Surrey Homes | SH41 | March 2018 | Fashion supplement inside

Food
The only Red Tractor certified bakery in the country -
because they use 100% British wheat – the Baker’s Bicycle
range includes such delights as ciabatta-style panini rolls
perfect for toasties, glazed brioche buns and something unique
they invented: the scioche, which is a combination of a scone and
a brioche. All the bread is made from scratch at their bakery, with
doughs proving for 24 to 48 hours – so none of the quick-acting
yeasts used in industrial bread production. You will find the range
in selected food emporia, delis and specialist farm shops (see their
website for details) not in bread racks, but in the freezer cabinet.
Managing director Simon Cannell explains their philosophy: “We
freeze straight from the oven, to seal in all the flavour, freshness and
goodness. All the serious gourmet has to do, is thaw and adore…”
Mini Moroccan Pulled Lamb Brioche Sliders
Makes 4 portions
• 8 Baker’s Bicycle Mini Brioche Sliders,
split in half
• 4 garlic cloves, chopped
• 2 tsp ground cinnamon
• 2 tsp cumin seeds
• 1 tbsp dried oregano
• 1 unwaxed lemon, quartered, pips
removed
• 1.5kg lamb shoulder (bone in)
• 2 red onions, cut into wedges
• 500ml pomegranate juice
• 2 tbsp clear honey
• 4 tbsp natural yogurt
• 50g pomegranate seeds
• 2 tbsp chopped mint leaves
• 50g rocket salad leaves
Method
To marinate the lamb:
1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and
2 tsp black pepper and blend well. Alternatively, chop all ingredients and crush to a
paste in a mortar and pestle.
2. Place the lamb in a large food safe bag, tip the marinade in over the top & massage
into the lamb. Refrigerate and leave to marinate overnight.
To Cook
1. Pre-heat oven to 140C.
2. Place the lamb and marinade into a casserole dish with the onions and the
pomegranate juice and cover with a lid or foil.
3. Place into the pre-heated oven and cook for approx 4 hours until the meat is soft and
falling from the bone.
4. Remove from the oven and carefully pour off all the juices into a thick bottomed
pan. Leaving the lamb uncovered return to the oven at 200C for 20 mins to brown.
5. Meanwhile, add the honey to the cooking liquor and boil gently, stirring regularly
until the mixture is thickened and syrupy. Place to one side.
6. After 20 mins remove the lamb from the oven, cover and allow to sit for 10-15
minutes. Using two forks shred the lamb into a bowl.
7. Add the syrup mixture to the shredded lamb and mix well.
To Serve
Place the bottoms of the buns onto a large platter. Top each with a small pile of rocket
salad leaves, pile on a generous amount of the warm shredded lamb, top with a dollop of
the yoghurt, mixed with shredded mint leaves. Sprinkle on the pomegranate seeds. Put
the brioche lids on and serve, two to a plate.
117 surrey-homes.co.uk