Chef, Peter Sidwell, founder of Simply
Good Food TV has created a delicious recipe to warm you
up in the colder weather using California Prunes -
Spiced Lamb with Rhubarb & California Prunes Soaked in
Follow the step by step instructions below to make this
Spiced Lamb with
Rhubarb & California
Prunes Soaked in
1kg shoulder of lamb boned and rolled
2-3 cloves of garlic chopped
1 handful of fresh rosemary and thyme
3-4 tsp of harissa paste
2 sticks of rhubarb
100ml of ginger tea
15 California Prunes
100ml of California Prune juice
1 red chilli
1 handful of coriander
1 handful of mint
1 bunch of watercress
2 tbsp of olive oil
250g of thick Greek yogurt
tsp of salt
Mix together the fresh herbs, chopped garlic and harissa
paste, then spread it over the shoulder of lamb. Place
the meat into a roasting tray, add a pint of water and
roast in the oven for 20 minutes at 220c, then turn down
to 160c, cover with foil and cook for 3 hours or until
Chop the rhubarb and prunes up and place in a saucepan
with the prune juice and ginger tea, cook until the
rhubarb is just tender and the liquid has reduced.
Add in as much red chilli and chopped coriander as you
like to suit your tastes (this chutney will keep in the
fridge for a couple of weeks in a clean jam jar).
Mix the yogurt and salt together and spoon into a sieve
sat inside a bowl, water will drain from the yogurt to
create a thicker richer texture, perfect to serve with
Squeeze the lime juice into the bottom of a mixing bowl,
add in the olive oil and mix together to create a
dressing. Add in the mint and watercress leaves followed
by the pomegranate seeds and carefully mix together.
To serve, place a spoon of the yoghurt mixture onto the
centre of a plate, add a couple of slices of the slow
cooked lamb, top with the California Prune and rhubarb
chutney. Finish with the dressed herb salad.
Cookery School - The Gift that Keeps on Giving
Rutland Cookery School is the brain-child
of professional Chef, Robin Stewart, and is situated
just outside the beautiful market town of Oakham in the
small, picturesque county of Rutland. The cookery school
only opened at the beginning of 2017 and the modern,
purpose built kitchens can cater for groups of up to 12
people (pairs) or 9 individuals.
The groups are relaxed and informal and students prepare
and cook everything themselves, with Robin explaining
and demonstrating each stage carefully throughout.
Owner Robin came up with the idea for the Cookery School
in order to share his passion for cookery and pass on
tips and techniques he’s learnt throughout a career
spanning almost 40 years. In fact Robin’s career began
in professional kitchens back in the 1970s and covers a
number of well known and Michelin-starred establishments
including the Carlton Tower Hotel in London, Gleneagles,
the Connaught Hotel and the Dorchester, under renowned
chef Anton Mosimann.
The school offers a large range of full and half day
courses as well as workshops, evening demonstrations and
supper clubs, capable of catering for all cooking
abilities from beginners through to advanced.
Robin’s expertise is matched by his enthusiasm and
creativity, and the range of over 40 courses on offer
cover everything from knife skills to Classic British,
Chocolate Masterclass and many courses centred around
different cooking styles from throughout the world.
Robin has also developed recipes for Waitrose, M&S and
Sainsbury’s and runs workshops and demonstrations for
the food industry as well as having gained teaching
qualifications, which he has used over the years to
teach evening classes, NVQ courses and cookery for
adults with learning disabilities. He’s also an
experienced food photographer having had his photographs
appear in publications throughout the world.
The courses offer the perfect gift for foodie friends
and family and can be booked up to 6 months ahead.
Prices start from £30.
These poached pears with wine and
cinnamon make a delicious dessert.
This stylish recipe is by Waitrose.
400g golden caster sugar
250ml white dessert wine, such as Beaumes
1 cinnamon stick
2 star anise
1 vanilla pod, split
2 strips of orange zest
4 ripe pears, peeled, stalks left intact
½ x 900ml tub of Carte D’Or Vanilla Ice
Cream, to serve
1. Place the sugar, wine, cinnamon, star
anise, vanilla pod and orange zest with 250ml water in a
medium saucepan. Gently bring to the boil, then reduce
to a simmer for 5 minutes.
2. Trim the bases of
the pears so they stand upright and add to the syrup.
Continue to simmer, covered, for 20–30 minutes.
3. Use a cocktail
stick to check the pears are tender, then lift them from
the poaching syrup with a slotted spoon. Place each pear
on a plate, spoon over a few tablespoons of the spiced
syrup and serve with a generous scoop of vanilla ice
This month, we have a seasonal
recipe from Silvana Franco, food
ambassador for Waitrose,
especially for Halloween.
Silvana shows us how to make
Spooky Sausage Rolls, a fun way
to enjoy cooking with your
children or grandchildren, and
get them used to making healthy
meals and learning the basic
skills of home cookery.
"I'm in the kitchen today
with my son Fabio, and we're
going to be making some Spooky
Sausage Rolls to celebrate
Halloween," says Silvana Franco.
You can have lots of fun making
ghosty shapes for your tasty Sausage
Rolls and decorating them with
spooky features in this easy to
Try this mouthwatering recipe
with Silvana's easy to follow
step-by-step instructions below,
and watch the video so that you
can make these delicious Spooky Sausage
Rolls for your friends and
1 small leek
1 tbsp olive oil
450g pack of
Waitrose British Gourmet Pork
2 tbsp sesame
430g (2 x 215g)
pack Cooks’ Ingredients Puff
Pastry Sheets, defrosted
Plain flour for
pepper or handful of black
pitted olives, cut into tiny
1 medium Waitrose Columbian
2 tbsp milk
Preheat the oven to 200ºC, gas
mark 6. Thinly slice the leek.
Heat the oil in a frying pan and
cook the leek for 5 minutes
Tip the leeks into a large bowl
and add the sausage meat and
sesame seeds. Mix well together.
On a lightly floured surface,
open out the pastry sheets and
cut each in half lengthways to
give 4 long strips. Quarter the
sausage mixture and position
down the centre of each strip.
Dampen the edges with a little
water then roll up to seal.
Lay the rolls sealed-side down
then cut each into 4 lengths.
Pinch the top of each sausage
roll together at the top then
snip the bottom of each one in a
zig-zag pattern to make a
ghost-like outline. Make 2 holes
at the top and push in tiny
pieces of red pepper or olives
for the eyes.
Place on 2 large parchment-lined
baking sheets and chill for 30
minutes if you have time.
Beat together the egg and milk
and brush over the sausage
rolls. Bake for 20 – 25 minutes
until puffed and golden. Cool a
little before serving.
Always check for allergy to
sesame seeds before including
the sausage rolls.
Makes: 16 Sausage Rolls
Now watch the video
Click on arrow to watch
For more delicious Silvana
Franco and Waitrose Halloween recipes
Chicken & Vegetable Filo
This delicious no-nonsense dish
can be made for any season.
Perfect for all the family. This
eye catching recipe has been
created by Canned Food UK.
2 x 418g cans chicken in white
340g can sweet corn and peppers,
198g can red kidney beans,
270g packet frozen filo pastry,
Preheat oven to Gas 5, 190°C,
Mix the chicken and vegetables
together and place into a
shallow 1.2 litre (2 pint) dish.
Cut the filo pastry into squares
approximately 15cm square (6”)
and scrunch up into rosette
shapes, use to top the chicken
Brush with oil or butter and
bake for 25 minutes until golden
and the filling is heated
Serve either hot or cold with
canned new potatoes and a
selection of salad leaves.
Serves 4 people
Use halibut fillets or steaks in
this healthy Mediterranean
stylish recipe has been created
200ml white wine vinegar
200g caster sugar
95g capers, rinsed and drained
150g pitted black olives, halved
1 punnet of salad cress
6 fillets or steaks of halibut,
about 250g each, with the skin
3 unwaxed lemons
150ml of olive oil
Season the halibut fillets and
Use a vegetable peeler to remove
the zest from the lemons. Bring
a small pan of water to the
boil, plunge the zest into the
water for 40 seconds, then
remove; bring the water back to
the boil and repeat twice more.
Allow to cool, then scrape off
any remaining pith and cut into
thin strips. Put into the oil to
Trim the pith from the lemons.
Segment the flesh and discard
the membrane. Chop the flesh
into small pieces.
Heat the vinegar and sugar in a
small pan, stirring, until the
sugar dissolves. Take off the
heat; add half the drained lemon
zest (retain the olive oil for
later) and leave to soak until
required. (Keep the remaining
lemon zest in a little oil in
the fridge to perk up other fish
Strain the lemon zest and
combine with the lemon flesh,
capers and olives.
Steam the fish till opaque, 6–9
Heat the olive oil gently. Serve
the halibut on warmed plates;
spoon over the warm olive oil,
the caper, lemon and olive
dressing and sprinkle with
Put the grated potato into a
clean tea towel and squeeze out
as much liquid as you can. Mix
in a bowl with the parsnips,
thyme, mustard, onion and 1 egg.
Season generously, then mix with
Preheat the oven to 200°C,
gas mark 6. Heat the oil in a
large, non-stick frying pan over
a medium heat. Shape the rosti
mix into 8 patties. Fry for 7
minutes on each side, until
crisp, then put them on a baking
sheet and bake for 5 minutes.
Meanwhile, wilt the spinach in
the hot rosti pan and season.
Poach the remaining 4 eggs. When
ready, put two rostis onto each
plate and top with some spinach
and an egg.
Win a field fare
Sixtyplusurfers has teamed up with field fare to
offer one lucky reader the chance to win
a rather splendid field fare Luxury Food Hamper
filled with a multitude of scrummy frozen
What’s the Scoop with field fare?
The idea? It's simple, really. Loose, frozen
fruit and vegetables sold from branded freezers.
Customers serve themselves and scoop as much or
as little as they like. All the taste, no waste,
great quality and great value. Perfect if you
are buying just for one or as a couple as it
takes up very little space in your freezer and
there is no food waste.
field fare’s frozen range complements fresh food
as there are always times when fresh, seasonal,
local produce isn't available.
Frozen makes seasonal food, and more exotic
ingredients, available all year round – summer
berries, broad beans, gooseberries, whatever
your preference, keeping a portion in the
freezer means you don’t have to miss out the
rest of the year!
Freezing fruit and veg also locks in nutritional
qualities, fresh flavours and natural textures,
preserving it in its freshest state.
field fare’s delicious and diverse
are available in farm shops and garden centres
nationwide. It’s always a pleasure to visit a
farm shop or garden centre as there’s always an
array of lovely things to see and buy from
gorgeous, local British food and drink, plants,
gifts, houseware plus a trip to the coffee shop
field fare’s range consists of frozen fruit and
veg mixes, ready-to-bake bakery lines, fish and
a wide selection of award-winning ready meals
From Californian Fruit Salad to Tuscan Roasting
Veg, the 'scoop your own' fruit and veg range
offers a variety of single and mixed fruit &
The fish range offers everything from breaded
Scampi and luxury Fishcakes to King Prawns and
Moules Mariniere perfect for quick and easy
The bakery range consists of delicious pastries
like Panettone Croissants, Cornish pasties made
to an ancient family recipe, Chorizo sausage
rolls made in Cornwall from an award-winning
pastry maker and a selection of delicious,
cookie dough 'pucks' that bake to perfection in
a matter of minutes, straight from frozen.
The award-winning ready meals are made with high
quality ingredients, generous portions and a
richness of flavours that you would get from a
The range stretches from classic comfort food
like Lasagne (a 2017 Great Taste Award winner),
Cottage Pie, Lancashire Hotpot (all with 25%
more meat content than competitors) to Great
Taste Award Winner Coquille St Jacques and
The meals come in single and double portions and
are ideal if you are cooking for just one or a
couple or you simply fancy a night off cooking.
The website has an online resource of cooking
hints and tips, over 60 inspiring and
facts about frozen food and how to find your
incredibly easy to use and a must for anyone
looking for inspiration at meal times.
To find out which local farm shop or garden
centre is your local stockist or to find out
more about field fare, simply pop on to their
NEW website at
For Your Chance to Win
field fare website
and tell us
which recipe you would love to make?
Then send in your
answer, together with your full name, postal
address and telephone number to the
special blue field
email address as
* Please label your entry
field fare Hamper Competition