insideKENT Magazine Issue 97 - April 2020 | Page 75

FOOD+DRINK
EASTER EATS CONT.
British Asparagus and Lamb Chop Tray Bake
Recipe by britishasparagus.com
The perfect alternative to a Sunday roast for Spring time. Just 5 ingredients, this has little preparation time and will seriously deliver on flavour.
Serves: 2
Prep time: 5 minutes
Cook time: 15-20 minutes Method:
Ingredients: 2. Place a medium pan of water on to boil while you chop your
potatoes into 3-4cm chunks. Add the potatoes to boiling water
and cook for 10 minutes, then drain.
• 250g white potatoes
• 4 lamb chops
• 2 tbsp olive oil
• A few sprigs of rosemary
• 250g British asparagus
• 260g frozen peas
1. Preheat the oven to 200 degrees.
3. Place a large frying pan on the heat and add a drizzle of olive
oil. Once the oil is hot, add the lamb chops and sear on all sides
until browned.
4. Place the potatoes into a medium sized oven tray and nestle
the lamb chops in amongst them. Add the rosemary, asparagus
spears and peas and drizzle with the remaining olive oil. Roast
in the oven for 10 minutes until the asparagus is cooked and the
potatoes are crispy.
5. Serve immediately.
Cranes Easter Mocha Martini
Recipe by drinkcranes.co.uk
Ingredients:
• 1 1/2 part Cranes Liqueur
• 1 part chocolate liqueur
• 1 part espresso coffee
• 1 part Vodka
Method:
1. Fill a martini glass with ice and set aside to chill.
2. Pour Cranes Liqueur, chocolate liqueur, vodka and espresso coffee into a shaker.
3. Fill the shaker with ice and shake until cold (approximately 10 seconds).
4. Using a cocktail strainer, strain the liquid into a martini glass.
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