Gourmet Recipes

These individual apple puddings are perfect comfort food for the cold winter months. They’re delicious served with crème fraiche or a scoop of vanilla ice cream. Serves 4 75g Unsalted Butter 75g Clear Honey 4 tbsp Double Cream 4 Eating Apples (I used Cox’s), peeled, cored and thinly sliced 120g Dean’s Butterscotch Shortbread Rounds Method Preheat the oven to 200°C. Place the butter, honey and cream in a small saucepan and heat, stirring until melted, to make a caramel sauce Divide the caramel sauce between 4 ramekins, top with a layer of apple slices, then half the crushed shortbread Layer with the remaining apples and shortbread, then pour over the rest of the caramel sauce Place on a baking sheet and cook for 20 minutes until golden and bubbling Allow to stand for 5 minutes then carefully turn out onto plates (you may need to run a sharp knife around the inside of the ramekin) Serve with crème fraiche or vanilla ice cream and a dusting of ground cinnamon

Ingredients (Serves: 8-10) 1 leg of lamb, about 2kg, fat trimmed and skin scored olive oil, to drizzle 3 tbsp NoMU Lamb Rub or NEW NoMU Roast Rub NoMU Just Salt NoMU Just Pepper 3-4 garlic cloves, skins on and halved a few sprigs of thyme juice from half a lemon 4 Granny Smith apples, quartered 500ml apple cider 60ml honey, to drizzle 300ml lamb or chicken stock This is one of my favourite Gordon Ramsay recipes from his book “Cooking for Friends”, with an added NoMU touch of course. It is very easy and truly delicious. Instructions Preheat the oven to 220°C. Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium-rare, 15 minutes per 450g for medium. Score the fat in a criss-cross pattern, then drizzle with a little olive oil and rub all over with NoMU Rub, salt & pepper. Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with olive oil. Sprinkle with a little more NoMU Lamb Rub, ...