English roast chicken with rosemary and lemon
Ingredients
3 tbsp butter
1 garlic clove, crushed
1 lemon, zested and halved
½ small red chilli, deseeded and chopped
1 ¼ kg whole chicken, free range
4 medium carrots
Instructions
- Finely chop two sprigs of rosemary and mix with 2tbsp of the butter, along with the garlic lemon zest and chilli
- Gently lift the skin away from the breast of the chicken and press the butter underneath
- Use the remaining butter on the outside of the chicken
- Stuff the lemon inside the cavity
- Place chicken in roasting tin with the carrots
- Season then scatter the remaining rosemary leaves
- Roast chicken for 1hr 10mins to 1hr 30mins (or until the juices run clear)
Serve with a salad and mashed potatoes.
Irish stew
Ingredients
500g lamb shoulder, cut into pieces
2 tbsp all-purpose flour
1 clove garlic, crushed
1 large onion, chopped
200ml beef stock
2 carrots, diced
1 large potato, diced
1 tsp dried thyme
1 bay leaf
Half a glass of white wine
Seasoning
Instructions
- Cover the lamb with the flour and seasoning, brown over a high heat and place in a large casserole dish
- Fry the garlic and onion until golden then add to the casserole, along with the bacon and stock. Simmer for 1 ½ hours.
- Add the carrots, onions, potatoes, thyme, bay leaves and wine. Reduce heat and simmer for 20 minutes until vegetables are tender.
Scottish Raspberry Cranachan
Ingredients
75ml whipping cream
75g fromage frais
1 tbsp clear honey
1 tbsp whisky
200g raspberries
Instructions
- Whip together the cream and fromage frais, before stirring in the honey, whisky and 4 tbsp of the oats
- Layer the raspberries with the cream mixture in 2 serving glasses, reserving some raspberries for decoration
- Decorate with the remaining fruit and oats and serve
Pembrokeshire honey fudge crumblies
Ingredients
75g Pembrokeshire honey fudge, chopped
200g plain flour
½ tsp bicarbonate of soda
125g butter
125g light muscovado sugar
1 egg
1 tsp vanilla essence
Instructions
- Mix the flour, bicarbonate of soda and butter until the mixture resembles breadcrumbs
- Stir in almonds, fudge and sugar and mix well
- Whisk the egg and vanilla essence and add to mixture
- Drop 2 tablespoons at a time onto a lined and greased baking tray and bake for 12-15 minutes
- Leave to cool for 10 minutes before serving
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