt Tebbutt’s roast stuffed chicken with mustard fruits and green sauce
PORTRAIT: PETER KNAB
“My roast ’n’ braise technique captures the flavour of a roast with the melting richness of a slow braise. This recipe was inspired by the enchanting North African influence on the food of my beloved Provence, with the appetising tangle of sweet, sour and spice I so adore. I serve it with gravy-soaked freekeh and soft, savoury onions that get drunk on the lamb’s flavour and become as good as the meat itself.”
A BIT ABOUT ALEX
Chef Alex has written several cookbooks, including The Magic Fridge. He ran cookery workshops with Delia Smith at Norwich City Football Club for more than a decade and now teaches at the WI Cookery School.
Alex Mackay’s Moroccan-spiced roast ’n’ braise lamb shoulder & onions with freekeh, ginger, citrus and honey
SERVES 6-8. HANDS-ON TIME 40-50 MIN, OVEN TIME 4 HOURS 15 MIN
MAKE AHEAD
The lamb loses a little of its lustre but can be prepared fully a day ahead and reheated. It can also be kept warm for at least 30 minutes without any loss of life and can be frozen for up to 3 months in separate portions of lamb, onions and gravy.
ALEX’S TIPS
I like to add a touch of dark soy sauce to gravy, for colour and seasoning – not enough to taste it, but enough to avoid the dreaded beige gravy. When reducing liquids, it’s impossible to know exactly how much you’ve reduced by looking, so check the quantity in a measuring jug. That way you won’t be disappointed or run out of gravy.
• 2-2.2kg British lamb shoulder, on the bone
• 1 tbsp vegetable oil
• 100g runny honey
• 6 fat garlic cloves, finely chopped
• 40g fresh ginger, grated
• Finely grated zest and juice 1 lemon, plus juice 1 lemon
• Finely grated zest and juice 2 oranges
• 2 tbsp ras el hanout spice mix
• 500g small onions, peeled and halved
• 150g raisins
• 750ml lamb or chicken stock
• 1½ tbsp dark soy sauce
• 1 heaped tbsp tomato purée
• 500g cooked freekeh (I like Merchant Gourmet)
• 1-2 tsp cornflour mixed with 2 tbsp cold water
• 1 mild red chilli, deseeded and finely sliced (optional)