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1. Place 300ml ( 1/2pt) apple juice into a pan and add 60ml (4tbsp) prepared apple sauce and 30ml (2tbsp) set honey. Bring to the boil and simmer rapidly for 20-25 minutes until reduced to 150ml (ºpt). Set aside to cool slightly.
2. Peel 450g (1lb) medium-sized parsnips, cut in half and place into a large non-stick roasting pan. Add 2 medium red onions, peeled and cut into wedges to the parsnips. Drizzle over 45ml (3tbsp) olive oil.
3. Season 6-8 lean loin chops or cutlets and add to the vegetables. Mix 30ml (2tbsp) freshly chopped chives into the apple glaze and brush over the chops or cutlets. Bake for 35-45 minutes, turning once and basting with any remaining glaze.
Serve with the roasted parsnips and onions, any remaining glaze and a fresh green salad.
Feeds : 3-4
Time to cook:Approximately 55 minutes – I hour 10 min
Oven temperature :
Gas mark 6, 200C,400F
Lean lamb loin chops or cutlets