My Secret Chef Menu

Main

Serves 4-6
Preparation time: 20 minutes
Cooking time: 1hr 45

Ingredients
2-3 tbsp olive oil
750g shoulder of lamb, chopped into 4cm cubes
3-4 tbsp flour
1 heaped tbsp tomato puree
2 small onions, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
2 large potatoes, cut into 2cm cubes
500ml boiling water
1 chicken stock cube
1 beef stock cube
½ tsp ground pepper
225g self-raising flour
115g beef or vegetable suet
2 pinches salt
1 medium egg
2 tbsp chopped fresh mint
2 tbsp mint sauce
a little cold water

Method
1. Preheat the oven to 180°/gas 4.
2. Heat the oil in a 25cm x 12cm deep saucepan then add the lamb. Brown really well (this will take a few minutes) then remove from the heat.
3. Add the flour and tomato puree to soak up any excess fat from the meat.
4. Next add the vegetables and stir well, then add the boiling water and sprinkle in the stock cubes.
5. Add a little pepper and bring back to the simmer.
6. Put the lid on, place into the preheated oven and cook for one hour.
7. Meanwhile make up the dumplings by mixing together the flour, suet, salt, fresh mint, mint sauce and a little cold water. Finally, add the egg and mix to a soft dough, adding a little more water if required
8. Roll into walnut-sized pieces.
9. At the one-hour mark, remove the lid carefully, and add the dumplings.
10. Leave to cook uncovered for a further 45-50 minutes then serve with creamy mashed potatoes and peas

Pudding

Serves 6
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients
50g butter
75g caster sugar
170g condensed milk
4 large eggs, beaten with a pinch of salt
1 tsp vanilla extract
1 tbsp coffee powder, dissolved in 1 tbsp boiling water
75g plain flour
350g dark chocolate, melted

Method
1. Preheat the oven to 200°C/gas 6.
2. Place a large baking sheet into the oven.
3. Grease and base line six 150ml Dariole moulds or pudding basins.
4. Cream the butter and sugar together using an electric hand whisk until pale and creamy.
5. Gradually whisk in the condensed milk.
6. Gently whisk in the eggs, a little at a time, then the vanilla and coffee mixture.
7. Add the melted chocolate and mix thoroughly, then add the flour and whisk until smooth.
8. Divide mixture between the moulds and either store in the fridge until needed or place onto the hot baking tray in the oven and bake for 8-10 minutes.
9. If cooked from chilled, bake for 12 minutes.
10. Unmould puddings immediately. I like to serve them with lightly whipped double cream and or vanilla ice cream.