IS LARD HEALTHY RECIPES

Steps:

• 1. Gently warm the milk in a pan till lukewarm or body temperature, 37ºC. Add the yeast and sugar and stir until the sugar is dissolved. Set aside for a few minutes until the mixture is creamy and starting to froth.
  2. Melt the shortening or lard, then in a large bowl, mix the yeast mixture, flour, shortening or lard and a pinch of sea salt into a soft dough. Add a little extra milk or flour, if needed.
  3. Knead until smooth and elastic. Transfer to a greased bowl, cover with clingfilm and set aside in a warm place to rise for 1 hour, or until doubled in size.
  4. Knock back the dough and roll out on a lightly floured surface to about 2cm thick. Using a round cutter or thin drinking glass, cut out circles of 5 to 8cm.
  5. Lightly sprinkle a piece of baking parchment with extra flour, or polenta (if using). Transfer the muffins to the paper and sprinkle over a little more flour or polenta. Cover with a tea towel and leave in a warm place for 45 minutes to 1 hour to rise.
  6. When ready to cook, preheat the oven to 170ºC/gas 3 and heat a heavy non-stick pan over a medium heat.
  7. Brown the muffins in the pan, in batches, for a few minutes each side, then turn the heat to low and cook for 10 minutes. Transfer to a baking tray and finish with 5 minutes in the oven, or until cooked through.
  8. Cool slightly on a wire rack then split open and spread with melted butter, or keep in an airtight tin, to split and toast as needed.

Steps:

• Heat the lard or butter in a medium sized saucepan. Add the onion and fry for 10 mins over a low-medium heat until softened. Add the swede, carrot and celery and fry for 5 mins.
• Stir in the meat, if using leftover roast lamb or beef, then the potatoes. Pour over the stock and season generously, bring to the boil, then turn the heat down to a simmer. Cook covered for 1 hr 30 mins or until the vegetables have softened and the potatoes have broken down completely. If you’re using corned beef, add this to the pan 20 mins before the end of cooking. Serve with oatcakes, or crusty bread