8th May 2022

Today we made this gorgeous Marcus Wareing recipe, harissa-marinated lamb with mint chutney, pistachios and yoghurt dressing.  It was really lovely, the lamb was succulent and delicious - partly due to Rhona's expert cooking of the lamb and partly due to brining the lamb.  I have never brined anything before so was not sure what to expect really but it was really good.  The dish was lovely, a gorgeous taste from the harissa, the cooling lovely tzatziki and the creamy crunch from the pistachios and the lovely pickled shallots with mint really gave the whole dish interest.  The flavours and textures went so beautifully and really did give me food for thought with dishes.

We also made a beautiful passion fruit sorbet/ice cream.  It is not quite ice cream because it has a lower cream content yet because of the cream and milk it is not quite ice cream either.  Because this ice cream does not have eggs it is very easy to adapt to vegan ice cream, just use your choice of milk and cream and get coconut milk powder.  We put the pips in because we like the crunch of the passion fruit seeds but whether you keep them in or not is entirely your choice.