Slow-roast lamb with prunes & roasted garlic
Tuck in to slow roasted lamb for Sunday lunch, with a delicious marinade made with prunes, pomegranate molasses and spices. Pair with our boulangère potatoes
Coconut panna cotta with mango & ginger nuts
- Preparation and cooking time
- Prep:
- Cook:
- plus at least 3 hrs chilling
- Easy
- Serves 6 - 8
Skip to ingredients
- 2 x 400ml cans full-fat coconut milk
- 60g golden caster sugar
- 200ml double cream
- 4 leaves of gelatine
- 10 ginger nut biscuits
- 400g can mango slicesor sliced fresh mango
- 1 limezested
Nutrition: Per servings (8)
- kcal398
- fat32g
- saturates24g
- carbs23g
- sugars16g
- fibre1g
- protein3g
- salt0.2g
Method
step 1
Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn’t catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
step 2
Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
step 3
Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
step 4
Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
step 5
Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.
