So that’s that! My twelve week Evening Standard column – which actually ran for 21 – is finished. I loved it and have had great feedback from you too.
My last column was a brand new recipe inspired by my recent travels to New Zealand and a lunch with lovely Annabel Langbein. A lovely loin of lamb which I spice crusted and then served with a simple but lively sweet potato, feta and chilli mash. With lots of pea shoots to freshen it up a bit.
Back to reality now but I will miss that little column. It was fun to see it in the paper every week and to hear from readers too. So, if anyone reading this has some column inches that need a food writer, I would love to hear from you.
For now, here is that recipe. Enjoy!
RECIPE: Spice Crusted Lamb Loin with Sweet Potato, Feta & Chilli Mash
Ingredients (for one)
1 lamb loin, approx 200g
1 tbsp cumin seeds
1 tsp coriander seeds
pinch of sea salt
1 small sweet potato, peeled and diced
75g feta, crumbled
half a mild red chilli, chopped and fried in a little oil until soft
pea shoots to garnish
1 tbsp light oil for frying
Roast the spices in a dry frying pan over a high heat for a minute or so until they start to pop or brown. You will smell them when they are ready. Take care not to burn them.
Grind them in a pestle and mortar or coffee grinder until fine, then combine with the salt and roll the lamb loin in them. Leave at room temperature for half an hour.
Meanwhile, parboil the sweet potatoes until soft — 5-8 minutes. Drain. Combine roughly with the feta and chilli — don’t mash completely.
Fry the lamb over a high heat for three minutes on either side until it is perfectly pink.
Allow to rest for five minutes, slice and serve on top of the mash with pea shoots surrounding.