1 x 350-400g (12-14oz) lean lamb mini roasting joint (thick flank or topside)
Salt and freshly milled black pepper
For the Citrus Vegetables:
30ml/2tbsp rapeseed or olive oil
45ml/3tbsp freshly squeezed orange juice
Small bunch fresh thyme leaves
4 garlic cloves, peeled and finely crushed
10ml/2tsp Chinese 5 spice powder
400g/14oz baby carrots, cleaned and trimmed
400g/14oz baby new potatoes, halved
45ml/3tbsp thick cut Seville orange marmalade, warmed
Extra thyme leaves, to garnish
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
Spiralizing a potato makes it quicker to cook, and adds a fun twist to your dish. This light salad looks and tastes great!
Serious flavours and colours make this an impressive dish to serve for brunch with friends - give it a go!
A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.
This campaign was originally produced in the framework of a programme co-financed by the European Union