Food & Drink

Prep: 20 mins Cook: 35 mins Serves: 8

In France, claqueret is used as a dip for radishes or bread, but the goat’s cheese, garlic and herbs in this cheese-based sauce also work well with lamb.

Ingredients

• 2.25kg leg of lamb (pre-boned weight), butter ied (ask your butcher to do this) • 6 garlic cloves • 5 lavender sprigs , leaves and owers chopped • 2 tbsp olive oil • 1 tbsp lemon juice • 2 tbsp balsamic vinegar • 4 tbsp lavender honey

For the claqueret

• 400g fromage blanc • 100g soft goat’s cheese , crumbled • 6 tbsp crème fraîche • 3 shallots , nely chopped • 3 garlic cloves , crushed • 1 tbsp white wine vinegar • 1 tbsp dry white wine • 1 ½ tbsp extra virgin olive oil • 3 tbsp chives , nely chopped • 3 tbsp parsley , nely chopped • 3 tbsp chervil , nely chopped

For the glaze

• 2 tbsp balsamic vinegar • 2 tbsp lavender honey • 2 lavender sprigs , leaves and owers chopped

Method STEP 1

To make the claqueret, mix all the ingredients together. e avours need time to meld, so ideally you should do this a couple of hours ahead and keep it at room temperature until ready to serve. You can also make the claqueret further ahead,

Butter ied leg of lamb with lavender,

honey & claqueret cover and chill in the fridge, but remember to take it out and bring it to room temperature before serving.

STEP 2

Heat oven to 220C/200C fan/gas 7. Lay the lamb out at, eshside up, and use a small knife to make incisions all over both the esh and fat sides (they can be deeper on the esh side). Crush the garlic with some sea salt using a pestle and mortar, then add the lavender leaves and owers, olive oil, lemon, balsamic vinegar and honey to make a rough paste.

STEP 3

Put the lamb in a roasting tin and push the paste into the incisions you made. Finish with the lamb fat-side up. Mix the glaze ingredients together and spoon this over the lamb. Season, then roast for 15 mins.

STEP 4

Turn the heat down to 190C/170C fan/gas 5 and roast for another 20 mins. e lamb will be pink. Cover loosely with foil and allow to rest for about 10 mins. Carve, then serve with the cooking juices and the claqueret.

Come Dine WithMe Hurricane cocktail Prep: 5 mins

Serves: 2

Our tropical, rum-based hurricane cocktail is easy to make and sure to get your party started. Garnish with orange and cocktail cherries for a kitsch touch.

Ingredients

• 50ml dark rum • 50ml white rum • 1 passion fruit • 1 orange , juiced • 1 lemon , juiced • 50ml sugar syrup • 2 tsp grenadine

To garnish

• 4 cocktail cherries • 2 orange slices

Method STEP 1

Fill a cocktail shaker with ice then add the rums. Scoop the esh and seeds from the passion fruit and add to the shaker along with the orange and lemon juices, sugar syrup and grenadine.

STEP 2

Shake well until the outside of the cocktail shaker feels icy cold. Fill two hurricane glasses with fresh ice then double strain the drink into the prepared glasses.

STEP 3

Garnish each one with an orange slice skewered onto a cocktail stick and a couple of cocktail cherries.

Samphire & crab salad

Prep: 10 mins Cook: 13 mins Serves: 2-4

Enjoy this salad as a generous dinner for two, or as a light lunch or supper for four. Samphire sings when paired with crab and this zesty dressing.

Ingredients

•2 slices of sourdough bread •1½ tbsp rapeseed oil •180g samphire •1 lemon, juiced •1 tbsp crème fraîche •1 crab, brown and white meat separated (about 60g of each) •1 tbsp chopped dill (optional) •100g watercress

STEP 1

Heat the oven to 220C/200C fan/ gas 7. Tear the bread into rough chunks and put in a bowl with ½ tbsp rapeseed oil and a little seasoning. Toss well, then tip onto a baking tray. Bake for 8-10 mins until golden. Set aside.

STEP 2

Bring a large pan of water to the boil and cook the samphire for 3 mins before draining and plunging into ice-cold water. Leave to cool for a few minutes before draining.

STEP 3

To make the dressing, combine the lemon juice, crème fraîche, remaining 1 tbsp rapeseed oil, the brown crabmeat and dill, if using, in a small bowl. Season, mix to evenly combine and set aside. samphire together in a large bowl, drizzle over the dressing and toss well to coat. Serve on a platter or divide between plates, then top with the white crabmeat and croutons.

Fruit punch

Prep: 10 mins Serves: 10-12

Make this fruit punch as a non-alcoholic drink for a summer party. With fresh fruit, mint, juice and lemonade, it’s wonderfully refreshing.

Ingredients

• 8-10 strawberries , halved or sliced • ½ orange , sliced • ½ lemon , sliced • handful of mint leaves • large handful of ice • 500ml pineapple juice • 300ml orange juice • 300ml lemonade