Roast Lamb Salad on a Potato Cake

Ingredients

• Salt

  Salt

  Consider tablesalt, sea salt or crystals.

  Sea salt’s pronounced and salty flavour means less is required to season food.

• Ground Black peppercorns

  Black peppercorns

  Best used as a condiment.

  They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.

  • Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
  • Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
  • Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
• 50g Butter

  Butter

  Unsalted is better for cooking.

  Easy spread butter is ideal for sandwiches and toast.

• 1 yolk Eggs

  Eggs

  Always have some on hand for quick scrambled egg.

  • Keep eggs in the fridge in their box and never eat them after their use-by date.
  • The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
• 1 teaspoon Dijon Mustard

  Mustard

  Worth keeping a few different types.

  • French mustard or Dijon is creamy and can be used in dressings, marinades or adding to sauces.
  • English is good for roast beef, steak, gammon or sizzling sausages.
  • Wholegrain is used in chutney’s and pickles
• 4 tablespoons Olive oil

  Olive oil

  Usually the darker green the oil, the richer the flavour.

  • Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
  • Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.