Executive Head Chef Mike Bates treated members of the media to a cookery masterclass in the Hunter Lodges.
On the menu was that Easter favourite - Welsh Lamb - but with a difference as Mike encouraged his guests to join him in preparing a saltbaked crusted leg of lamb with a healthy quinoa salad (recipes below).
The day began with Welsh cakes fresh off the griddle and finished with a Bake-Off style challenge to produce the best-looking Easter Egg Eton Mess style dessert.
As well as Mike's culinary skills, the event showcased what a great space the Hunter Lodges are to prepare and share a family meal in.
Salt-baked crusted Welsh lamb
1 leg of Welsh lamb, tunnel boned (ask
the butcher to do this for you). Choose a leg of spring lamb no more than 2.5kg
For the salt crust:
(this mixture will cover 2 legs of lamb)
1kg plain flour
400g Smoked Welsh
Halon Mon sea salt
4 sprigs of thyme
10 twists of a
black pepper mill
4 sprigs of rosemary
Combine all dry
ingredients into a mixing bowl, add water slowly to form smooth dough, cling
film and refrigerate until needed.
Wild garlic Gremolata
1 lemon zested
1 cup of picked
1 cup of wild
Teaspoon of salt
¼ cup of olive oil
Place all ingredients except olive oil into a food
processor, slowly add olive oil until a smooth consistency is achieved, reserve
Roll out the dough with a rolling pin into a size
that will cover the whole leg of lamb.
Rub the leg of lamb with the wild garlic gremolata,
including the cavity.
Place the rolled out dough over the lamb, ensuring
it is totally covered.
Place onto a baking/roasting tray and put into a
preheated oven at 180 and cook for 1 hour and 35 minutes.
Remove from the oven and allow resting for 20
Crack open and remove the crust and carve the lamb
: As an
alternative to boiled vegetables, try a healthy quinoa salad.
Healthy Quinoa Salad
300g black quinoa
1 red onion, finely chopped
small Romanesco, finely grated
100g broad beans, shelled
200g pomegranate seeds
85g toasted pine nuts
freshly chopped mint
small pack each of coriander, flat leaf
parsley and mint, roughly chopped
juice of 3 lemons, and zest
1 tsp sugar
1 large carrot , finely chopped
deseeded and finely chopped
Cook the quinoa
following pack instructions – it should be tender but with a little bite.
Drain well and
spread over a platter or wide, shallow bowl to cool quickly and steam dry.
When the quinoa
is just about cool stir through all of the remaining ingredients with plenty of
Add and mix in
wild garlic Gremolata (recipe as above), little by little, until required taste
is achieved. Or add Pesto, or honey or mustard dressing if preferred.