OLD VICARAGE BBQ LEG OF LAMB

Serves 8

INGREDIENTS

1 x leg of lamb
1 Bottle of cheap Red Wine
1 Orange, zest and juice
1 large Onions, chopped
1 x Bay leaf
2 Tbsp Worcestershire sauce
2 x Carrots, peeled
3 x Tbsp olive oil
Salt and Pepper to taste

METHOD

1. Butterfly your lamb and put in a large bowl with all the above ingredients and marinate overnight if you can, to let the flavours infuse.

2. Grill on the barbecue for 45 minutes/1 hour approximately (depending on the size of the lamb) until cooked and nicely pink in the middle. (Make sure your barbecue is really hot!)

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SUMMER RASPBERRY TART

Serves 8

INGREDIENTS

250g (9oz) Shortcrust Pastry
300g (11oz) Raspberries
300ml (½pt) Crème fraîche
4 heaped tbsp Brown sugar
3 eggs

Temperature

190ºc, 375ºf, Gas Mark 5 for 25 minutes. If using an aga, place on the floor of the roasting oven for 10 minutes and then place the cold plain shelf on the 2nd set of runners once the pastry is turning brown for a further 15 minutes.

METHOD

1. Line the tart tin with the pastry (preferably loose bottomed). Prick the base with a fork and bake in the oven for 10 minutes, if bubbles begin to appear press down with the back of the spoon.

2. Place the raspberries in the pastry case. Beat or whisk together eggs, crème fraiche and 3 tbsp brown sugar . Pour over the raspberries and sprinkle the remaining 1 tbsp of brown sugar on the top.

Tips

This is such a wonderful dessert as it can be made the day before it is needed and frozen and you don't even need to bake blind!!