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I have an international background and years of expertise in making preserves of all kinds. I am passionate about food - using the best ingredients available - and I enjoy cooking and
pleasing those who eat my food; it is a form of giving love to others.

I showcase my products in Bulwick Village Stores, where I have a permanent tasting table. My idea is that customers should taste before they buy - in fact when customers taste
they almost invariably buy - the problem usually is that they are not sure what to choose!

The Pickled Village range now grace the shelves of Harvey Nichols, local Waitrose branches and some wonderful delis, farm shops, garden centres and gift shops throughout the UK.

Recipes by Camille Ortega McLean

The Pickled Village
15 Main Street, Bulwick,
Northants, NN17 3DY
Tel: 01780 450774
www.thepickledvillage.com

DISH & SPOON

Slow braised lamb shanks
Served with The Pickled Village’s PEPS™ Green Fire

Ingredients

2 tbsp olive oil
4 lamb shanks
1 sliced onion - red onion is particularly good!
2 carrots, roughly sliced
Few sprigs of fresh rosemary
3 bay leaves
2 garlic cloves, roughly chopped
1 tbsp plain fl our
1 tbsp tomato purée
200ml white wine
250ml lamb or chicken stock

Method

Heat oven to 200°C/fan, 180°C/gas 6. Put the oil in a large casserole or roasting tray which will fi t all the shanks. Heat the oil and brown the shanks thoroughly. Remove the lamb, add the onion and carrot and cook for 10 min until starting to brown. Stir in the herbs and garlic and cook for a few minutes.

Now add the fl our and tomato purée with salt and pepper to taste and stir well. Pour in the wine and stock. Return the lamb shanks to the casserole or tray. Bring to a simmer,  cover with a lid or foil and cook, for about 1½-2 hrs until lamb is tender and almost falling off the bone.

Remove the lamb from the sauce and place on a warm dish. Put pan back on the heat and bubble it down for about 15 min until rich and glossy. Pour the sauce over the shanks

Serve with buttered new potatoes and green vegetables or salad. For added ZING, either glaze each shank with a 1 dessertspoons of PEPS™ Green Fire or simply serve on the side. PEPS Green fi re is a jelly of mint, coriander and chillis.

YOU MAY NEVER USE JUST PLAIN MINT JELLY AGAIN!