Lisa Faulkner cooks up a lamb shank pie and a chocolate pavlova, ably assisted by her daughter Billie and niece Eva-Rose.
Makes: 1 large pie
2 lamb shanks
Plain flour, for dusting
2 tablespoons olive oil
4 shallots, peeled and quartered lengthways
10-12 Chantenay carrots, washed and halved lengthways
1 garlic clove, finely chopped
150 ml (¼ pint) red wine
1 x 400g tin chopped tomatoes
1 bay leaf
1 fresh rosemary sprig
1 fresh thyme sprig
1 quantity Rough Puff Pastry
1 egg, beaten
Salt and pepper
Preheat the oven to 180°C (350°F), gas mark 4. Toss the lamb shanks in some seasoned flour. Heat the olive oil in a large frying pan over a medium heat and brown the lamb shanks all over. Set aside in a large enamel pie dish.
Adding more oil if necessary, gently fry the shallots and the carrots for a few minutes and then add the garlic. Cook over a low heat for about 10 minutes. Add the red wine, stirring to incorporate any floury bits stuck to the base of the pan, and bring to the boil. Add the tomatoes and herbs and then spoon into the enamel pie dish over the lamb shanks.
Cover the dish with foil and cook in the preheated over for about 1 ¾ - 2 hours or until the lamb is tender. Once cooked, leave the lamb to cool before covering with pastry.
Preheat the oven to 220°C (425°F), gas mark 7
Roll out the rough puff pastry to about 5 mm (¼ inch) thick and big enough to cover your pie dish. Carefully place the pastry on top of the cooled lamb shanks in the pie dish, making a cross cut where the bone of the shank sticks up. Gently ease the pastry down around the bone so that it sticks through the pastry lid. Crimp the edges of the pastry and brush with the beaten egg to give a nice glaze. Cover the bones with foil when baking the pastry to stop them from burning. Cook in the oven for 20-25 minutes or until golden.
4 egg whites
A pinch of salt
200g (7 oz) caster sugar
2 tablespoons coca powder, sifted
1 teaspoon malt vinegar
200g (7 oz) dark chocolate, chopped
400 ml (14 fl oz) double dream
Preheat the oven to 140°C (275°F), gas mark 1. Draw a 23 cm (9 inch) circle on non-stick paper as a guide and place on a flat baking tray
Whisk the egg whites with the salt in a large clean bowl, either by hand or with a hand-held electric mixer, until very stiff and then gradually whisk in the sugar. Whisk until it forms stiff peaks – this takes about 3-4 minutes. Gradually fold in the cocoa powder, then the vanilla extract and the vinegar.
Spread the meringue mixture over the circle on the non-stick paper and bake in the preheated oven for 1 hour, until firm. Turn off the oven and leave the meringue in for another 30 minutes with the door closed. Leave the meringue to cool and then very carefully peel off the baking paper from the bottom. Place the pavlova on a serving plate.
Meanwhile, put the chocolate and 100 ml (3½ fl oz) of the double cream in a heatproof bowl and place over a pan of simmering water (making sure the bowl doesn’t touch the water). Melt the chocolate and cream together, stirring until smooth. Leave to cool down to room temperature.
Whip the remaining cream and spoon over the meringue. Drizzle the chocolate sauce over the top and then use a skewer or the handle of a teaspoon to swirl and marble the chocolate through the cream.