Risotto primavera

This is the sum total of my veg patch harvest this year. Maybe my living of the rural idyll is limited a little by my skills. Anyway, both peas were delicious.

primavera

Serves 3

Dessert spoon of butter

1 small onion or shallot, finely diced

1 stick celery, finely diced

1 clove garlic, crushed

200g arborio rice

About a litre of fresh chicken stock

Young, baby vegetables – we had the bounty in the photo (baby carrots, 8 peas, 9 broad beans) and some green beans, the carrots and the green beans finely sliced on the slant

A table spoon of double cream

A teaspoon of butter

Fresh mint, leaves from a generous sprig, chopped

Salt and pepper

Grated pecorino cheese

You really need very young, very fresh veg for this. I’m the first to use up manky old veg, as Bert’s dad will testify – I’ll happily bend a carrot double to touch its toes and then chuck it in a stew. But this really relies on tender, fresh veg, as young as possible and as close to being dug up as you can manage. Yes, I only had one carrot that was larger than a field mouse’s femur. But they were fresh out of the ground and delicious. I think you really need home made stock too. Use old veg and a stock cube, and I think you’ll end up with something out of a Birdseye ad. This is all about fresh, delicate flavours.

Saute the celery, onion and garlic till translucent then stir the rice through. Gradually add the stock until the risotto’s thick and creamy. About 5 minutes before it’s done, add the veg. When the rice is plump and starting to fall apart, stir though the cream, the extra butter, the mint and a handful of cheese. Season and have extra cheese at the table.

At 12.30 this morning a delirious-with-teething Bert was sitting cross legged and high fiving me. He ate the veg in this so I high fived him back.

 

 

Aromatic slow roast lamb feast with tomatoey broad beans, crushed new potatoes and orange berries for dessert

lamb feast

Today Daddy was home after a week away and Bert’s big brother and sister came to see him. He celebrated by not taking an afternoon nap.

Serves 4.5

For the lamb

I shoulder of lamb

1/2 a teaspoon of ground cinnamon

1 teaspoon of ground coriander

1/2 a teaspoon of ground cumin

1 teaspoon of zaa’tar

2 cloves of garlic, crushed

Good glug or two of sunflower oil or a similar light oil

For the tomatoey broad beans

About 250g broad beans (I had a third of a bag of frozen ones)

About 1/2 a tin of tomatoes

Leaves from 2 springs of rosemary, finely chopped

Good handful of parmesan

For the crushed new potatoes

About 500g new potatoes

Really good glug or two of olive oil

Salt and pepper

For the orange berries

One punnet of strawberries

One punnet of raspberries

Zest of half an orange, finely grated

Juice of half an orange

Get the meat to room temperature then combine the spices and garlic with enough oil to make a thin paste. Rub the aromatic oil all over the meat, top and bottom, and then pop it in a roasting tray in a hot oven (about 220 degrees) for 20 minutes, before transferring to a cool oven for about seven hours. I used the simmering oven of the Aga, which I think is the equivalent of 120 degrees.

Meanwhile, your baby can laugh like a drain at a bouncing ball, at a dog jumping for a bouncing ball, at a dog looking like it’s nodding if you bounce a ball next to it, at a dog chewing a bouncy ball, at a dog not wanting to stop chewing a bouncy ball… the seven hours will fly by. At the end of its cooking time the lamb will just fall off the bone. Its tenderness is great for those of us with no molars, but to be honest no-one complained.

Simmer the broad beans till cooked through – about five minutes. Then add to the tomatoes with the rosemary and a little bit of olive oil. You could add a couple of chopped anchovies at this point, but I live with anchovy deniers. Simmer slowly for ten minutes or so then stir the grated parmesan through.

Cook the potatoes, whole and unpeeled, in salted water till tender then roughly mash with the olive oil and season. The oil is acting like the butter in normal mash here, so don’t be stingey with it.

Grate the zest over the berries and then squeeze the orange juice over. This is so simple but absolutely delicious.

We had our main course with roast carrots and salad. Bert ate loads. His little pot belly really isn’t so little at the moment.