
February 4th, 2019
In this month’s issue of Cumbria Life magazine, P116, there is a recipe from Richard Swale, the Head Chef at Askham Hall, just down the road from here. Richard is a great advocate of using high-quality local produce and this recipe embodies his philosophy.
We made this dish yesterday and it was really good, the meat just fell off the bone and was so tender. Quite the thing for dinner on a cold February night.
I thought I would share the recipe with you – I’m sure Richard won’t mind!
Ingredients (Serves 4 hungry people)
Whole Rough Fell (or any local lamb) lamb shoulder
1 large onion
4 carrots
1 leek
3 celery sticks
5 garlic cloves
Extra virgin olive oil
1 sprig of thyme
1 bay leaf
1 tbsp tomato puree
2 star anise
1 tbsp mixed spice
500ml white wine
500g chopped tomatoes
1 litre fresh chicken stock
500g tinned, cooked, chickpeas
Sea salt and black pepper
Honey for seasoning (optional)
1 cabbage (we had spinach to hand and it worked very well)
Method
Richard suggests serving this with a raita – we mixed up a carton of Greek yogurt with crushed garlic and some shaved cucumber, a bit of mint, a good pinch of sea salt, into a pretty glass bowl and sprinkled a few toasted cumin seeds on the top and finished with a swirl of extra virgin olive oil.
Delicious!