Slow roast leg of lamb
Follow this slow-cooked leg of lamb recipe for melt-in-the-mouth meat. It needs seven hours in the oven but only fifteen minutes prep time from the cook.
Warm stilton salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 rashers smoked streaky baconrind removed
- 3 ripe pearspeeled, cored and sliced
- 140g blue cheesecut into small cubes, such as Colston Bassett stilton
- 100g washed baby spinach
For the dressing
- 1 tbsp sherry or red wine vinegar
- 1 tsp clear honey
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
Nutrition: per serving
- kcal305
- fat23g
- saturates11g
- carbs13g
- sugars1g
- fibre3g
- protein13g
- salt1.5glow
Method
step 1
Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
step 2
To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
step 3
Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.
