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1. To make the piccalilli mix together 2 gherkins, sliced, 2.5cm(1inch) cucumber, sliced, 3 cauliflower florets, broken into very small florets, and º red pepper, thinly sliced. Add 15ml(1tbsp) vinegar from gherkin jar, 30ml(2tbsp) honey and 5ml(1tsp) English mustard. Mix well and cover to leave flavours to infuse. This keeps well overnight in the fridge.
2. Take 450g(1lb) lean minced lamb and mix with 30ml(2tbsp) curry paste and 1 clove garlic, crushed. Shape into 20 small patties and grill for approximately 10 minutes until cooked through.
Eat.Serve the lamb with toasted pitta breads with the piccalilli and salad leaves.
Time to cook: Approximately 10-15 minutes
Lean minced lamb
For the piccalilli:
Vinegar (from gherkin jar)