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1. Cut 450g(1lb) lean lamb neck fillet into slices and place in the bottom of an ovenproof pie dish with 1 eating apple, cored and sliced into thin wedges and 1 onion, sliced. Add 8 ready-to-eat prunes and a pinch of grated nutmeg. Pour over 150ml(ºpt) stock.
2. On a floured surface roll out 500g shortcrust pastry big enough to fit the pie dish. Dampen the edge of the dish with a little water and place pastry on top of the dish, trim off any excess pastry and press and crimp the edges to seal. Brush with beaten egg and cook in a preheated oven for 1 hour, cover with foil once golden to prevent burning.
Eat.Serve the pie the traditional way with clotted cream(it really is delicious!), seasonal vegetables and potatoes.
Time to cook: Approximately 1 hour
Oven temperature: Gas mark 3, 170C, 325F
Lean lamb neck fillet
Dried ready-to-eat prunes