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Berry Trifle Recipe - Laura Vitale - Laura in the Kitchen Episode 762

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Best Roast Leg of Lamb | Lamb Recipes | Jamie Oliver Recipes

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This Roast Leg of Lamb recipe is the classic Spring Sunday lunch and is perfect for Easter; try Jamie's proper homemade mint sauce recipe to go with it!

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www.jamieoliver.com/recipes/lamb-recipes/best-roast-leg-of-lamb/

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Ingredients of lamb

2 kg leg of lamb or hogget

1 bulb of garlic

½ a bunch of fresh rosemary

1.5 kg potatoes

1 lemon

olive oil

MINT SAUCE

1 bunch of fresh mint

1 teaspoon sugar

3 tablespoons wine vinegar

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Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together. Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.

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1. Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.

2. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.

3. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

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2 pints fresh strawberries

1/4 cup white sugar

1 pint fresh blueberries

2 bananas

1/4 cup orange juice

1 (3.5 ounce) package instant vanilla pudding mix

2 cups milk

1 cup heavy whipping cream

1/4 cup blanched slivered almonds

12 maraschino cherries

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The Trifle is a stunning dessert with its multiple layers that have so many colors, textures and flavors. Trifle is the quintessential pudding that has graced British tables for centuries and was supposedly even vouched for by Charles Dickens. A traditional English trifle is easily the British number two pudding for Christmas, after Christmas (Plum) Pudding. There’s something frivolous yet decadent with all that custard, cream, fruit and sherry. This dessert is usually served at large gatherings as the typical trifle serves upwards of ten people.

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Trifle

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Startlingly, contrary to modern thinking about meat eating, in 1871, William Kitchener, author of Apicius Redivivus or The Cook's Oracle, recommended eating 3 kg (6lb) of meat each week as part of a healthy diet (he also recommended 2 kilos of bread and a pint of beer every day). Today in the UK, we eat approximately 1.5 kg of meat each week–only 200g of which is beef–and some think even that is too much.

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The British love of beef, and particularly for lunch on a Sunday, is nothing new, as it is such a part of the national identity, that even the French call us "rosbifs" (roast beef). The Sanday roast came to prominence during the reign of King Henry VII in 1485 and the Yeoman of the Guard–the royal bodyguard–have affectionately been known as "beefeaters" since the 15th century because of their love of eating roast beef.

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Perfect roast beef

Cooked on lovely seasonal veggies

Cooks In1 hour 5 minutes plus resting time

Nutrition per serving Plus

Of an adult's reference intake

Ingredients

1.5 kg topside of beef

2 medium onions

2 carrots

2 sticks celery

1 bulb of garlic

1 bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage

olive oil

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Jamie's Ministry of Food

By Jamie Oliver

Method

1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.

2. Preheat the oven to 240°C/475°F/ gas 9.

3. Wash and roughly chop the vegetables - there's no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.

4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.

5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.

6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

7. If you're doing roast potatoes and veggies, this is the time to crack on with them - get them into the oven for the last 45 minutes of cooking.

8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.

9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

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Perfect roast beef recipe | Jamie Oliver Christmas recipes

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This Jamie Oliver roast beef recipe is perfect for a Sunday lunch. Let the beef rest for half an hour, then slice very thinly for super-tender roast beef.

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1. Remove the beef from the fridge 30 minutes before you want to cook it, to let it come up to room temperature.

2. Preheat the oven to 240°C/475°F/ gas 9.

3. Wash and roughly chop the vegetables – there’s no need to peel them. Break the garlic bulb into cloves, leaving them unpeeled.

4. Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with oil.

5. Drizzle the beef with oil and season well with sea salt and black pepper, then rub all over the meat. Place the beef on top of the vegetables.

6. Place the tray in the oven, then turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef. If you prefer it medium-rare, take it out 5 to 10 minutes earlier. For well done, leave it in for another 10 to 15 minutes.

7. If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking.

8. Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them from burning.

9. When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of tin foil and a tea towel and leave aside while you make your gravy, horseradish sauce and Yorkshire puddings.

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1.5 kg topside of beef

2 medium onions

2 carrots

2 sticks celery

1 bulb of garlic

1 bunch of mixed fresh herbs , such as thyme, rosemary, bay, sage

olive oil

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Italian Roast Leg of Lamb | Jamie Oliver

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How to Cook Perfect Roast Beef | Jamie Oliver