Giant Tray-Baked Lamb With Sun Kissed Tomatoes & Herby Cornish Cruncher….

Directions

Simples!  Into a large bowl add the minced lamb, herbs, spices, diced onion, oats, and chopped sun kissed tomatoes, crack in the eggs and give it all a good mixing and squidge with your pinkies (Fingers).  Oil a metal roasting tray with the oil from the tomatoes, place the mixture in the tray and fork it down gently.

Roast for 45 minutes at 180c, fork it up 1/2 way through, roasting until golden and deliciously brown, serve straight away into thick slices of toasted Cornish cruncher with heaps of salad, tomatoes and your favourite pickles, chutneys or sauce.......Gosh my mouth is watering just writing this recipe, roll on the next gathering......

And here it is Cornish Cruncher......

Serves: 6 – 8

Preparation time: 15-20 minutes + 40minutes to 1 hour rising time

Cooking time: 35-40 minutes

Oven: 190ºC / 375ºF / Gas Mark 5, pre-heated

INGREDIENTS

2 tablespoons olive oil and extra to grease the casserole dish

750g  Strong white flour and extra to dust the casserole and for kneading

2 teaspoons Cornish sea salt, crushed

1 teaspoon freshly ground black pepper

1 sachet (7g) instant fast acting dried yeast

375ml (1 ½ cups) very hot water

125ml (½ cup) milk

2 tablespoons olive oil

70g (2 ½ oz) semi dried cranberries, steeped in warm water

3 tablespoons freshly chopped rosemary

2 teaspoons Cornish sea salt for the topping

METHOD

Grease the casserole with a little oil and dust lightly with some of the extra flour.

Sieve the flour into a large warm bowl and stir in the yeast, black pepper and the 2 teaspoons of crushed sea salt.

Put 375ml  very hot water into a jug and add the cold milk and the olive oil to it (this will give you the correct temperature for mixing.)

Stir the soaked cranberries and rosemary into the dry ingredients then gradually stir in the liquid.

The dough should be slightly wet, but not sticky – if it seems a little dry add a little more milk.

Turn the dough out onto a well floured surface, knead gently for 1-2 minutes until smooth and roll into a ball.

Transfer the dough ball to the casserole with any seams or folds tucked underneath. Brush the top with a little olive oil. Cover loosely with oiled cling film, wrap and leave in a warm place to rise for between 40 minutes and 1 hour.  The dough should be well risen and just over the rim when it is ready to bake.

Remove the cling film and sprinkle the sea salt over the top of the dough before baking in the centre of the oven for 35-40 minutes until risen and golden brown.  Cool in the dish for 5 minutes before turning out.