- Eight lamb chops French trimmed
- 100g/4oz pistachio nuts
- 75g/2 and 1/2 Arcia honey
- Two medium rocket dried chillies
- ground nut oil
- Heat oven to 200/fan 180c/gas 6.
Chop the pistachios and chillies in a food processor and set aside on a warm plate.
Warm the honey in a pan for two minutes.
Sear chops on both sides quickly in a frying pan.
Brush with honey, then coat in the nut and chilli mixture.
Place on a baking tray and drizzle over a little more oil.
Cook in the oven for about six to eight minutes or longer if you prefer medium or well done.
Leave to rest before serving.
Spinach mashServes four
- 750g/1lb 10oz potatoes
- 85g/3oz spinach
- 25g/1oz salted butter
- 75ml of full fat milk
- salt and pepper to taste
Boil potatoes in lightly salted water for about 15 minutes or until tender.
Add the spinach leaves and cook for one minute or so until wilted.
Drain, return to pan and mash with the butter, milk and plenty of seasoning.
The full article contains 197 words and appears in Evening Courier newspaper.
