Dinner

For the foodies amongst you, I thought I'd share my recipe for last night's dinner, which was epic.

Lamb & redcurrant parcels with creamy potato and onion gratin

Ingredients:
1 block of Jus-Rol puff pastry
4 lamb leg steaks
Redcurrant jelly
Few sprigs of rosemary
Egg or milk (for pastry)
700g of potatoes, peeled
1 red onion
300ml tub of double cream
40g butter
Bay leaf

Preheat oven to 175 degrees C (fan)

Thinly slice potatoes (make sure slices are very thin as they won't cook if too thick) and put in bowl of water to stop discolouration. Thinly slice onion and melt butter. Grease a large, round pyrex (or similar) dish. Dry potato slices on a clean teatowel.

Layer potatoes and 2/3 of red onion in pyrex dish, overlapping edges. As you go, drizzle melted butter and season liberally. Finish off with 4 or 5 slices of red onion on top. Put bay leaf on and then pour over cream. Cover with foil and bake for 45 minutes.

In the meantime, fry lamb steaks on a high heat in a tablespoon of olive oil. Fry until browned but still soft in the centre. Leave to rest.

On a floured surface, roll out puff pastry to about 1/2 cm thickness. You need to be able to cut the pastry into four squares, with enough pastry to wrap around the leg steaks.

Once potatoes have been cooking for 45 minutes, take off foil and put back into the oven for 30 minutes.

Place lamb steaks on sqaure of pastry. Put a teaspoon of redcurrant (or mint) jelly on each steak and a small sprig of rosemary. Brush the edges of the pastry with beaten egg or milk and fold into a parcel shape (ensuring that there are no gaps or holes for the jelly to leak out). Using a fork, prick the top of the pastry and lay these on a lightly greased baking sheet. Brush top with egg or milk and bake for 20 minutes.

Serve with creamy leeks, carrots and peas. (serves 4)

NOM.