This exceptional lamb loin recipe from Chris Horridge features a wonderful combination of elements, with blushing lamb served on a bed of creamy Parmesan risotto and wilted spinach, finished off with roast shallots, wild mushrooms and olives.
amazing yorkies - same measurements, add eggs to measuring jug and check where it measures to. Add flour & milk to the same line. Add a pinch of salt.Whisk for 2min, put in fridge, don't rewhisk. In oven at 220 for about 10min. Use lard in Yorkshire pudding tins to reach high temperature.
Preheat the oven to 180ºC/350ºF/gas 4. Leaving it in the box, score around the top of a 250g Camembert about ½cm in and cut off the top layer of skin. Finely slice a peeled garlic clove and poke it into the top of the cheese with a few fresh rosemary tips. Drizzle with a little olive oil then bake in the hot oven for 15 to 20 minutes, or until gorgeous and oozy in the middle.