Restaurant class for less (+recipe)

A delicious roast, seasonal vegetables and a heavenly dessert are what the Sunday lunch table calls for.

Clodagh McKenna is an Irish chef who places a strong focus on local and seasonal food.

Her latest book Homemade: Irresistible Recipes for Every Occasion is aimed at those saving money, and let's face it, who isn't? She says the recipes are for people trying to eat out less often and make more out of an evening cooking at home.

The book is packed with easy-to-follow recipes for (as the title says) every occasion — starters, lunchboxes, baking, fast food and Sunday roasts.

There are handy household tips a well as table settings as well as sections on preserving and edible gifts.

"I hope this book will become a home cook's constant companion," she says. "Just as the Housekeeper's Guide was to my mum."

The relaxed Sunday lunch

Sunday is the perfect time to gather friends and family around for a little feast. Get everyone involved in the cooking and in laying the table. Food served in big dishes is the way to go so that no one feels stressed.

Sunday lunch is all about gathering together around a relaxed, convivial table. A delicious roast, seasonal vegetables and a heavenly dessert are what the Sunday lunch table calls for. Once you have roasted your choice of meat, you can make the perfect gravy to accompany it by placing the roasting tin over a moderate heat to loosen the juices: this takes approximately 2-3 minutes. Scrape at the bits stuck to the base of the pan (they contain lots of delicious flavours), then pour in some stock, whisking as you do so. You can also add some red wine or cream at this stage, too. Strain the gravy through a sieve before you serve.

Everyone loves roast potatoes served with a roast. To make perfect roast potatoes, peel the potatoes, then parboil them for approximately 10 minutes. Drain the potatoes, toss in olive oil (or goose fat!), season with sea salt and freshly ground black pepper, and roast in a moderate oven for 30 minutes, giving them a toss every 5 minutes. For an Italian alternative, crush the roast potatoes when cooked and mix in some finely chopped black olives.

Recipe

Pine nut and rosemary crusted lamb

• 50g pine nuts, roughly chopped
• 2 Tbsp roughly chopped fresh rosemary
• 1 garlic clove, crushed
• 50g butter, melted
• 4 x racks of lamb (2-3 cutlets each), trimmed
• Sea salt and freshly ground black pepper

1. Preheat the oven to 180°C.

2. Place the pine nuts, fresh rosemary and garlic in a bowl and pour over the melted butter. Mix and set aside.

3. Heat a frying pan and seal the racks of lamb on all sides. Place the racks of lamb in an ovenproof dish. Spread the pine nut and rosemary topping over the lamb.

4. Roast the lamb in the oven for 10-15 minutes for medium and a further 5-10 minutes for well done.

5. Remove from the oven, loosely cover with foil, and leave to rest for 10 minutes before serving.

Roasting times

Beef and lamb
• 240°C for 15 minutes, then 200°C:
— for rare cook for 10 minutes per 500g
— for medium cook for 14 minutes per 500g
— for well done cook for 16-18 minutes per 500g

Chicken
• 220°C for 15 minutes, then 190°C cook for 20 minutes per 500g

Pork
• 220°C for 20 minutes, then 180°C cook for 20 minutes per 500g

Extracted with permission from Homemade: Irresistible Recipes for Every Occasion by Clodagh McKenna, with photography by Alberto Peroli. Published by Kyle Books and distributed in New Zealand by New Holland, $39.99.