We were delighted to be invited by The Village Screen to feature our recipes on their Quarantine Cinema 3 event on the 12 April.

We chose the three courses from our Easter family meal and had great fun making videos of the preparation. The recipes and menu are below and please enjoy the videos!

The nettle and potato soup went down so well that we are featuring it as a regular dish available to buy through our direct Sheffield deliveries (currently Free delivery over £30 in Sheffield).

An Easter Family Meal

To start

Local foraged Nettle and Potato Soup (its delicious) or Leek and Potato Soup

Main

Slow Roast Shoulder of Derbyshire Lamb supplied by Andrews Award Winning Andrews Butchery – Rotherham. Served with a Rich Gravy with choice of Mint Sauce or a Fresh Salsa Verde of Local Sping Herbs

Perfect Roast Potatoes, Mashed Potatoes, New Season Carrots and Seasonal Greens
0r - Our famous Wellington (Vegan)

Dessert
A Zingy Lemon Posset with Chocolate Shards

The Recipes

Nettle and Potato soup – serves four people

Utensils – a stick blender is handy for a smooth finish but not essential.

The quickest and possibly most nutritious soup you can make.

Just 3 ingredients one of them foraged from your garden!

Ingredients
Good bowl of nettle tops
One large potato
One chicken or vegetable stock cube
Sorry fourth ingredient - 30ml olive oil, lard, ghee or mix with some butter for a slightly richer flavour.

Step 1 - pick just the tops from a patch of young nettles. If you garden without pesticides and other chemicals (highly recommended) they are likely to be highly nutritious drawing valuable minerals from the soil. If you have chefs hands you can do without gloves otherwise wear sensible PPE!

Step 2 - prep and dice one large potato.

Step 3 - add some olive oil or lard or other quality oil to your pan - great for health (best to avoid seed oils which often use a chemical extraction process and contain high levels of omega 6 rather than more useful omega 3).

Step 4 - add the potatoes and nettles and turn in the oil to coat. Pour in water to cover and add the stock cube.

Step 5 - when the potatoes are soft (only takes about 20 minutes) use a stick blender to process to a lovely smooth soup. Season to taste with salt and pepper, serve or chill and re-heat later.

Nettles have been used for centuries to detoxify the body, boost energy levels after the long winter and improve the nutrient uptake of the gut. In addition nettles are the host food of the peacock butterfly so by keeping a patch of nettles in the garden you can enjoy these amazing, colourful butterflies later in year.

Slow Roast Shoulder of Lamb with a Spring Herb Salsa Verde

For the Salsa Verde:

A bowl of foraged and perennial spring greens – we collected wild garlic leaves, dandelion and smooth sow thistle. We added perennial herbs which come back every year in our raidsed beds – perennial wall rocket, American landcress, and Daubentons Kale.

Blend the herbs with a large dessert spoon of Dijon mustard, 8 Tbsp of olive oil, some capers and gherkins, seasoning, cider vinegar and seasoning to taste.

For the lamb – serves 6 people

Utensils: a conical strainer can be handy to finish the gravy but a good old sieve will work just as well.

2kg of Derbyshire Lamb Shoulder
Score the fat on the lamb and rub with olive oil seasoning and lay over it pieces of fresh rosemary. Place in a roasting tray on rough chopped carrots and onions. You can add garlic if desired. Cover tightly with foil.

Place into a very hot oven and turn down to 170C cooking for 4 hours until the lamb falls apart. Take the lamb out of the tray and wrap in foil to keep warm. Drain off most of the fat from the roasting pan and mix in a tablespoon of flour. Pour in some red wine and putting onto the heat using a wooden spoon scrape the goodness from the tray letting the wine boil off a little. Pour in some stock – either a stock cube and water or some chicken or vegetable stock and allow to simmer until the right consistency. Por through a sieve or conical strainer pushing the goodness from the cooked vegetables through the sieve.

Lemon posset to make 6

Allergens: Contains MILK

Ingredients

Using 150ml wine glasses

600ml double cream

200g caster sugar

75ml lemon juice

zest of two lemons

Preparation method

1.For the posset, place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.

2.Add the lemon juice and zest and whisk well.

3.Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.