Slow roast Shoulder of lamb

A shoulder of welsh lamb from D.W.Walls in Ludlow.

Raymond Blanc reminds to take out of the fridge, score and marinade. I deviated on the marinade: chives, garlic, coarse black pepper, bay, rosemary, thyme, sea salt and most importantly chili oil.

Added onions, carrots, white wine and cooked for four hours.

Served with brocolli and green beans. Note more carrots and onions. Cooking for a long time really works, but reduces the onions to not much.

Mediterranean Beef Squid

Triggered by Bruce Schnier's Mediterranean Beef Squid hoax I went for a beef, olives, tomatoe and tamarind dish.

Ingredients

• Organic Beef Rib Eye Steak
• Two squid tubes
• Sainsburies smoky tomatoe paste
• Half a tube of tomatoe puree
• two teaspoons Tamarind paste
• 6 large green olives
• Coarse ground black pepper
• Half a red pepper
• Two cloves garlic
• Three spring onions
• 1 anchovy

Trim the fat and fry hard in skillet

Cube lean and add to beef fat

Finely slice olives

Slice red pepper

Chop spring onions

Lightly fry peppers and onions and black pepper, adding anchovy, tamarind, smokey tomatoe paste and tomatoe purree.

Served with rice and spinach.