Keeping yourself warm, snuggled and well fed this winter is easy with Happy Valley’s wintery wonders!
You can choose to combine these recipes for a wonderful winter feast! Or even just on a day where you want to kick the winter blues.
Honey and Rosemary Lamb Roast
· 1/4 cup Happy Valley Liquid Honey
· 2 tablespoons prepared Dijon-style mustard
· 2 tablespoons chopped fresh rosemary
· 1 teaspoon freshly ground black pepper
· 1 teaspoon lemon rind
· 3 cloves garlic, crushed
· 2.5kg whole leg of lamb
· 1 teaspoon coarse sea salt
Preparation: (overnight) 15min › Cook: 1hour20min › Ready in: 1hour35min
· In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon rind and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
· Preheat oven to 230 degrees C.
· Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
· Bake in preheated oven for 20 minutes, then reduce heat to 200 degrees C and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 63 degrees C when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Honeyed Winter Salad
· 1 Butternut Squash, cut into thin wedges
· 2 red onions, halved and cut into wedges
· 4 parsnips, cut into wedges
· 3 tbsp Olive Oil, (try garlic or basil infused)
· 1-2 tbsp Happy Valley Liquid Honey (we recommend Borage for a lovely sweet kick)
· 1 Small Ciabatta, roughly torn into pieces
· 1 tbsp Sunflower Seeds, optional
· 225g Bag Leaf Spinach
· 2 tbsp White Wine Vinegar
· 1 tsp Dijon Mustard
· Heat oven to 220◦. Put the vegetables into a large roasting tin, drizzle with half the oil and season to taste. Roast for 20 minutes, turning once in a while until softened. Drizzle with the honey. Scatter the torn Ciabatta and sunflower seeds over the top and return to the oven for a further 5 minutes or until toasted.
· Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly. Serve immediately.
Easy Berry and Apple Crumble
· 3 apples
· 125g berries, frozen or raw
· 3 tbsp Happy Valley Liquid Honey
· Cream to serve, optional
· 175g plain flour
· 85g Sugar
· 85g Butter
· Preheat the oven to 200°C
· Peel the apples, remove the cores and cut the apples into very small pieces. Mix them in a bowl with the berries and honey
· Divide the fruit between the ovenproof dishes.
· Mix the flour, sugar and butter in a large bowl with a fork into a crumble.
· Spread the crumble over the fruit in the bowls. Bake the crumble in a preheated oven for 20-25 minutes until golden brown. Serve warm with cream if desired.