Serves 4

1.5kg shoulder of lamb (with bone)

4 cloves garlic, 2 sliced and 2 crushed

30g fresh rosemary, chopped

For the stuffing:

2 Tbsp olive oil

1 med onion, finely chopped

100g dried cranberries

150g fresh white breadcrumbs

2 eggs, beaten

For the red wine sauce:

350ml red wine

2 Tbsp redcurrant jelly

1 Tbsp  Cranberry fruit Vinegar


1.  Preheat the oven to 180C/350F/gas mark 4.  Make small incisions in the skin of the lamb with the tip of a sharp knife and insert the slices of garlic.  Place the lamb in a roasting pan and scatter with half the rosemary.  Roast for 1 ½ - 2 hours until cooked through (allow 25-30 minutes per 500g, plus 25-30 minutes) and the juices run clear when the joint is pierced with a skewer.

2.  While the lamb is roasting, make the stuffing.  Heat the oil in a frying pan and add the onion and crushed garlic.  Fry for 2-3 minutes till softened.  Add the cranberries and cook for 2 minutes.  Remove from the heat and add remaining rosemary, breadcrumbs and eggs.  Grease a small 5cm deep ovenproof dish and bake for 20 minutes, before the meat is due to be ready, until golden brown.

3.  Remove the lamb and cover with foil and leave to rest in a warm place.  Skim off any excess fat in the roasting pan. Place the tin on the cooker on medium and add the wine.  Stir well and bring to the boil, scraping up any sediment from the bottom of the tin.  Strain into a clean saucepan, add the redcurrant jelly, the vinegar and bring to a simmer.  Cook until reduced by half.

4.  Carve the lamb and serve with the red wine sauce, slices of stuffing, roast potatoes and steamed broccoli.


Serves 4

4 chicken breasts, sliced

45ml (3 Tbsp) Sugar

30ml (2 Tbsp) fish sauce

freshly  ground black pepper

oil, for frying

8 cloves garlic, finely chopped

10ml (2 tsp) oyster sauce

10ml (2 tsp) chilli sauce

5ml   (1 tsp) tomato sauce

5ml   (1 tsp)  Cranberry Fruit Vinegar

1 chilli finely chopped


Dipping sauce

15ml (1 Tbsp) freshly ground black pepper

2.5ml (1/2 tsp) salt

45ml (3 Tbsp) lime juice

1 clove garlic, crushed


1.  Mix the sliced chicken with the sugar, fish sauce and pepper. 

2.  Heat the oil in a wok and fry the garlic until it starts to pick up a little colour, then tip in the chicken and stir-fry for a minute. 

3.  Add the three sauces and the vinegar and stir-fry for another minute or until the chicken has just cooked. 

Serve with the dipping sauce, salad leaves and ric


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