Evelyn Curtis offers up a selection of recipes ideal for March, including lamb in lemon sauce, pineapple meringue, fruity tea loaf and rock cakes

Dish of the month...

........just has to be lamb! Sweet and succulent, and at its best this time of the year, although traditionally eaten at Easter time. Served with vegetables simply roasted with garlic and rosemary, you have a feast of flavours to herald in the beginning of spring.

One of my favourite recipes is LAMB IN LEMON SAUCE; the taste of lemon and herbs coming through the creamy sauce makes an excellent combination, For this recipe, which serves 4-6, you will need:

Ingredients

700g shoulder or leg of lamb cut into 2.5cm (1”) cubes,

25g oil,

50g uncooked gammon chopped,

1 onion peeled and chopped,

2 tbsp flour, salt and pepper.

For the sauce:

4 tbsp dry white wine,

300ml light stock (lamb cube),

2 egg yolks,

2 tbsp lemon sauce,

½ tsp finely grated lemon zest,

1 tsp chopped marjoram,

1 tbsp chopped parsley.

Method:

Heat oil in heavy pan, add gammon, lamb and onion and fry gently for 10 mins.

Sprinkle in the flour and season to taste with salt and pepper.

Cook, stirring for 1 minute.

Add wine, bring back to the boil, and boil until reduced by half.

Add stock and again bring back to the boil, stirring.

Cover and simmer for 45 mins, or until the lamb is tender.

Skim off any surface fat.

In a bowl beat together the egg yolks, lemon juice, zest and herbs.

Add 3 tbsp of the cooking liquor and blend well.

Add to the pan and stir until the sauce thickens (do not boil).

Serve with noodles or new potatoes.

To follow...

PINEAPPLE MERINGUE

This recipe makes a change from the more traditional lemon meringue pie, and its low in calories – if you’re counting!

Ingredients:

1 pineapple,

1 eating apple (chopped),

1 small tin grapefruit segments,

almond flakes,

2 egg white and 4 tbsp caster sugar.

Method:

Scoop out half the pineapple and mix with the other fruits.

Whisk egg whites and fold in sugar.

Fill the halved pineapple with fruit and pile the meringue on top.

Sprinkle on the almond flakes and bake for 15 mins.

At 180, 350F, Gas Mark 3.

Serves 4.

FRUITY TEA LOAF

Here is a good standby cake recipe when you want to make something quick and easy for tea. To bring out the full flavour of this loaf I find it’s best to keep it wrapped in foil for at least 24 hours.

Ingredients:

225g self-raising flour,

110g soft brown sugar,

1 medium egg,

150ml cold strained tea,

224g mixed dried fruit and peel,

pinch of salt.

Method:

Combine dried fruit and sugar together in mixing bowl and pour tea over mixture.

Add sieved flour, salt and lightly beaten egg.

When all the ingredients are well mixed together, pour mixture into a greased and lined 450g (llb) loaf tin and bake in preheated oven 190C, 375F, Gas Mark 5 for about an hour, or until cooked through.

ROCK CAKES

Easy and quick to make and another good standby if you want something in your cake tin to go with a cup of tea.

Ingredients:

225g self-raising flour.

110g soft margarine.

1 medium egg.

75g caster sugar.

½ level teaspoon baking powder.

110g mixed dried fruit and peel.

1 tbsp milk.

Method:

Place all ingredients in a mixing bowl and beat together for 2-3 minutes.

Place heaped teaspoons of the mixture well apart on baking sheets, previously brushed with oil or melted margarine.

Bake in preheated oven 200C, 400F, Gas Mark 6 on second and third shelves from top of oven for 15-10 minutes.

Remove and cool on wire tray.

In season this month: Mackerel is excellent this month, and plenty of fruit from abroad, including citrus from South Africa, the Middle East and the West Indies. Still around we have: Brussels sprouts, kale, leeks, onions, parsnip, red cabbage, Swede, Swiss Chard and winter cabbage. Coming in: Purple sprouting broccoli from March to May. Over wintered spinach, rocket and watercress towards the end of the month. And beef, chicken and pork are all good value in March. Offal tends to be less popular than other cuts of meat, but well worth buying as it’s much cheaper and full of flavour. Lemon sole and flounder are the only white fish worth considering now. Do visit your local farmers’ markets for some seasonal inspiration, and give them the support they so badly need.

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These recipes came from my cookbook, ‘Step Into my Kitchen through the Year’.