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#WCW: Hemsley & Hemsley

We don't need another reason to love these gals but, hey, here's another 4...

Our Women Crush Wednesday this week is the Hemsley & Hemsley duo. You obviously know these girls, published authors and our editors across the pond, but we thought we’d highlight how amazing they are and tip our hat to their delicious healthy and sustainable cooking! Below are some of our favorite roasted Hemsley Holiday recipes, ’cause like, hey it’s about that time of the year! Think of this as a nice way to start brainstorming your holiday menu and please share some of your favorites below too!

Roast Lamb 

Ingredients:
A shoulder of lamb on the bone approx 2.5kg, at room temperature
2 tablespoons of butter or ghee (we like Pukka)
2 tablespoons of fresh thyme leaves
1 small jar of anchovies
6-8 cloves of garlic, peeled and halved
½ teaspoon of sea salt (the anchovies will already add saltiness)
2 teaspoons of ground black pepper
250ml/large glass red or white wine
2 bay leaves

Directions:
1. Preheat the oven to it’s maximum temperature
2. Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!) and black pepper.
3. Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme.
4. Pour over the wine, cover with a tight fitting lid and place in the oven.
5. Turn the heat down immediately to 170C and cook for 3.5 – 4 hours until tender enough to fall apart easily.
6. Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning.
7. Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving.

Coconut Roasted Sprouts

Ingredients:
1 T coconut oil
4 cups of small Brussels sprouts
1/2 cup fresh cranberries 1/4 cup unsweetened dried cranberries
Sea salt and pepper to taste

Directions:
1. Preheat the oven to 400° and place a large roasting tray with the coconut oil in the oven to melt.
2. Slice off the ends of the sprouts, remove any brown or yellow skins and halve any larger ones.
3. Remove the roasting tray and add the sprouts and cranberries, season and very carefully toss in the hot coconut oil.
4. Roast for 20 mins, stir and roast for a further 10 minutes until the sprouts are just tender and starting to caramelize.

Pumpkin Pie Puddings

Ingredients:
Serves 2
1 medium-sized pumpkin (300-400g) or 120g of pumpkin puree
30g of butter at room temperature (or 1 tablespoon of coconut oil)
1 tablespoon of Tiana coconut flour (or try 3 tablespoons of ground almonds)
1 tablespoon of maple syrup
1 teaspoon of vanilla extract (we like Nielsen Massey)
1 egg
1 small pinch of sea salt
½ teaspoon of baking powder
1 teaspoon of spice mix (We mix 4 teaspoons of cinnamon,1 teaspoon of ginger, 4 teaspoons of nutmeg and 3 teaspoons of allspice, use 1 teaspoon of this mix and save the rest for later)
Optional: Organic full fat crème fraiche – we like Neal’s Yard, Riverford or Abel & Cole

Directions:
1. Preheat the oven to 180C
2. Pierce the pumpkin a few times with a sharp knife and then place it on a baking tray
3. Bake for 20 mins and then slice in half with a sharp knife.
4. Place the two halves back in the oven, flesh side up, and cook for a further 40 minutes or until soft, opening the oven every now and then to allow the steam to escape.
5. Allow the pumpkin to cool, then remove the seeds and save these for roasting.
6. Peel the skin from the pumpkin flesh or scoop out the flesh – whatever works for you. Discard the stringy parts if necessary.
7. Place the flesh in a food processor and puree or mash by hand, it can be kept in the fridge for up to four days.
8. To make the pumpkin pie pudding: weigh out 120g (approximately half a cup) of pumpkin puree and whisk in the rest of the ingredients.If your butter is cold you can melt it in a pan and then add a little at a time so as not to cook the egg.
9. Pour the mixture into two glass or porcelain ramekins and place on a tray in the oven for 35-40 minutes.
10. Serve immediately if you want them puffed up and glorious!

Roast Chicken with Onions

Ingredients:
6 chicken thighs (skin on) – we buy from Ginger Pig and Wild Beef’s friends at Hillhead Farm
4 large fennel
2 large lemons
3 medium onions
2 large pinches of sea salt – try the Cornish sea salt Co for tasty salt
2 pinches of freshly cracked pepper

Directions:
1. Preheat oven to 200C (your chicken should be at room temperature so take it out the fridge an hour before you turn on the oven if you can).
2. Halve the onions and slice each half. Remove the delicate dill-like fronds from the fennel and save for later, then halve and slice out the core and slice the rest. Slice the lemons in 0.5cm-thick rounds.
3. Layer up a big baking tray first with the onion slices, then a layer of fennel slices and arrange the lemon slices on top.
4. Place the chicken thighs on the bed of vegetables (skin side up) and season everything well with sea salt and pepper.
5. Roast for 25-30 minutes until the chicken is golden and cooked through (to check if the chicken is ready, pierce the chicken and see if the juices run clear. If you pierce with a knife you should be able to check that the meat looks opaque with no pink juices).
6. Let it rest for 5 minutes before serving a chicken thigh to each person.
7. Using a large spoon, mix up the fennel, onion, lemon and their juices in the pan and then heap a large spoon over each chicken thigh. Scatter over the fennel fronds and serve.

And if this isn’t on your personal gift guide, add it now! Start dropping Hemsley hints! xx

Photography by Nick Hooper