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Nicole Drysdale marks the changing of the seasons with succulent slowcooked lamb and pilaf rice, followed by chocolate and cherry hot cross buns

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The feeling of a change coming is lovely, and a spring menu helps to force a sense of change. Stepping away from starchy root vegetables and warming stews, I’m slowly but eagerly craving more zing and a lightness in my food. These recipes are perfect for the centre of a spring table, without being too traditional. I’ve chosen Middle Eastern flavours, which is the perfect marriage for lamb and pomegranate seeds. The lamb is cooked slowly so that it falls off the bone when shredded. Any leftovers could be served cold in a wrap or flatbread with some salad and yoghurt/tahini dressing. The pomegranate molasses is sweet and sticky and the yoghurt and tahini dressing balances the spice of the harissa on the carrots. Long, thin, sweet carrots work best, while purple carrots (if in season) would also look wonderful. One could serve plain rice but the pilaf, although very plain looking, is so delicious and moist and it also works well with many other dishes. If you were entertaining vegetarians, you could add roast cauliflower and some roast leeks to the table, cooked in similar spices. The blackened lemons aren’t there purely for decoration. Simply cut in half and dry fry until the juices start to run out and they are nicely charred. Squeeze over the lamb and rice for extra flavour and zing.

Apart from the proving time with the hot cross buns, these really are quick and easy to make, with the results being so luxurious. Best eaten warm from the oven or toasted the next day, always with a lashing of melted butter. What I love about hot cross buns is their ability to be so welcoming to so many different flavours. Obviously there is the traditional recipe, but I’ve gone for cherry and chocolate in this variant – although I wouldn’t recommend using glacé cherries. The sour cherries are more similar to the traditional dried fruit normally used. Many other dried fruits such as figs or apricot would also work well. Orange and chocolate is another fine pairing.

The cherries could be swapped for juicy raisins, more orange zest and a couple of drops of orange extract. Chocolate powder could be added for an extra level of chocolate hit, and you could even add some orange zest to the butter. Fresh fruit can be used in a hot cross bun as well as dried. I love the combination of pear and white chocolate chip. I’ve used a honey glaze with the cherry and chocolate, but alternatives include apricot jam, marmalade or a mixture of honey and a light jam. I always forget about making hot cross buns until I see them at the end of the aisle in the supermarket, but in actual fact they are stocked all year round so there is no reason why we can’t make them when we fancy, with our flavour combinations reflecting the seasons.

Serves 8 Prep Time: 10 minutes Cooking Time: 4.5 Hours

Ingredients 1.5kg Lamb shoulder 1 tsp ground coriander 1 tsp ground cumin 2 tsp smoked paprika 1 tbsp Olive oil 3 tbsp Pomegranate molasses 2 Cloves of garlic – sliced 500ml Vegetable stock 1/2 bunch fresh coriander 100g Pomegranate seeds Salt & Pepper

Method 1. Remove the lamb from the fridge 1 hour before cooking. 2. Pre-heat oven to 220. 3. Mix the spices, oil, garlic and pomegranate molasses together in a bowl. 4. Place the lamb in a large roasting tin and rub the mixture all over to coat. 5. Pour the stock around the sides of the lamb and cook in the pre-heated oven for 45 minutes. 6. Reduce the heat to 180 and tightly cover the lamb with tinfoil. Place back in the oven for a further 3½–4 hours, or until the lamb comes away from the bone easily with a fork. 7. Once cooked, remove the lamb from the roasting tray and shred. Return the lamb to the tray and mix around to coat in the cooking juices. If you want crispier lamb, pop it back in the oven (uncovered) for 10–15 more minutes. 8. Serve the shredded lamb on a large dish and sprinkle with the chopped coriander and pomegranate seeds.

Pilaf (Turkish Rice)

Serves 6-8 Cooking Time: 20 minutes

Ingredients 500g Basmati rice 75g Orzo (pasta) 2 tbsp Butter 4 Cups stock (chicken or vegetable) Salt Sprinkle of coriander (optional) Method 1. Melt the butter in a large saucepan over a low heat.

Add the orzo to the pan and cook until lightly golden.

This should only take a couple of minutes. 2. Add the rice and stir to combine and coat the rice in the butter for around 3 minutes. Season. 3. Add the stock and turn up the heat to bring to a boil.

Once boiled, reduce the heat to medium and place a lid loosely on top. Allow to simmer for 10 minutes then place the lid fully on the pan and remove from the heat. 4. After 5 minutes, fluff up the rice with a fork. Serve, adding a sprinkle of chopped coriander if desired.

Serves 8 Prep Time: 10 minutes Cooking Time: 25 minutes

Ingredients 600g Carrots 500g Tub natural yoghurt 3 tbsp Tahini paste Juice of 1 lemon 2 tbsp Olive Oil 2 tbsp Harrisa paste 1 tsp Cumin seeds Salt and pepper Sprinkle of sesame seeds

Method 1. Pre-heat the oven to 180. 2. Peel the carrots. If long and thin leave whole, but cut larger ones in half lengthways. 3. Mix together the oil, harissa, cumin and seasoning in a large bowl. 4. Add the carrots to the bowl and toss together until coated. 5. Place the carrots on a large roasting tray and cook in the pre-heated oven for 25 minutes, turning half way. 6. While the carrots are cooking, mix together the yoghurt, tahini, lemon juice and seasoning in a large bowl. 7. Spread the yoghurt dressing out on a serving plate and place the roasted carrots on top. Drizzle the cooking juices on the top and sprinkle with sesame seeds.

Method 1. Place the milk and butter in a small saucepan over a low heat until the butter has melted. Stir in the egg and mix together. 2. In a large bowl combine the flour, cinnamon, yeast, chocolate chips, cherries, sugar, zest and salt. 3. Add the wet mixture to the bowl and use a fork to form a soft dough. 4. Transfer to a lightly floured surface and knead for 10 minutes, or until dough is smooth and elastic. 5. Line a large baking tray with parchment paper. 6. Divide the mixture into 12 equal sized balls and place them on to the baking tray, leaving space between to allow them to rise. 7. Loosely cover with cling film and place somewhere warm for 1–1.5 hours until they have doubled in size. 8. Pre-heat the oven to 180. 9. Mix the plain flour with enough water to make a paste. Pour into a piping bag (or ziplock bag and cut off a small corner) and pipe a cross over each of the buns. 10. Place in the pre-heated oven for 20-25 minutes until a nice golden colour. 11. Transfer to a cooling rack. Loosen the honey by warming it slightly over a low heat, adding a dash of water if needed. 12. Brush the honey glaze over the buns and allow to cool.

Hot Cross Buns with Dark Chocolate and Sour Cherries

Makes 12 Prep Time: 15-20 minutes Cooking Time: 25 minutes, plus proving

Ingredients 450g Strong white flour 250ml Milk 50g Unsalted butter 1 Large egg – lightly whisked Pinch of salt 1 tsp ground cinnamon 2 x 7g Sachets yeast 150g Dark choc chips 120g Sour cherries 100g Caster sugar Zest of 1/2 large orange 50g Plain flour plus small amount of water Runny honey to glaze

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