For our Foodie Feature, we invited our local chefs to contribute their recipes for something delicious – and they haven’t disappointed. Our selection here demonstrates the breadth of local foodie know-how. From a cocktail starter, to brunch, a meat course, a fish course, a vegetarian course, and finishing with a sweet dessert, we’ve got it covered. The above recipe is from Chef Tony at Venue 59 at the Kings Head Hotel, Abergavenny
- Put lamb in a roasting tin with 1 litre of water, 1 bulb of garlic, 4 rosemary stalks, 1 carrot, 1 onion, salt & pepper. Cover with greaseproof paper, then cover tin with foil. Roast at 180°c for about 5 hours.
- Remove lamb and leave to cool. Strain liquid into a container and refrigerate until fat solidifies. Shred lamb, when cool enough, and remove all fat.
- Make suet pastry with 400g self raising flour, 200g suet, salt & pepper. Mix with water (add a little at a time) to make a firm dough.
- Roll out pastry in a rectangle to ¼ inch thick. Top evenly with lamb, leaving 2 inches from sides.
- Roll up and pinch ends together. Place on a baking tray, seal side down and bake at 180°c for 30 minutes until light golden brown.
- Serve with dauphinoise potatoes, lamb gravy and red onion jam. Garnish with redcurrants and rosemary.
- Peel and thinly slice 4kg potatoes and layer into a baking dish.
- Mix 2 eggs plus 2 yolks with ½ litre cream & ½ litre milk, 6 crushed garlic cloves, salt & pepper.
- Cover potatoes with mixture and bake at 160°c until set. Sprinkle with gruyure cheese and brown in oven.
- Remove fat from stock and reduce to make gravy.
Red Onion Jam
- Thinly slice 4 red onions. Place in a pan with 1 tablespoon vegetable oil, 2 tablespoons redcurrant jelly, 4 tablespoons sugar, a dash of red wine vinegar and cook on a low heat for 40 mins until sticky.