EGGNOG TRADITIONAL RECIPE RECIPES

Steps:

• 1. Pour 2 litres of water into a large pan with 2 teaspoons of sea salt, then bring to the boil over a high heat. Peel and add the whole onion, along with the lamb.
  2. Bring back to the boil, skimming away any scum from the surface. Simmer on a medium heat for 10 to 15 minutes, or until the lamb is cooked through.
  3. Using a slotted spoon, remove the lamb to a plate and leave until cool enough to handle.
  4. While it’s cooling, peel the swede, chop into 1cm chunks, and add to the pan to get a headstart. Peel the carrots and parsnips, slice at a slight angle 1cm thick, and drop them into the pan. Now peel the potatoes and cut into 4cm chunks.
  5. Strip all the lamb meat from the bone, and return the meat to the pan with the potatoes. Bring back to the boil, then simmer it all for 15 to 20 minutes, or until almost tender, while you wash the leeks and cut them into 1cm-thick slices.
  6. Now you can eat this straight away if you want to – simply stir the leeks into the pan, bring to the boil again, then simmer for 10 minutes with the lid on, or until tender. Taste and season to perfection.
  7. For even tastier results, let it chill overnight. In which case, simply stir in the raw leeks, cover, and pop into the fridge, where it will keep for up to 3 days. When you’re ready to serve, gently simmer the cawl until warm through, then season.
  8. Either way, ladle into serving bowls and serve with lots of black pepper, a wedge of mature Caerphilly cheese and a slice of good bread and butter for dunking.

Steps:

• 1. I think it’s quite nice to have different shapes and sizes in a salad, so cut your medium tomato into wedges, halve the cherry tomatoes and slice the beef tomato into large rounds. Put all the tomatoes into a large salad bowl. Slice the onion very finely so it’s wafer thin and add to the tomatoes. Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then cut it into thick slices. Deseed your pepper, slice it into rings and add them to the salad along with the cucumber.
  2. Roughly chop the dill and most of the mint leaves, reserving the smaller ones for garnish. Add the chopped herbs to the bowl of salad, then squeeze your handful of olives over so they season the vegetables, then drop them in.
  3. Add a pinch of sea salt, the vinegar and the extra virgin olive oil. Quickly toss everything together with your hands. The minute all those flavours start working with the veg is when the magic starts to happen. Have a taste, and adjust the flavours if need be.
  4. To serve, pop the block of feta right on the top of the salad. Sprinkle the oregano over the top along with the reserved mint leaves, drizzle with extra virgin olive oil and take it straight to the table. It’s confident and scruffy with a bit of attitude. Delicious.
  5. PS I’ve been known to pop leftover Greek salad into a liquidizer with a splash of extra virgin olive oil and a few ice cubes, then blitz it up to a smooth consistency so it's basically a Greek gazpacho. It’s not a classic thing to do, but it is very delicious, not to mention a great way of using up leftovers!