AUTUMN N E W WAY S F O R S AT U R D AY S
SLOW-ROAST Melissa Thompson shares a succulent lamb recipe with prunes, punchy sides and a tropical fruit dessert that’s ideal for entertaining photographs LOUISE HAGGER
Sunday, for me, means slow-roast lamb. Laid-back, minimal effort for maximum reward, and best enjoyed with your nearest and dearest. The prunes in the marinade give a lovely rich sweetness that’s never cloying, which goes hand-in-hand with the roasted garlic and slight tang from the pomegranate molasses. The spices are for background pleasure; you know they’re there, but they take the backseat. Fennel & lemon boulangère potatoes make a light side, while the broccoli with feta adds freshness and crunch. To round off the meal, the coconut panna cotta can be made a day in advance, and it’s deceptively straightforward. The coconut is subtle, but you can accentuate it with essence if you like. Serve it with mango, some crushed ginger nuts and a sprinkling of lime zest, and
you have a winning summer pud. Melissa
Melissa is one of our regular columnists as well as running recipe project Fowl Mouths, through which she innovates in the kitchen and helps to drive change in the food industry. She’s a vocal advocate for the promotion of black and minority ethnic people in this field, and in 2021 has earned the prestigious Food Writing Award by the Guild of Food Writers. @fowlmouthsfood
50 BBC Good Food Middle East October 2021
