Rachel Green believes that great food is all about quality seasonal ingredients that speak for themselves without being smothered in fussy frills or sauces with silly posh names. Take Rachel’s Herb Crusted Rack of Lamb with Pea, Mint and Shallot Sauce, for instance, with just enough traditional, complementary ingredients to make the succulent spring lamb shine through.
Or her Sausage and Lentil Salad with Roasted Squash which looks spectacular and will have guests and family drooling as it cooks to perfection. All finished off with Rachel’s amazing Lavender Cake for a scrumptious spring.
Scrumptious dishes that ooze natural flavour without fuss
Sausage and Lentil Salad with Roasted Squash Serves 4 Ingredients for Roasted Squash 1 butternut squash, peeled, deseeded and cut into chunks 2 garlic cloves, peeled and finely chopped ½ red
Lavender Cake Serves 8 Ingredients 110g unsalted butter, softened 110g caster sugar 110g self-raising flour 2 large eggs 25g ground almonds 1 lemon, zested 1 tbsp lavender flowers, removed from stalk
Herb Crusted Rack of Lamb with Pea, Mint and Shallot Sauce Serves 4 Ingredients 4 x 3 bone French trimmed racks of lamb 100g fine fresh breadcrumbs 1 tbsp parsley, finely
