I was taking care of our herb garden yesterday, so i thought i could share some use for these wonderful smells and tastes with you.

Rack of spring lamb with aromatic salad

Rack of lamb (allow at least 3 chops per person)

Salt

Pepper

Lemon Thyme

Rosemary

2 tbsp Olive oil

2 tbsp Butter

Rub the rack of lamb with all the ingredients above expect the butter. Place on a pipping hot frying pan. Get it golden all sides. Set aside. After resting for 10 minutes, protect the end of the bones with a little bit of tin foil, to prevent them from burning in the oven.

On the same pan you were using, melt the butter and baste the lamb. Put in the oven @ 180C for about 25 minutes per pound. I like mine pink, but you can cook it for longer if you prefer.

For the salad:

Gem lettuce

Radicchio

Endive

A big bunch of fresh coriander

Fresh chives

Spring onions, chopped

a tiny bit of fresh ginger

Mix all together. At the last minute make a vinagrette with 1 tbsp of balsamic vinegar, for every 3 tbsp of good olive oil. Add seasoning and serve with the delicious lamb, that was resting for another 5 minutes and carved into beautiful pink and moist chops.

Spring is here!

Update on the salted cod

Great news! We got more from Portugal and it's a good one! Place your orders!

HAPPY PADDY'S DAY!

Here's our recipe to celebrate it! It's not Irish, but it's "green"!

Green Pasta

You can pick whatever pasta you like but i generally use a spinach linguine. It can be vegetarian (if you omit the bacon), and it's really tasty and so quick, that we sometimes do it for lunch!

Follow the packet instructions to cook the pasta. Season the water with a little bit of salt. Drain.

Meanwhile, on a shallow pan, get a good drizzle of olive oil, 2 cloves of garlic (chopped), half a green chili (chopped) and a big bunch of spinach (don't forget they shrink a lot!). Saute until cooked. Add garden peas and a cup of crispy pancetta. Bring in the pasta, stir and finish with a good knob of butter,a few pine nuts and freshly ground black pepper. Delicious!

Variations: You can add on whatever vegetables you like, but i think that sometimes keeping it simple is the secret. You can serve it with a tablespoon of Parmesan over the top.

This week's markets:

Mespil Road this Thursday!

Place your orders and see you there!

It's still cold, but the sunny spring days are starting to inspire me for outdoor cooking. Love the stuff! The barbecue flavours, the smells (the great the advantage of very little washing up:0)) and siting by the fire afterwards enjoying a glass of wine are always relaxing and pleasant.

So, I know it's early days, but here goes a healthy, simple one for the barbie.

Spicy chicken kebabs

( I'm not putting any quantities on this one, because it's all about seasoning, and how strong do you like it, it's really up to you)

Chicken breast (if too big slice then in little pieces, as you want them to cook through without burning)

Sea salt

Pepper

Garlic (I like it a lot, but a milder way of using it is roasting it first and spread the sweet garlic on the chicken)

Red Chili

Fresh Coriander

Bay leaf

Olive Oil (generously)

Put all the seasoning into a pestle and mortar. Spread over the chicken and let it marinated for at least 2 hours. Assemble the skewers (if using disposable timber ones, make sure you had them in water for half an hour, for them not to burn). Grill on a low fire and keep basting with the marinate.

Serve with crusty bread and green herb salad.

Open the beer and enjoy!

(Ah! We're getting there!)

Ps. I wouldn't dare telling you how to cook a full spatchcock chicken because of cooking times. If you want to try it, you have to come over in summer!

The favourite

We are happy to say that we are sold out on salted cod for a couple of weeks. Those of you who have placed orders are fine! But no more for the moment, please. We will post here as soon as we get some from the motherland (which should be in 2 weeks). Try our other stuff! It's all delicious!

Happy days!

This week's markets:

Wednesday - Spencer Dock

Thursday - Mespil Road.

See you guys there.

Big week starting.

Loads to do! 2 markets. 2 Dinners. A few orders. But, isn't this why we started it in the first place?

Sun is charging the batteries.

Ready! Steady! Go!

To Start: Puff pastry! Here I go....