Al fresco food

The new Tuck-in range is perfect for the quintessential country picnic, a spot of barbecueing in the back garden, or an impromptu lunch on the patio.

If you enjoy this week's recipes and would like more ideas for al fresco dining then request your free copy of the Tuck-in booklet on 0870-241-8465 or pick up a copy from your local high street butcher.

Spiced Lamb Pittas with Quick Piccalilli

(Serves 4)
Ingredients:
1lb lean minced lamb
(To be sure of buying local lamb, ask your butcher to mince some for you. I usually ask my butcher to mince three or four pounds, some for my recipe and some to freeze. You can also do this with pork. Just give your butcher a little notice.)
2 tblspns curry paste
1 clove garlic, crushed
For the piccalilli:
2 gherkins, sliced
1in cucumber
3 cauliflower florets
¼ red pepper thinly sliced
1 tblspn vinegar (from gherkin jar)
2 tblspns honey
1 tspn English mustard
Method:
To make the piccalilli, mix the gherkins, cauliflower (broken into very small florets), and red pepper. Add the vinegar from the gherkin jar, the honey and mustard. Mix well and cover to leave the flavours to infuse. This keeps well overnight in the fridge. Mix the minced lamb with the curry paste and garlic. Shape into 20 small patties and grill for about 10 mins until cooked through. Serve the lamb in toasted pitta breads with the piccalilli and salad leaves.

Summer Lamb Pasta

(Serves 2)
Ingredients:
8oz lean lamb leg steaks, cut into thin strips
5oz pasta ribbons
1 tspn oil
2oz asparagus
1 courgette, sliced
4oz peas
1 tblspn mint sauce
1 tblspn honey
1 tblspn oil (for the pasta)
Method:
In a pan of boiling water cook the pasta ribbons. Drain well. Meanwhile, in a wok or large pan heat one teaspoon of oil and cook the lamb for 3-4 mins until browned. Add the asparagus, courgette and peas and cook for a further 3-4 mins. Mix together 1 tblspn oil, the mint sauce and honey and add to the pan with the cooked hot pasta. Mix thoroughly with the lamb and vegetables and heat for 1-2 mins. Serve straight away with some crusty bread.

Minty Lamb Burgers with Gooey Cheese

(Serves 4)
Ingredients:
1lb lean minced local lamb (ask your butcher to do this for you)
2 tblspns fresh mint or 2 tblspns mint jelly
4oz Somerset brie cheese
For the minty yoghurt:
3 tblspns low-fat natural yoghurt
1 tblspn fresh mint
Method:
In a bowl, mix together the lamb with the fresh mint or mint jelly. Season with pepper and mix well. Divide into 4 and shape into burgers. Cook on a preheated grill or barbecue for 4-6 mins each side. During the last 1-2 mins of cooking time, top each burger with 1oz Somerset brie and return to the grill to melt. Mix together the yoghurt and the mint. Serve the burgers on toasted ciabatta with roasted or barbecued peppers, drizzled with minty yoghurt.

Beef, Broadbean & Horseradish Salad

(Serves 2)
Ingredients:
2 lean beef sirloin steaks
8oz baby potatoes, halved
6oz broad beans
bunch of watercress
8 tblspns crème fraiche
1-2 tblspns horseradish sauce
Method:
In a pan of boiling water cook the baby potatoes for 10-12 mins until cooked through. During the last 5 mins of cooking add the broadbeans to the pan. Drain and leave to cool slightly. Meanwhile, in a pan, cook the steak for about 8 mins (for medium done). Arrange half the watercress on two plates. Chop the remaining watercress and mix with the crème fraiche and horseradish sauce. Mix with the cooked potatoes and broad beans and serve spooned over the watercress. Serve with chunks of crusty bread.

Picnic Loaf

(Serves 4-6)
Ingredients:
8oz cooked cold roast beef
1 small bloomer loaf
6 tblspns onion relish
(Try Hawkshead Relish or Claire’s Handmade, both made in Cumbria)
large handful of rocket
jar roasted peppers
jar roasted aubergines
1oz sun-dried tomatoes, chopped
red onion, sliced into rings
Method:
Cut the loaf in half lengthways. Scoop out the bread in the middle of the loaf (use as breadcrumbs in other recipes or freeze.) Spread the inside of the bottom half with the onion relish, then layer with a large handful of rocket, 5oz roasted red peppers, 3oz roasted aubergines, the sun-dried tomatoes, and the onion. Top with the sliced roast beef. Replace the lid of the loaf, wrap in foil or cling film and leave in the fridge for a few hours. When ready to eat, unwrap and slice into chunks.

Barbecued Spatchcock Lamb

(Serves 4)
Oven temp: Gas 7/220C/425F
Time to cook: 40 mins plus marinating time
Ingredients:
lean boned ½ lamb leg joint - either buy boned or ask your butcher to remove the bone, or use a boned and rolled shoulder joint, remove the string and lay flat
5 sprigs fresh rosemary
3 cloves garlic, crushed
¼ pint white wine
Method:
Place the flat piece of meat into a dish and add the rosemary and garlic. Rub into the lamb then pour over the wine. Cover and leave to marinate in the fridge for 1-2 hours. Remove from the marinade and cook on either a lidded or covered barbecue or place directly onto the shelf in a pre-heated oven (place a tray underneath to catch the drips) for about 35-40 mins until browned on the outside and still a little pink in the centre. Serve cut into large chunks with potatoes and salad.

Beef Sandwich with Blue Cheese Mayo

(Serves 2)
Ingredients:
8oz cooked cold roast beef, thinly sliced
(If you haven’t got any leftover roast beef, then see if your local butcher has roast beef in his cold meat counter; it’s as good as home-cooked and you know you will be buying locally-produced beef.)
4 tblspns low-fat mayonnaise
1oz English blue cheese - such as Stilton or Shropshire blue
1 clove garlic, crushed
4 slices fresh bread
Method:
Mix together the low-fat mayo with the cheese and garlic. Spread the bread with the blue cheese mayo. Top with the cold roast beef and sandwich together to make 2 sandwiches. Serve with watercress and sliced red onion.