Eastern Daily Press recipe cards 2017: Titchwell Manor’s Eric Snaith shares special recipe with EDP readers
- Credit: Archant
Ever wanted to cook like the pros? Well now you can as recipes from fantastic local chefs are available every day inside your Eastern Daily Press.
Don't miss tasty creations from the likes of Delia Smith and Richard Bainbridge free with your paper.
And if that's not enough – you will also receive an exclusive offer from some of the top restaurants in the region, with some establishments offering 50pc off their lunch menu.
Here's a taster of one of the fantastic recipes which you can find every day in your EDP:
You may also want to watch:
Norfolk lamb with wild garlic and Norfolk Peer potatoes by Eric Snaith at Titchwell Manor
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Prep: 40 mins
Cook: 20 mins
1 lamb loin, get your butcher to trim all the fat and sinew off for you
50g wild garlic
1 small sourdough loaf, sliced
300g Norfolk Peer potatoes
200g purple sprouting broccoli
1 litre lamb stock
2 carrots, chopped
1 onion, chopped
Trimmings from the lamb
1. Start by colouring off the lamb trim, carrots and onions, when nice and dark in colour add the lamb stock and reduce slowly to around 200ml, pass into a small pan and reserve.
2. To make the wild garlic butter blitz up 40g of wild garlic with butter. Spread both sides of the slices of bread with the butter and allow the butter to set in the fridge.
3. Cook the peer potatoes in a pot of boiling salted water. Peel down the sprouting broccoli.
4. Bake the garlic bread in the oven at 180C, until it starts to colour around the edges.
5. Sear the lamb loin in a hot pan, and finish in the oven to your liking.
6. Warm the lamb sauce, cook the broccoli in salted water.
7. Heat the potatoes back up in a little of the garlic butter, when ready drop in a couple of wild garlic leaves.
8. Plate up everything, using the garlic leaves as a final decoration.
Find more fantastic summertime recipes inside your Eastern Daily Press every day until 14 July 2017.