Part 27 (1/2)

Salt and pepper

Fresh parsley/chives.

Melt a blob of b.u.t.ter in a pan and grate the lemon rind into it. Add the wine and let it simmer until it's reduced. Stir in the creme fraiche and a good squeeze of lemon juice. Add salt and pepper to taste.

Put the pasta in boiling, salted water. While it's cooking, heat the olive oil in a pan. Dry the scallops and cook them for around a minute each side.

Drain the pasta and arrange on plates. Pour on the sauce-not too much, you don't want it too gloopy-place the scallops on top and decorate with the green herbs and lemon rind.

Braised Herby Lamb with Root Vegetables.

Vegetable oil.

Lamb shanks

Pearl barley

Rosemary

Thyme

Mint jelly

Any root vegetables-potatoes, swede, parsnips, onions, leeks-chopped in to big chunks. Whole shallots are good too Water

Seasoning

Cover the bottom of a big ovenproof dish with a good layer of vegetables and the pearl barley. Add a dollop of mint jelly and stir round.

Fry the lamb shanks in the oil for five minutes or so until they're golden on all sides. Put them on the layer of vegetables. Add the water, seasoning and herbs. Cover with a right fitting lid or tin foil. Put in a low to moderate oven for around two hours.

Tilly's Poached Pears in Cider 4 pears such as Comice