This recipe is inspired by the Irish Food Writer - Darina Allen. Try it, it is outstanding. The most important watch point is not to overcook the spinach.

3 T (45 ml) butter or olive oil
1 medium-large onion, chopped
1 large potato, peeled and cubed 1cm x 1cm
2 cups (500ml) boiling water
2 T (30 ml) Ina Paarman's Chicken or Vegetable Stock Powder
2 cups (500 ml) full cream milk
1 bag of baby spinach, well rinsed
1 T (15 ml) chopped fresh rosemary
Ina Paarman's Rosemary & Olive Seasoning to taste

GARNISH
olive oil
sprigs of fresh rosemary

1. Preheat a heavy bottomed saucepan. Melt the butter, add the onion and potato and stir until coated with butter. Cover the vegetables with greaseproof paper. Put the lid on, turn the heat down and 'smoor' this mixture slowly for 20 minutes until the onions and potatoes are soft and aromatic.
2. Add the boiling water, chicken stock powder and milk and cook for a further 10 minutes. Add the spinach. Boil open without a lid for no longer than 5 minutes to preserve the bright green colour. Add the rosemary. Liquidise the soup until smooth. Taste and add Rosemary & Olive Seasoning.
3. Serve in warm soup bowls garnished with a swirl of olive oil and a sprig of fresh rosemary.

 CHEF'S TIP:

• The soup can be made in advance but reheat just before serving to preserve the colour.
• When 'smooring' the onion and potato it is well worth it to cover them with some greaseproof paper to keep all the moisture in. Still cover the pot with a lid.

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A wonderful hearty dish, the preparation is quick, the cooking slow. While the dish is cooking it will fill your house with wonderful aromas - the lamb becomes so tender you can eat it with a fork in front of the fire.

2-2½ kg shoulder of lamb (with shank) ask the butcher to bone the shoulder and shank. Bring all the bones home. I always buy an extra shank, then the recipe will feed 6.

2 t (10 ml) Ina Paarman's Meat Spice
olive oil
4 T (60ml) Ina Paarman's Olive Pesto
2 T (30 ml) lemon juice
4 cloves of garlic, crushed
2 onions, peeled and cut into 8 wedges
1 handful of washed parsley, stems and all
2 sprigs of fresh rosemary
3 cups (750 ml) water
2 T (30 ml) Ina Paarman's Vegetable Stock Powder
2 T (30 ml) Ina Paarman's Brown Onion Soup & Gravy Powder
½ fresh lemon

1. 1. Open up the boned shoulder and rub it in with the Meat Spice. Mix 3 tablespoons of olive oil, olive pesto, lemon juice and crushed garlic together and spread over the meat, turn so all sides are covered. Keep on one side at room temperature.
2. Set the oven at 160°C. Warm the base of a large heavy saucepan, add 2 T of olive oil, the knuckle pieces, bones and onions. Cook while stirring with a wooden spoon to brown the bones and onions. This will take at least 10 minutes. Add the well rinsed parsley, rosemary, water and Vegetable Stock Powder. Bring to a brisk boil. Fold the meat double and place it on the 'platform' of bones and onions. Cover with a well fitting lid and cook in the oven for 3½ hours. Remove the meat to a warm plate and cover.
3. Strain out the sauce and thicken with the Brown Onion Gravy Powder. Taste. Adjust the seasoning if needed and add a good squeeze of lemon juice. Slice the meat as best you can - it will be very soft - an electric knife is your best bet.

TO SERVE:

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I love couscous with lamb, the flavours just work! Couscous is also very quick and easy to prepare in the microwave.

1¼ cups (312 ml) couscous
2 cups (500 ml) hot water
½ cup (50 g) dried apricots, finely sliced
2 t (10 ml) cumin seeds or ground cumin
4 t (20 ml) Ina Paarman's Chicken Stock Powder
2 T (30 ml) olive oil
1 cup (250 ml) frozen baby peas
Ina Paarman's Garlic & Herb Seasoning

1. Place the couscous, hot water, apricots, cumin and Chicken Stock Powder in a microproof bowl. Microwave on high (100%) for 5 minutes.
2. Add the olive oil and peas. Stir to loosen with a fork and cook for a further 5 minutes on high (100%).
3. Toss to blend. Add seasoning to taste and serve.

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Fresh uncooked salsa-chutneys are wonderful condiments to serve with a meal.

2 large red apples, roughly cut up with skin
½ cup (125 ml) fresh mint leaves, well rinsed
1½ T (22,5 ml) honey
½ t (2,5ml) Ina Paarman's Chilli & Garlic Seasoning
1 T (15 ml) lemon juice

Pulse all the ingredients together in a food processor (or grate the apple and chop the mint) to form a rough texture.

 CHEF'S TIP:
If pre-preparing, press clingfilm down over the surface to prevent air from getting to the chutney and browning the apple.

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Pass around a well dressed green salad made with of different lettuce leaves and fresh herbs, after the main course. It calms the digestion and prepares the palate for the cheese or dessert course.

¼ cup (60 ml) Ina Paarman's Classic Balsamic Vinaigrette
1 punnet watercress or rocket
any fresh herbs you may have e.g. chives, marjoram, mint, coriander etc.
1 English cucumber
toothpicks
½ cup cherry tomatoes
1 T Olive Oil

1. Cut long flat strips from the cucumber with a potato peeler (discard the first one or two with the skin on). Roll the strips up over a slice of cucumber to form a cylinder and secure with a toothpick.
2. Arrange the lettuce leaves and herbs in the cucumber 'flower pot' style.
3. Shake the dressing and sprinkle over the leaves just before serving.
4. Briefly pan-fry the whole cherry tomatoes in the olive oil for 2-3 minutes. Dot over salad.

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This dessert never fails to impress. It is so simple to make especially if you have a small cook's blowtorch to caramelize the tops before serving. Excellent made the day before.

2 cups (500 ml) fresh whipping cream
¼ cup (60 ml) milk
¼ cup (60 ml) sugar
1 vanilla pod
4 egg yolks
1 pinch of salt
50 g dried mango strips, finely sliced

1. Set oven to 160°C. Combine the cream, milk and sugar in a small saucepan and simmer open for 5 minutes to intensify the flavour. Remove from the heat. Slit the vanilla beanpod lengthways and scrape all the seeds and pulp into the cream. Push the vanilla pod in your sugar canister for 'future flavour'.
2. Whisk the yolks lightly in a large glass measuring jug and whisk the hot cream in a thin stream over the yolks, add a pinch of salt. Butter 6 ramekin dishes or 8 chocolate pots. Divide the cut-up mango between the dishes and pour the egg mixture over. Fill all the dishes to the same level.
3. Add 1 litre of boiling water from the kettle to an oven baking pan. Carefully place the dishes in the water bath and cover the pan with greaseproof paper or foil, shiny side towards the puddings. Bake for 30 minutes. Remove from the oven, keep covered in the pan of water until cooled down. Refrigerate (covered with cling film).

Sprinkle the sugar over each of the desserts, shake and tilt the dishes to cover the tops evenly. Use a blow torch to caremelise the sugar or failing that, place them under a hot grill to brown.

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