Beltane feast
Roast lamb with the first asparagus, honey cake or fresh goat's cheese with elderflower, and cordial or a warming caudle.
Serves 2 — double for 4.
Main
Roast lamb with asparagus
Ingredients
- 300g lamb leg steaks, or a small half-shoulder joint
- 1 tbsp olive oil
- 2 sprigs rosemary
- 1 clove garlic, sliced
- 200g asparagus spears, trimmed
- Salt and pepper
Method
- 01
Preheat the oven to 200°C (180°C fan / gas mark 6).
- 02
Rub the lamb with the oil, garlic, rosemary, salt and pepper.
- 03
Roast for 20–25 minutes (steaks) or 45–55 minutes (small joint), until cooked to your liking.
- 04
About 8 minutes before the lamb is due out, toss the asparagus in a little oil and add to the oven (or griddle it on the stovetop).
- 05
Rest the lamb for 5 minutes before slicing, and serve with the asparagus.
Dessert
Honey cake
Ingredients
- 75g butter, softened
- 50g honey
- 50g soft brown sugar
- 1 egg
- 100g self-raising flour
- 1 tbsp milk
Method
- 01
Preheat the oven to 180°C (160°C fan / gas mark 4) and grease/line a small loaf tin or two individual tins.
- 02
Beat the butter, honey and sugar together until fluffy.
- 03
Beat in the egg, then fold in the flour and milk.
- 04
Spoon into the tin(s) and bake for 25–30 minutes until a skewer comes out clean.
- 05
Cool slightly before serving.
or — Fresh goat's-milk cheese with honey and elderflower
No cooking required.
Ingredients
- 100g soft goat's cheese
- 1–2 tbsp honey
- 1 tbsp elderflower cordial
Method
- 01
Warm the honey and elderflower cordial together gently in a small pan.
- 02
Spoon over the goat's cheese and serve with oatcakes or bread.
Drink
Elderflower cordial
Ingredients
- 3 tbsp elderflower cordial
- 300ml still or sparkling water
- Ice
Method
- 01
Mix the cordial with water to taste.
- 02
Serve over ice.
or — Caudle
Ingredients
- 200ml milk
- 1 egg yolk
- 1 tbsp honey or sugar
- Pinch of nutmeg or ginger
Method
- 01
Warm the milk gently in a pan, without letting it boil.
- 02
Whisk the egg yolk with the honey in a bowl.
- 03
Slowly pour the warm milk onto the egg yolk, whisking constantly.
- 04
Return to low heat and stir until slightly thickened — do not boil.
- 05
Pour into cups, dust with nutmeg, and serve warm.