Recipes Archive

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Cooking with

Cumberland sauce

5 minutes

Tomato carpaccio with basil pesto and a star-anise sorbet

Serves 4

Difficulty Easy

Prep Time 25 minutes, plus churning and chilling time

Cooking Time 10 minutes

Ingredients

For the tomato carpaccio:

3-4 large tomatoes
A pinch of fine salt
2 pinches white or black pepper
1 T olive oil
3-4 t basil pesto

For the star-anise sorbet:

375 g sugar
2/3 cup water
1½ t glucose
2/3 cup Champagne
2 star anise
2 cardamom pods

Method

Bring a saucepan of water to the boil.
Cut a cross on the top of each tomato, then blanch for 1 minute, or until the skins start to detach from the flesh.
Remove and plunge into cold water. Peel, cut into quarters and discard the seeds, then slice very thinly.
Arrange on a platter, season to taste and drizzle with olive oil. Top with basil pesto and a scoop of star-anise sorbet.

To make the star-anise sorbet:
Place the sugar, water, glucose and Champagne in a saucepan over a low heat. Allow the sugar to dissolve, then turn up the heat and bring to a boil.
Add the star anise and cardamom and cook for 2 minutes. Remove from the heat and leave to infuse for 1 minute.
When cool, churn in an ice-cream machine according to the manufacturer’s instructions. Freeze.

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Slow-roasted leg of lamb in a nest of rosemary

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Tomato carpaccio with basil pesto and a star-anise sorbet

Tomato carpaccio with basil pesto and a star-anise sorbet

Ingredients

Method