Recipe; Tomato fondue

Tomato fondue

Serves 8-12

225g (8oz) sliced onions

2 cloves of garlic - crushed

2 dessertspoons olive oil

900g (2lb) very ripe tomatoes – in winter use tinned

Salt and freshly ground pepper

Good pinch of sugar

4-5 tablespoons of any or a selection of the following chopped, parsley or annual marjoram

In a heavy based saucepan sweat the sliced onions and garlic in oil on a gentle heat for about 10 minutes. Sweat until soft but not browned.

It is vital for the success of this dish that the onions are completely soft before the tomatoes are added.

Put the tomatoes into a deep bowl and cover them with boiling water. Count to 10 and then pour off the water immediately; peel off the skins and slice.

Add the tomatoes to the onions. Season with salt, freshly ground pepper and sugar and add a generous sprinkling of chopped herbs.

Cook for just 10-20 minutes more, or until the tomato softens. Add lots of chopped herbs just before serving.

Slow-cooked lamb shanks with haricot beans, tomato and fresh herbs

Lamb shanks can be from the back leg or the shoulder. Choose one or the other so they cook evenly, the latter takes much longer. Gutsy herbs like rosemary or thyme are a brilliant accompaniment as are beans, lentils or a robust mash with added root vegetables or kale.

Serves 8

8 lamb shanks

8 small sprigs of rosemary

8 slivers garlic

Salt and freshly ground black pepper

3-4 tablespoons extra virgin olive oil

25g (1 oz) goose fat, duck fat or olive oil

2 carrots, roughly chopped

2 celery stalks, roughly chopped

1 leek, roughly chopped

1 onion, roughly chopped

4 cloves garlic, bruised

150ml (5fl oz) good red wine

150ml (5fl oz) chicken or lamb stock

1 sprig of thyme

2 sprigs of rosemary

2 bay leaves

2 strips of dried orange peel

Haricot beans and tomatoes

225g (8oz) streaky bacon, cut into lardons and blanched

Tomato fondue – see recipe above

2 x 400g (14oz) tin haricot beans, drained or cannellini beans

Garnish

Lots of flat parsley, coriander, mint and chives.

Preheat the oven to 150ºC/300ºF/gas mark 2. Make an incision in each lamb shank and insert a sprig of rosemary or thyme and a sliver of garlic. Season the meat with salt and freshly-ground black pepper. Heat the olive oil in a heavy sauté pan or casserole and sauté the meat in it until well-browned on all sides.

Remove the meat from the pan. Add the carrots, celery, leek, onion and garlic and cook over a high heat until it starts to brown. Add the red wine to the pan and bring to the boil and bubble for a minute or two. Add the chicken stock, herbs and orange peel to the pan, then arrange the lamb shanks on top, bones pointing upwards. Cover and cook in the oven for 1.5 – 2.5 hours, depending on size. The meat should be almost falling off the bones.

Meanwhile, make the sauce. Heat the olive oil in a saucepan and brown the bacon in it until golden and fully cooked, add the tomato fondue and the haricot beans. Cover and simmer for 5-10 minutes.

When the lamb has finished cooking, remove the lamb shanks to a deep wide serving dish. Strain the liquid and press to extract all the delicious juices. Discard the vegetables which have by now contributed their flavour. Return the juices to the pan and cook to reduce and concentrate. Meanwhile, reheat the beans. Add the concentrated juices. Taste and correct the seasoning.

Spoon the beans over the lamb shanks and scatter with a fistful of roughly chopped herbs.