Lemon Butter Cookies

Lemon butter cookies

I love to make biscuits.   They are usually so quick and easy to make and the best thing about them is that my little girl loves to make them with me.   So, when I found out that this December there was going to be a Secret Recipe Club Cookie Carnival I definitely wanted to be involved.   I was assigned a blog, Things I Make (for Dinner) and my task was to find a cookie recipe to make.

My first choice was cherry cheesecake cookies but there were 2 obstacles.  Firstly I’ve never seen graham crackers for sale here so I was planning to use digestive biscuits which we always use for cheesecakes instead.   Secondly, I couldn’t find any cherry pie filling.  Or even any cherries to make it with first.  I was forced to accept that the final result would be too far removed from the original recipe and to look again.

My second choice was these lemon cookies.   They were called lemon sugar cookies but as you will see, I messed up and so changed the name to lemon butter cookies.  They were in cup measurements and the quantities were quite large so I converted to metric and halved everything.   How difficult could that be?  I do it all the time.

Well, I made the cookies and the mixture was quite soft.    I put spoonfuls onto the baking trays with space around them and when they came out of the oven I just had one big flat cookie on each sheet.    I thought maybe I should just throw it away and choose another recipe but after they had cooled a little I got my cookie cutters out.  After all, why waste something that might taste good.

It was definitely the right decision.  When they had cooled they were thin, crispy, lemony and buttery.   Lovely lovely cookies.  We kept them for quite a few days and they went a little softer and chewier but were still just as morish.

As I was about to write this post I had a look back at the original.   I noticed something odd.  The recipe contained less butter than flour.   I looked at my recipe.   It contained more butter than flour.   Ooops.   It seemed I had remembered to halve all the ingredients except the butter.    No wonder these cookies were so lovely and buttery!

So, I apologise for not following the recipe exactly, but at the same time, I’m not sorry to have discovered a lovely new cookie recipe.  If you’d like to make Lemon Sugar Cookies, as these were intended to be, then head over to Things I Make for Dinner to find out the right recipe.   If you rather fancy Lemon Butter Cookies, then the recipe is below.

Ingredients

190g plain white flour

1/2 tsp bicarbonate of soda

Pinch salt

225g butter, softened

175g caster sugar

25g brown sugar

2 tsp lemon extract

1 large egg

How to Make Lemon Butter Cookies

1. Turn on the oven to preheat to 180c

2. Put the flour, bicarbonate of soda and salt in a bowl.

3. In another bowl cream together the butter and sugar.   Add the egg and mix in then the lemon extract.   Finally stir in the flour until it is just mixed together.

4. Use a spoon to put golf ball sized pieces of cookie dough onto a baking tray.

5. Put in the oven to bake for about 15 minutes.   When they are ready, let them cool on the tray for a few minutes, cut them into whatever shapes you want and then transfer them to a wire rack.

Jasmine Tea Marinated Pork

Jasmine Tea Marinated Pork Loin

I’m not really a tea drinker.   If there was no tea in the world it would not affect my mood in the slightest.   No coffee?  Well, I don’t want to even contemplate that.

I may not be a tea drinker but I don’t mind tea in other forms.  I’ll quite happily have a slice of fruity tea loaf or another helping of this jasmine tea marinated pork.  Just as long as I don’t have to drink it, I’m happy.

Tea?  No thanks.   Plain pork chop?  That’s also a no but put them together and you get quite a different response.   Admittedly the flavour’s not just tea.   There’s sugar for sweetness, balsamic vinegar to add a bit of a zing and garlic because well, garlic goes well in everything.  Well, everything savoury.

But, back to talking about pork and jasmine tea.  I was curious about how much you would be able to taste the tea in the marinade.   After all, tea is not such a strong flavour compared to balsamic vinegar.    Luckily you could still taste it.   It wasn’t overpowering but it was enough to know it was there.  That’s what I wanted of course.   Otherwise it would just be a balsamic vinegar and garlic marinade and that doesn’t sound half as interesting flavourwise.  Ok, I know I said I didn’t like tea but just a hint of tea flavour is good and not everyone likes tea.   It’s good to know you can make this for the non tea drinkers you know too.

As it isn’t a strong marinade,  I do think it would be interesting to add a little bit of fresh chilli next time to give a bit of heat and an extra dimension to the whole dish.   Maybe even a little ginger too to bring out the oriental side of the dish.   After all, Jasmine tea does come from China.

The recipe is from Tea Chef but the quantities have been altered a little.

Ingredients – Serves 2 (but you could serve more people by adding more pork but the same amount of marinade up to 4 people)

1 cup water

2 tsp jasmine tea (I used Adagio Jasmine Chun Hao)

25ml olive oil

25g caster sugar

1 clove of garlic, crushed

Pinch of black pepper

1 tsp cornflour mixed with a tbsp water

1 tbsp balsamic vinegar

2 pieces of pork loin or pork chops

How to Make Jasmine Tea Marinated Pork

1. Make a cup of tea with the tea and the water.  Leave it to cool with the tea still in the water.

2. Strain the tea leaves out and put 100ml of the tea in a saucepan with the sugar.   Boil it until the sugar dissolves.

3. Add the garlic and black pepper and lower the heat to a simmer.  Simmer for just a couple of minutes then add the cornflour slowly, a little at a time and stir it to thicken.

4. When it thickens take it off the heat and stir in the olive oil.   Let it cool a little then add the balsamic vinegar.   Taste it and add a little more if you want a stronger vinegar taste.

5. Leave the marinade in the fridge overnight if you have time although you can use it straightaway.

6. The next morning I put the pork into the sauce to marinate.

7. When you are ready to cook the pork, take it out of the marinade and cook under the grill for about 5 minutes on each side, depending on the thickness of the pork.

8. Put the rest of the marinade in a small sauce pan and heat it up thoroughly.   Serve the marinade as a sauce with the pork.

As this is my first attempt at cooking with tea I am linking it to Our Growing Edge, run by Bunny Eats Design and hosted this month by Garden Eats.

Disclosure: I was sent a free sample of Adagio Jasmine Chun Hao tea.

 

Banana and Blueberry Pancakes and the #EarlyBirdChallenge

banana blueberry pancakes

Do you make the most of your mornings?   Do you jump out of bed and cook a delicious breakfast for you and your family?  Do you fit in half an hour of exercise in the park?   How about an early morning meditation or reading that book you’ve always been meaning to? What’s that?   Did I hear someone laughing?

I have to say, I’m naturally a morning person but even I fall into the trap of having exactly the same breakfast every day.   I’d happily get up at 6 o’clock and enjoy the first hour of the day if that hour was just for me.  Instead, I’m often forced to get up at 5:00 or even 4:00 if I’m unlucky.  Even for me that is way way too early!

I spend my early mornings looking after children and even if I’ve been up for hours I still end up just grabbing a bowl of muesli for breakfast once it gets to 7 o’clock.   I’m sure there are some mums who really make the most of these early morning hours when it feels like the whole world is still snoozing but unfortunately I’m not one of them.  Or at least I’m not most mornings.

Recently I’ve teamed up with Free Office Finder to take part in their Early Bird Challenge and resolved to make some changes.   Just once a week I will try and make an interesting and child-friendly breakfast that the whole family can enjoy.

For my first breakfast challenge I made these lovely banana and blueberry pancakes adapted from this recipe on BBC Good Food.   I always think of American style pancakes as being quite heavy but these were surprisingly light and I loved the fruit in them.  My lovely husband was very pleased to get pancakes for breakfast too but unfortunately Little Miss Spice did not and all the fruit got picked out of her pancake.   Never mind, at least I’ve discovered she likes plain pancakes.   I’ve also made the recipe with just banana and I’m sure you could adapt it to use almost any fruit you wanted to use up.

Over the next few weeks I hope to make French Toast, poached eggs and maybe, just once, a full English breakfast.  Not for lunch.  For breakfast.

So, if you were to take the Early Bird Challenge, tell me, how would you make the most of your early mornings?

Ingredients for Blueberry and Banana Pancakes

100g self-raising flour

1 tsp baking powder

1 tsp cinnamon

3 tbsp (45g) soft brown sugar

1 egg

1 banana, sliced

100g blueberries, fresh or frozen

100ml milk

Honey, golden syrup, yoghurt to serve (optional)

How to Make Blueberry and Banana Pancakes

1. Put the flour, baking powder, cinnamon and sugar in a bowl.   Stir together and make a well in the centre.

2. Add the egg and beat it in with a fork.   Then gradually add the milk to make a smooth thick batter.

3. Stir the fruit into the batter.

4. Heat a little oil in a frying pan and add a few tablespoons of the batter to the pan with a space around each one.

5. Cook the pancakes for a couple of minutes.  They are ready to turn over when you can see bubbles appearing on the surface.   Cook for another couple of minutes on the other side and then serve drizzled with honey or golden syrup and maybe with a dollop of yoghurt on the side too.

 

Dulce De Leche Cake

Dulce de Leche cake

Would you like a piece of cake?  No, I’m afraid it’s not a healthy cake.  No, it’s not recommended for dieters.   It’s just cake.  Sometimes a good piece of cake is all you need to make you happy.  That’s what this cake is like. It’s soft, moist and fairly dense with a lovely caramel flavour from both the brown sugar and the dulce de leche.  I’d love to say it’s light but I’m afraid it’s not.  Even so, you could just have a small slice.   Why deprive yourself?

The icing is also rich, sweet and caramelly from the dulce de leche.   It was a little runny and we did lose some that ran off the sides and onto the plate but we weren’t shy of scooping it up on spoons to eat afterwards.  In fact, I could have happily eaten it off the spoon for a dessert on its own.   Maybe next time I’d add just a little bit more icing sugar so it would be a bit thicker.   I wouldn’t want to dilute any of the lovely caramel flavour though.

Like the Cake Pops I made last month, the recipe was from Cake: 200 fabulous foolproof baking recipes by Rachel Allen.   I hadn’t made any of her recipes or read any of her books until recently and I am most definitely a convert now – at least to her sweet recipes, but I’m sure it won’t be long before I investigate something savoury.

Ingredients – Serves 12

175g room-temperature butter

100g soft brown sugar

1 tsp vanilla extract

200g dulce de leche

2 eggs

100g ground almonds

175g self raising flour, sifted

Ingredients for the icing

50g room-temperature butter

175g dulce de leche

1 tsp vanilla extract

150g icing sugar

How to Make Dulce de Leche Cake

1. Line and grease a 20cm cake tin. Turn the oven on to 160 to heat up.

2. Beat the butter and the sugar together and then add the vanilla and dulce de leche.   Beat together then add the eggs and beat again.

3. Fold in the ground almonds and the flour.   Pour into the cake tin and bake in the oven for about 50 minutes.

4. Let the cake cool in the tin for about 10 minutes then turn it out onto a wire rack to cool completely.

5. Make the icing by beating the butter and dulce de leche together followed by the vanilla. Sift in the icing sugar and then beat until smooth.

6. Slice the cake in half horizontally.   Spread about a third of the icing over the bottom layer and then pour the rest of the icing onto the top of the cake and let it dribble down the sides.  Smooth it around the sides and make it look nice if you want or just leave it with the drizzling down look.

dulce de leche cake 3I am linking this to Bake of the Week at Casa Costello and Tasty Tuesdays at Honest Mum.

Bake of the WeekTasty Tuesdays

 

Nut and Cranberry Biscuits

cranberry and nut cookies

Some recipes are made after days, weeks even, of  thinking and planning.  You get it into your head you want to try something and you think about the flavours and textures you want to create.  You imagine how it’s going to taste, you buy the ingredients and choose a suitable time to make it – a day when you have the right amount of time the recipe requires, a day when above all, you are prepared.

Other recipes are not planned at all and just forced upon you by circumstances almost beyond your control.  That was the case with these biscuits.  Little Miss Spice demanded to make them.   I tried to distract her with dolls houses, drawing and lego.  I hoped it would work.   On this day, it did not.   She could picture those biscuits.  She knew we had cupboards full of ingredients to make them – butter, sugar, plain flour.   Yes, even a 2 year old knows what goes in biscuits.  She also knew that I was trying to distract her and she was not going to let me have the satisfaction.

Luckily I love making biscuits too.  It wasn’t long before I was looking through the cupboards trying to decide what flavours to put in them.  I soon found the cranberries.  I bought them just a few weeks ago with a plan to make florentines. I could see that Little Miss Spice holding her biscuit cutters ready did not have florentines in mind though. Never mind, florentines had waited a few weeks, they could wait a few more.

There followed a hectic 15 minutes, or maybe it was even longer, as I scurried around measuring ingredients and making the dough before throwing it in the fridge to rest a little.

I waited as long as a two year old would allow me and then carefully sliced a chunk of dough off the side and sliced 4 neat biscuits before handing over the rest of the dough to Miss Spice.  We made stars, bells and hearts with the cutters, as well as moulding ducks with our hands.   It was fun.  The biscuits were messy – all different sizes and thicknesses as we threw them on the baking trays.

As we baked them a delicious smell filled the kitchen and as we ate them later I didn’t feel too guilty about giving my daughter biscuits.  Again.   They are not too sweet and it was the perfect afternoon activity for us.

The recipe was adapted from this one for Pistachio and Cranberry Cookies.

Easy biscuits filled with chopped nuts and cranberries

I am linking these to Bake of the week at Casa Costello and Recipe of the Week at A Mummy Too.

Bake of the WeekRecipe of the 'Week

Cod and Dukkah Fish Fingers

Cod and Dukkah Fish Fingers

Now, before you say my fish fingers are a little messy and that I haven’t coated them very evenly I want to say that I didn’t actually make the fish fingers.   No no, it’s not just an excuse because they are not quite as pretty as they could be.  I’m actually rather proud of them even though I didn’t make them.

Well, I got out three bowls, one with flour in, one with egg and one with breadcrumbs and dukkah.   I lined them up and put a baking tray next to the last one.   I demonstrated and then I let Little Miss Spice do all the rest

She seemed to think it was a race – dipping each one in each bowl as quickly as possible and then throwing them on the baking tray.  She was like a little whirlwind but she was at least doing exactly what I’d shown her.  I have never seen anyone coat fish fingers quite so quickly.  It would have taken me far longer, although admittedly they might have looked a little neater!   however as she’s just turned 2.5 I think they are rather good.

You could of course adapt these to use any dried herbs or spices and if you make them as quickly a Little Miss Spice did, then they are almost as quick to get on the table as ready-made fish fingers.

Ingredients – Serves 2

300g cod loin

3 tbsp plain flour

1 tsp cayenne pepper

1 egg, beaten

4 tbsp breadcrumbs

2 tsp dukkah

How to Make Cod and Dukkah Fish Fingers

1. Slice the cod into strips about 2cm wide.

2. Get three bowls ready to coat the fish in breadcrumbs.   In the first bowl mix the flour and the cayenne.   In the next bowl put the egg.   In the last bowl put the breadcrumbs and dukkah. Lightly oil a baking tray too.

3. Roll the fish fingers in the flour, then dip them in the egg and finally roll them in the breadcrumbs.  Put them on the baking tray.

4. Bake the fish fingers in the oven at 200c for 15 minutes.

5. Serve with a squeeze of lemon.

I am linking these to Tasty Tuesdays at Honest Mum.   They are also my Recipe of the Week at A Mummy Too.

Tasty TuesdaysRecipe of the 'Week

 

Maple and Mustard Glazed Ham

Maple and Mustard Glazed Ham

Quite often when we visit my mum there’s a huge joint of ham in the fridge.   It lasts for days and we just slice a bit off for sandwiches at lunchtime or to make meals with in the evening.

If you visit my house you are unlikely to find any ham at all and if you do, it’ll probably be a supermarket pack with about 5 identical slices in, and the ham itself will be almost unrecognizable from the lovely ham we enjoy at my mum’s.

I thought it was about time things changed.   It was time I attempted to cook some ham myself.  I had to look up the cooking method and I had to decide on a glaze too. Usually at my mum’s the ham is unglazed but I decided if I was making the effort to cook some ham for the first time I really should go the whole hog.

I had recently bought some maple syrup and we love mustard so this Gordon Ramsey recipe caught my eye and I just adapted it a little.   We ate the ham warm and it was really moist and full of flavour.   The glaze was lovely and sweet and we drizzled some of the glaze from the pan onto the slices of ham on our plates too.   My one complaint was that we could barely taste the mustard but it was so delicious I don’t think I’d change it next time anyway.   However, if you did want a stronger mustard flavour then there’s no reason not to add a bit more to your glaze.

Ingredients 

700g piece of ham

1 tsp black peppercorns

3 cloves

100ml maple syrup

1 tbsp soy sauce

1 tbsp Worcester sauce

1 tsp mustard

How to Make Maple and Mustard Glazed Ham

1. Put the ham in a large saucepan, peppercorns and cloves in a large saucepan.   Cover with cold water and bring to the boil.  simmer for an hour.  Skim off any scum that gathers on the surface of the water.

2. Mix together the rest of the ingredients to make the glaze.

3. If the ham has skin on then take it off.

4. Put the  ham in an ovenproof dish lined with kitchen foil.    Coat the ham with about 2/3 of the glaze.   Put the ham in the oven at 190C for 20 minutes.   Take it out and coat with the rest of the glaze. Return it to the oven for another 20 minutes.

5. Let the ham rest for 20 minutes before serving.

As cooking ham is a new thing for me I am linking it to Our Growing Edge run by Bunny Eats Design and hosted this month by The Orange Bee.  I am also linking to The Spice Trail at Bangers and Mash.   The spice this month is peppercorns.  Finally I am linking to Tasty Tuesdays at Honest Mum.

our-growing-edge-badgeThe spice TrailTasty Tuesdays

Stuffed Butternut Squash

Butternut squash stuffed with tomato, cannellini beans and spinach and topped with cheese

This recipe was not planned at all.   I’d been looking at a butternut squash in my fridge for about a month but each time just leaving it sitting where it was.   Saving it.   I’d like to say I was saving it for something special and complicated that I just couldn’t quite get around to making but the truth is, I’m the only one who likes butternut squash around here and I was just waiting for an opportunity to be home alone to make the most of cooking food only I eat.

We’d had homemade soup for lunch.   Just a very simple soup – tinned tomatoes, cannellinni beans, onions, carrots and peppers.   You could call it stew really as it was very thick.   The type you could almost eat from a plate rather than a bowl.  There was a bit leftover and I didn’t want to eat exactly the same for dinner as I’d eaten at lunchtime.

What I did know was that I wanted to try and use the squash and that is how this meal came about.   I fished out the leftover carrots from the soup as I didn’t want them with the squash.   Don’t worry though, I didn’t waste them.   I ate them as I was preparing the rest of the meal.  I just roasted the butternut squash, scooped out some more of the flesh, mixed it with the leftover soup and topped it with some cheese.   I couldn’t have made an easier meal if I had planned it.

I doubt you have exactly the same leftover soup as me but you could adapt this to use any leftover stew or thick soup, and if you really wanted you could of course make it from scratch too.

Ingredients – all approximate quantities only – Serves 2

1 butternut squash

Salt

Black Pepper

Olive oil

1/4 red onion, diced

1/4 yellow pepper, cut into strips

2 tbsp cooked cannellinni beans

100g tinned tomatoes

Pinch of dried basil

Pinch of dried oregano

Handful of spinach

50g cheese (I used cheddar)

How to Make Stuffed Butternut Squash

1. Cut the butternut squash in half and scoop out the seeds. Season with a little salt and black pepper then drizzle with a little olive oil.   Bake in the oven for an hour at about 180C.

2. Heat a little olive oil in a small saucepan and then add the onion.  Cook until soft and then add the yellow pepper.   Cook for a couple more minutes then add the tinned tomatoes, cannellinni beans and herbs.  Bring to the boil then lower the heat and simmer for 20 minutes.

3. When the butternut squash is ready and feels soft all the way through when you test with a fork or knife, scoop out some more of the orange flesh and mix it through the tomato and bean mixture.

4. Put the spinach in the butternut squash and then top with the filling. Return it to the oven for 10 minutes then put the cheese on top and cook it for another 5 minutes.

Butternut squash stuffed with tomato, cannellini beans and spinach and topped with cheeseI am linking this to Family foodies, hosted by Eat your Veg and Bangers & Mash.  The theme this month is vegetarian.  I am also linking to Credit Crunch Munch, hosted this month by My Little Italian Kitchen and run by Fuss Free Flavours and Fab Food 4 All.

Family FoodiesCredit Crunch Munch

 

Mushroom Strudel

Mushroom strudel

I have a weakness for pastry.   Any type of pastry.   I grew up eating pies and quiches a few times a week and so I can’t resist making things like this every now and again.   I’ll admit that I wasn’t eating filo pastry as a child but it still reminds me of the type of food I used to love.

So this month when I received my Secret Recipe Club assignment, Corey at Learning Patience,  it was this delicious savoury mushroom strudel that caught my eye first. Corey comes from the US, has just spent 4 years living in Trinidad and has recently moved to London.  Like me she also loves running but is far more dedicated than I am.   I really need to get back to it as I’ve been a bit lazy over the past month.

Anyway, back to the strudel recipe, Corey made it for a pre-birthday celebration and so if a crowd of people loved it then it had to be good and I know I’d love to nibble on slices of it at a party.   I just made it for me and my husband.   I suspected it would be too good to share with everyone else and I was right!    The mushroom and cream cheese filling is deliciously creamy and a great contrast to the crisp pastry. The breadcrumbs sprinkled between each layer added a bit of extra crunch too.  It kept well in the fridge and was just as tasty reheated the next day.

If I hadn’t made the mushroom strudel I would probably have made Italian Slow Cooker Pork Chops – I still might.   They sound so good and I love using my slow cooker at the moment.

Ingredients – Serves 4

1 onion, diced

1 clove garlic, crushed

500g mushrooms, diced

Salt

Black pepper

120g cream cheese

50g butter

4 sheets of filo pastry

Breadcrumbs

How to Make Mushroom Strudel

1. Put a little oil in a large frying pan and cook the onion until softened then add the garlic and mushrooms.   The mushrooms will shrink and let out some water as they cook.   Continue to cook until the pan goes dry. Then leave to cool.

2. Using a fork mash the mushroom mixture into the cream cheese and season with a little salt and black pepper.

3. Put the butter in a bowl and melt it in the microwave.

4. Put a sheet of clingfilm or a clean tea towel on the work surface. Lay a sheet of filo on top and brush with the melted butter.   Scatter a few breadcrumbs on the top and then lay another sheet of filo on top.  Repeat the layering process by brushing with butter and scattering with breadcrumbs until all the sheets of filo have been used up.

5. Put the cream cheese mushroom mixture onto the filo pastry in a line about 4cm from one of the long sides.   Leave a gap of about 4cm at each end too.

6. Fold over the two ends first.   Then using the cling film or tea towel to help, gently roll the strudel up.    Brush a little of the butter over the top of the strudel and sprinkle with a few more of the breadcrumbs.

7. Bake in the oven at 200C for about 20 minutes.    Leave to cool a little before serving but serve warm.

To see what other Secret Recipe Club participants have made, click on the link below:

Slow Cooked Lamb with Apricot and Almonds

Slow cooked Lamb with apricots and almonds

Recently in a post I said something unflattering about lamb.  Yes, I know it’s only a meat and it won’t get offended but I’ve been thinking about it and I do actually like lamb.   I didn’t use to, but then I didn’t use to like beef either.   I don’t think roast lamb is ever going to be my favourite meal but slow cooked like this?   Yes, that’s something that could get on to my favourites list.

I adapted the recipe from one in the November Sainsbury’s magazine which was for lamb shanks.   I used lamb neck instead.   It’s cheaper so is good if you are on a tighter budget and it’s a great piece of meat for slow cooking too.   This had about 8 hours in the slow cooker and it was falling apart but still lovely and moist when it was ready.   One of the things I loved about this and will do again in the future was using the cooking liquid from the slow cooker to hydrate the couscous.    It was a perfect way of making really tasty couscous and of course it went well with the lamb it was served with afterwards.

The fresh herbs brighten up the dish at the end and the toasted almonds add a lovely crunchy and nutty dimension to the meal too.   Sometimes a slow cooked meal can be a bit mushy so this was a great way of giving it some texture and freshness.

Ingredients – Serves 2

300g lamb neck

2 tsp ground coriander

1 tsp cumin

1/2 tsp cinnamon

1 red onion, thinly sliced

1 clove garlic, diced

Small piece of root ginger, peeled and finely diced

500ml chicken stock

Handful of almonds

Small handful of dried apricots

100g couscous

Handful of mint leaves, stalks removed

Handful of parsley leaves

How to Make Slow Cooked Lamb with Apricots and Almonds

1. Put the lamb in the bottom of the slow cooker.   Add the spices and mix into the lamb.  Add the onion, ginger and garlic. Add just enough stock to cover the lamb.   Cook on low for 7 hours.

2. Add the dried apricots to the slow cooker and cook for another hour.

3. Put the almonds in a dry frying pan and heat gently, keep shaking the pan so they don’t burn.   When they are golden, set them aside until you are ready to serve.

4.Take the lamb out of the slow cooker but put it somewhere where it keeps warm.

5.Put the couscous and most of the chopped herbs in a bowl.  Ladle about 160ml of the liquid from the slow cooker over the couscous.   Cover and leave for 10 minutes.

6. Put the pot from the slow cooker on the hob and simmer to reduce the liquid a little.

7. Serve the lamb on top of the couscous, topped with the liquid from the slow cooker, the toasted almonds and the extra herbs.  You could also add some lemon wedges and harissa.

I am linking this to Tasty Tuesdays at Honest Mum.

Tasty Tuesdays