Jump into spring with these recipes – South London News

Jump into spring with the new Jersey Royal season and rustle up these fresh and flavoursome recipes to enjoy with lighter evenings and warmer weather. Jersey Royals will start to fill the shelves in the next few weeks, so get your hands on this seasonal staple.

Ingredients:
For the crusted lamb: 50g shelled pistachios
chopped ½ tsp cumin seed
4 stems mint leaves
juice and zest ½ lemon
2 tbsp harissa
8-bone rack of lamb

For the minted Jersey Royals: 500g Jersey Royal potatoes, halved if large, 50g butter, small handful torn mint leaves, sea salt and black pepper, steamed green beans to serve.

Method:
Preheat the oven to 200C/fan oven 180C/Gas Mark 6.
To make the crust, place the nuts, cumin and mint in the small bowl of a food processor and chop.
Stir in the lemon zest and juice.
Heat a frying pan until hot, then brown the racks on the meaty side until golden.
Brush the harissa over the browned side and pat on the nut mixture.
Roast in the oven for 25 minutes (20 mins for rare and 30 mins for well done).
Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
Bring a pan of water to the boil, add the potatoes and cook for 10-15 minutes until tender.
Drain then stir in the butter, mint and season with some salt and pepper.
Carve the rack, cutting between the bones and serve with the potatoes and green beans.

Serves 8-10 Preparation time: 30 minutes, Cooking time: 5 minutes
Allergens: Dairy, Gluten, Egg

Ingredients:
8 hot cross buns,
1 jar Opies Stem Ginger in Syrup
600ml double cream75ml Disaronno
250g salted caramel
800g chocolate custard
50g chocolate chips or chocolate stars, to decorate.

Method:
Split the hot cross buns then toast until golden. Cut each half into quarters and line in the bottom of a trifle dish.
Finely dice 2-3 balls of stem ginger and scatter over the top, then pour over half the syrup from a jar of Opies Stem Ginger followed by the Disaronno.
Beat the double cream until very thick, then spread over a layer of double cream followed by a layer of chocolate custard. Repeat the order then add the salted caramel, reserving a tablespoon or two for the topping.
Finely dice another 2-3 balls of stem ginger and scatter over the salted caramel.
Place the remaining double cream into a piping bag and pipe over the final layer of double cream.
Drizzle over the remaining salted caramel followed by the chocolate chips or stars.

Meal Occasion: Baking, Retro Bakes, Tray Bakes, Afternoon Tea;
Preparation Time: 20 minutes; Cooking Time: 40 minutes;
Allergens: Gluten, dairy, nuts, eggs;

Ingredients:
230g Opies Black Cherries with Kirsch, syrup reserved,
275g self-raising flour, 2 tsp baking power,
225g salted butter, softened,
225g caster sugar
75g ground almonds
5 eggs, 100g icing sugar,
25g pistachios, finely chopped
10g dried rose petals.

Method:
Pre-heat the oven to 180°C/160°C Fan/Gas 4.
Grease and line a 30cm x 20cm rectangular cake tin.
Coat the cherries with approximately 3 tbsp of the flour in a bowl – this will help prevent them sinking to the bottom of the cake when cooking. Set aside.
Beat the baking powder, butter, caster sugar, ground almonds and eggs together in a bowl or food processor until thoroughly combined.
Carefully fold in the flour then tip in the floured cherries and lightly combine.
Pour into the tin and smooth over the top.
Bake in the pre-heated oven for about 40 minutes or until the cake is golden and well risen.
Remove from the oven and leave to cool completely in the tin. Meanwhile sieve the icing sugar into a bowl and gradually pour in the reserved kirsch syrup, mixing as you go, until the icing is thick, berry-pink and spreadable.
Remove the cooled cake from its tin, place on to a serving plate or cooling rack and drizzle the icing over so it runs over the sides.
Finish by decorating with the pistachios and rose petals. Leave to set then cut into squares to serve.

Tip: Try topping the cake with confetti or other iced decorations for a fun alternative.