RECIPE https://mybeautifullychaoticlife.com "Finding beauty in the chaos of life, one moment at a time." Tue, 15 Apr 2025 14:10:52 +0000 en-US hourly 1 https://wordpress.org/?v=6.9 🐑 Wild Garlic Leg of Lamb Rub https://mybeautifullychaoticlife.com/%f0%9f%90%91-wild-garlic-leg-of-lamb-rub/ Sun, 13 Apr 2025 18:57:59 +0000 https://mybeautifullychaoticlife.com/?p=1011 Ingredients
  • A small bunch of wild garlic (roughly 1–2 handfuls)
  • 2 tablespoons olive oil 🫒
  • Juice of half a lemon 🍋
  • 1 tablespoon fresh rosemary, chopped (or 1 tsp dried) 🌿
  • Salt + pepper to taste 🧂
  • Optional: 1 teaspoon Dijon mustard for extra zing

Instructions

1. Prep the garlic: Wash your wild garlic leaves and pat them dry. Roughly chop them up so they’re easier to blend.

2. Blend the rub: In a small food processor or pestle and mortar, mix the garlic, olive oil, lemon juice, rosemary, salt, pepper, and mustard (if using) until you get a rough paste. It doesn’t need to be super smooth… rustic works!

3. Rub it in: Pat your leg of lamb dry with kitchen roll, then rub the mixture all over. Really get into all the nooks and crannies.

4. Marinate or cook: If you have time, cover and let it marinate in the fridge for a few hours or overnight. If not, get it straight in the oven.

5. Roast as usual: Cook your lamb to your preferred level. Low and slow is our go-to and still a bit pink in the middle. 😋 The herby crust gets all golden and the house smells fab as it roasts.

Notes

• Wild garlic is usually in season March to May. Forage responsibly and never take the whole patch.

✌🏼💜💫 

]]> 🥚 Paul’s Sourdough Yorkshire Puddings https://mybeautifullychaoticlife.com/%f0%9f%a5%9a-pauls-sourdough-yorkshire-puddings/ Sun, 13 Apr 2025 18:54:33 +0000 https://mybeautifullychaoticlife.com/?p=1007 INGREDIENTS
  • •140g plain flour
  • •4 eggs 🥚
  • •200ml milk 🥛
  • 1 tablespoon sourdough starter (fed or discard – both work!)
  • Pinch of salt 🧂
  • Oil or beef dripping (for the tray) 🥄

Instructions

1. Make the batter: In a jug or mixing bowl, whisk together the flour, eggs, milk, sourdough starter, and salt until smooth. Let it rest at room temperature for at least 30 minutes. You can even leave it overnight in the fridge if that’s easier. ⏲

2. Preheat the oven: Set your oven to 220°C (200°C fan). Pop your muffin tray in to heat up with a splash of oil or beef dripping in each hole. This is key for a good rise! 🔥

3. Pour the batter: Once the tray is really hot (like lift-the-skin-off-you-it’s-so-hot!) ⚠ carefully remove it and pour the batter into each hole, about halfway full.

4. Bake: Return the tray to the oven and bake for 20–25 minutes until they’ve puffed up beautifully and turned golden brown. No peeking! 👀

5. Serve hot: Best eaten straight away. Serve with your roast, or sneak one early with a bit of butter while no one’s looking.

Notes

• Don’t open the oven door while they’re baking. Trust the process.

✌🏼💜💫 

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