Pretty Sweet Potato Salad

Salad Potatoes / Celery / Spring Onion / Radishes / Red Chilli / Mayonnaise / Walnuts / Chives (1)

PLACE large pan of water on to boil

TRIM unwanted ends from celery, spring onions and radishes

SLICE vegetables as thin as possible (2)

BOIL potatoes alive for 20 mins until cooked (3)

THROW sliced salad veg into large bowl

MAKE your own mayonnaise

DROP two tablespoons of mayonnaise into bowl

DRAIN cooked potatoes and leave to cool for 5 minutes

TIP cooled potatoes into bowl and stir together

CHOP walnuts at last minute (4)

TOSS your nuts on your salad

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Red Wine Lamb Shanks - In Pictures

4 Lamb Shanks / 1 Bottle Red Wine / 1L Beef Stock / 2 Carrots / 2 Celery Sticks / 1 Leek / 1 Onion (1)

CHOP veg roughly

HEAT frying pan and add oil

BROWN lamb for 2 mins each side (2)

ADD veg and lamb to large pot

POUR stock and wine over shanks (3)

PLACE in oven at 140C for 3 hrs

DRAIN liquid and return shanks to oven (4)

TURN heat up to 180C

LEAVE for 1 hour

REMOVE (5)

SERVE with mash and sunshine

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Smokin’ Bacon Baked Beans 300g Dried Haricot Beans / 1 Onion / 1 Celery Stick / 1 Carrot / Bay Leaf / Red Onion / 2 Garlic Cloves / Red Wine Vinegar / Smoked Paprika / Brown Sugar / Worcestershire Sauce / Ketchup / 300g Tomato Passata / Salt / Pepper / Oil SOAK Haricot Beans overnight in cold water DRAIN soaked beans and add to a pan QUARTER carrot, celery, onion THROW in pan with beans and the bay leaf and cover with water BRING to the boil then simmer uncovered for about an hour DRAIN beans - saving cooking water - discard vegetables and bay leaf PREHEAT oven to 150C DICE red onion and two cloves of garlic PUT flameproof casserole dish to a medium heat, pour in oil CHUCK in chopped onion and garlic and cook until soft TURN up heat and add two tbsp of red wine vinegar SIMMER until almost evaporated DROP in 2 tsps brown sugar and 1tsp smoked paprika MIX in drained beans ADD 1 tbsp of ketchup and 1 tbsp of worcestershire sauce and stir POUR in 300ml of passata and 200ml of reserved cooking water SEASON well with salt and pepper TURN heat up and bring to the boil TAKE off heat, cover with lid and throw in oven for about 2 hours CRISP up bacon under grill and mix into cooked beans SERVE on toast FOLLOW us on Facebook GO COOK YOURSELF

Smokin’ Bacon Baked Beans

300g Dried Haricot Beans / 1 Onion / 1 Celery Stick / 1 Carrot / Bay Leaf / Red Onion / 2 Garlic Cloves / Red Wine Vinegar / Smoked Paprika / Brown Sugar / Worcestershire Sauce / Ketchup / 300g Tomato Passata / Salt / Pepper / Oil

SOAK Haricot Beans overnight in cold water

DRAIN soaked beans and add to a pan

QUARTER carrot, celery, onion

THROW in pan with beans and the bay leaf and cover with water

BRING to the boil then simmer uncovered for about an hour

DRAIN beans - saving cooking water - discard vegetables and bay leaf

PREHEAT oven to 150C

DICE red onion and two cloves of garlic

PUT flameproof casserole dish to a medium heat, pour in oil

CHUCK in chopped onion and garlic and cook until soft

TURN up heat and add two tbsp of red wine vinegar

SIMMER until almost evaporated

DROP in 2 tsps brown sugar and 1tsp smoked paprika

MIX in drained beans

ADD 1 tbsp of ketchup and 1 tbsp of worcestershire sauce and stir

POUR in 300ml of passata and 200ml of reserved cooking water

SEASON well with salt and pepper

TURN heat up and bring to the boil

TAKE off heat, cover with lid and throw in oven for about 2 hours

CRISP up bacon under grill and mix into cooked beans

SERVE on toast

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Campfire Chili

Part Three of The ‘Festival Food’ Trilogy…

1kg Ground Beef / 3 Star Anise / Chili Powder / Cumin / Chorizo / 2 Tins Chopped Tomatoes / Tin of Chickpeas / Tin of Red Kidney Beans / 2 Onions / 2 Cloves Garlic / 2 Celery Sticks / 2 Carrots / Red Bell Pepper / Balsamic Vinegar / Oil / Salt / Pepper / Sugar

Read the recipe