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Wales Online
Wales Online
National
Neil Shaw

James Strawbridge's Easter recipes with a twist

Chef James Strawbridge has partnered with 44 Foods to create recipes for Easster, including a middle eastern twist on roast lamb and a hot cross bun pudding recipe.

James Strawbridge is a British chef, author, and television presenter. He is best known for his appearances on the TV series "It's Not Easy Being Green" and "Saturday Farm".

James is also the co-author of several cookbooks, including "The Artisan Kitchen", which he wrote with his father, Dick Strawbridge. He has a passion for sustainability and eco-friendly living, and often incorporates these values into his cooking and lifestyle.

James has also worked as a food writer and columnist for various publications, and has hosted cooking demonstrations and workshops at events around the UK.

James Strawbridge's Harrisa Roast lamb with Herby Couscous

Serves 4-6

Ingredients:

For the lamb

For the couscous

To serve:

Method:

  1. Rub your rolled lamb with olive oil and season with salt and pepper. Sear in a hot pan on all sides to brown the meat.
  2. Brush the lamb with a mixture of harissa, mint sauce and chilli jam. Place in a roasting tray on top of a bed of garlic cloves, dates, roughly chopped fennel and a full jar of sun-dried tomato meze. Pour in a tin of chopped tomatoes and half a bottle of good red wine.
  3. Cover the roasting tray with tin foil and roast for 15 mins at 200˚C. Then reduce the heat to 160˚C and cook for 3-5 hours.
  4. While the lamb is resting, make the couscous by cooking it in a saucepan with hot oil for 1-2 mins and then cover with boiling water. Place a lid on the pan, take it off the heat and after 10 mins, fluff up the couscous with a fork.
  5. After a further 5-10 mins, once the couscous has cooked and started to cool down, toss it in a large bowl with plenty of chopped herbs, pomegranate seeds, cucumber, capers and a pinch of salt.
  6. Serve the lamb at the table by spooning the couscous in a lovely serving platter and laying the lamb on top. Spoon over the sauce to keep the lamb moist and to allow the juices to soak into the couscous.
  7. Mix some extra mint sauce into the feta yogurt to accompany as a side and sprinkle with a pinch of cumin seeds. Drizzle with olive oil and serve with the spiced lamb for a cooling dip.

James Strawbridge's Hot Cross Bun and Marmalade Pudding

Serves 4

Ingredients:

Method:

  1. Preheat your oven to 180˚C and slice your hot cross buns in half. Spread with Moose Maple Butter and arrange in a roasting tray.
  2. Make a simple custard by warming 200ml of cream with 200ml whole milk and caster sugar, then add a teaspoon of vanilla extract. Whisk the eggs and gradually pour in the warmed milk and sweetened cream. Return to the hob and warm on a low heat for 3-4 mins to thicken slightly.
  3. Spoon some blood orange marmalade between each hot cross bun.
  4. Pour custard over your hot cross buns and leave to soak in for 10-15 mins. Sprinkle with demerara sugar and then bake for 45-50 mins until golden.
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