LAMBS QUARTER RECIPES

Steps:

• To make the pastry, first sift the flour and salt into a large mixing bowl. Add some freshly milled black pepper, then add the suet and mix it into the flour using the blade of a knife. When it’s evenly blended, add a few drops of cold water and start to mix with the knife, using curving movements and turning the mixture around. The aim is to bring it together as a dough, so keep adding drops of water until it begins to get really claggy and sticky.
• Now abandon the knife, go in with your hands and bring it all together until you have a nice smooth elastic dough which leaves the bowl clean. It’s worth noting that suet pastry always needs more water than other types, so if it’s still a bit dry go on adding a few drops at a time.
• After that, take a quarter of the dough for the lid, then roll the rest out fairly thickly. What you need is a round approximately 32.5cm in diameter. Now line the bowl with the pastry, pressing it well all around.
• Next chop the steak and kidney into fairly small cubes, toss them in seasoned flour, then add them to the pastry-lined basin with the slices of onion. Add enough cold water* to reach almost the top of the meat and sprinkle in a few drops of Worcestershire sauce and another seasoning of salt and pepper.
• Roll out the pastry lid, dampen its edges and put it in position on the pudding. Seal well and cover with a double sheet of foil, pleated in the centre to allow  room for expansion while cooking.
• Now secure it with string, making a little handle so that you can lift it out of the hot steamer. Then place it in a steamer over boiling water. Steam for 5 hours, topping up the boiling water halfway through. You can either serve the pudding by spooning portions straight out of the bowl, or slide a palette knife round the edge and turn the whole thing out onto a serving plate (which is more fun!) Recipe © Delia Smith 2008, Delia’s Frugal Food, published by Hodder and Stoughton. https://www.deliaonline.com Click here for more Delia recipes, cookery school videos, information on bakeware and ingredients.

Steps:

• Preheat the oven to 220C/450F/Gas 8.
• Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool.
• Brush one side of each sheet of filo pastry all over with a little olive oil.
• Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry.
• Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray.
• Repeat the process with the remaining filo pastry and mushroom mixture.
• Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown.