From the Farm

Autumnal menu for six for under £7 a head

Autumn is the mellower season, and what we lose in flowers we more than gain in fruits.
Samuel Butler

With the start of autumn, following the Autumn Equinox on the 22nd September, our thoughts are as usual turning to the kitchen and what is coming in to season now.  Most people will be aware of all the autumn vegetables, those taken to Harvest Festivals up and down the country, but perhaps less well known is that ‘spring lamb’ is at its best in autumn.  A proper spring lamb is born in spring, grass fed during the summer and comes to the table in September.  The summer months allow the meat more time to mature and give it a real depth of flavour.  Pairing this with a selection of autumnal vegetables and a warming pudding can make the loss of summer seem a little less painful:

Roast lamb with garlic and rosemary
2kg leg of lamb
Bulb of garlic
Butter
Rosemary
Onion (cut into thick slices)
Salt and Pepper
Large butternut squash
500g leeks

  • Remove the lamb from the fridge an hour before you start cooking to allow it to reach room temperature. Heat the oven to 200.
  • Make cuts in the lamb with the tip of a knife and push a clove of garlic and a sprig of rosemary into the holes. Dot the top of the joint with butter and season well.
  • Place the lamb in a roasting tin on top of the sliced onion; cover loosely with foil and place in the preheated oven.
  • After 30 minutes, remove the foil and leave to roast for a further 50-60 minutes (for medium) or until cooked to your liking.
  • When the lamb has about 45 minutes left to cook, cut the squash into six large pieces and remove the seeds. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 45-50 minutes, or until it is tender and has turned golden-brown in places.
  • At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.
  • While the lamb is resting, slice four washed leeks and gently sauté until they start to soften and serve with the lamb and butternut squash.

Leave the oven on for the crumbl

Plum crumble:
800g of ripe Victoria plums, cut in half with stones removed
50g soft brown sugar
Teaspoon of plain flour (taken from 250g)
2 tablespoons of cold water
250g plain flour
150g cold butter, cut into cubes
80g caster sugar
80g demerara sugar
50g ground almonds
Extra thick double cream

  • Put the plums in the bottom of a shallow dish (approximatley 25cm long).  Mix the brown sugar and flour together and sprinkle over the plums.  Drizzle over 2 tablespoons of water.
  • Rub the cold butter into the flour until it resembles breadcrumbs.  Mix in the sugar and almonds with a fork.
  • Scatter the crumble mix over the plums and put into the over for 35-40 minutes.  Remove from the oven and leave for about 15 minutes to cool down.  Serve with double cream.

 

Roast lamb with garlic and rosemary 2.2 kg leg of Welsh lamb 26.38 26.38 4.40
Bulb of garlic 0.50 0.50 0.08
50g butter 1.40 0.28 0.05
Olive oil 3.99 0.15 0.03
Maldon Sea Salt 1.85 0.04 0.01
Rosemary 0.90 0.90 0.15
Pepper 2.20 0.04 0.01
Onion 0.12 0.12 0.02
Butternut squash 2.25 2.25 0.38
150g butter 1.49 0.15 0.03
Leeks 1.50 1.50 0.25
42.58 32.31 5.39
Cost to buy Cost per meal Cost per person
Plum crumble 800g Victoria plums 3.99 3.99 0.67
50g soft brown sugar 2.39 0.12 0.02
250g plain flour 0.68 0.11 0.02
80g demerara sugar 1.50 0.18 0.03
150g butter 1.49 0.50 0.08
50g ground almonds 2.39 0.60 0.10
80g caster sugar 2.65 0.11 0.02
Double cream 0.70 0.70 0.12
15.79 6.31 1.06
Cost to buy Cost per meal Cost per person

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