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Roast leg of lamb wrapped in rosemary 1

Ingredients 2kg leg of lamb, boned 4 garlic cloves, cut into slivers 6 anchovy fillets, quartered freshly ground pepper 2 tbsp olive oil, plus extra for basting 10-12 stems of rosemary 100g black olives paste juice of 1 lemon




















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Method Dry the lamb and hang or rest in a cool, dry place until the surface is dry to the touch. Trim and discard any excess flaps of fat. Make incisions all over the meat using a small sharp knife, creating small pockets about a knuckle deep. Stuff a garlic sliver and a piece of anchovy into each incision then season the surface well with pepper. Heat the oil in a flameproof heavy-duty roasting tin and brown the lamb on all sides over a medium/high heat. Allow to cool. Heat the oven to 220C/fan 200C/gas 7. Stretch a good length of kitchen string along the work surface and overlap the rosemary along the length of string. Smear the lamb with olive paste, then sit it on the rosemary at one end. Roll it up so that it’s completely encased in the rosemary and tie the string tightly to secure – think of a grass skirt. It doesn’t matter how roughly you do this – as long as the rosemary stays in place. Return the lamb to the roasting tin, drizzle with a little olive oil and the lemon juice and place in the oven. Roast for 15 mins per 450g/1lb, plus 15 mins more, turning occasionally to cook evenly. Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result. Reserve the rosemary for garnish, carve and serve.
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Roast leg of lamb wrapped in rosemary

Ingredients 2kg leg of lamb, boned 4 garlic cloves, cut into slivers 6 anchovy fillets, quartered freshly ground pepper 2 tbsp olive oil, plus extra for basting 10-12 stems of rosemary 100g black olives paste juice of 1 lemon




















ШУУД ҮЗЭХ











Method Dry the lamb and hang or rest in a cool, dry place until the surface is dry to the touch. Trim and discard any excess flaps of fat. Make incisions all over the meat using a small sharp knife, creating small pockets about a knuckle deep. Stuff a garlic sliver and a piece of anchovy into each incision then season the surface well with pepper. Heat the oil in a flameproof heavy-duty roasting tin and brown the lamb on all sides over a medium/high heat. Allow to cool. Heat the oven to 220C/fan 200C/gas 7. Stretch a good length of kitchen string along the work surface and overlap the rosemary along the length of string. Smear the lamb with olive paste, then sit it on the rosemary at one end. Roll it up so that it’s completely encased in the rosemary and tie the string tightly to secure – think of a grass skirt. It doesn’t matter how roughly you do this – as long as the rosemary stays in place. Return the lamb to the roasting tin, drizzle with a little olive oil and the lemon juice and place in the oven. Roast for 15 mins per 450g/1lb, plus 15 mins more, turning occasionally to cook evenly. Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result. Reserve the rosemary for garnish, carve and serve.
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Braised stuffed cabbage and

Ingredients 6 large cabbage leaves (Savoy is perfect) 2 tbsp olive oil 1 onion, finely chopped 2 tsp finely chopped rosemary 1 celery stick, chopped 140g mixed basmati and wild rice (we like Tilda) 140g cooked chestnuts, roughly chopped 50g fresh or frozen cranberries 300ml vegetable stock 1 tbsp balsamic vinegar 1 tsp clear honey



















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Method Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel. Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season. Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.
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Beetroot houmous with crisp pittas tsohilt

Ingredients 175g cooked beetroot 400g can chickpeas 1 garlic clove, crushed or chopped handful of coriander juice of 2 lemons 5 tbsp olive oil 1 head red chicory 2 handfuls rocket handful olives 6-8 large pitta breads
12-r ANGI

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Method Roughly chop the beetroot. Drain and rinse the chickpeas. Put these in a food processor with the garlic, coriander, lemon juice and olive oil. Blitz until fairly smooth. Taste and add freshly ground pepper, and salt if you wish. Divide the salad leaves between 6 plates. Spoon a little houmous onto each plate and scatter with a few olives. Drizzle a little oil over the leaves and sprinkle with a little black pepper, and salt, if you wish. Toast the pittas, cut into wedges and serve with the houmous.
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Cheat's chilli prawn noodles ush

Ingredients 2 tbsp olive oil 1 medium onion, roughly chopped 1 heaped tbsp coriander purée (from a tube) pinch of crushed dried chillies, to taste 400g can chopped tomatoes with garlic 1 heaped tbsp tomato purée 1 tbsp vegetable bouillon powder half a 250g pack Chinese egg noodles 400g frozen prawns (large North Atlantic ones are tender and juicy)



















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Method Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned. Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside. When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only – just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.
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Good-for-you gr

Ingredients 2 tbsp vegetable oil 125ml maple syrup 2 tbsp honey 1 tsp vanilla extract 300g rolled oats 50g sunflower seeds 4 tbsp sesame seeds 50g pumpkin seeds 100g flaked almonds 100g dried berries (find them in the baking aisle) 50g coconuts flakes or desiccated coconu



















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Method Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well. Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.
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The Healthiest Foods tewchqu 20-40

Grapefruit juice, and grapefruit in general, is a potent inhibitor of the cytochrome P450 CYP3A4 enzyme, which can affect the metabolism of a variety of drugs, increasing their bioavailability.In some cases, this can lead to a fatal interaction with drugs like astemizole or terfenadine. The effect of grapefruit juice with regard to drug absorption was originally discovered in 1989. The first published report on grapefruit drug interactions was in 1991 in the Lancet entitled "Interactions of Citrus Juices with Felodipine and Nifedipine," and was the first reported food-drug interaction clinically. However, the effect only became well-publicized after being responsible for a number of bad interactions with medication.



















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Recently some researchers have shown that furanocoumarins rather than flavonoids are the ingredients causing the various drug interactions.Grapefruit juice has also been reported to increase both the bioavailability of some benzodiazepines, (such as diazepam) and greatly slow the rate of metabolization. An easy way to tell if a medication may be affected by grapefruit juice is by researching whether another known CYP3A4 inhibitor drug is already contraindicated with the active drug of the medication in question. Examples of such known CYP3A4 inhibitors include cisapride (Propulsid),[citation needed] erythromycin, itraconazole (Sporanox), ketoconazole (Nizoral),and mibefradil (Posicor). The flavonoid existing in highest concentration in grapefruit juice is naringin, which in humans is metabolised to naringenin. Other flavonoids exist in grapefruit juice in lower concentrations as well. Orange juice does not contain naringin in as high a concentration, instead containing hesperetin. It is sometimes recommended as a substitute. Juice of limes and Seville oranges can also inhibit drug metabolism, however, as can apple juice with some drugs.
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