Sunday's Roast With Sweet Onion Tarte Tatin

Using staples from our store cupboard is always a bargain, especially at weekends when you don’t want to put a foot wrong or go into a shop. Explaining why this is helpful can inspire readers to feel more confident in their pantries and enjoy stress-free cooking.

On most Sundays, we like to take it easy; meals should be hassle-free, always delicious, and preferably with something new. My parents often come for lunch, and I must confess I like to wow them. They’re very appreciative of my efforts; they enjoy our company, and it’s a special time that makes everyone feel connected and happy. Once again, we did it! They were in heaven.

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GIGOT A LA CUILLÈRE -SLOW ROAST SHOULDER OF LAMB

I slow-roast a shoulder of lamb by massaging the meat with a generous glug of virgin olive oil and seasoning it with loads of freshly ground black pepper, garlic, Maldon salt, and some of our favourite spices. I try not to overdo the spicing, but I do go big with salt and pepper. I place the joint in a foil-lined baking pan on a rack.

When I have fresh rosemary, I cover the rack with a generous layer, then lay the shoulder on top. I fill the pan with red wine (something left over from Saturday evening). Set the oven to 160°C and roast for at least 3 hours, keeping the shoulder uncovered while it cooks. I remove the roast from the oven 10-15 minutes before serving.

Let it rest, then serve on a platter and garnish with rosemary sprigs and fresh mint sauce. My tip: don't be afraid to experiment with herbs and wine to make it your own.

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MY GREEN SEASONAL VEGETABLE SALAD.

Vegetables make a meal, and a few weeks ago a friend served a delicious green vegetable platter. I tried to emulate it by steaming green beans, shelled peas, mange tout, asparagus, and broccoli.

I steamed all the vegetables for no more than 2 minutes in small batches. I stopped the cooking by dunking the vegetables into an ice-cold water bath. Lots of ice and a little water. Removed when the next batch of vegetables was removed from the steamer. Placed in a colander to dry.

When all the vegetables were cooked and dry, I placed them in a large bowl, drizzled olive oil over the vegetables to give them a nice sheen, and added a sprinkling of Maldon salt and a generous turn of cracked pepper. I added large Spanish olives (pips removed).

Before serving, arrange the vegetables on a large platter, then add a broken wheel of Feta cheese, a sprinkling of nuts and seeds, and a salad dressing of your choice. Consider pairing this with crusty bread or grilled chicken for a more filling, balanced meal, and encourage readers to experiment with serving options.

I made a vinaigrette dressing, adding 15 ml of honey, a good grating of ginger, and the juice of one grapefruit.

La pièce maîtresse était mon oignon, la Tarte Tatin.

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ONION TARTE TATIN

Method:

1. Preheat the oven to 220֩C (I turned up the heat when I removed my roast)
2. In a cast-iron skillet over medium heat, melt the butter. Add the bay leaves and thyme leaves.
3. Add the sugar, vinegar and water. Melt, shaking the pan.
4. Place the onions flat-side down in the butter, and place the garlic cloves in the spaces between.
5. Place the pan with a lid, turn the heat down and simmer for 15 minutes.
6. Remove the lid and simmer until the liquid evaporates and you’re left with a sticky caramel.
7. Remove the pan from the stove.
8. Cover with the cold puff pastry and bake for 20 minutes, until the pastry is a good golden colour.
9. Remove from the oven. Cool slightly.
10. Place a large round platter on top of the pan. Working quickly and carefully, turn the plate and pan around.
11. Remove the pan, and voilà, there you have it. A beautiful onion tarte Tatin.
12. Garnish with a sprig of Thyme.

Note: Do not do what I did. My parents arrived, and we got chatting; I forgot all about my tarte Tatin and left it to brown a little too much. This didn’t spoil the taste at all, though.

As a special treat, Butch went out on a limb and got us a beautiful Wagyu steak on Friday evening.  Not nearly as marbled as the far more expensive Japanese Wagyu beef, of course, but a treat he has been dying for.  Although very tender, succulent and flavoursome, I thought the price was exorbitant and not worth it.  But that is just my humble opinion.

In this time of Corona or COVID-19, it is essential to keep our spirits up, as well as our health and immunity. A good meal always does wonders. So, take this as a chance to enjoy cooking and sharing food with loved ones-it can lift your mood and bring comfort during challenging times.