5 olive magazine april Recipes
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- slow roasted paper wrapped leg lamb from
- lamb with from
- with from
- roasted from
- braised butterbeans with tomatoes from
- braised with from
- herb stuffed roast pork from 2010
- smoked mackerel and herb pate from 2010
- braised italian lamb with mushrooms from
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butter beans (dried ), olive oil, onion (finely chopped ) and6 Morebutter beans (dried ), olive oil, onion (finely chopped ), garlic cloves (finely chopped ), tomato puree, tomatoes (tinned and roughly chopped ), sugar, parsley (chopped ), oregano (chopped or 2 tsp dried )2 hour 20 min, 9 ingredients -
leg of lamb, garlic cloves (thinly sliced ), olive oil and5 Moreleg of lamb, garlic cloves (thinly sliced ), olive oil, lemons , juice of, dill (finely chopped ), ground cinnamon, ground cumin, oregano (or 1 tsp dried )4 hour 10 min, 8 ingredients -
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Herb Stuffed Roast Pork from Olive Magazine April 2010
sage (roughly chopped ), parsley (roughly chopped ) and6 Moresage (roughly chopped ), parsley (roughly chopped ), garlic cloves (crushed ), pork belly, trimmed leeks, cider, sage leaves, salt and pepper12 min, 8 ingredients -
Smoked Mackerel and Herb Pate from Olive Magazine April 2010
smoked mackerel (skin and bones removed ) and5 Moresmoked mackerel (skin and bones removed ), low-fat cream cheese, lemon (zest and juice), fresh parsley (chopped ), fresh chives (chopped ), horseradish (optional)15 min, 6 ingredients
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