This roast lamb shoulder was so delicious and easy.
Buy a deboned lamb shoulder, open it out and spread the inside with chopped capers, dijon, anchovies, lemon, olive oil, garlic and parsley, roll it up, tie with string. Roast at 230C for 30 minutes until golden and crispy then reduce heat to 160C for 30 minutes per kilo. Rest for at least 15-20 minutes. Recipe from Hugh Fearnley Whittingstall’s River Cottage Meat book.

We had a stunning eggplant and pomegranate salad (recipe from Plenty by Yotam Ottolenghi) which went perfectly with the lamb.
Place eggplant over bbq or gas flame until charred, drain over colander, scrape flesh and mix with tahini, lemon, garlic, pomegranate molasses, parsley and a little water. Top with fresh pomegranate seeds.

Roses
Candied lemon peel roses
Golden dream small
Lemon and almond syrup cake with white chocolate buttercream
There was such a delicious feast at Iain and Jules’ engagement party that we didn’t get through all of the cake, what a shame, we had to divvy the rest up to scoff at home.
Jules, I need recipes for the adobo pork and chicken, and the vermicelli noodles, yum!
This recipe is from Rose Levy Beranbaum’s amazing book, ‘Rose’s Heavenly Cakes’. I picked up so many great tips from her perfectly tested and detailed recipes. Everyone loved the lemon peel roses. One small person was heard asking ‘can you eat them?’. Cute. Of course you could, but mine were a little on the firm side. Next time I would try to take a little less white pith with them as I peeled them as I think they were a little stiff.