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Honey Thyme Pan-Fried Plums This is one of those little recipes that makes you feel wildly glamorous for almost no effort at all. Sweet juicy plums, golden honey, a whisper of thyme, and a buttery pan sauce that is begging to be spooned over ice cream, yoghurt, pancakes, or even a leg of lamb and a roast pork chop. Serves 4 Ingredients: 6 ripe plums, halved and stones removed 15 ml butter 15 ml olive oil 30 ml honey 2 to 3 sprigs fresh thyme 1 pinch sea salt Optional: squeeze of lemon juice or a splash of vanilla Method: Heat the butter and olive oil in a frying pan over medium heat. Add the plums cut-side down and cook for 2 to 3 minutes until lightly golden. Turn them over gently. Add the honey, thyme, and a tiny pinch of salt. Let everything bubble together for another 2 to 3 minutes until the plums soften slightly and become glossy. Add a squeeze of lemon juice or a tiny splash of vanilla if you like. Spoon the warm syrup over the plums before serving. Lovely served with thick Greek yoghurt, mascarpone, vanilla ice cream, or even next to roasted duck or pork or lambThis is the sort of dish that makes the whole house smell like a Greek taverna tucked into the hills above the sea. Slow-cooked until the meat falls apart with the nudge of a fork, this glorious lamb Keltic is rich with lemon, garlic, herbs, and melting potatoes. It is comfort food with a passport. Ingredients 2 kg leg of lamb 1 kilogram potatoes, peeled and cut into chunks 2 large onions, cut into wedges 6 cloves garlic, peeled and lightly crushed 2 lemons 3 tablespoons olive oil 2 sprigs fresh rosemary 4 sprigs fresh thyme 4 sprigs fresh oregano 2 bay leaves 1 teaspoon salt 1 teaspoon black pepper 250 millilitres chicken stock 150 grams feta cheese, crumbled A handful fresh parsley, chopped Method Preheat the oven to 160 degrees Celsius. Place the potatoes and onions into a large roasting dish. Sit the lamb on top and scatter over the garlic. Squeeze over the juice of both lemons and drizzle with the olive oil. Scatter over the rosemary, thyme, oregano, salt, and black pepper. Tuck in the bay leaves. Pour the chicken stock around the lamb. Cover tightly with baking paper and then foil so that everything steams and softens beautifully. Roast for 3½ to 4 hours until the lamb is tender and falling apart. Remove the foil for the last 30 minutes so the potatoes can colour and the edges of the lamb can crisp slightly. Scatter with feta and parsley before serving.
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